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.
Highlights
The role of dietary fat in human health has been intensely debated and subject to a great deal of research over the last few decades
The quality of dietary fat depends on its level of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), and especially on the ratio of omega-6 to omega-3 fatty acids
We found that the saturated fatty acid (SFA) concentration ranged from 5.2% in apricot kernel oil to 28.9% in avocado fruit oil
Summary
The role of dietary fat in human health has been intensely debated and subject to a great deal of research over the last few decades. Saturated fatty acids (SFA), which raise cholesterol levels, and thrombogenic SFA are promoters of CHD, whereas the omega-3 and omega-6 isomers of PUFA, MUFA, and antioxidants have been described as protecting against CHD [2]. Schwab et al [3] summarized the effects of the quantity and quality of dietary fat on body weight, risk factors for type-2 diabetes, cardiovascular disease, and cancer in healthy subjects and in subjects at risk of these diseases. It is the composition of fatty acids that affects the nutritional quality of fat; phytosterols possess a cholesterol-lowering property in humans [4]. Tucker and Townsend [5] have shown the efficacy of α-tocopherol in the prevention and treatment of heart disease, cancer, and Alzheimer’s disease, but the properties of α-, β- and δtocopherols have been described [6]
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