Factors affecting the quality of produced unconventional seed oils

In recent years, much study has been devoted to the properties of unconventional seed oils and to exploring their potential as dietary sources. The nutritional values of plant oils generally depend on their contents of fatty acids (FAs), tocopherols, phytosterols, and other bioactive compounds, such as carotene and squalene. Agricultural factors have a great effect on the synthesis of FAs and bioactive compounds in seeds, and this further affects the quality of the seed oils. The oil extraction process and storage conditions also play important roles in oxidation and component changes in plant oils. The frying process also affects the quality of vegetable oil through changes in its various substances.