Minor Components of Fats and Oils

Abstract

AbstractVegetable oils contain a wide range of minor components besides triacylglycerols, the major components of most oils. Sterols, tocopherols, carotenoids, phenolic compounds, chlorophyll, free fatty acids, and other minor derivatives, as well as trace metal ions are the most recognized of these compounds. Minor lipid components are of interest because they affect the technical properties of the oil, possibly provide health benefits, and/or might be used for the authentication of different oils and their mixtures. The tocopherols are interesting, as they are primarily responsible for the stability of the polyunsaturated fatty acids of vegetable oils. Tocopherols and carotenoids are important for human nutrition as they provide Vitamins E and A activities. Phytosterols are currently receiving much interest as cholesterol‐lowering agents derived from inter alias vegetable oil refining. The phenolic compounds in certain oils, e.g., olive and sesame oils, are interesting from oil stability and health points of view. Gas chromatography or gas chromatography–mass spectrometry of the unsaponifiable fractions of vegetable oils can provide a fingerprint for the identity of the oils.