数字农科院2.0

Vegetable oils: Classification, quality analysis, nutritional value and lipidomics applications

文献类型： 外文期刊

作者： Xiang F.;Ding C.-X.;Wang M.;Hu H.;Ma X.-J.;Xu X.-B.;Zaki Abubakar B.;Pignitter M.;Wei K.-N.;Shi A.-M.;Wang Q.

作者机构：

关键词： Analytical techniques;Lipidomics;Lipids;Oil crops;Quality;Vegetable oils

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2024 年 439 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： 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. © 2023 Elsevier Ltd

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