Peptides and proteins in edible oils: Stability, allergenicity, and new processing trends

Oilseeds are rich in bioactive compounds. However, a major portion of these components is not present in the refined oils because either they are not extracted or they are lost during refining. Nowadays, new processing trends are being explored to increase the nutritional value of edible oils. These procedures are increasing the contents of bioactive compounds, but they are also modifying the contents of other minor components. Among them, peptides and proteins are usually not considered. This review discusses the different types of peptides and proteins characterized in edible oils, the standardized and validated methodology existing for their determination, and the advantages and risks of increasing their contents in the edible oils in relation to oil stability and allergenicity.