ArticleInternational journal of food science2022
Variability of Essential and Nonessential Fatty Acids of Irish Rapeseed Oils as an Indicator of Nutritional Quality.
Article in International journal of food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
6 citing papers in PubMed, 19 citations in OpenAlex.
- Functional and Structural Insights into Lipases Associated with Fruit Lipid Accumulation inBiomolecules · 2026Article
- Multivariate analysis of regional variations in quality, safety, and flavor of commercial fragrant rapeseed oils in China.Food chemistry: X · 2025Article
- Evaluation of synergistic/antagonistic antibacterial activities of fatty oils from apricot, date, grape, and black seeds.Scientific reports · 2024Article
- Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity.Food chemistry: X · 2023Review
- Review
- Analysis of volatile organic compounds in Irish rapeseed oils.Current research in food science · 2023Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The low saturated fatty acid content of rapeseed oil has resulted in it being classed as one of the most health-benefiting culinary oils. This study determines whether Irish rapeseed oils contain identical fatty acid profiles or whether distinct profiles exist between producers and producers' successive oil batches. The fatty acid content of Irish rapeseed oils was determined in terms of the desirable MUFA and PUFA and saturated content of these oils. The fatty acid composition demonstrated significant differences in individual unsaturated fatty acid content, while total saturation had insignificant differences. Saturated fatty acid content ranged from 6.10 to 15.8%, while unsaturated fatty acids ranged from 84.20 to 90.10%. Moreover, individual fatty acid content exhibited significant differences (
Identifiers
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Registered trials
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