Vegetable Oils
Edible Oil and Fat Products: Chemistry, Properties, and Safety Aspects
Abstract
This article provides an overview of the major and minor vegetable oils, focusing particularly on their fatty acid and triacylglycerol composition, as well as their production levels. Information on the important minor components of vegetable oils, types of vegetable oils, the need to modify natural oils, and the ways in which this can be achieved are discussed. Finally, there is a brief account of current production statistics of the major vegetable oils and their trade.
References
- 1Szuhaj, B.F. (1989). Lecithins: Sources, Manufacture, and Uses. Champaign, IL: AOCS Press.
- 2Schneider, M. (1997). In: Lipid Technologies and Applications (ed. F.D. Gunstone and F.B. Padley), 51–78. New York: Marcel Dekker.
- 3Gunstone, F.D. (2001). In: Structured and Modified Lipids (ed. F.D. Gunstone), 241–250. New York: Dekker.
- 4Clark, J.P. (1996). Lipid Technol. 8: 111–156.
- 5Gunstone, F.D. (2000). In: Edible Oil Processing (ed. W. Hamm and R.J. Hamilton), 1–33. Sheffield, U.K.: Sheffield Academic Press.
- 6Che Man, Y.B. and Tan, C.P. (2003). In: Lipids for Functional Foods and Nutraceuticals (ed. F.D. Gunstone), 25–52. Bridgwater, UK: Oily Press.
- 7Ooi, C.K., Choo, Y.M., Yap, S.C. et al. (1994). J. Am. Oil Chem. Soc. 71: 423–426.
- 8Baharin, B.S., Rahman, K.A., Karim, M.I.A. et al. (1998). J. Am. Oil Chem. Soc. 75: 399–404.
- 9Yaniishlieva, N.V., Aitzetmuller, K., and Raneva, V.G. (1998). Fett-Lipid 100: 444–462.
10.1002/(SICI)1521-4133(199810)100:10<444::AID-LIPI444>3.0.CO;2-A Google Scholar
- 10Larsson, B.K., Eriksson, A.T., and Cervenka, M. (1987). J. Am. Oil Chem. Soc. 64: 365–370.
- 11Okuyama, H., Kobayashi, T., and Watanabe, S. (1997). Prog. Lipid Res. 35: 409–457.
- 12Okuyama, H. (2000). Lipid Technol. Newslett. 6: 128–132.
- 13Stewart, I.M. and Timms, R.E. (2002). In: Fats in Food Technology (ed. K.K. Rajah), 159–191. Sheffield, U.K.: Sheffield Academic Press.
- 14Timms, R.E. (2003). Confectionery Fats Handbook. Bridgwater, UK: The Oily Press.
10.1533/9780857097958 Google Scholar
- 15Leonard, C. (1994). Lipid Technol. 6: 79–83.
- 16Temple-Heald, C.E. (2000). Lipid Technol. Newslett. 6: 59–63.
- 17Temple-Heald, C.E. (2004). In: Rapeseed and Canola Oil—Production, Processing, Properties and Uses (ed. F.D. Gunstone), 111–130. Oxford, UK: Blackwell Publishing.
- 18Przbylski, R. and Mag, T. (2002). In: Vegetable Oils in Food Technology (ed. F.D. Gunstone), 98–127. Oxford, UK: Blackwell Publishing.
- 19Caupin, H.-J. (1997). In: Lipid Technologies and Applications (ed. F.D. Gunstone and F.B. Padley), 787–795. New York: Marcel Dekker.
- 20Crews, C. (2002). In: Oils and Fats Authentication (ed. M. Jee), 66–94. Oxford, UK: Blackwell Publishing.
- 21 Anon (1992). Inform 3: 1080–1090.
- 22Pantzaris, T.P. and Basiron, Y. (2002). In: Vegetable Oils in Food Technology (ed. F.D. Gunstone), 157–202. Oxford, U.K.: Blackwell Publishing.
- 23Isbell, T.A. (2002). Lipid Technol. 14: 77–80.
- 24Moreau, R.A. (2002). In: Vegetable Oils in Food Technology (ed. F.D. Gunstone), 278–296. Oxford, UK: Blackwell Publishing.
- 25O'Brien, R.D. (2002). In: Vegetable Oils in Food Technology (ed. F.D. Gunstone), 203–230. Oxford, UK: Blackwell Publishing.
- 26Prentice, B.E. and Hildebrand, M.D. (1991). Lipid Technol. 3: 83–89.
- 27 S.C. Cunnane and L.U. Thompson (ed.) (1995). Flaxseed in Human Nutrition. Champaign, IL: AOCS Press.
- 28Green, A.G. and Dribnenki, J.C.P. (1994). Lipid Technol. 6: 29–33.
- 29 Anon (1995). Lipid Technol. Newslett. 1: 80–81.
- 30 Advisory Committee on Novel Foods and Processes, UK (1997). Annual Report, 8.
- 31 Anon (1998). Lipid Technol. Newslett. 4: 13–15.
- 32Gunstone, F.D. (1999). Fett-Lipid 101: 124–131.
- 33Boskou, D. (2002). In: Vegetable Oils in Food Technology (ed. F.D. Gunstone), 244–277. Oxford, UK: Blackwell Publishing.
- 34Jalani, B.S. and Rajanaidu, N. (2000). Lipid Technol. 12: 5–8.
- 35Jalani, B.S., Cheah, S.C., Rajanaidu, N., and Darus, A. (1997). J. Am. Oil Chem. Soc. 74: 1451–1455.
- 36Lin, S.W. (2002). In: Vegetable Oils in Food Technology (ed. F.D. Gunstone), 59–97. Oxford, UK: Blackwell Publishing.
- 37Sanders (2002). In: Vegetable Oils in Food Technology (ed. F.D. Gunstone), 231–243. Oxford, UK: Blackwell Publishing.
- 38Gunstone, F.D. (2004). Rapeseed and Canola Oil—Production, Processing, Properties and Uses. Oxford, UK: Blackwell Publishing.
- 39Gopala Krishna, A.G. (2002). Lipid Technol. 14: 80–84.
- 40Smith, J.R. (1996). Safflower. Champaign, IL: AOCS Press.
10.1201/9781439832080 Google Scholar
- 41Kochar, S.P. (2002). In: Vegetable Oils in Food Technology (ed. F.D. Gunstone), 297–326. Oxford, UK: Blackwell Publishing.
- 42Kochar, S.P. (2000). Lipid Technol. Newslett. 6: 35–39.
- 43 Anon (1997). Inform 8: 968.
- 44Wang, T. (2002). In: Vegetable Oils in Food Technology (ed. F.D. Gunstone), 18–58. Oxford, UK: Blackwell Publishing.
- 45Gunstone, F.D. (2001). J. Oleo Sci. 50: 269–279.
- 46Gupta, M.K. (2002). In: Vegetable Oils in Food Technology (ed. F.D. Gunstone), 128–156. Oxford, UK: Blackwell Publishing.
- 47Hase, A. and Pajakkala, S. (1994). Lipid Technol. 6: 110–114.
- 48 Anon (1998). Lipid Technol. 10: 98.
- 49Webster, G. (1998). Lipid Technol. Newslett. 4: 38–43.
- 50Gunstone, F.D. (2001). In: Structured and Modified Lipids (ed. F.D. Gunstone), 185–208. New York: Dekker.
- 51Firestone, D. (1997). Official Methods and Recommended Practices of the AOCS, Physical and Chemical Characteristics of Oils, Fats and Waxes. Champaign, IL: AOCS Press.
- 52Ucciani, E. (1995). Nouveau Dictionnaire des Huiles Vegetales. Paris, France: TEC & DOC.
- 53Padley, F.B. (1994). In: The Lipid Handbook, 2e (ed. F.D. Gunstone, J.L. Harwood and F.B. Padley), 53. London: Chapman and Hall.
- 54Aitzetmuller, K. and Ihrig, M. (1988). Fat Sci. Technol. 90: 464–470.
- 55Prats-Moya, M.S., Grane-Teruel, N., Berenguer-Navarro, V., and Martin-Carattalla, M.l. (1999). J. Am. Oil Chem. Soc. 76: 267–272.
- 56Lyon, C.K. and Becker, R. (1987). J. Am. Oil Chem. Soc. 64: 233–236.
- 57Budin, J.T., Breene, W.M., and Putnam, D.H. (1996). J. Am. Oil Chem. Soc. 73: 475–481.
- 58Sun, H., Wiesenborn, D., Tostenson, K. et al. (1997). J. Am. Oil Chem. Soc. 74: 413–418.
- 59Jahaniaval, F., Kakuda, Y., and Marcone, M.F. (2000). J. Am. Oil Chem. Soc. 77: 847–852.
- 60Kamel, B.S. and Kakuda, Y. (1992). J. Am. Oil Chem. Soc. 69: 492–494.
- 61 Advisory Committee on Novel Foods and Processes, UK (1993). Annual Report.
- 62Pritchard, J.L.R. (1991). In: Analysis of Oilseeds, Fats, and Fatty Foods (ed. J.B. Rossell and J.L.R. Pritchard), 77–97. London: Elsevier.
- 63Clough, P.M. (2001). In: Structured and Modified Lipids (ed. F.D. Gunstone), 75–117. New York: Marcel Dekker.
- 64Clough, P.M. (2001). Lipid Technol. 13: 9–12.
- 65Huang, Y.-S. and Mills, D.E. (1996). Γ-Linolenic Acid. Champaign, IL: AOCS Press.
10.1201/9781439831939 Google Scholar
- 66Senanayake, S.P.J.N. and Shahidi, F. (2000). J. Am. Oil Chem. Soc. 77: 55–61.
- 67Huang, Y.-S. and Ziboh, V.A. (2001). Γ-Linolenic Acid: Recent Advances in Biotechnology and Clinical Applications. Champaign, IL: AOCS Press.
- 68Ju, Y.-S. and Chen, T.-C. (2002). J. Am. Oil Chem. Soc. 79: 29–32.
- 69Talbot, G. (2015). In: Specialty Oils and Fats in Food and Nutrition: Properties, Processing, and Application (ed. G. Talbot), 87–125. Cambridge, UK: Woodhead Publishing.
10.1016/B978-1-78242-376-8.00004-1 Google Scholar
- 70Vasceoncellos, J.A., Bemis, W.P., Berry, J.W., and Weber, C.W. (1981). In: New Sources of Fats and Oils (ed. E.H. Pryde, L.H. Princen and K.D. Mukherjee), 55–68. Champaign, IL: AOCS Press.
- 71Padley, F.B. (1994). In: The Lipid Handbook, 2e (ed. F.D. Gunstone, J.L. Harwood and F.B. Padley), 54–55. London: Chapman and Hall.
- 72Gunstone, F.D. (2001). In: Structured and Modified Lipids (ed. F.D. Gunstone), 191. New York: Marcel Dekker.
- 73Toschi, T.G., Caboni, M.F., Pennazzi, G. et al. (1993). J. Am. Oil Chem. Soc. 70: 1017–1020.
- 74Comes, F., Farines, M., Aumelas, A., and Soulier, J. (1992). J. Am. Oil Chem. Soc. 69: 1224–1227.
- 75 Anon (1993). Lipid Technol. 5: 53.
- 76Ayerza, R. (1995). J. Am. Oil Chem. Soc. 72: 1079–1081.
- 77Jeffrey, B.S.J. and Padley, F.B. (1991). J. Am. Oil Chem. Soc. 68: 123–127.
- 78Lessman, K.J. and Andersom, W.P. (1981). In: New Sources of Fats and Oils (ed. E.H. Pryde, L.H. Princen and K.D. Mukherjee), 223–246. Champaign, IL: AOCS Press.
- 79Reuber, M.A., Johnson, L.A., and Watkins, L.R. (2001). J. Am. Oil Chem. Soc. 78: 661–664.
- 80Steinke, G. and Mukherjee, K.D. (2000). J. Am. Oil Chem. Soc. 77: 361–366 and 367–371.
- 81 Anon (2001). Inform 12: 921.
- 82Gunstone, F.D. (1994). In: The Lipid Handbook, 2e (ed. F.D. Gunstone, J.L. Harwood and F.B. Padley), 15–109. London: Chapman and Hall.
- 83Savage, G.P., McNeil, D.L., and Dutta, P.C. (1997). J. Am. Oil Chem. Soc. 74: 755–759.
- 84Bertoli, C., Stancanelli, M., Gumy, D., and Lambelet, P. (1998). J. Am. Oil Chem. Soc. 75: 1037–1040.
- 85Gordon, M.H., Covell, C., and Kirsch, N. (2001). J. Am. Oil Chem. Soc. 78: 621–624.
- 86Ruiz del Castillo, M.L., Herraiz, M., Molero, M.D., and Herrera, A. (2001). J. Am. Oil Chem. Soc. 78: 1261–1265.
- 87 Anon (1998). Lipid Technol. Newslett. 4: 25–26 and 48.
- 88 Anon (2001). Inform 12: 1213.
- 89 Anon (2000). Inform 11: 404–405.
- 90Przybylski, R. and Fitzpatrick, K.C. (2002). Inform 13: 489–491.
- 91Sargent, J. and Coupland, K. (1994). Lipid Technol. 6: 10–14.
- 92Shukla, V.K.S. and Blicher-Mathiesen, U. (1993). Fat Sci. Technol. 95: 367–369.
- 93Shukla, V.K.S. (1995). In: Developments in Oils and Fats (ed. R.J. Hamilton), 66–94. London: Blackie.
10.1007/978-1-4615-2183-9_3 Google Scholar
- 94Lipp, M. and Anklam, E. (1998). Food Chem. 62: 73–97.
- 95Birkett, J. (1999). In: Oils and Fats Handbook, Vol 1, Vegetable Oils and Fats (ed. B. Rossell). Leatherhead, UK: Leatherhead Food RA Chapters 1–22.
- 96Jeyarani, Y. and Reddy, S.Y. (1999). J. Am. Oil Chem. Soc. 76: 1431–1436.
- 97Abbott, T. (1997). Inform 8: 1169–1175.
- 98Macfarlane, N. and Harris, R.V. (1981). In: New Sources of Fats and Oils (ed. E.H. Pryde, L.H. Princen and K.D. Mukherjee), 103–108. Champaign, IL: AOCS Press.
- 99Croy, C. (1994). Inform 5: 970–971.
- 100Osman, S.M. (1981). In: New Sources of Fats and Oils (ed. E.H. Pryde, L.H. Princen and K.D. Mukherjee), 129–140. Champaign, IL: AOCS Press.
- 101Yella Reddy, S. and Jeyarani, T. (2001). J. Am. Oil Chem. Soc. 78: 635–640.
- 102Janssens, R.J. (1999). Lipid Technol. Newslett. 7: 133–137.
- 103Janssens, R.J. and Vernooij, W.P. (2000). Inform 12: 468–477.
- 104Janssens, R.J. (2000). Lipid Technol. 12: 53–58.
- 105Jolliff, G.D. (1981). In: New Sources of Fats and Oils (ed. E.H. Pryde, L.H. Princen and K.D. Mukherjee), 269–285. Champaign, IL: AOCS Press.
- 106Isbell, T.A. (1997). Lipid Technol. 9: 140–144.
- 107Isbell, T.A. (1998). In: Lipid Synthesis and Manufacture (ed. F.D. Gunstone), 401–421. Sheffield, U.K.: Sheffield Academic Press.
- 108Frykman, H.B., Isbell, T., and Cermak, S.C. (2000). J. Surfactant Deterg. 3: 179–183.
- 109Isbell, T.A. and Cermak, S.C. (2001). J. Am. Oil Chem. Soc. 78: 527–531.
- 110Akoh, C.C. and Nwosu, C.V. (1992). J. Am. Oil Chem. Soc. 69: 314–316.
- 111Padley, F.B. (1994). In: The Lipid Handbook, 2e (ed. F.D. Gunstone, J.L. Harwood and F.B. Padley), 77–78. London: Chapman and Hall.
- 112Kao, J.-W., Hammond, E.G., and White, P.J. (1998). J. Am. Oil Chem. Soc. 75: 1103–1107.
- 113Bondioli, F., Mariani, C., Lanzani, A. et al. (1993). J. Am. Oil Chem. Soc. 70: 763–766.
- 114Gunstone, F.D. (2000). J. Oleo Sci. 50: 269–279.
10.5650/jos.50.269 Google Scholar
- 115 Anon (1994). Inform 5: 713.
- 116Ustun, G., Kent, L., Cekin, N., and Civelekoglu, H. (1990). J. Am. Oil Chem. Soc. 67: 958–960.
- 117Zeitou, M.A.M. and Neff, W.E. (1995). Oleagineux Corps Gras Lipides 2: 245–248.
- 118Aitzetmuller, K., Werner, G., and Ivanov, S.A. (1997). Oleagineux Corps Gras Lipides 4: 385–388.
- 119Takruri, H.R.H. and Dameh, M.A.F. (1998). J. Sci. Food Agric. 76: 404–410.
- 120Dutta, P.C., Helmersson, S., Kebedu, E. et al. (1994). J. Am. Oil Chem. Soc. 71: 839–845.
- 121Hilditch, T.P. and Williams, P.N. (1964). The Chemical Constitution of Natural Fats, 4e, 336. London: Chapman and Hall.
- 122 Anon (1998). Lipid Technol. Newslett. 4: 105–106.
- 123Holmbach, J.M., Karlsson, A.A., and Arnoldsson, K.C. (2001). Lipids 36: 153–165.
- 124Herslof, B.G. (2000). Lipid Technol. 12: 125–128.
- 125Zhou, M., Robards, K., Glennie-Holmes, M., and Helliwell, S. (1999). J. Am. Oil Chem. Soc. 76: 159–169.
- 126Peterson, D.M. (2002). Lipid Technol. 14: 56–59.
- 127Padley, F.B. (1994). In: The Lipid Handbook, 2e (ed. F.D. Gunstone, J.L. Harwood and F.B. Padley), 79. London: Chapman and Hall.
- 128 Advisory Committee in Novel Foods and Procedures, UK (1991). Annual Report.
- 129Longvah, T. and Deosthale, Y.G. (1991). J. Am. Oil Chem. Soc. 68: 781–784.
- 130Shin, H.-S. and Kim, S.-W. (1994). J. Am. Oil Chem. Soc. 71: 619–622.
- 131Kim, I.-H., Kim, H., Lee, K.-T. et al. (2002). J. Am. Oil Chem. Soc. 79: 363–367.
- 132Dyszel, S.M. and Pettit, B.C. (1990). J. Am. Oil Chem. Soc. 67: 947–951.
- 133Maskan, M. and Karatas, S. (1998). J. Sci. Food Agric. 77: 334–340.
- 134Yildiz, M., Gurcan, S.T., and Ozdemir, M. (1998). Fett-Lipid 100: 84–86.
- 135Singh, S.P., Shukla, S., Khanna, K.R. et al. (1998). J. Sci. Food Agric. 76: 168–172.
- 136Omara-Alwala, T.R., Mebrahtu, T., Prior, D.E., and Ezekwe, M.O. (1991). J. Am. Oil Chem. Soc. 68: 198–199.
- 137Yang, B. and Kallio, H. (2001). J. Agric. Food Chem. 49: 1939–1947.
- 138Kallio, H., Yang, B., Peippo, P. et al. (2002). J. Agric. Food Chem. 50: 3004–3009.
- 139Yang, B., Karlsson, R., Oksman, P., and Kallio, H. (2001). J. Agric. Food Chem. 49: 5620–5629.
- 140Baoru, Y., Gunstone, F.D., and Kallio, H. (2003). In: Lipids for Functional Foods and Nutraceuticals (ed. F.D. Gunstone), 263–290. Bridgwater, UK: Oily Press.
- 141 Anon (1996). Lipid Technol. Newslett. 2: 100.
- 142Oliveira, R., Rodrigues, M.F., and Bernardo-Gil, M.G. (2002). J. Am. Oil Chem. Soc. 79: 225–230.
- 143Barnes, P.J. and Taylor, P.W. (1980). J. Sci. Food Chem. 31: 997–1006.
- 144Barnes, P.J. (1982). Fat Sci. Technol. 84: 256–269.
- 145Dikstra, A.J. (2002). In: Fats in Food Technology (ed. K.K. Rajah), 123–158. Shefield, UK: Sheffield Academic Press.
- 146Block, J.M., Barrera-Arellano, D., Figueiredo, M.F., and Gomide, F.A.C. (1997). J. Am. Oil Chem. Soc. 74: 1537–1541.
- 147Timms, R. (1997). In: Lipid Technologies and Applications (ed. F.D. Gunstone and F.B. Padley), 199–222. New York: Marcel Dekker.
- 148Gibon, V. and Tirtiaux, A. (2002). Lipid Technol. 14: 33–36.
- 149Willner, T. and Weber, K. (1994). Lipid Technol. 6: 57–60.
- 150Deffense, E. (1995). Lipid Technol. 7: 34–38.
- 151Allen, D. (1998). Lipid Technol. 10: 29–33 and 53–57.
- 152Rousseau, D. and Maringoni, A.G. (2002). In: Food Lipids: Chemistry Nutrition, and Biotechnology, 2e (ed. C.C. Akoh and D.B. Min), 301–333. New York: Marcel Dekker.
- 153Rosendahl, A. and Macrae, A.R. (1997). In: Lipid Technologies and Applications (ed. F.D. Gunstone and F.B. Padley), 245–259. New York: Marcel Dekker.
- 154Mukherjee, K.D. (2002). In: Food Lipids: Chemistry Nutrition, and Biotechnology, 2e (ed. C.C. Akoh and D.B. Min), 751–812. New York: Marcel Dekker.
- 155Willis, W.M. and Maringoni, A.G. (2002). In: Food Lipids: Chemistry Nutrition, and Biotechnology, 2e (ed. C.C. Akoh and D.B. Min), 839–876. New York: Marcel Dekker.
- 156Akoh, C.C. (2002). In: Food Lipids: Chemistry Nutrition, and Biotechnology, 2e (ed. C.C. Akoh and D.B. Min), 877–908. New York: Marcel Dekker.
10.1201/9780203908815 Google Scholar
- 157Bornscheuer, U.T., Adamczak, M., and Soumanou, M.M. (2003). In: Lipids for Functional Foods and Nutraceuticals (ed. F.D. Gunstone), 149–182. Bridgwater, UK: Oily Press.
10.1533/9780857097965.149 Google Scholar
- 158 Anon (1991). Inform 2: 678–692.
- 159van Sorest, L.J.M. and Mulder, F. (1993). Lipid Technol. 5: 60–65.
- 160Gunstone, F.D. (2001). In: Structured and Modified Lipids (ed. F.D. Gunstone), 192. New York: Marcel Dekker.
- 161 J. Wisniak (ed.) (1987). The Chemistry and Technology of Jojoba Oil. Champaign, IL: AOCS Press.
- 162Downey, R.K. and Taylor, D.C. (1996). Oleagineux Corps Gras Lipides 3: 9–13.
- 163Bhattacharyya, S. and Bhattacharyya, D.K. (1989). J. Am. Oil Chem. Soc. 66: 1469–1471.
- 164Kinney, A.J. (1999). Lipid Technol. Newslett. 5: 36–39.
- 165Friedt, W. and Luhs, W. (1998). Fett-Lipid 100: 219–226.
- 166 USDA FAS (2018). Oilseeds: World Markets and Trade. USDA FAS.
- 167Mielke, T. (2018). Global Supply, Demand and Price Outlook of Oil & Fats in 2018/19. Hamburg, Germany: ISTA Mielke GmbH.
