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The fast detection of Extra Virgin Olive Oil (EVOO) adulteration with poorer quality and lower price vegetable oils is important for the protection of consumers and the market of olive oil from fraudulent activities, the latter exhibiting an increasing trend worldwide during the last few years. In this work, two optical spectroscopic techniques, namely, Laser-Induced Breakdown Spectroscopy (LIBS) and UV-Vis-NIR absorption spectroscopy, are employed and are assessed for EVOO adulteration detection, using the same set of olive oil samples. In total, 184 samples were studied, including 40 EVOOs and 144 binary mixtures with pomace, soybean, corn, and sunflower oils, at various concentrations (ranging from 10 to 90% w/w). The emission data from LIBS, related to the elemental composition of the samples, and the UV-Vis-NIR absorption spectra, related to the organic ingredients content, are analyzed, both separately and combined (i.e., fused), by Linear Discriminant Analysis (LDA), Support Vector Machines (SVMs), and Logistic Regression (LR). In all cases, very highly predictive accuracies were achieved, attaining, in some cases, 100%. The present results demonstrate the potential of both techniques for efficient and accurate olive oil authentication issues, with the LIBS technique being better suited as it can operate much faster. [ABSTRACT FROM AUTHOR]

Recently, various pesticides have been employed at different stages of cultivation to protect the oil crop from insect, disease, and weed. Those pesticides, especially lipophilic ones, bio-accumulate in the oilseeds and get co-extracted into edible oils during the refining process. Hence, this study aimed to optimise an extraction method for routine pesticide multi-residue analysis in edible vegetable oil samples using gas chromatography coupled to tandem mass spectrometry (GC – MS/MS). Two parameters were optimised using a factorial design of experiment (solvent type and solvent/sample ratio). In general, the number of pesticides that conformed to our criteria (mean recovery 70–120%) increased as the solvent/sample ratio increased. Each of the three tested solvents had an advantage over the other, ethyl acetate showed the highest capability for non-polar pesticides extraction, acetonitrile had the highest sensitivity, and the ethyl acetate/acetonitrile mixture showed the highest number of pesticides with acceptable criteria. The three solvents were tested using two different cleanup sorbents (EMR, and Z-Sep), the best solvent/cleanup combination was found to be ethyl acetate/acetonitrile mixture in addition to Z-Sep. The final method was validated in accordance with the European guidelines for Analytical Quality Control and Method Validation Procedures for Pesticide Residues Analysis in Food and Feed (SANTE/11312/2021). The precision and trueness of the method were determined from recovery experiments on six replicates of spiked blank corn oil samples at 0.01, 0.025, and 0.05 mg/kg. The number of pesticides that showed accepted criteria were 130, 166, and 182 out of 222 for each spiking level respectively. [ABSTRACT FROM AUTHOR]

The application of oils in the food industry is challenging, owing to their inherent factors such as oxidation. Therefore, new technologies, such as nanoencapsulation, are being developed. Among the nanoencapsulated oils, essential oils (EO) and edible oils stand out for their high consumer demand. This review analyzes the production, characterization, stability, and market scenario of edible and EO nanoparticles applied in foods. Homogenization was found to be the most common technique for producing oil nanoparticles. Different encapsulants were used, and Tween 80 was the main emulsifier. Approximately 80% of the nanoparticles were smaller than 200 nm, and the polydispersibility index and zeta potential values were satisfactory, mainly for nanoparticles containing EO, whereas encapsulation efficiency varied based on the technique and the type of oil used. Oil nanoparticles were mainly applied on meat products. The temperatures and times used in the stability tests of foods containing oil nanoparticles varied depending on the food matrix, especially in microbiological and physicochemical analyses. Only one product with nanoencapsulated oil in its composition was found in the market. Oil nanoparticles have great potential in the development of innovative, economically viable, and sustainable techniques for producing new food products that are high in nutrition value. [ABSTRACT FROM AUTHOR]

Unlike lipid stability and oxidation studies in commonly used edible oils and margarines, margarines formulated with unconventional oils are not well characterized. This study investigated the effect of heat treatment (HT) on the stability and content of phytosterol in njangsa seed oil (NSO), bush mango oil (BMO), soybean oil (SBO), coconut oil (CCO), and margarines formulated from their blends: BN (BMO and NSO), BS (BMO and SBO), CN (CCO and NSO), CS (CCO and SBO), and commercial margarines (CM1 and CM2). Both oils and margarines were heat‐treated at 130, 170, and 210°C for 10, 15, 20, and 120 min (only oils). Changes in free fatty acid (FFA), peroxide value (PV), para‐anisidine value (AnV), and fatty acid (FA) composition and phytosterol content were determined after 20 min (margarines) and 120 min (oils) of HT and compared to their control/pre‐HT/unheated (UH) counterparts. The FA composition did not change significantly with HT. Polyunsaturated fatty acids (PUFA)‐rich oils such as NSO and SBO showed significantly higher increase in FFA content with HT compared with oils with higher saturated fatty acid content (BMO and CCO). Oils with higher proportions of linoleic acid, such as SBO (68.3%) and NSO (60.35%), had higher AnV at the end of the HT compared with oils with lower content, such as BMO (0.51%). Phytosterol content fluctuated with HT, and changes in content were generally more pronounced in β‐sitosterol than in stigmasterol and campesterol. Both principal component analysis (PCA) and partial least‐squares discriminant analysis (PLS‐DA) were carried out to observe possible clusters. The results suggest that changes in quality and content of oils and margarines during heating are dependent on more than their fatty acid composition. [ABSTRACT FROM AUTHOR]

The Russo-Ukrainian war has shocked global food prices and supply chains. Some of the largest impacts are expected in food-importing African countries. This includes Nigeria, where a combination of increasing population, urbanization, and declining domestic production increased households' exposure to global price shocks. To understand how food demand responds to price shocks, we estimate household-level demand elasticities for selected food categories using the Exact Affine Stone Index (EASI) demand model. We simulate the effect of increasing grain and edible oil prices on demand by households across several food groups and items. Our results vary across regional and income groups and often differ because grains and edible oils represent different proportions of the respective sub-national budget shares. We find that, given their low price elasticity, a shock to the price of edible oils generally leads to changes to the household budget share. We also find that the war is expected to have the highest impact on non-grain starches and vegetable proteins, which had the highest own-price elasticities. Nevertheless, given that palm and groundnut oil are the dominant edible oils in Nigeria, the effects of the war depend on the elasticity of substitution between sunflower and these two oils on the global markets, as well as between edible oils and other foods. One policy implication of the study is the need for targeted food and nutrition interventions in response to crises or global price shocks, given the substantial sub-national variation in observed food budget shares, and in the effects of price shocks. [ABSTRACT FROM AUTHOR]

The heavy metal content in edible oils is intricately associated with their suitability for human consumption. In this study, standard soybean oil was used as a sample to quantify the specified concentration of heavy metals using microwave sensing technique. In addition, an attention‐based deep residual neural network model was developed as an alternative to traditional modeling methods for predicting heavy metals in edible oils. In the process of microwave data processing, this work continued to discuss the impact of depth on convolutional neural networks. The results demonstrated that the proposed attention‐based residual network model outperforms all other deep learning models in all metrics. The performance of this model was characterized by a coefficient of determination (R2) of 0.9605, a relative prediction deviation (RPD) of 5.0479, and a root mean square error (RMSE) of 3.1654 mg/kg. The research findings indicate that the combination of microwave detection technology and chemometrics holds significant potential for assessing heavy metal levels in edible oils. [ABSTRACT FROM AUTHOR]

Assessment of food authenticity from upstream in the supply chain is critical for the food industry. Environmental challenges and geo-political situations are causing shortages of raw materials resulting in a potential risk for food fraud. An example of this issue is the adulteration of edible oils by the addition of low-price oil, frying oil, or even non-edible grade oils mixtures threatening foods industries, consumer safety, and trust. Reliable screening tools to assess raw materials authenticity are therefore needed. Assessment of an improved alternative approach using high performance thin layer chromatography (HPTLC) is shown as a tool to evaluate edible oil authenticity and adulteration. Two methods were tested including an untargeted method based on fingerprints profiling for detection of adulteration with vegetable oil and a targeted method for mineral oil adulteration detection (e.g., paraffin wax). Statistical analysis was applied to determine acceptance criteria range to assess variability, limit of adulteration detection, and reproducibility. The robustness of the method was tested within an interlaboratory study using palm oil. Detection of adulteration with edible oils was achieved at levels from 5 to 25% while < 5% was predicted for mineral oils adulteration. Both methods showed promising results in terms of adulteration detection capability making this approach a reliable, and efficient tool to assess and monitor edible oils quality with added value in the field. [ABSTRACT FROM AUTHOR]

Osteoarthritis (OA) is a common joint disease and has been studied extensively in recent years as no promising therapy available so far for its treatment and remains a great challenge for health care specialists. Although the identification of some major mechanisms that contribute to this disease suggests a plethora of bioactive agents in tackling the associated complications yet OA's pathophysiology is still poorly understood owing to complex mechanistic changes observed. Experimental research is now exploring a wide range of therapeutically effective agents in an effort to find a way to repair OA-related joint degeneration and halt it from getting worse. Data was acquired and reviewed from most relevant and recent studies. This review summarizes the studies that are currently available and focuses on how various unconventional functional oils affect osteoarthritis and the affected joint tissues. An analysis of the recent scientific literature allowed us to highlight the potential anti-arthritic properties of edible oils and their main constituents, which seems to suggest an interesting new potential therapeutic application. Due to eccentric nature of OA, it is necessary to concentrate initially on the management of symptoms. The evidence supporting functional oils chondroprotective potential is still accumulating, underpinning a global need for more sustainable natural sources of treatment. More clinical research that focuses on the consequences of long-term treatment, possible negative effects, and epigenetic implications is necessary to get optimistic results. However, different animal or clinical studies suggest that linolenic and linoleic fatty acids decreased chondrocyte oxidative stress, cartilage breakdown, and expression of inflammatory markers. Distinct fatty acids along with minor components of oils also reduced the generation of prostaglandins and decreased oxidative stress. Furthermore, the potential roles of the main components of edible oils and possible negative results (if any) are also reported. While no severe side effects have been reported for any edible oils. Overall, these studies identify and support the use of functional oils as an adjuvant therapy for the management of OA and as a means of symptomatic alleviation for OA patients. However, to prove the effectiveness or to draw precise conclusions, high-quality clinical trials are required. [ABSTRACT FROM AUTHOR]

Objectives: This study aimed to assess the contribution of edible/cooking oils and mayonnaise sauce in the severity, motor and non-motor symptoms, and risk of Parkinson's disease (PD). Methods: In this study, 120 patients with PD and 50 healthy individuals participated. The frequency and quantity of edible/cooking oils including animal and plant source oils (hydrogenated and nonhydrogenated) and mayonnaise sauce used by participants were determined using a food frequency questionnaire. The severity of PD was determined by the Unified Parkinson's Disease Rating Scale (UPDRS). Results: Patients with PD had lower use of hydrogenated plant-based oil (HPO) (p < 0.001) and animal oils (p < 0.001) but had higher use of non-hydrogenated plant-based oil (NHPO) (p < 0.001), olive oil (p = 0.02), and mayonnaise sauce (p < 0.001) compared with the healthy subjects. Use of each unit HPO reduced 4% the odds of PD (p = 0.01). The odds of PD increased 20% by each unit increase in NHPO usage (p = 0.001), 49% by olive oil (p = 0.02), and 127% by mayonnaise sauce (p = 0.004) intake. According to receiver operator characteristics curve analysis, mayonnaise sauce and NHPO had the largest area under the curve in predicting PD. Intake of animal oil was positively correlated with total score of UPDRS (p = 0.05) and motor symptoms (p = 0.04). Intake of butter was positively correlated with total score of UPDRS (p = 0.047), nonmotor aspects of experiences of daily living (p = 0.02), and motor examination (p = 0.02). Discussion: The findings indicate that high intake of HPO reduces, while high intake of NHPO, olive oil, and mayonnaise sauce increases the odds of PD. [ABSTRACT FROM AUTHOR]

The article investigates the concentration of volatile organic compounds (VOC), particularly benzene and derivatives, in edible oils and the effects of heating duration on the behavior of these compounds using high-performance liquid chromatography. The study measures the concentrations of benzene and substituted benzenes in fresh mustard, cottonseed, rice bran and palm oils upon heating. It explores VOC emissions during deep frying with edible oils and its potential health risks.

Cooking oil is an important source of essential nutrients for human health. Prolonged heating of vegetable oil can lead to the emergence of health conditions. This study examined the physicochemical characteristics of sesame seed oil after heating at 180°C for 4 or 8 hours. We assessed the acid value, iodine value, peroxide value, p-anisidine value, refractive index, and saponification value; conducted gas chromatography; and performed preclinical testing on Wistar rats. The acid value, specific gravity, refractive index, p-anisidine value, saponification value, peroxide value, and iodine value in the present investigation have been calculated to fall within the following range: 0.42–2.11 milligrams of potassium hydroxide (KOH) per gram (mg KOH/g oil), 0.92–0.8912, 1.473–1.4746, 0.67–15.32 p-Anisidine Value (AnV), 188–197.25 milligrams of potassium hydroxide (KOH) or sodium hydroxide (NaOH) per gram of fat or oil (mg KOH/g oil), 3.56–12.56 milliequivalents (meq) of active oxygen per kilogram of oil (meq/kg), and 108–81 grams of iodine per 100 grams of oil (gm/100g oil). Gas chromatography detected alterations in the quantities of mono-unsaturated fatty acids and poly-unsaturated fatty acids, as well as the production of trans fats, which have negative effects on health. Animal studies indicated changes in lipid profiles, liver profiles, and amounts of antioxidant enzymes (glutathione, superoxide dismutase [SOD], catalase, and thiobarbituric acid reactive substances [TBARS]) in tissue homogenates. The findings indicate that consuming thermo-oxidized oil can have detrimental effects. These findings highlight the need for a thorough comprehension of thermo-oxidized oil utilisation to adequately tackle public health issues.

Thermal cooking is one of the major application scenarios of edible oils in Chinese cooking. Cooking oil fume (COF), which is generated from edible oils during thermal cooking, is a complex mixture of solid particles, liquid droplets and gaseous volatile organic compounds (VOCs), and COF imposes adverse effects on both the indoor atmosphere and human health. In the present review, we first elucidate the compositional characteristics of the two major harmful substances in COF, particulate matter (PM) and VOCs and their emission status during the thermal cooking of edible oils, and then summarize the influences of COF exposure on human respiratory diseases and other related health risks. Next, the major factors that affect the composition and emission characteristics of COF are discussed from the perspectives of thermal cooking methods, types of cooking ingredients, and the quality and basic properties of edible oils. Finally, an outlook is given on the optimization of edible oil processing technologies based on the compositional characteristics of COF and the development of new processing technologies, raw materials and pathways for future edible oils in the future in order to achieve precise and moderate processing of edible oils that is green with low energy consumption and to produce high-quality, nutritious and healthy edible oils for use in Chinese cooking. This review could provide some references for the future development of edible oil and fat processing technologies, and may be of guiding significance to improving the nutritional quality and safety of edible oils and fats and even helping to achieve the national strategic goals of “Healthy China” and “Double Carbon”.

A better quality of life comes with a healthy diet without adulteration or contamination. As much as the demand for purity in diet increases, the risk of adulteration also increases in daily edibles. The present study proposed Raman spectroscopy for the identification of used cooking oils to overcome adulteration. Unused cooking oil with different concentrations of used oil (waste oil) as an adulterant was examined by Raman spectroscopy along with principal component analysis (PCA). Increasing the concentration of used oil causes changes in Raman spectral features. The changes can be observed at 1413 cm−1, 1521 cm−1, and 1745 cm−1 in Raman mean spectra of unused oil with the addition of different concentrations of the adulterant. Raman spectroscopy with PCA gives qualitative analysis and helps to monitor the quality of the cooking oil. PCA is a statistical tool that is used to examine variations in the given Raman spectral dataset. PC-1 shows more variability about 93.8% for the differentiation of the Raman spectral groups of the used and unused oil, while for unused oil and its different concentrations with adulterant, it shows a variability of 88.8%. These results demonstrate that Raman spectroscopy can be applied for the identification of adulterated oil. In the future, this spectroscopic technique can be used in the field of food chemistry because of its non-invasiveness and non-destructive analysis. [ABSTRACT FROM AUTHOR]

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This study aims to recover carotenes from crude palm oil, which are typically destroyed during refining, despite their high nutritional value and vitamin activity. The proposed approach involves the continuous adsorption of carotenes from crude palm oil onto polymeric resins, specifically Diaion HP-20. To evaluate the adsorption process, breakthrough experiments were conducted using solutions consisting of 10% oil and 90% isopropanol (w/w) at a temperature of 313 K. The experimental data obtained from the breakthrough experiments were successfully predicted by a Linear Driving Force (LDF) model, indicating its adequacy in describing the adsorption process. The shape of the breakthrough curve was found to be significantly influenced by the variation in axial dispersion (Dax). The estimated mass transfer coefficient (KL) varied from 2.25 for the fresh resin to 1.31 min−1 for the two-times regenerated, and the diffusion in the adsorbate (DH) was 0.0202 mm2/min; the average capacity of the solid phase was 0.78, 0.76 and 0.72 mg/g for fresh, one-time and two-time regenerated resins, respectively. FTIR analysis provided evidence of the formation of ester bonds between the polymeric resin and the oil, confirming the occurrence of chemical interactions during the adsorption process. MicroCT analysis indicates the presence of intraparticle diffusion phenomena within the resin. A notable outcome of this study was the potential for reusing the polymeric resin for multiple cycles without a significant loss in its adsorptive capacity. This suggests the feasibility and promising nature of removing carotenes from crude palm oil through the proposed approach. [ABSTRACT FROM AUTHOR]

Polycyclic aromatic hydrocarbons are considered to be potentially genotoxic and carcinogenic to humans. For non-smoking populations, food is the main source of polycyclic aromatic hydrocarbons exposure. Due to their lipophilic nature, oils and fats rank among the food items with the highest polycyclic aromatic hydrocarbon content. Consequently, the detection of polycyclic aromatic hydrocarbons in edible oils is critical for the promotion of human health. This paper reviews sample pretreatment methods, such as liquid-phase-based extraction methods, adsorbent-based extraction methods, and the QuEChERS (quick, easy, cheap, effective, rugged, and safe) method, combined with detection techniques like mass spectrometry and chromatography-based techniques for accurate quantification of polycyclic aromatic hydrocarbons in edible oils since 2010. An overview on the advances of the methods discussed herein, along with a commentary addition of current challenges and prospects, will guide researchers to focus on developing more effective detection methods and control measures to reduce the potential risks and hazards posed by polycyclic aromatic hydrocarbons. [ABSTRACT FROM AUTHOR]

Due to the significant price differences among different types of edible oils, expensive oils like olive oil are often blended with cheaper edible oils. This practice of adulteration in edible oils, aimed at increasing profits for producers, poses a major concern for consumers. Furthermore, adulteration in edible oils can lead to various health issues impacting consumer well-being. In order to meet the requirements of fast, non-destructive, universal, accurate, and reliable quality testing for edible oil, the oblique-incidence reflectivity difference (OIRD) method combined with machine learning algorithms was introduced to detect a variety of edible oils. The prediction accuracy of Gradient Boosting, K-Nearest Neighbor, and Random Forest models all exceeded 95%. Moreover, the contribution rates of the OIRD signal, DC signal, and fundamental frequency signal to the classification results were 45.7%, 34.1%, and 20.2%, respectively. In a quality evaluation experiment on olive oil, the feature importance scores of three signals reached 63.4%, 18.9%, and 17.6%. The results suggested that the feature importance score of the OIRD signal was significantly higher than that of the DC and fundamental frequency signals. The experimental results indicate that the OIRD method can serve as a powerful tool for detecting edible oils. [ABSTRACT FROM AUTHOR]

A high consumption of solid fats is linked to increased inflammation and a risk of cardiovascular diseases. Hence, in recent years, there has been increasing interest in the development of oleogels as a fat substitute in food products. Oleogels are edible gels that contain a large amount of liquid oils entrapped in a 3D network and that can potentially be applied to spreads, bakery goods, meat, and dairy products in order to lower their saturated fat content while maintaining a desirable food texture and mouthfeel. In this work, alginate cryogels were studied as templates for three different edible oils in the process of oleogel formation. Two different freezing regimes to obtain cryogels were employed in order to evaluate better the textural and morphological capabilities of cryogels to adsorb and retain edible oils. It was shown that rapid freezing in liquid nitrogen produces alginate cryogels with a lower density, higher porosity, and a greater ability to adsorb the tested oils. The highest uptake and holding oil capacity was achieved for olive oil, which reached a value of 792% and 82%, respectively. The best chewiness was found for an oleogel containing olive oil, whereas oleogels with the other two tested oils showed better springiness. Hence, the results presented in this work demonstrated that alginate-based cryogels can be effectively used as templates for oleogels and potentially find applications in the food industry. [ABSTRACT FROM AUTHOR]

Exploring natural antioxidants is essential to delay lipid oxidation. This study investigated the inhibitory effect of Adinandra nitida (AN) extract in six edible oils, compared to TP and TBHQ. Methods included extract preparation, bioactive compounds analysis, in vitro antioxidant activities by FRAP, DPPH, and ABTS assays, fatty acid composition detection, and POV determination. The results showed that AN was rich in total flavonoids, total phenols and had better iron ion reduction ability than TBHQ. In oleic and linoleic acid-rich oils, AN significantly delayed early-stage lipid oxidation, outperforming TP and TBHQ. In linolenic acid-rich oils, AN maintained a stable effect. Molecular docking studies revealed strong binding interactions between main compounds and fatty acids, with Camelliaside A in (7.83) showing higher binding energy to linolenic acid than TBHQ (7.64), supporting the antioxidant effects. These findings suggest AN as a promising natural alternative to synthetic antioxidants, enhancing oil stability and shelf life.

The fast detection of Extra Virgin Olive Oil (EVOO) adulteration with poorer quality and lower price vegetable oils is important for the protection of consumers and the market of olive oil from fraudulent activities, the latter exhibiting an increasing trend worldwide during the last few years. In this work, two optical spectroscopic techniques, namely, Laser-Induced Breakdown Spectroscopy (LIBS) and UV-Vis-NIR absorption spectroscopy, are employed and are assessed for EVOO adulteration detection, using the same set of olive oil samples. In total, 184 samples were studied, including 40 EVOOs and 144 binary mixtures with pomace, soybean, corn, and sunflower oils, at various concentrations (ranging from 10 to 90% w/w). The emission data from LIBS, related to the elemental composition of the samples, and the UV-Vis-NIR absorption spectra, related to the organic ingredients content, are analyzed, both separately and combined (i.e., fused), by Linear Discriminant Analysis (LDA), Support Vector Machines (SVMs), and Logistic Regression (LR). In all cases, very highly predictive accuracies were achieved, attaining, in some cases, 100%. The present results demonstrate the potential of both techniques for efficient and accurate olive oil authentication issues, with the LIBS technique being better suited as it can operate much faster.

This study investigated the effects of replacing beef fat with corn oil chicken skin oleogel on the quality parameters of model meat batters. Four different batches were prepared with varying amounts of oleogel (50% (O50), 75% (O75), 100% (O100)) as a fat substitute, while a control group was prepared with 100% (C) beef fat. Chemical composition, technological properties, color, texture, fatty acid composition, and oxidative changes were evaluated. The results showed that oleogel addition increased moisture and decreased protein content. Water holding capacity and cooking yield improved by the addition of oleogel. Replacing beef fat with oleogel increased lightness and yellowness, and reduced redness compared to control samples. The hardness, gumminess, springiness, and chewiness of the control were significantly higher than the samples formulated with oleogel. The incorporation of oleogel resulted in a reduction in saturated fatty acids (SFA) and an increase in polyunsaturated fatty acids (PUFA). As the level of oleogel increased, the amount of linolenic acid also increased significantly. Replacing beef fat with oleogel resulted in significant reductions in the atherogenicity (IA) and thrombogenicity (IT) indexes. At the end of the storage, the highest TBARS value was recorded in the control sample formulated with 100% beef fat. [ABSTRACT FROM AUTHOR]

Detecting butylated hydroxyanisole (BHA) in food, and other substances is critical for human health, as it is poisonous to cells. In this study, o-phenylenediamine (o-PDA) was electropolymerized over a glassy carbon electrode (GCE) decorated with gold nanoparticles (GNPs) and multiwalled carbon nanotubes (MWCNTs) to construct an electrochemical sensor for BHA detection. The structural characterization of the produced sensor was analyzed using scanning electron microscopy (SEM), atomic force microscopy (AFM), differential pulse voltammetry (DPV), cyclic voltammetry (CV), and electrochemical impedance spectroscopy (EIS). Under ideal conditions, the linear response range of the proposed sensor was 0.01 µM to 5 µM and 5 µM to 1000 µM, with an ultra-low detection limit of 6 nM. Furthermore, the sensor demostrated excellent stability, selectivity, repeatability, and reproducibility. It was successfully used to detect BHA in mayonnaise, black cumin oil, and soybean oil, with recoveries ranging from 97.96% to 102.66% and relative standard deviations (RSDs) less than 2.11%, indicating that BHA detection in actual samples is both possible and accurate. [ABSTRACT FROM AUTHOR]

Research included the most important sugars are beet sugar and cane sugar, and edible oils group, which included soybean oil, sunflower oil, maize oil, and hydrogenated oils. The aim of the research was to identify the current situation and the future vision for them. The problem of the research was to determine the amount of production and consumption and predict them, and the average amounted to annual quantities of sugar produced and consumed are about 1.86 and 2.45 thousand tons, and the annual geometric average of the self-sufficiency rate reached 76.91%. It is expected that the total amount of sugar production will reach about 2.98, 3.07, 3.15, and 3.23 million tons in the years 2024, 2025, 2026, and 2027. Its total consumption amounts to about 3.93, 4.04, 4.14, and 4.25 million tons for the same years in a row, with a self-sufficiency rate representing about 75.97%, 75.98%, 75.98%, and 75.98% for the same years, respectively. Current status of the most important oils in Egypt, which are soybean oil and rotary oil. Sun, maize oil, frozen oils, and the total amount of oils in Egypt for the period (2000-2021) showed that the geometric average of the selfsufficiency rate is about 40.89%, 13.90%, 32.03%, 111.83%, and 63.48%, respectively, and it was expected for the years (2024 -2027). It is expected that the rate of self-sufficiency in soybean oil will reach about 66.81%, 67.68%, 68.51%, 69.29% in the years 2024, 2025, 2026, 2027, sunflower oils are about 2.54%, 2.10%, 1.70%, and 1.31% for the same year, respectively, and maize oils are about 12.41%, 11.09%, 9.82%, 8.58%, and 7.38% for the same year, respectively. Perhaps the oils are heading toward 120.07%, 120.58%, 121.05%, 121.51%, and 121.94% for the same year, respectively. It is expected that the self-sufficiency rate of total oils will reach about 70.31%, 70.51%, 70.70%, 70.88%, and 71.04% for the same years, respectively [ABSTRACT FROM AUTHOR]

Featured Application: The technology outlined here allows for the production of apple seed oil on an industrial scale. It solves the problem of separating seeds from dried apple pomace for oil pressing. The line combines a series of devices used in the processing of cereals, fruit, and vegetables, but its innovation lies in the combination of these devices into one technological line that is adapted to the specificity of the raw material. This is the first technological line for the separation of seeds from apple pomace on an industrial scale. The technology outlined here is in the conceptual phase and requires further research. (1) Background: The effective management of waste and by-products generated in the food industry helps development and implementation of ranges of health-promoting products. The manufacturing of apple juice and cider results in the generation of large quantities of apple pomace. (2) Methods: This paper outlines the concept of a technological process for industrial-scale production of edible oil with a health-promoting fatty acids profile using dried apple pomace as a raw material. (3) Results: Described approach allows for innovative and profitable industrial-scale utilization of the pomace generated from apple juice production. This paper presents a new technological line for apple seed separation intended for oil pressing. (4) Conclusions: The new technological approach could increase the production of apple seed oil. Because of the growing needs in managing post-production waste and by-products, apple seed oil produced from apple pomace on an industrial scale may become a new, attractive product in the functional food market. The fatty acids profile of apple seed oil is high in polyunsaturated fatty acids and can beneficially influence health. The technology outlined here is in the conceptual phase and requires further research. [ABSTRACT FROM AUTHOR]

In our rapidly changing world, where consumers' expectations for healthy food are on the rise, the edible oil content in packaged foods has become a central focus. Among various types of oils, palm oil is often regarded as one of the most contentious. This research study aimed to identify the types of fats present in packaged food products in Türkiye and examined the reasons for their utilization. A total of 1380 packaged food items, classified into 11 categories, were scrutinized, and the types of oils within their ingredients were classified using principal component analysis and hierarchical cluster analysis. The study's results have determined that among packaged food products available in Türkiye, 50.1% contain palm oil, 30.4% contain sunflower oil, 16.4% contain canola oil, 14.9% contain cottonseed oil, 17.9% contain cocoa oil, and 12.6% contain coconut oil. In particular, it was determined that palm oil was used in 91% of bakery products, 81% of margarine and shortening products, and 71.3% of ice creams. Consequently, the data obtained in the context of ongoing debates regarding the fat content in packaged foods, especially concerning palm oil usage, will make a valuable contribution to the literature. [ABSTRACT FROM AUTHOR]

α-亚麻酸（ALA）是人体必需脂肪酸，在维持人体正常生理活动中具有多重作用。旨在确定ALA在食用油脂中的物质基础与其功能的构效关系，实现精准的膳食脂质营养，对6种富含ALA食用油脂的总脂肪酸组成、甘油三酯中脂肪酸的位置分布情况、甘油三酯分子构成、脂质伴随物和消化特性等研究内容进行了总结和分析。6种富含ALA食用油脂主要脂肪酸组成为棕榈酸、硬脂酸、油酸、亚油酸、ALA，其中：紫苏籽油、亚麻籽油和牡丹籽油的ALA含量较高；不同富含ALA食用油脂甘油三酯中脂肪酸的位置分布存在显著差异，蚕蛹油的ALA主要分布在sn-2位，牡丹籽油和火麻仁油的ALA主要分布在sn-1,3位；不同富含ALA食用油脂甘油三酯的分子结构类型存在显著差异；富含ALA食用油脂的脂质伴随物主要为维生素E和甾醇，其中沙棘籽油的维生素E和甾醇含量均高于其余5种食用油脂；富含ALA食用油脂的消化程度和消化速率均低于非富含ALA食用油脂。Alpha-linolenic acid (ALA) is an essential fatty acid, which plays multiple roles in maintaining normal physiological activities of human body. In order to determine the structural-activity relationship between the material basis of ALA in edible oils and its functions, and achieve accurate dietary lipid nutrition, the total fatty acid composition, location distribution of fatty acids in triglycerides, molecular composition of triglycerides, lipid concomitants, and digestive characteristics of 6 kinds of edible oils rich in ALA were summarized and analyzed. The main fatty acids of these edible oils were palmitic acid, stearic acid, oleic acid, linoleic acid and ALA, among which perilla seed oil, linseed oil and peony seed oil had higher ALA content. There were significant differences in the location distribution of fatty acids in triglycerides of edible oils rich in ALA. The ALA of silkworm chrysalis oil mainly distributed at sn-2 position, while the ALA of peony seed oil and hemp seed oil mainly distributed at sn-1 ， 3 position. The molecular structure types of triglycerides of these edible oils were significantly different. The main lipid concomitants were vitamin E and sterol, and the contents of vitamin E and sterol in sea buckthorn seed oil were higher than that of the other 5 edible oils. The degree and rate of digestion of ALA-rich edible oils were lower than those of non-ALA-rich edible oils.

The shortcomings encountered from the use of conventional methods of refining draw considerable attention when it comes to the processing of edible oils. The present invention to this effect is the usage of membrane technology, which stands out as a suitable alternative, as it offers significant advantages such as minimal chemical additions, low energy consumption, and the retention of nutrients and other desired components. This paper seeks to ascertain the quality of edible oil extracted by different solvents, refined via membrane filtration. Amounts of 25 mL of crude oil sample were extracted with three different solvents (n-hexane, ethanol, and n-hexane-ethanol blend) from seeds of Hildegardia barteri (Mast.) Kosterm. and were refined using a micro-filter of pore size of 0.45 µm and an ultrafiltration membrane with 50 kDa cut off before bleaching and deodorizing to obtain table oil. Proximate composition and elemental analyses were carried out on the table oil samples produced and compared with food-grade standards. Results obtained showed 0.133–0.53% moisture content, 0.04% ash, 98.90–99.67% ether extract, 0.23% carbohydrate, and elemental compositions of 51.60–55.00% C, 6.12–6.30% H, 6.21–6.28% O, 0.01–0.02% N, and 13.0–15.0% P for edible oil samples. The findings of this study indicate that edible oil produced from the seeds of H. barteri via membrane technology yields good-quality oil for commercial production, except for the need to enhance further reduction of phosphorus content.

Oil authentication has been widely discussed in recent years. One of the issues is the usage of gutter oil. This happened in China where many of the street foods were prepared using oils from sewage, gutters, and restaurant fryers. Other concerning issues including the adulteration of high-quality edible oils with cheaper oils and fresh palm oil with recycled cooking oil are common problems related to oil fraud. This may provoke the safety and the rights of public consumers. Hence, advanced, efficient, and rapid technology such as Fourier Transform Infrared Spectroscopy (FTIR) is needed to overcome the limitations of other technologies such as differential scanning calorimetry (DSC), gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) in analysing edible oils’ quality parameters, authentication, safety, stability and in foods related to oils. This review discusses the uses of FTIR in the analysis of edible oils and their authentication.

The current study assessed the hypolipidemic effect and modulation of hepatic enzymes by different edible oils in obese Wistar rats. In order to conduct this study, 36 Wistar rats that were collected at 5 weeks of age and weighed an average of 70 g were split into two groups: 28 of them were fed a high-fat diet (HFD) and 8 of them were fed a control diet. After 5 weeks of feeding, rats from the HFD (obese, n = 4) and the control diet group (n = 4) were sacrificed. Subsequently, the rest of obese rats (n = 24) were separated into six groups, including the continuing high-fat (CHF) diet group, rice bran oil (RBO) diet group, olive oil (OO) diet group, soybean oil (SO) diet group, cod liver oil (CLO) diet group, and sunflower oil (SFO) diet group, and the continuing control diet group (n = 4). Rats from each group were sacrificed following an additional 5 weeks, and all analytical tests were carried out. The results found that the interventions of RBO, CLO, and SFO in obese rats reduced their body weight non-significantly when compared with CHF. It was also observed that a non-significant reduction in weight of the heart, AAT, and EAT occurred by RBO, OO, SO, and CLO, while SFO reduced the AAT level significantly (p

Anthropogenic contaminants, as pesticides, polycyclic aromatic hydrocarbons (PAHs) and monochloropropanediols (MCPDs), have become important to be controlled in edible oils, since their regular occurrence. In fact, alerts from the Rapid Alert System for Food and Feed (RASFF) in oils normally include these compounds. From a critical point of view, tools used to control these compounds in the last 5 years will be discussed, including sample preparation, analysis and current regulations. Extraction and analysis methods will be discussed next, being liquid-liquid extraction (LLE) and QuEChERS, with or without clean-up step, as well as chromatographic methods coupled to different analyzers (mainly mass spectrometry), the most commonly used for extraction and analysis respectively. Occurrence in samples will also be reviewed and compared with the legal maximum residue limits (MRLs), observing that 4%, 20% and 60% of the analyzed samples exceed the legal limits for pesticides, MCPDs and PAHs respectively. [ABSTRACT FROM AUTHOR]