ArticleFoods (Basel, Switzerland)2025
Lipidomics Approach Reveals the Effects of Physical Refining Processes on the Characteristic Fatty Acids and Physicochemical Indexes of Safflower Seed Oil and Flaxseed Oil.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
As the principal dietary source of lipids, edible oils (notably vegetable oils) exist in crude form predominantly as triacylglycerols (about 95%), with the remainder comprising impurities and diverse minor components. Therefore, the refining processes of vegetable oil are particularly important. The application potential of safflower seed oil (SSO) in both nutraceutical and pharmaceutical domains is attributed to its exceptionally high linoleic acid concentration and abundant polyphenolic constituents. However, a systematic analysis of SSO during physical refining has yet to be conducted. This study aims to investigate the effects of refining processes on the fatty acids of SSO compared with flaxseed oil (FSO). In this study, chemical analysis, gas chromatography and ultra-high-performance liquid chromatography were used to analyze and compare the physicochemical indexes, fatty acid composition, and the lipidomics of SSO and FSO. Results indicated that optimized refining significantly enhances quality parameters in both SSO and FSO. A total of 40 and 43 fatty acids were identified in SSO and FSO, respectively. Deacidification significantly altered their fatty acid profiles, particularly polyunsaturated fatty acids, with C18:2 and C18:3 being the most affected. A total of 20 significantly different lipids were screened (variable importance in projection > 1.5,
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