Nutritional insights into rapeseed oil: biochemical composition, refining process and health implications.

This review discusses various aspects of rapeseed oil, including nutritional composition, cooking attributes, health implications, refining processes, and oxidative stability. Rapeseed oil is rich in unsaturated fatty acids, vitamin E, carotenoids, phenolic compounds, and phytosterols. In culinary, rapeseed oil demonstrates remarkable cooking attributes, such as a high smoke point and a neutral flavor profile, making it a versatile ingredient in food preparation. Besides that, rapeseed oil exhibits potential health benefits for hypercholesterolemia and cardiovascular diseases due to its ability to modulate lipid profiles. Furthermore, the oil has shown promise in managing diabetes mellitus and glycemic control. During the oil refining process, the removal of phospholipids, free fatty acids, and odoriferous volatiles from crude oil enhances the sensory quality and storage stability of rapeseed oil. This review supports the application of rapeseed oil for both consumers and industries, and highlights opportunities to enhance its nutritional quality across different processing parameters.

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