{"title":"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。","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":"{\"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}","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}
Effects of Origin, Processing, and Refining Technologies on Antioxidant Phytochemicals in Vegetable Oils.
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.
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.
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