Effects of Origin, Processing, and Refining Technologies on Antioxidant Phytochemicals in Vegetable Oils.

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-10-01 DOI:10.1111/1750-3841.70529

Chunxiao Li, Guangyi Wang, Lele Liu, Huanhuan Wang, Yuchen Ma, Zeyuan Deng, Hongyan Li

{"title":"Effects of Origin, Processing, and Refining Technologies on Antioxidant Phytochemicals in Vegetable Oils.","authors":"Chunxiao Li, Guangyi Wang, Lele Liu, Huanhuan Wang, Yuchen Ma, Zeyuan Deng, Hongyan Li","doi":"10.1111/1750-3841.70529","DOIUrl":null,"url":null,"abstract":"<p><p>This paper summarizes the composition and content of antioxidant phytochemicals in 13 common vegetable oils based on previous studies. These phytochemicals influence both the oxidative stability of vegetable oils and human health. The effects of origin, processing, and refining technologies on the antioxidant phytochemicals in vegetable oils are analyzed in detail. Additionally, the antioxidant activity, underlying mechanisms, and contributions of these phytochemicals to oil stability are discussed. It is suggested that selecting oil crop varieties rich in antioxidant phytochemicals can facilitate the development of geographical indication edible oils. Furthermore, four key oil processing technologies are identified to significantly enhance the content of antioxidant phytochemicals in vegetable oils. The refining stages that result in the greatest loss of each antioxidant phytochemical are also identified, and strategies to minimize these losses are proposed. This paper provides theoretical support for the production of vegetable oils with enhanced antioxidant phytochemicals, improved nutritional value, and greater oxidative stability for the oil industry.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":"e70529"},"PeriodicalIF":3.4000,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1111/1750-3841.70529","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This paper summarizes the composition and content of antioxidant phytochemicals in 13 common vegetable oils based on previous studies. These phytochemicals influence both the oxidative stability of vegetable oils and human health. The effects of origin, processing, and refining technologies on the antioxidant phytochemicals in vegetable oils are analyzed in detail. Additionally, the antioxidant activity, underlying mechanisms, and contributions of these phytochemicals to oil stability are discussed. It is suggested that selecting oil crop varieties rich in antioxidant phytochemicals can facilitate the development of geographical indication edible oils. Furthermore, four key oil processing technologies are identified to significantly enhance the content of antioxidant phytochemicals in vegetable oils. The refining stages that result in the greatest loss of each antioxidant phytochemical are also identified, and strategies to minimize these losses are proposed. This paper provides theoretical support for the production of vegetable oils with enhanced antioxidant phytochemicals, improved nutritional value, and greater oxidative stability for the oil industry.

查看原文本刊更多论文

来源、加工和精炼技术对植物油中抗氧化植物化学物质的影响。

本文在文献综述的基础上，对13种常见植物油中抗氧化植物化学物质的组成及含量进行了综述。这些植物化学物质影响植物油的氧化稳定性和人体健康。详细分析了来源、加工和精制工艺对植物油中抗氧化植物化学物质的影响。此外，还讨论了这些植物化学物质的抗氧化活性、作用机制及其对油脂稳定性的贡献。因此，选择富含抗氧化植物化学物质的油料作物品种可以促进地理标志食用油的发展。此外，确定了四种关键的油脂加工技术，可以显著提高植物油中抗氧化植物化学物质的含量。还确定了导致每种抗氧化植物化学物质损失最大的精炼阶段，并提出了减少这些损失的策略。本文为油脂工业生产具有增强抗氧化植物化学物质、提高营养价值和氧化稳定性的植物油提供理论支持。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.