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Lipidomics Approach Reveals the Effects of Physical Refining Processes on the Characteristic Fatty Acids and Physicochemical Indexes of Safflower Seed Oil and Flaxseed Oil

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...

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Principais autores: Jiayan Yang, Haoan Zhao, Fanhua Wu, Zeyu Wang, Lin Yuan, Yu Qiu, Liang Wang, Min Zhu
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-08-01
coleção:Foods
Assuntos:
safflower seed oil
flaxseed oil
refining
fatty acid
lipidomics
Acesso em linha:https://www.mdpi.com/2304-8158/14/16/2845
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