Simple item page
 

Nutritional Quality, Fatty Acids Profile, and Phytochemical Composition of Unconventional Vegetable Oils

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-0529-3725
cris.virtual.author-orcid0000-0002-0481-6416
cris.virtual.author-orcid0000-0002-9011-8592
cris.virtual.author-orcid0000-0001-8398-7143
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid3de84092-57c9-4fb3-93be-feddc2b8e9cb
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
cris.virtualsource.author-orcid99aed1fd-67ac-43f9-b5e5-392ea7cd426f
cris.virtualsource.author-orcid5a92c57a-50a8-4d53-a17d-17ad767a350e
cris.virtualsource.author-orcid09fe1169-f98e-494b-8c1b-b7dfa3e4d510
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThis study compares the nutritional and metabolic properties of unconventional cold-pressed vegetable oils available on the Polish market. Twelve oils—milk thistle, evening primrose, flaxseed, camelina sativa, black cumin, pumpkin seed, sesame, mustard seed, sea buckthorn, blue poppy seed, borage, and safflower—were examined. The chosen oils were investigated based on their fatty acids profiles, total phenolic compounds (TPC), tocopherols, and pigment contents. Despite the high polyunsaturated fatty acids (PUFAs) content raising concerns about oxidative stability, the significant tocopherol levels and polyphenols content contribute to antioxidative protection. These oils’ favorable hypocholesterolemic, antiatherogenic, and antithrombogenic properties were highlighted by key nutritional indices, showing potential benefits for cardiovascular health. These results suggest that these oils are a promising dietary supplement for promoting both cardiovascular health and sustainability, owing to their rich content of essential fatty acids and bioactive compounds. Moreover, high correlations were found between theoretical and experimental established oxidative stability of the tested oils at the ending stage of the thermostat test.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Chemii
dc.contributor.authorKamińska, Wiktoria
dc.contributor.authorGrygier, Anna
dc.contributor.authorRzyska-Szczupak, Katarzyna
dc.contributor.authorPrzybylska-Balcerek, Anna
dc.contributor.authorStuper-Szablewska, Kinga
dc.contributor.authorNeunert, Grażyna
dc.date.access2025-08-04
dc.date.accessioned2025-09-17T06:01:33Z
dc.date.available2025-09-17T06:01:33Z
dc.date.copyright2025-08-04
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_research
dc.description.financecost6102,87
dc.description.if4,6
dc.description.number15
dc.description.points140
dc.description.versionfinal_published
dc.description.volume30
dc.identifier.doi10.3390/molecules30153269
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4841
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofMolecules
dc.relation.pagesart. 3269
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enfatty acids profile
dc.subject.ennutritional quality
dc.subject.enbioactive compounds
dc.subject.enoxidation stability
dc.titleNutritional Quality, Fatty Acids Profile, and Phytochemical Composition of Unconventional Vegetable Oils
dc.title.volumeSpecial Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food, 2nd Edition)
dc.typeJournalArticle
dspace.entity.typePublication
project.funder.nameProjekt badawczy Junior Grant PREIDUB