Phytochemical Content, Oxidative Stability, and Nutritional Properties of Unconventional Cold-pressed Edible Oils

Abstract

Plant oils are a good source of compounds that decrease the risk of some diseases. Growing consumer awareness has led to more interest in natural cold-pressed plant oils, which are often considered functional foods. Many unconventional edible plant oils are available on the market, but their quality and composition are often unknown. The aim of this study was to compare the nutritional value and quality of sixteen unconventional cold-pressed edible oils. The acid value (AV), peroxide value (PV), oxidative stability, fatty acid composition, phytosterol content, and tocochromanol content were measured for both fresh and stored oils. The nutritional quality indexes were also calculated. Cluster analysis of all factors showed that the oils fell into two groups: the first contained argan oil, pine oil, apricot kernel oil, avocado fruit oil, and macadamia nut oil; these had high levels of saturated and monounsaturated fatty acids and low amounts of phytosterols and tocochromanols. The second group included oil from dill seeds, milk thistle seeds, parsley seeds, watermelon seeds, safflower, poppy seeds, black cumin seeds, hemp, blackcurrant seeds, borage, and wheat germ. The highest tocochromanol and phytosterol content were observed in wheat germ and blackcurrant seed oil, and the lowest in black cumin and dill seed oil.