Antioxidant properties of lipid concomitants in edible oils: A review

Edible oils are indispensable for human life, providing energy and necessary fatty acids. Nevertheless, they are vulnerable to oxidation via a number of different mechanisms. Essential nutrients deteriorate as well as toxic substances are produced when edible oils are oxidized; thus, they should be retarded wherever possible. Lipid concomitants have a strong antioxidant capacity and are a large class of biologically active chemical substances in edible oils. They have shown remarkable antioxidant properties and were documented to improve the quality of edible oils in varied ways. An overview of the antioxidant properties of the polar, non-polar, and amphiphilic lipid concomitants present in edible oils is provided in this review. Interactions among various lipid concomitants and the probable mechanisms are also elucidated. This review may provide a theoretical basis and practical reference for food industry practitioners and researchers to understand the underlying cause of variations in the quality of edible oils.

Automated summary

Edible oils are important for human life, providing energy and essential fatty acids. However, they are susceptible to oxidation through various mechanisms, resulting in the deterioration of essential nutrients and the production of toxic substances. Lipid concomitants, a large class of biologically active substances in edible oils, have shown remarkable antioxidant properties and can improve the quality of edible oils in different ways. This review provides an overview of the antioxidant properties of polar, non-polar, and amphiphilic lipid concomitants in edible oils, as well as the interactions and probable mechanisms. It can serve as a theoretical basis and practical reference for food industry practitioners and researchers to understand the variations in the quality of edible oils.