Lipidomics Approach Reveals the Effects of Physical Refining Processes on the Characteristic Fatty Acids and Physicochemical Indexes of Safflower Seed Oil and Flaxseed Oil

As the principal dietary source of lipids, edible oils (notably vegetable oils) exist in crude form predominantly as triacylglycerols (about 95%), with the remainder comprising im- purities and diverse minor components. Therefore, the refining processes of vegetable oil are particularly important. The application potential of safflower seed oil (SSO) in both nu- traceutical and pharmaceutical domains is attributed to its exceptionally high linoleic acid concentration and abundant polyphenolic...