ArticleFoods (Basel, Switzerland)2020
Characteristics and Antioxidant Potential of Cold-Pressed Oils-Possible Strategies to Improve Oil Stability.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 36 papers, 1 of them a synthesis that pooled it.
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Who cites it
36 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Cold pressed oils: a systematic review on physicochemical properties, nutritional composition and pharmacological activities.Frontiers in nutrition · 2026Pooled it
- Effects of dietary Purple Perilla seed oil on performance, egg quality, and yolk deposition of n-3 polyunsaturated fatty acids and functional metabolites in laying ducks.Poultry science · 2026Article
- Effect of Combined Pretreatments on Yield and Quality of Cold-Pressed Pomegranate Seed Oil.Foods (Basel, Switzerland) · 2026Article
- Fatty acids, polyphenols and volatiles as predictive biomarkers of cold-pressed oil stability.Food chemistry: X · 2026Article
- Toward Functional Oil Blends: Physicochemical and Nutritional Evaluation of Rapeseed-Hazelnut Oil Mixtures.Foods (Basel, Switzerland) · 2025Article
- Herbal maceration modulates fatty acid profile of cold-pressed oils and preserves antioxidant activity during long-term storage.Scientific reports · 2025Article
- Food Chemistry and Bioactive Compounds in Relation to Health.Molecules (Basel, Switzerland) · 2025Article
- Lipids from Oilcakes-High Quality Ingredients for Functional Food Products.Molecules (Basel, Switzerland) · 2025Review
- Nutritional Quality, Fatty Acids Profile, and Phytochemical Composition of Unconventional Vegetable Oils.Molecules (Basel, Switzerland) · 2025Article
- Comparative Characterization of Hemp Seed Cakes from Dehulled and HulledFoods (Basel, Switzerland) · 2025Article
- Oxidative stability and affective/descriptive sensory properties of cashew nut (Anacardium occidentale L.) oil during accelerated storage conditions.Journal of food science · 2025Article
- Use of culinary ingredients as protective components during thermal heating of pumpkin oil.Food chemistry: X · 2025Article
- Nutraceutical Prospects of Pumpkin Seeds: A Study on the Lipid Fraction Composition and Oxidative Stability Across Eleven Varieties.Foods (Basel, Switzerland) · 2025Article
- Article
- Hemp Seed (Animals : an open access journal from MDPI · 2024Article
- Preliminary Evaluation of the Effect of Domestication on the Marketable and Nutritional Quality ofFoods (Basel, Switzerland) · 2024Article
- Development and Characterization of Ethylcellulose Oleogels Based on Pumpkin Seed Oil and Rapeseed Oil.Gels (Basel, Switzerland) · 2024Article
- Physicochemical properties and fatty acid profile of oil extracted from black soldier fly larvae (Veterinary world · 2024Article
- Acute and subchronic oral toxicity study ofHeliyon · 2024Article
- Superior component compositions and antioxidant activity ofFood science & nutrition · 2024Article
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Authors and funding
6 authors.
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Abstract
The relations of the antiradical capacity to oxidative stability parameters and the contents of fatty acids, sterols, tocopherols, phenols, flavonoids, chlorophyll, Cu, and Fe were assessed in 33 cold-pressed seed oils: Walnut (7 brands of oils), rosehip (3), camelina (6), milk thistle (5), flax (6), and pumpkin (6). The antiradical capacity of oils depended strongly on tocopherol contents with a synergistic effect with polyphenols. The efficacy of tocopherols in cold-pressed oils was accompanied by a negative correlation of their antioxidant capacity with the peroxide value increase after 3 months of shelf life. This study also showed a positive correlation between the content of phytosterols and the antiradical capacity in the lipophilic fraction of cold-pressed oils rich in n-3 polyunsaturated fatty acids (PUFAs). Multiple regression analysis identified groups of antioxidants naturally occurring in cold-pressed oils in relation to their fatty acid composition, which added to the cold-pressed oils could provide possible strategies to improve their stability. Achieving high stability is primarily a result of high phytosterol content exceeding the molar ratio of 1:100 for total phytosterols to α-linolenic acid. However, the molar ratios of tocopherols to linoleic acid below 1:2000 and polyphenols to linoleic acid below 1:3000 does not prevent oxidation in oils with the predominance of linoleic acid.
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