Nutritional, Microbiological and Functional Properties of Unrefined Omega-3 Oils and Natural Essential Oils as Preservatives

Open Access

Issue		BIO Web Conf. Volume 236, 2026 72^nd International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2025”


Article Number		01011
Number of page(s)		17
Section		Food Science and Technology
DOI		https://doi.org/10.1051/bioconf/202623601011
Published online		25 May 2026

M. Rodrigues, A. Rosa, A. Almeida, R. Martins, T. Ribeiro, M. Pintado, R. Goncalves, A. Pinheiro, A. Fonseca, M. Maia, A. Cabrita, L. Barros, C. Caleja, Omega-3 fatty acids from fish by-products: Innovative extraction and application in food and feed. Food Bioprod. Process. 145, 32–41 (2024). https://doi.org/10.1016/j.fbp.2024.02.007 [Google Scholar]
S. Chandra, M. Kumar, P. Dwivedi and LP. Shinde, Functional and nutritional health benefit of cold-pressed oils: a review, J. Agric. Ecol. 9, 21–29 (2020). http://doi.org/10.53911/JAE.2020.9102 [Google Scholar]
M. Grajzer, K. Szmalcel, L. Kuzminski, M. Witkowski, A. Kulma and A. Prescha, Characteristics and Antioxidant Potential of Cold-Pressed Oils—Possible Strategies to Improve Oil Stability. Foods 9, 1630 (2020). https://doi.org/10.3390/foods9111630 [Google Scholar]
H. D. Memon, S.A. Mahesar, Sirajuddin, H. Kara, S.T. Sherazi, M.Y. Talpur, A review: Health benefits and physicochemical characteristics of blended vegetable oils. Grain Oil Sci. Technol. 7, 113–123 (2024). https://doi.org/10.1016/j.gaost.2024.05.001 [Google Scholar]
ISO 660:2020. Animal and vegetable fats and oils - Determination of acid value and acidity. [Google Scholar]
M. Popa, I. Glevitzky, G.-A. Dumitrel, M. Glevitzky, D. Popa, Study on peroxide values for different oils and factors affecting the quality of sunflower oil. Sci. Pap. Ser. E Land Reclam. Earth Observ. Surv. Environ. Eng. 6, 138 (2017). [Google Scholar]
H. Wang, F. Liu, L. Yang, Y. Zu, H. Wang, S. Qu, Y. Zhang, Oxidative stability of fish oil supplemented with carnosic acid compared with synthetic antioxidants during long-term storage. Food Chem. 128, 93–99 (2011). https://doi.org/10.1016/j.foodchem.2011.02.082 [Google Scholar]
ISO 662:2016 Animal and vegetable fats and oils — Determination of moisture and volatile matter content [Google Scholar]
A. Bilgin, M. Gülüm, İ. Koyuncuoğlu, E. Nac, A. Cakmak, Determination of transesterification reaction parameters giving the lowest viscosity waste cooking oil biodiesel. Procedia Soc. Behav. Sci. 195, 2492–2500 (2015). https://doi.org/10.1016/j.sbspro.2015.06.318 [Google Scholar]
M. G. Ivanova, I. D. Taneva, M. Z. Zhekova-Kalaydzhieva, M. Schreiner, A. M. Slavov, Y. D. Tumbarski, Comparetive analysis of wild and cultivated rosehip from Bulgaria. Ann. Univ. Dunarea Jos Galati, Fasc. VI Food Technol. 47, 140–156 (2023). https://doi.org/10.35219/foodtechnology.2023.2.09 [Google Scholar]
F. Ulberth, H. Reich, Gas chromatographic determination of cholesterol in processed foods. Food Chem. 43, 387–391 (1992). https://doi.org/10.1016/0308-8146(92)90312-P [Google Scholar]
ISO 4833-1:2013. Microbiology of the food chain. Horizontal method for the enumeration of microorganisms. Part 1: Colony count at 30 °C by the pour-on technique. Amendment 1: Clarification of the scope and area of application [Google Scholar]
ISO 21527-1:2011. Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of yeasts and moulds. [Google Scholar]
ISO 16649-2:2014 Microbiology of food and animal feeding stuffs- Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli [Google Scholar]
ISO 6888-1:2022. Microbiology of the food chain. Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species). [Google Scholar]
ISO 6579-1:2017/A1:2020. Microbiology of the food chain. Horizontal method for the detection, enumeration and serological typing of Salmonella. [Google Scholar]
ISO 11290-1:2017. Microbiology of the food chain. Horizontal method for the detection and enumeration of Listeria monocytogenes and Listeria spp. [Google Scholar]
D. G. Teneva, B. G. Goranov, R. S. Denkova-Kostova, Y. M. Hristova-Ivanova, D. I. Klisurova, A. K. Slavchev, Z. R. Denkova, G. A. Kostov, Chemical composition, antioxidant and antimicrobial activity of essential oils from leaves and flowers of Rosmarinus officinalis L. Bulg. Chem. Commun. 52(Spec. Issue D), 54–59 (2020) [Google Scholar]
W. S. Choo, E. J. Birch, J. P. Dufour, Physicochemical and quality characteristics of cold-pressed flaxseed oils. J. Food Compos. Anal. 20, 202–211 (2007). https://doi.org/10.1016/j.jfca.2006.12.002 [Google Scholar]
N. Mikołajczak, K. Surówka, K. Janda, A. Ceglińska, Edible flowers as a new source of natural antioxidants for oxidative protection of cold-pressed oils rich in omega-3 fatty acids. Food Res. Int. 137, 109467 (2020). [Google Scholar]
Y. Shi, W. Wang, X. Zhu, B. Wang, Y. Hao, L. Wang, D. Yu, W. Elfalleh, Preparation and physicochemical stability of hemp seed oil liposomes. Ind. Crops Prod. 162, 113283 (2021). https://doi.org/10.1016/j.indcrop.2021.113283 [Google Scholar]
M. D. Guillen, N. Cabo, Characterization of Edible Oils and Lard by Fourier Transform Infrared Spectroscopy. Relationships Between Composition and Frequency of Concrete Bands in the Fingerprint Region. J. Am. Oil Chem. Soc. 74, 1281–1286 (1997). https://doi.org/10.1007/s11746-997-0058-4 [Google Scholar]
N. Vlachos, Y. Skopelitis, M. Psaroudaki, V. Konstantinidou, A. Chatzilazarou, E. Tegou, Applications of Fourier transform-infrared spectroscopy to edible oils. Anal. Chim. Acta 573–574, 459–465 (2006). https://doi.org/10.1016/j.aca.2006.05.034 [Google Scholar]
M. Tura, D. Ansorena, I. Astiasarán, M. Mandrioli, T. G. Toschi, Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test. Antioxidants 11, 490 (2022). https://doi.org/10.3390/antiox11030490 [Google Scholar]
E. Reyes-Caudillo, A. Tecante, M. Á Valdivia-López, Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chem. 107, 656–663 (2008). https://doi.org/10.1016/j.foodchem.2007.08.062 [Google Scholar]
E. Ryckebosch, K. Muylaert, I. Foubert, Nutritional evaluation of microalgae oils rich in omega-3 long chain polyunsaturated fatty acids as an alternative for fish oil. J. Am. Oil Chem. Soc. 89, 189–198 (2014). https://doi.org/10.1016/j.algal.2013.11.001 [Google Scholar]
G. Knothe, Analyzing Biodiesel: Standards and Other Methods. J. Am. Oil Chem. Soc. 83, 823–833 (2006). https://doi.org/10.1007/s11746-006-5033-y [Google Scholar]
E. Giese, S. Rohn, J. Fritsche, Chemometric tools for the authentication of cod liver oil based on nuclear magnetic resonance and infrared spectroscopy data. Anal. Bioanal. Chem. 411, 6931–6942 (2019). https://doi.org/10.1007/s00216-019-02063-y [Google Scholar]
Z. E. Sikorski, A. Kolakowska, Chemical and Functional Properties of Food Lipids. CRC Press, Florida, 228–260 (2003) [Google Scholar]
V. Y. Ixtaina, M. L. Martínez, V. Spotorno, et al., Characterization of chia seed oils obtained by pressing and solvent extraction. J. Food Compos. Anal. 24, 166–174 (2011). https://doi.org/10.1016/j.jfca.2010.08.006 [Google Scholar]
M. Oteri, et al., Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components. Foods 12, 23 (2023). https://doi.org/10.3390/foods12010023 [Google Scholar]
A. Goyal, V. Sharma, N. Upadhyay, S. Gill, M. Sihag, Flax and flaxseed oil: an ancient medicine & modern functional food. J. Food Sci. Technol. 51, 1633–1653 (2014). https://doi.org/10.1007/s13197-013-1247-9 [CrossRef] [PubMed] [Google Scholar]
H. N. Rabetafika, V. Van Remoortel, S. Danthine, M. Paquot, C. Blecker, Flaxseed proteins: food uses and health benefits. Int. J. Food Sci. Technol. 46, 221–228 (2011). https://doi.org/10.1111/j.13652621.2010.02477.x [Google Scholar]
J. Garavaglia, M. Markoski, A. Oliveira and A. Marcadenti, Grape Seed Oil Compounds: Biological and Chemical Actions for Health. Nutr. Metab. Insights 9, (2016). https://doi.org/10.4137/NMI.S32910 [Google Scholar]
C. Leizer, D. Ribnicky, A. Poulev, S. Dushenkov, I. Raskin, The Composition of Hemp Seed Oil and Its Potential as an Important Source of Nutrition. J. Nutraceut. Funct. Med. Foods 2, 35–53 (2000). https://doi.org/10.1300/J133v02n04_04 [Google Scholar]
M. Kiralan,V. Gul, M. Kara Fatty acid composition of hempseed oils from different locations in Turkey. Span. J. Agric. Res. 8, (2010). https://doi.org/10.1300/J133v02n04_04 [Google Scholar]
G. M. Turchini, B. E. Torstensen, W. K. Ng, Fish oil replacement in finfish nutrition. Rev. Aquac. 1, 10–57 (2009). https://doi.org/10.1111/j.1753-5131.2008.01001.x [Google Scholar]
P. C. Calder, Omega-3 fatty acids and inflammatory processes from molecules to man. Biochem. Soc. Trans. 45, 1105–1115 (2017). doi:10.1042/BST20160474 [Google Scholar]
R. G. Ackman, Fatty Acids in Fish and Shellfish. Prog. Lipid Res. 31, 1–18 (1992) [Google Scholar]
F. Shahidi, P. Ambigaipalan, Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits. Annu. Rev. Food Sci. Technol. 9, 345–381 (2018). https://doi.org/10.1146/annurev-food-111317-095850 [Google Scholar]
T. C. Adarme-Vega, D. K. Lim, M. Timmins, F. Vernen, Y. Li, P. M. Schenk, Microalgal biofactories: a promising approach towards sustainable omega-3 fatty acid production. Microb. Cell Fact. 11, 96 (2012). https://doi.org/10.1186/1475-2859-11-96 [Google Scholar]
M. Sprague, J. R. Dick, D. R. Tocher, Impact of sustainable feeds on omega-3 long-chain fatty acid levels in farmed Atlantic salmon, 2006– 2015. Sci. Rep. 6, 21892 (2016). https://doi.org/10.1038/srep21892 [Google Scholar]
E. Ryckebosch, C. Bruneel, R. Termote-Verhalle, K. Muylaert, I. Foubert, Nutritional evaluation of microalgae oils rich in omega-3 long chain polyunsaturated fatty acids as an alternative for fish oil. J. Agric. Food Chem. 60, 8259–8267 (2012). https://doi.org/10.1016/j.foodchem.2014.03.087 [Google Scholar]
Y. Liang, N. Sarkany, Y. Cui, Comparative Lipidomics of Microalgae and Fish Oils. Algal Research. Algal Res. 48, 101892 (2020). https://doi.org/10.1016/j.algal.2020.101892 [Google Scholar]
A. Siger, M. Nogala-Kałucka, D. Lampart-Sudak, The content and antioxidant activity of phenolic compounds in cold-pressed plant oils. J. Food Lipids (2008). https://doi.org/10.1111/j.1745-4522.2007.00107.x [Google Scholar]
C. Cantele, M. Bertolino, F. Bakro, M. Giordano, M. Jędryczka, V. Cardenia, Antioxidant Effects of Hemp (Cannabis sativa L.) Inflorescence Extract in Stripped Linseed Oil. Antioxidants 9, 1131 (2020). https://doi.org/10.3390/antiox911113 [Google Scholar]
C. K. Sen, S. Khanna, S. Roy, Tocotrienols: Vitamin E beyond tocopherols. Mol. Asp. Med., (2006). https://doi.org/10.1016/j.lfs.2005.12.001 [Google Scholar]
E. Ryan, K. Galvin, T. P. O’Connor, A. R. Maguire, N. M. O’Brien, Phytosterol, Squalene, Tocopherol Content and Fatty Acid Profile of Selected Seeds, Grains, and Legumes. Plant Foods Hum. Nutr. 62, 85–91 (2007). https://doi.org/10.1007/s11130-007-0046-8 [Google Scholar]
J. Orsavová, L. Misurcová, J. V. Ambrožová, R. Vicha, J. Mlček, Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids. Int. J. Mol. Sci. 16, 12871–12890 (2015). https://doi.org/10.3390/ijms160612871 [Google Scholar]
O. Hanuš, E. Samková, L. Křížová, L. Hasoňová, R. Kala, Role of Fatty Acids in Milk Fat and the Influence of Selected Factors on Their Variability—A Review. Molecules 23(7), 1636 (2018). https://doi.org/10.3390/molecules23071636 [Google Scholar]
V. Piironen, D. G. Lindsay, T. A. Miettinen, J. Toivo, A. M. Lampi, Plantsterols: biosynthesis, biological function and their importance to human nutrition. J. Sci. Food Agric. 80, 939–966 (2000). https://doi.org/10.1002/(SICI)1097-0010(20000515)80:7<939::AID-JSFA644>3.0.CO;2-C [CrossRef] [Google Scholar]
O. Popa, N. E. Băbeanu, I. Popa, S. Niță, C. E. Dinu-Pârvu, Methods for Obtaining and Determination of Squalene from Natural Sources. BioMed Res. Int. 2015, 367202 (2015). https://doi.org/10.1155/2015/367202 [Google Scholar]
F. D. Gunstone, Vegetable Oils in Food Technology: Composition, Properties and Uses, Blackwell Publishing and CRC Press (USA/Canada), 2002 [Google Scholar]
Q. Chen, D. McGillivray, J. Wen, F. Zhong, S. Y. Quek, Co-encapsulation of fish oil with phytosterol esters and limonene by milk proteins. J. Food Eng. 117(4), 505–512 (2013). https://doi.org/10.1016/j.jfoodeng.2013.01.011 [Google Scholar]
W. H. Ling, P. J. H. Jones, Dietary phytosterols: A review of metabolism, benefits and side effects. Life Sci. 57, 195–206 (1995). https://doi.org/10.1016/0024-3205(95)00263-6 [Google Scholar]
K. M. Phillips, D. M. Ruggio, M. Ashraf-Khorassani, Phytosterol Composition of Nuts and Seeds Commonly Consumed in the United States. J. Agric. Food Chem. 53, 9436–9445 (2005). https://doi.org/10.1021/jf051505h [Google Scholar]
Codex Alimentarius (2019). General Standard for Contaminants and Toxins in Food and Feed. [Google Scholar]
Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs (2005) [Google Scholar]
S. Burt, Essential oils: their antibacterial properties and potential applications in foods—a review. Int. J. Food Microbiol. 94, 223–253 (2004).https://doi.org/10.1016/j.ijfoodmicro.2004.03.022 [CrossRef] [Google Scholar]
J. R. Calo, P. G. Crandall, C. A. O’Bryan, S. C. Ricke, Essential oils as antimicrobials in food systems-A review. Food Control 54, 111–119 (2015). https://doi.org/10.1016/j.foodcont.2014.12.040 [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.