Dear Colleagues,

Vegetable oils are a valuable component of a well-balanced daily diet. There is a plethora of evidence for the health-promoting effects of vegetable oils both consumed and applied topically. Scientists are particularly interested in vegetable oils rich in polyunsaturated fatty acids, especially α-linolenic acid, which is deficient in the modern diet.

The high content of polyunsaturated fatty acids may contribute to the high susceptibility of such oil to oxidation. The rate of oil oxidation, in addition to the composition of fatty acids, is affected by factors such as storage method, exposure to light and temperature, and access to oxygen. The presence of ingredients with antioxidant properties, such as tocopherols, squalene, carotenoids and polyphenols, as well as pro-oxidant substances such as chlorophylls or metal ions, is also important for the durability of the oil. The composition of vegetable oils depends primarily on the origin of the botanical raw material and the method of its production. Knowing the detailed composition of the oil is important not only because of its potential pro-health effect, which may be influenced by the unique content of micronutrients of the non-acylglycerol fraction, but also because of the assessment of oil quality. The method of recovering oil from seeds must be considered when producing oils with health-improving effects and of good quality.

The present Special Issue of Foods aims to compile state-of-the-art research, including original and review contributions, focused on the advances in the technology of oil recovery and the storage quality of edible oils.

Dr. Magdalena Grajzer
Dr. Anna Prescha
Guest Editors

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• antioxidants
• antioxidant capacity
• cold-pressed seed oils
• oxidative stability
• shelf life
• lipid oxidation
• supercritical carbon dioxide extraction
• differential scanning calorimetry