ArticleJournal of food science2022
Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non-conventional vegetable oils (echium oil, hempseed oil, and moringa oil).
Article in 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 17 papers.
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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.
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Who cites it
17 citing papers in PubMed, 48 citations in OpenAlex.
- Potentially Toxic Elements in Virgin Vegetable Oils: Health risks, and Associations with Oil Quality and Bioactivity.Biological trace element research · 2026Article
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- Modulation of Pork Fatty Acid Composition Through the Inclusion of Stearic Acid and Palm Oil in Growing-Finishing Pigs Diet.Food science & nutrition · 2026Article
- Valorization of canary seeds lipid fraction and defatted flour by supercritical carbon dioxide extraction.Frontiers in nutrition · 2026Article
- Identification of Triploid Plants in Seed-Derived Progeny of Cultivated Olive.Plants (Basel, Switzerland) · 2026Article
- A Comprehensive Study via Proton Nuclear Magnetic Resonance of a Variety of Omega-3 Lipid-Rich Supplements Available in the Spanish Market: Acyl Group Profile, Minor Components, and Oxidative Status.Foods (Basel, Switzerland) · 2025Article
- Impact of diverse irrigation water sources on olive oil quality and its physicochemical, fatty acids, antioxidant, and antibacterial properties.Scientific reports · 2025Article
- Preliminary Evaluation of the Effect of Domestication on the Marketable and Nutritional Quality ofFoods (Basel, Switzerland) · 2024Article
- Oleogel Systems for Chocolate Production: A Systematic Review.Gels (Basel, Switzerland) · 2024Review
- A Comparative Study of Chemical Profiling and Bioactivities between Thai and Foreign Hemp Seed Species (Foods (Basel, Switzerland) · 2023Article
- Bioactive fatty acids from non-conventional lipid sources and their potential application in functional food development.Food science & nutrition · 2023Review
- Effects of sowing date on photosynthetic characteristics, chlorophyll fluorescence and yield of different Echium plantagineum L. cultivars.Scientific reports · 2023Article
- Effects ofInternational journal of molecular sciences · 2023Article
- Effect of the Bleaching Process on Changes in the Fatty Acid Profile of Raw Hemp Seed Oil (Molecules (Basel, Switzerland) · 2023Article
- Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non-conventional vegetable oils (echium oil, hempseed oil, and moringa oil).Journal of food science · 2022Article
- Physical properties, chemical composition, and nutritional evaluation of common salad dressings.Frontiers in nutrition · 2022Article
- Fatty Acid Profiles and Their Association With Autoimmunity, Insulin Sensitivity and β Cell Function in Latent Autoimmune Diabetes in Adults.Frontiers in endocrinology · 2022Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
New sources of bioactive compounds are constantly explored for reformulating healthier foods. This work aimed to explore and characterize the fatty acid profile and sterol content of three non-conventional oils used in functional food products (hempseed oil, moringa oil, and echium oil) and to compare them with two conventional ones (extra virgin olive oil [EVOO] and linseed oil). Oxidative stability was assessed by determining their acidity value and peroxide content. All oils showed adequate values for acidity and oxidation status. Echium and hempseed oils showed a high content of polyunsaturated fatty acids (>70%), especially omega-3 fatty acids, while moringa oil was rich in oleic acid. Echium oil, hempseed oil, and moringa oil presented higher sterol content than EVOO, but lower than that of linseed oil. Sitosterol was the most abundant sterol in all samples (97.88-275.36 mg/100 g oil), except in echium oil, where campesterol (170.62 mg/100 g oil) was the major sterol. Squalene was only found in significant amounts in EVOO. In conclusion, non-conventional oils seem to be interesting sources of bioactive compounds and have great potential for the food industry. PRACTICAL APPLICATION: Non-conventional vegetable oils can be used as alternative sources of lipids in a variety of food products. Additionally, these oils have great potential to be included in the formulation of functional ingredients for the delivery of omega-3 fatty acids, antioxidants, fiber, among others.
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Registered trials
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