ABSTRACT
Oilseeds are, by de nition, those seeds or crops grown mainly for their oil. This chapter presents data on the fatty acid composition of selected vegetable oils, factors affecting fatty acid composition, general stability of the oil, factors affecting its stability, and any special features that make the oil or its production unique. Other chapters deal speci cally with fatty acids in fruits and fruit products, in vegetables and vegetable products, and in grains and grain products; therefore, oils not discussed in this chapter will be covered there. There may also be some overlap among chapters. A comprehensive reference regarding all aspects of industrial and edible oil and fat products can be found elsewhere (Shahidi, 2005).
