ABSTRACT
Commercial edible seed oils are mixtures of lipids including triacylglycerols, diacylgylcerols, monoacylglycerols, free fatty acids, and other minor components. The demand for edible oils has been increasing with the growing world population and consumers’ preference for vegetable oils over animal fats1,2. Generally, plant oils are liquid at ambient temperature and obtained from oil seeds. Oils are important food ingredients that contribute to sensory properties of food and energy. The fatty acid components of edible oils may also be metabolized and incorporated into cell membranes and are required for cell integrity and human health. The quality, stability, safety, and nutritional value of edible seed oils are determined by their chemical composition, such as fatty acid profile, level of natural antioxidants, and fat-soluble vitamins.
