Vegetable oils: Classification, quality analysis, nutritional value and lipidomics applications
•VOs were divided into herbaceous VOs, gramineous VOs, vine VOs, and woody VOs.•The detection technologies of VOs in recent years were preliminarily integrated.•Nondestructive rapid detection technology is an important analysis method for VOs.•Lipidomics technology has broad application prospects in...
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| Veröffentlicht in: | Food chemistry 2024-05, Vol.439, p.138059-138059, Article 138059 |
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| creator | Xiang, Fei Ding, Cai-xia Wang, Miao Hu, Hui Ma, Xiao-jie Xu, Xue-bing Zaki Abubakar, Bello Pignitter, Marc Wei, Kang-ning Shi, Ai-min Wang, Qiang |
| description | •VOs were divided into herbaceous VOs, gramineous VOs, vine VOs, and woody VOs.•The detection technologies of VOs in recent years were preliminarily integrated.•Nondestructive rapid detection technology is an important analysis method for VOs.•Lipidomics technology has broad application prospects in the field of VOs.
Lipids are widespread in nature and play a pivotal role as a source of energy and nutrition for the human body. Vegetable oils (VOs) constitute a significant category in the food industry, containing various lipid components that have garnered attention for being natural, environmentally friendly and health-promoting. The review presented the classification of raw materials (RMs) from oil crops and quality analysis techniques of VOs, with the aim of improving comprehension and facilitating in-depth research of VOs. Brief descriptions were provided for four categories of VOs, and quality analysis techniques for both RMs and VOs were generalized. Furthermore, this study discussed the applications of lipidomics technology in component analysis, processing and utilization, quality determination, as well as nutritional function assessment of VOs. Through reviewing RMs and quality analysis techniques of VOs, this study aims to encourage further refinement and development in the processing and utilization of VOs, offering valuable references for theoretical and applied research in food chemistry and food science. |
| doi_str_mv | 10.1016/j.foodchem.2023.138059 |
| format | Article |
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Lipids are widespread in nature and play a pivotal role as a source of energy and nutrition for the human body. Vegetable oils (VOs) constitute a significant category in the food industry, containing various lipid components that have garnered attention for being natural, environmentally friendly and health-promoting. The review presented the classification of raw materials (RMs) from oil crops and quality analysis techniques of VOs, with the aim of improving comprehension and facilitating in-depth research of VOs. Brief descriptions were provided for four categories of VOs, and quality analysis techniques for both RMs and VOs were generalized. Furthermore, this study discussed the applications of lipidomics technology in component analysis, processing and utilization, quality determination, as well as nutritional function assessment of VOs. Through reviewing RMs and quality analysis techniques of VOs, this study aims to encourage further refinement and development in the processing and utilization of VOs, offering valuable references for theoretical and applied research in food chemistry and food science.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2023.138059</identifier><identifier>PMID: 38039608</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Analytical techniques ; applied research ; energy ; Food ; food chemistry ; food industry ; health promotion ; Humans ; Lipidomics ; Lipids ; nutrition ; Nutritive Value ; Oil crops ; oils ; Plant Oils ; Quality ; Vegetable oils ; vegetables</subject><ispartof>Food chemistry, 2024-05, Vol.439, p.138059-138059, Article 138059</ispartof><rights>2023 Elsevier Ltd</rights><rights>Copyright © 2023 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c401t-367067e5d7ce09b760841b78779d2c6937bd10801cb2f03336badf937f7991ea3</citedby><cites>FETCH-LOGICAL-c401t-367067e5d7ce09b760841b78779d2c6937bd10801cb2f03336badf937f7991ea3</cites><orcidid>0000-0001-8275-3185 ; 0009-0006-0979-6473</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814623026778$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38039608$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Xiang, Fei</creatorcontrib><creatorcontrib>Ding, Cai-xia</creatorcontrib><creatorcontrib>Wang, Miao</creatorcontrib><creatorcontrib>Hu, Hui</creatorcontrib><creatorcontrib>Ma, Xiao-jie</creatorcontrib><creatorcontrib>Xu, Xue-bing</creatorcontrib><creatorcontrib>Zaki Abubakar, Bello</creatorcontrib><creatorcontrib>Pignitter, Marc</creatorcontrib><creatorcontrib>Wei, Kang-ning</creatorcontrib><creatorcontrib>Shi, Ai-min</creatorcontrib><creatorcontrib>Wang, Qiang</creatorcontrib><title>Vegetable oils: Classification, quality analysis, nutritional value and lipidomics applications</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•VOs were divided into herbaceous VOs, gramineous VOs, vine VOs, and woody VOs.•The detection technologies of VOs in recent years were preliminarily integrated.•Nondestructive rapid detection technology is an important analysis method for VOs.•Lipidomics technology has broad application prospects in the field of VOs.
Lipids are widespread in nature and play a pivotal role as a source of energy and nutrition for the human body. Vegetable oils (VOs) constitute a significant category in the food industry, containing various lipid components that have garnered attention for being natural, environmentally friendly and health-promoting. The review presented the classification of raw materials (RMs) from oil crops and quality analysis techniques of VOs, with the aim of improving comprehension and facilitating in-depth research of VOs. Brief descriptions were provided for four categories of VOs, and quality analysis techniques for both RMs and VOs were generalized. Furthermore, this study discussed the applications of lipidomics technology in component analysis, processing and utilization, quality determination, as well as nutritional function assessment of VOs. Through reviewing RMs and quality analysis techniques of VOs, this study aims to encourage further refinement and development in the processing and utilization of VOs, offering valuable references for theoretical and applied research in food chemistry and food science.</description><subject>Analytical techniques</subject><subject>applied research</subject><subject>energy</subject><subject>Food</subject><subject>food chemistry</subject><subject>food industry</subject><subject>health promotion</subject><subject>Humans</subject><subject>Lipidomics</subject><subject>Lipids</subject><subject>nutrition</subject><subject>Nutritive Value</subject><subject>Oil crops</subject><subject>oils</subject><subject>Plant Oils</subject><subject>Quality</subject><subject>Vegetable oils</subject><subject>vegetables</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkctOwzAQRS0EgvL4BZQlC1LGceoHK1DFS0JiA2wtx56AKycOcYLUvydVC1tWI82cOzO6l5BzCnMKlF-t5nWMzn5iMy-gYHPKJCzUHplRKVguQBT7ZAYMZC5pyY_IcUorACiAykNyNMFMcZAzot_xAwdTBcyiD-k6WwaTkq-9NYOP7WX2NZrgh3VmWhPWyafLrB2H3m-GJmTfJow4zVwWfOddbLxNmem6sNOnU3JQm5DwbFdPyNv93evyMX9-eXha3j7ntgQ65IwL4AIXTlgEVYnpt5JWQgqhXGG5YqJyFCRQWxU1MMZ4ZVw9tWuhFEXDTsjFdm_Xx68R06AbnyyGYFqMY9KMLhjlqizFv2ghFZcgFkJOKN-ito8p9VjrrveN6deagt7koFf6Nwe9yUFvc5iE57sbY9Wg-5P9Gj8BN1sAJ1O-PfY6WY-tRed7tIN20f934wccJ5zY</recordid><startdate>20240501</startdate><enddate>20240501</enddate><creator>Xiang, Fei</creator><creator>Ding, Cai-xia</creator><creator>Wang, Miao</creator><creator>Hu, Hui</creator><creator>Ma, Xiao-jie</creator><creator>Xu, Xue-bing</creator><creator>Zaki Abubakar, Bello</creator><creator>Pignitter, Marc</creator><creator>Wei, Kang-ning</creator><creator>Shi, Ai-min</creator><creator>Wang, Qiang</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0001-8275-3185</orcidid><orcidid>https://orcid.org/0009-0006-0979-6473</orcidid></search><sort><creationdate>20240501</creationdate><title>Vegetable oils: Classification, quality analysis, nutritional value and lipidomics applications</title><author>Xiang, Fei ; Ding, Cai-xia ; Wang, Miao ; Hu, Hui ; Ma, Xiao-jie ; Xu, Xue-bing ; Zaki Abubakar, Bello ; Pignitter, Marc ; Wei, Kang-ning ; Shi, Ai-min ; Wang, Qiang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c401t-367067e5d7ce09b760841b78779d2c6937bd10801cb2f03336badf937f7991ea3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Analytical techniques</topic><topic>applied research</topic><topic>energy</topic><topic>Food</topic><topic>food chemistry</topic><topic>food industry</topic><topic>health promotion</topic><topic>Humans</topic><topic>Lipidomics</topic><topic>Lipids</topic><topic>nutrition</topic><topic>Nutritive Value</topic><topic>Oil crops</topic><topic>oils</topic><topic>Plant Oils</topic><topic>Quality</topic><topic>Vegetable oils</topic><topic>vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Xiang, Fei</creatorcontrib><creatorcontrib>Ding, Cai-xia</creatorcontrib><creatorcontrib>Wang, Miao</creatorcontrib><creatorcontrib>Hu, Hui</creatorcontrib><creatorcontrib>Ma, Xiao-jie</creatorcontrib><creatorcontrib>Xu, Xue-bing</creatorcontrib><creatorcontrib>Zaki Abubakar, Bello</creatorcontrib><creatorcontrib>Pignitter, Marc</creatorcontrib><creatorcontrib>Wei, Kang-ning</creatorcontrib><creatorcontrib>Shi, Ai-min</creatorcontrib><creatorcontrib>Wang, Qiang</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Xiang, Fei</au><au>Ding, Cai-xia</au><au>Wang, Miao</au><au>Hu, Hui</au><au>Ma, Xiao-jie</au><au>Xu, Xue-bing</au><au>Zaki Abubakar, Bello</au><au>Pignitter, Marc</au><au>Wei, Kang-ning</au><au>Shi, Ai-min</au><au>Wang, Qiang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Vegetable oils: Classification, quality analysis, nutritional value and lipidomics applications</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2024-05-01</date><risdate>2024</risdate><volume>439</volume><spage>138059</spage><epage>138059</epage><pages>138059-138059</pages><artnum>138059</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•VOs were divided into herbaceous VOs, gramineous VOs, vine VOs, and woody VOs.•The detection technologies of VOs in recent years were preliminarily integrated.•Nondestructive rapid detection technology is an important analysis method for VOs.•Lipidomics technology has broad application prospects in the field of VOs.
Lipids are widespread in nature and play a pivotal role as a source of energy and nutrition for the human body. Vegetable oils (VOs) constitute a significant category in the food industry, containing various lipid components that have garnered attention for being natural, environmentally friendly and health-promoting. The review presented the classification of raw materials (RMs) from oil crops and quality analysis techniques of VOs, with the aim of improving comprehension and facilitating in-depth research of VOs. Brief descriptions were provided for four categories of VOs, and quality analysis techniques for both RMs and VOs were generalized. Furthermore, this study discussed the applications of lipidomics technology in component analysis, processing and utilization, quality determination, as well as nutritional function assessment of VOs. Through reviewing RMs and quality analysis techniques of VOs, this study aims to encourage further refinement and development in the processing and utilization of VOs, offering valuable references for theoretical and applied research in food chemistry and food science.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>38039608</pmid><doi>10.1016/j.foodchem.2023.138059</doi><tpages>1</tpages><orcidid>https://orcid.org/0000-0001-8275-3185</orcidid><orcidid>https://orcid.org/0009-0006-0979-6473</orcidid></addata></record> |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Analytical techniques applied research energy Food food chemistry food industry health promotion Humans Lipidomics Lipids nutrition Nutritive Value Oil crops oils Plant Oils Quality Vegetable oils vegetables |
| title | Vegetable oils: Classification, quality analysis, nutritional value and lipidomics applications |
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