Types Of Vegetable Oils Research Articles

Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils.

This study identified the effect of the type and concentration of vegetable oil on the quality of meat analogs and analyzed the differences in their physiochemical characteristics. Various vegetable oils, such as castor oil, orange oil, palm oil, shortening, and margarine, were added to meat analogs. The meat analog was prepared by adding 10, 20, 30, 40, and 50 g of each vegetable oil based on 100 g of textured vegetable protein. The cooking loss, water content, liquid-holding capacity, texture, and antioxidant content of the meat analogs were assessed, and a sensory evaluation was performed. The meat analog with orange oil had a higher water content than the others, regardless of the amount of added oil, and it had a relatively high liquid-holding capacity. The DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of the meat analog with orange oil was higher than that of the others. The sensory evaluation also showed a decrease in soy odor and an increase in juiciness. Therefore, adding orange oil improves the preference, juiciness, soy odor, and quality of meat analogs. Our results demonstrate that orange oil has positive effects on the productivity of meat analogs and can help to improve meat analog consumption.

Mercury elimination from synthetic petroleum produced water using green solvent via liquid-liquid extraction: Experimental, effective solubility behaviors and DFT investigation

This study focuses on the use of alternative vegetable oils (corn, linseed, and canola oil) as green extractants in the liquid-liquid extraction (LLE) of mercury elimination from synthetic produced water to meet Thailand’s standard discharge limits. Extraction parameters involve the type of vegetable oil used, pH of feed solution, time, and O/A ratio. Three parameters in the stripping process are optimized by applying response surface methodology (RSM). Models NRTL, UNIQUAC, and Van’t Hoff are employed in the mutual solubility of corn oil; the various strippants (NaOH, HCl, and thiourea) are investigated under different temperatures. Under optimal conditions, results demonstrate that percentages of extraction and stripping of mercury reach 99.4% and 95.4%, respectively. Corn oil proved to be the most efficient solvent for mercury extraction at pH ranges 2–8. Based on ANOVA, the stirring speed and A/O ratio had a significant influence on the stripping process. The mechanisms of extraction reaction were evaluated via density functional theory (DFT) along with Fourier-transform infrared spectroscopy (FTIR) and ultraviolet–visible spectroscopy (UV–vis). Extraction and stripping kinetics are found to be of first-order (k = 0.182 min−1) and second-order (k = 0.9244 L∙mg−1min−1), respectively. It is seen that our method has the ability to successfully remove mercury while still remaining below the standard discharge level.

Research of the rheological properties of mayonnaise with adding pumpkin and rice oils to replace sunflower oil

The influence of ingredients and homogenization process parameters on the rheological properties of mayonnaise with pumpkin and rice oils added was investigated in this work. Various types of vegetable oils: sunflower, pumpkin and rice were used to make mayonnaise. The mechanical process of mayonnaise homogenization was carried out at room temperature. The preparation of mayonnaise was carried out on a laboratory model homogenizer with a rotor speed range of 3500-24000 rpm. Rheological measurements were carried out on a rotary viscometer with concentric cylinders at temperatures of 25 °C and 10 °C. The following rheological parameters were calculated from the data obtained: apparent viscosity, consistency index and flow index. The investigation results revealed that the main ingredients influenced the rheological properties of mayonnaise with pumpkin and rice oils added. Empirical flow curves were described by the Herschel-Bulkley model with a high degree of adequacy.

The effect of graphene nanoplatelets on Physico-chemical properties of Sterculia foetida biodiesel-diesel fuel blends

Biodiesel is well known as an alternative to the CI engines owing to being renewable, environmentally friendly, biodegradable, and non-toxic with fewer emissions. Biodiesel is prepared from several types of vegetable oils, and the current study uses Sterculia foetida oil (non-edible oil). The major problem with using biodiesel blends in CI engines is emissions that rely on physicochemical properties. Hence, the current study is to evaluate the physicochemical properties of biodiesel-diesel blends with the addition of graphene nanoplatelets at different dosage levels of 25, 50, and 75 ppm. The prepared samples are expressed as SFOME20, SFOME20GNPs25, SFOME20GNPs50, and SFOME20GNPs75. The physicochemical properties are measured for prepared samples according to the ASTM standards. The inclusion of nanoplatelets improves the fuel blend properties such as density, viscosity, cetane index, flash point, fire point, cloud, and pour point. In contrast, the calorific value is a little decreased.

Analysis of AC breakdown strength of vegetable oils and effect of mineral oil

• AC breakdown strength of coconut oil is studied as against commercial soybean oil. • Analyzed the effect of aging (120 °C, 2 weeks) and mineral oil on AC breakdown strength. • AC breakdown data are statistically analyzed using Normal and Weibull distributions. • Aging or mineral oil reduces the withstand voltage, but the effect is less intense in coconut oil. • Coconut oil can be a potential replacement for traditional mineral oils. The effect of residual mineral oil on the AC breakdown strength of vegetable oil is widely studied to understand vegetable oil's reliability and dielectric integrity in retro-fitting a mineral oil-filled transformer. This paper describes the analysis of experimental results on two types of vegetable oil, namely –refined, bleached, and deodorized (RBD) coconut oil and commercial vegetable oil (MIDEL eN1215) derived from soybean oil seeds. The latter is also to act as a benchmark in analyzing the breakdown performance of RBD coconut oil, which is recently studied as a potential alternative to replace mineral oil from transformers located in tropical countries. The AC breakdown voltage tests were conducted using ASTM D1816 method at normal ambient conditions for both fresh and aged oils and considering 10 and 30% mineral oil in these vegetable oils. It is found that the distributions of breakdown voltages in RBD coconut oil, especially the lowest AC breakdown voltage, are similar to those of commercial vegetable oil for transformers. Therefore, from the viewpoint of AC withstand voltage, RBD coconut oil is equivalent to commercial vegetable oil under new conditions and even better under aged conditions or when mixed with mineral oil.

The study of edible vegetable oils rheological properties

The study of technological media rheological properties in the food industry is of primary importance for innovative food products development. This kind of research results can be recommended for reconstructing the suspensions, solutions, and mixtures properties and behavior. The objects of testing are the following types of edible vegetable oils: sunflower, mustard, linseed, camelina, rapeseed, milk thistle. The aim is to determine the rheological properties of the studied oils and to find out their dependence on temperature. Tests at shear rates γ = 100 ÷ 1000 s-1 in the temperature range of 20 - 120°C were carried out in this work. The viscosity was determined with the Brookfield DV-II + PRO viscometer. The data analysis showed that the dynamic coefficient for the studied samples of oils changed insignificantly in the range of the shear rate values γ = 600 ÷ 800 s-1. This can be explained by the structure strengthening due to the formation of additional intermolecular bonds. The nature of the rheological curves was established. The data obtained are recommended for use in the implementation of methods of hydromechanical and thermal processes intensification in the studied oils obtaining.

First report on quality and purity assessment of sweet almond oil in Brazilian body oils by gas chromatography and mass spectrometry.

Sweet almond oil is a raw material with high-added value used in different products. Then, the aim of this study is to evaluate the quality and purity of 10 body oils based on sweet almond oils currently available in the Brazilian market. Fatty acid composition and triacylglycerol (TAG) profile were determined by gas chromatography with flame ionization detector (GC-FID) and atmospheric solids analysis probe mass spectrometry (ASAP-MS), respectively. The authenticity of samples was assessed using an analytical curve equation. Soybean oil was chosen as the adulterant because it is the cheapest vegetable oil commercialized in Brazil. Hierarchical clustering analysis (HCA) in conjunction with ASAP-MS classified product samples according to the type of vegetable oil (soybean and sweet almond oils). The addition of soybean oil (8.79% to 99.70%) was confirmed in samples. However, only two samples stated in their label the presence of soybean oil as an ingredient. These findings highlight the need for better oversight by regulatory bodies to ensure that consumers acquire high quality and authentic products based on equally high quality and purity of sweet almond oils.

REVIEW OF VEGETABLE NANOLUBRICANTS FOR TRIBOLOGICAL APPLICATIONS

About 40 million tons of lubricants are used every year for various industry purposes and applications, where most of them are petroleum based oils. These oils are difficult and expensive to dispose of, have low biodegradability and are contamination risks. Recent efforts have been focused on reducing the environmental impact of petroleum based lubricants through the use of vegetable oils since they are biodegradable and have good lubricity. A drawback of vegetable oils is their poor thermal stability and oxidation, which causes them to decrease their properties at higher loads. Nanoparticle (NP) additives have been explored for improving the tribological performance of vegetable. This literature review seeks to compare and analise the impact of the different NP types, concentrations and vegetable oil type on the coefficient of friction. The vegetable oils that have shown to provide the best tribological behaviour were coconut oil, sunflower oil, palm sesame oil, canola oil, among others. The NP with the best performance were SiO2 and CuO and the concentration with the highest improvement was between 0.01-3.0 wt.%. The results of this study provide an insight on the areas of opportunity for developing new lubricant formulations with vegetable oils and NP additives for industrial applications.

Effect of mixing ratio and heat treatment on chemical properties for some types of vegetable oil

The experiment was conducted in the laboratories of the Department of Food Science - College of Agriculture - Tikrit University , the study aimed to measure the effect of the mixing ratio of vegetable oils and heat treatment on some of the chemical properties ,Three mixing ratios were identified. The sunflower oils, Rice Brane, flax, and sesame were used , than mixing process were made with sunflower oil being the main oil, and the remaining oils were added separately, at rates of 15%, 30% and 45%. The heat factor was used as a second factor for the experiment, and the values of the chemical properties of the oils were read at room temperature (RT) and at 150 ° C for 1 hour . The effect of these factors was observed on the values of acidity number, free fatty acids, iodine number, peroxide number, saponification number of studied oils and their mixtures. The highest pH value of sesame oil was 1.56 mg KOH / gm, while the lowest value was 0.262 mg KOH / gm in the sample of the Rice bran, while the free fatty acids had the highest value in the sesame oil sample, it reached 0.784% and the lowest was in the rice bran sample It reached 0.132%, and the iodine number treatment reached the highest values In the sample of flax oil, which amounted to 190 and the lowest in the sample, 15% flax oil + 85% sunflower oil reached 64, and the characteristic of peroxide number was also recorded significant differences between the values and recorded the highest value in the treatment 30% flax oil + 70% flower oil Sun reached 1.44 O2 / Kg and the lowest recorded for treatment is 30% Rice bran + 70% sunflower oil and it reached 0.93 O2 / Kg. We also note that the value of saponification number recorded its highest value in the treatment of flax oil and reached 194 mg KoH / g. As for the lowest value it was recorded In the treatment of 15% rice bran oil + 85% sunflower oil and reached 101 mg KoH / g, the heating processes led to significant changes in the values.

Comparison and Storage Stability of Biodiesels from Expired oils

Transesterification of expired vegetable oils is possible by heating them with a significant amount of methanol and an acidic or basic catalyst to improve the reaction rate and yield. In this study 4 samples have been selected, including 4 types of vegetable oils, namely: soybean, sunflower, rapeseed, pumpkin seed. The operative conditions of the reaction were reaction time (4 h), catalyst concentration (1 w/wt %), and oil-to-methanol molar ratio (6:1). The parameters studied to compare the quality of biodiesel obtained by each type of compound are: yield, pH, density, acid value. The results shows that The pumpkin seed have a positive effect on increasing the yield of Soybean biodiesels as well as biodiesel blends based on Soybean, Sunflower and rapeseed. This paper examines also the degradation of several biofuels in comparison with fossil fuels (Diesel and gasoline) with different storage conditions over 9 Weeks period. The Results indicated that: High temperature combined with the lighting strongly enhances the degradation phenomenon. The acid value of biodiesel (HM) is rapidly increasing at a rate of 0.91 mg KOH/g /Week. The pH of diesel has experienced a strong decrease of 66%. In comparison with Diesel, Diesel degrades strongly and rapidly from a biodiesel in terms of Acid Value, pH and Density.

AChE-based electrochemical biosensor for pesticide detection in vegetable oils: matrix effects and synergistic inhibition of the immobilized enzyme

Enzyme-based electrochemical biosensors have been widely deployed for the detection of a range of contaminants in different food products due to their significant advantages over other (bio)sensing techniques. Nevertheless, their performance is greatly affected by the sample matrix itself or by the matrix they are presented with in pretreated samples, both of which can impact the accuracy as well as the sensitivity of the measurements. Therefore, and in order to acquire reliable and accurate measurements, matrix effects and their influence on sensor performance should be taken into consideration. Herein, acetylcholinesterase (AChE)-modified electrochemical sensors were employed for the detection of pesticides in vegetable oils. Sensor interrogation with pretreated oil samples, spiked with carbofuran, revealed the inhibitory potential of the extracted matrix varies between different types of vegetable oil and their fatty acid content. In addition, synergies between the extracted matrix from different types of vegetable oils and the carbamate pesticide, carbofuran, were observed, which led to significant deviations of the sensor’s performance from its anticipated behavior in buffered solution. Taking the aforementioned into consideration, appropriate calibration curves for each type of vegetable oil were drafted, which allowed for the highly reproducible determination of different pesticide concentrations in pretreated real samples. Collectively, a better understanding of AChE inhibition by single or multiple contaminants present in vegetable oils was gained, which can find many applications in numerous fields, ranging from sensor development to the design of new pesticides and medicinal products.

A comparative study on classification of edible vegetable oils by infrared, near infrared and fluorescence spectroscopy combined with chemometrics

Driven by economic benefits like any other foods, vegetable oil has long been plagued by mislabeling and adulteration. Many studies have addressed the field of classification and identification of vegetable oils by various analysis techniques, especially spectral analysis. A comparative study was performed using Fourier transform infrared spectroscopy (FTIR), visible near-infrared spectroscopy (Vis-NIR) and excitation-emission matrix fluorescence spectroscopy (EEMs) combined with chemometrics to distinguish different types of edible vegetable oils. FTIR, Vis-NIR and EEMs datasets of 147 samples of five vegetable oils from different brands were analyzed. Two types of pattern recognition methods, principal component analysis (PCA)/multi-way principal component analysis (M-PCA) and partial least squares discriminant analysis (PLS-DA)/multilinear partial least squares discriminant analysis (N-PLS-DA), were used to resolve these data and distinguish vegetable oil types, respectively. PCA/M-PCA analysis exhibited that three spectral data of five vegetable oils showed a clustering trend. The total correct recognition rate of the training set and prediction set of FTIR spectra of vegetable oil based on PLS-DA method are 100%. The total recognition rate of Vis-NIR based on PLS-DA are 100% and 97.96%. However, the total correct recognition rate of training set and prediction set of EEMs data based on N-PLS-DA method is 69.39% and 75.51%, respectively. The comparative study showed that FTIR and Vis-NIR combined with chemometrics were more suitable for vegetable oil species identification than EEMs technique. The reason may be concluded that almost all chemical components in vegetable oil can produce FTIR and NIR absorption, while only a small amount of fluorophores can produce fluorescence. That is, FTIR and NIR can provide more spectral information than EEMs. Analysis of EEMs data using self-weighted alternating trilinear decomposition (SWATLD) also showed that fluorophores were a few and irregularly distributed in vegetable oils.

Synergistic effects of combinatorial Lactiplantibacillus plantarum fermentation and vegetable oils supplementation on the lycopene level, antioxidant capacities and flavor volatiles of tomato pulp

The objective of this study was to investigate the effects of Lactiplantibacillus plantarum (L. plantarum) fermentation and three types of vegetable oils (corn oil, peanut oil, and olive oil) supplementations on the physicochemical properties, bioactive components, and flavor volatiles of tomato pulp. Tomato pulp supplemented with oils was excellent food matrices for L. plantarum growth, and the colony counts remained above 8.3 log CFU/mL at the end of fermentation. The contents of total phenol, carotenoids and lycopene were dramatically increased after fermentation, and oils supplementation exhibited a synergistic promotion effect, especially for the combination of L. plantarum fermentation and 3% olive oil supplementation exhibiting the highest lycopene level (30 mg/mL), the strongest DPPH radical scavenging activity (84.24%) and FRAP (16.45 mmol Trolox/L). Furthermore, synergistic L. plantarum fermentation and oils supplementation decreased aldehydes content, and increased alcohols, esters, and ketones formation, meaning the improved flavor characteristics of fermented tomato pulp. Industrial relevanceIn this study, a functional beverage of tomato pulp was prepared by the combination of L. plantarum fermentation and vegetable oils supplementation. Colony counts, lycopene level, antioxidant capacities, and flavor characteristics were dramatically improved at the end of fermentation. This study provides an innovative technology to improve the release of lycopene from plant tissue and provide a functional beverage of tomato pulp with high health benefits.

Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils.

The physicochemical properties of five vegetable oils (peanut, corn, rapeseed, sunflower seed, and soybean) and their impact on the development of heterocyclic aromatic amines (HAAs) in pan-fried bacon and in the remaining oil were investigated. Corn oil led to the lowest total free amino acids (FAAs) contents and glucose content of fried bacon (p < 0.05) and rapeseed oil led to the lowest creatine content of fried bacon (p < 0.05). Bacon fried in corn oil had the highest HAA contents (p < 0.05). The total HAA contents of the oils after frying were lowest in rapeseed and soybean oils (p < 0.05). The type of vegetable oil used affected the color of the fried bacon but not the flavor and taste (p < 0.05). To reduce the HAA concentrations of fried bacon, the type of vegetable oil should be considered.

Synthesis of Biodiesel via Interesterification Reaction of Calophyllum inophyllum Seed Oil and Ethyl Acetate over Lipase Catalyst: Experimental and Surface Response Methodology Analysis

Biodiesel is increasingly being considered as an alternative to the fossil fuel as it is renewable, nontoxic, biodegradable, and feasible for mass production. Biodiesel can be produced from various types of vegetable oils. Calophyllum inophyllum seed oil (CSO) is among the prospective nonedible vegetable oils considered as a raw material for biodiesel synthesis. The most common process of the biodiesel manufacturing is the transesterification of vegetable oils which results in glycerol as a by-product. Thus, product purification is necessary. In this work, an alternative route to biodiesel synthesis through interesterification reaction of vegetable oil and ethyl acetate was conducted. By replacing alcohol with ethyl acetate, triacetin was produced as a side product rather than glycerol. Triacetin can be used as a fuel additive to increase the octane number of the fuel. Therefore, triacetin separation from biodiesel products is needless. The interesterification reaction is catalyzed by an alkaline catalyst or by a lipase enzyme. In this study, biodiesel synthesis was carried out using a lipase enzyme since it is a green and sustainable catalyst. The interesterification reaction of CSO with ethyl acetate in the presence of a lipase catalyst was conducted using the molar ratio of CSO and ethyl acetate of 1:3. The reaction time, lipase catalyst concentration, and reaction temperature were varied at 1, 2, 3, 4, 5 h, 10%,15%, 20%, and 30 °C, 40 °C, 50 °C, 60 °C, respectively. The experimental results were also analyzed using response surface methodology (RSM) with the Box–Behnken design (BBD) model on Design Expert software. Data processing using RSM revealed that the highest conversion within the studied parameter range was 41.46%, obtained at a temperature reaction of 44.43 °C, a reaction time of 5 h, and a lipase catalyst concentration of 20%.

New insight into the evolution of volatile profiles in four vegetable oils with different saturations during thermal processing by integrated volatolomics and lipidomics analysis

To compare the oxidation products of four types of vegetable oils (palm oil, soybean oil rapeseed oil, and flaxseed oil) during thermal processing, lipidomics, volatolomics and simulation analyses were integrated to investigate the evolution of volatile profiles. The evolution of volatile profiles in different vegetable oils were found to be different, which are attribute to their different lipid composition. There were potential markers of palmitic acid-based vegetable oils as undecanal, dodecanal and 2-hexanone. A potential marker of oleic acid-based vegetable oils was 2-undecenal. (E,E)-2,4-nonadienal, 3-octen-2-one, and 3-nonen-2-one were potential markers of linoleic acid-based vegetable oils. The potential markers of linolenic acid-type vegetable oils were 1-penten-3-ol, (E)-2-butenal, (E)-2-pentenal, (E,E)-2,4-heptadienal (1), (E,E)-2,4-heptadienal (2), 2-ethyl-furan (1), 2-pentanone, and 3-hexen-2-one. The present study provides a new and comprehensive strategy to elucidate the changes of volatile compounds in thermal processed vegetable oil.

Remediation of Coal Tar–Contaminated Soil by Smoldering Combustion Using Vegetable Oils as Supplemental Fuel

This study explored the remediation of coal tar–contaminated sand with smoldering combustion using vegetable oil as supplemental fuel. In this work, bench-scale column experiments were conducted one factor at a time to identify the minimum concentration limit of coal tar and the feasibility of vegetable oil as supplemental fuel. A range of key parameters including various concentrations of vegetable oil (10,000–50,000 mg/kg), types of vegetable oil (sunflower, soybean, and corn oils), and oil to coal tar mass ratios that affect smoldering combustion were examined in detail. Results demonstrated that exceeding 80,000 mg coal tar in 1 kg sand caused smoldering exceeding 630°C. The posttreatment coal tar concentration in treated sand was 648 mg/kg, indicating more than 99% initial coal tar was destroyed. Further, corn oil was a relative suitable supplemental fuel, which possessed higher average peak temperature and removal efficiency. To be specific, the sum of the concentration of corn oil and coal tar reaching 50,000 mg/kg was found to be a necessary requirement to determine whether smoldering combustion occurred or not; in addition, the content of coal tar was not less than 20,000 mg/kg. Overall, this study indicated that smoldering with injection of vegetable oil has potential to be effective in situ remediation application for low-concentration coal tar–impacted sand (<80,000 mg/kg).

Impact of Frying Oil Types and Keeping Duration on the Safety, Storability and Acceptability Factors of Chin-Chin (Deep-Fried Snack)

This study investigated the influence of frying oil types and storage duration on the acrylamide concentration, moisture variation pattern, thiobarbituric acid reactive substances (TBARS) content and acceptability factors of commonly consumed snack (chin-chin). A standard processing procedure was used to prepare the snack (chin-chin) using a combination of ingredients such as wheat flour, sugar, salt, margarine, ground nutmeg, egg, and water. Two types of vegetable oil used for deep-frying were soybean oil and refined palm olein oil while commercial chin-chin samples were also purchased to serve as the control. The results showed that during the storage period, the acrylamide contents in chin-chin samples exhibited gradual increase. The commercial chin-chin (CH-COM) contained the highest initial moisture content (13.54%) while all the chin-chin samples exhibited gradual increase in moisture content during the 12-day storage period. The study also revealed that during the storage period, all the chin-chin samples exhibited gradual reduction in the TBARS level. However, the degree of reduction in the TBARS content of commercial chin-chin was the highest as it reduced from the initial 0.33 mg MDA/kg to 0.17 mg MDA/kg during the 12-day storage duration. The fresh chin-chin samples exhibited relatively high level of browning index with significant differences at p&lt;0.05 while there were variations in the oiliness index of the snack samples. The chin-chin samples in this study were generally found to satisfy the requirements for the tolerable levels for both the acrylamide and thiobarbituric acid reactive substances (TBARS) throughout the 12-day storage period.

Impact of Vegetable Oil Type on the Rheological and Tribological Behavior of Montmorillonite-Based Oleogels

We formulated and characterized oleogels based on montmorillonite clay and vegetable oils that could serve as eco-friendly semi-solid lubricants. In particular, we studied the influence of the physical-chemical properties of olive, castor, soybean, linseed, and sunflower oils on the rheological, chemical, thermal, and tribological properties of the semi-solid lubricants. We prepared the oleogels via the highly intensive mixing of vegetable oils with clay at a concentration of 30 wt.%. The oleogels exhibited shear-thinning, thixotropy, structural recovery, and gel-like behavior commonly related to that of a three-dimensional network. The results were corroborated via XRD measurements showing the presence of intercalated nanoclay structures well-dispersed in the vegetable oil. Empirical correlations between the content of saturated (SFAs), unsaturated (UFAs), mono-unsaturated (MUFAs) and poly-unsaturated (PUFAs) fatty acids and the plateau modulus of the aerogels were found. From these experimental results, we can conclude that the fatty acid profile of the vegetable oils exerts an important influence on the rheological and tribological properties of resulting clay and vegetable oil oleogels.

Development of a Hydrazine-Based Solid-Phase Extraction and Clean-Up Method for Highly Selective Quantification of Zearalenone in Edible Vegetable Oils by HPLC-FLD.

Rapid, cost-efficient, and eco-friendly methods are desired today for routine analysis of the Fusarium mycotoxin zearalenone (ZEN) in edible vegetable oils. Liquid chromatography with fluorescence detection (HPLC-FLD) is commonly used to reliably control the specified ZEN maximum levels, which requires efficient sample clean-up to avoid matrix interferences. Therefore, a highly selective extraction and clean-up method based on reversible covalent hydrazine chemistry (RCHC) using hydrazine-functionalized silica was developed. This efficient solid-phase extraction (SPE) involves reversible hydrazone formation of ZEN with the hydrazine moiety covalently bound to a solid phase. Optimal conditions were achieved with 1 mL SPE cartridges filled with 400 mg of hydrazine-functionalized silica. The developed RCHC-SPE method was validated in an interlaboratory comparison study (ILC) with twelve participants analyzing six edible vegetable oils with a focus on maize oils. The derived method parameters (ZEN recovery 83%, repeatability 7.0%, and reproducibility 18%) meet the performance criteria of Commission Regulation (EC) No 401/2006. The developed RCHC-SPE-based HPLC-FLD method allows the reliable quantification of ZEN in the range of 47–494 µg/kg for different types of edible vegetable oils, also for matrix-reach native oils. Due to the high efficiency, the significantly reduced matrix load helps to extend the lifetime of analytical equipment. Furthermore, the re-useability of the RCHC-SPE cartridges contributes to an eco-friendly approach and reduced analysis costs. To our knowledge, this is the first report on ZEN quantification in edible vegetable oils based on manual RCHC-SPE cartridges. Due to its high performance, the developed RCHC-SPE method is a promising alternative to the current European standard method EN 16924:2017 (HPLC-FLD part).