Výskumný ústav potravinársky

Piasecka, I. – Kłusek, E. – Jeżewski, M. – Brzezińska, R. – Wirkowska-Wojdyła, M. – Ostrowska-Ligęza, E. – Górska, A.
Exploring novel oil sources: fatty acid composition, oxidative stability, and thermal behaviour of fruit seed oils
Journal of Food and Nutrition Research, 64, 2025, č. 3, s. 217-226

Iga Piasecka, Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland. E-mail: iga_piasecka@sggw.edu.pl

Original article
Received 14 May 2025; 1st revised 18 July 2025; accepted 18 August 2025; published online 25 August 2025.

Súhrn: Vegetable oils are essential components in human nutrition and food technology, providing crucial bioactive compounds and essential fatty acids. Growing concerns about sustainability and environmental impact have driven interest in alternative oils derived from fruit and vegetable by-products, aligning with circular economy principles. This study evaluates the physicochemical properties of oils extracted from blackcurrant, strawberry, melon, pomegranate, and grape seeds using solid-liquid extraction and compares them to commercially available cold-pressed counterparts. Analytical methods including pressure differential scanning calorimetry (PDSC), differential scanning calorimetry (DSC), acid value determination, and gas chromatography (GC) were employed to assess oxidative stability, melting characteristics, hydrolytic degradation, and fatty acid composition. The findings indicate that the extraction method significantly influences oil properties, with solid-liquid extraction generally enhancing oxidative stability due to potential co-extraction of antioxidants. Melon seed oil extracted applying solid-liquid extraction had the highest oxidation induction time: 51.23 ± 1.63 min, compared to 36.98 ± 0.75 min in case of cold-pressed melon seed oil. This research highlights the potential of underutilized fruit seed oils as sustainable and functional alternatives in food applications, offering both nutritional and technological benefits.

Kľúčové slová: plant oil; gas chromatography; differential scanning calorimetry; oil quality

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  jfnr-2025-3-pp217-226-piasecka.pdf (PDF, 528.05 Kb, 144x)