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

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.