Summary The major sources of dietary lipids are edible oils, which include both vegetable and fish oils. Crude oil extracted from vegetable and fish sources contain mono‐, di‐, triacylglycerols along with impurities, which necessitates refining. The main objective of refining is to remove the contaminants that adversely affect the quality of oil, thereby reducing the shelf life and consumer acceptance. However, this refining process needs to be tailored as the composition of crude oil is highly variable, depending upon the plant/fish species, geographical location of the source and method of oil extraction. Recently, extensive efforts have been made to develop refining technology, using either conventional physical/chemical processes or several unconventional processes including biological and membrane processes. The first section of this review gives a brief description of general composition of some commonly used vegetable and fish oils, followed by the review of various refining methods and their effects on the oil constituents. Finally, an effort is made to understand the technological gaps in the existing methods and possible directions of research to overcome the said gaps.

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Liquid-liquid equilibrium for an aqueous two-phase system containing poly(ethylene glycol) 6000 + triammonium citrate + water was studied at five different temperatures, (25, 30, 35, 40, and 45) °C. The binodal curve was fitted to an empirical equation relating the concentrations of PEG 6000 and triammonium citrate, and the coefficients were estimated for the respective temperatures. The effective excluded volume values were obtained from the binodal data. Tie line compositions were estimated and correlated using Othmer-Tobias and Bancroft equations, and the parameters are reported.

Phase diagrams and liquidÀliquid equilibrium (LLE) data of the aqueous poly(ethylene glycol) (PEG-2000) + diammonium hydrogen citrate system (aqueous two-phase system) has been determined experimentally at (298.15, 303.15, 308.15, 313.15, and 318.15) K. The effects of temperature on the binodal curve and tie-lines have been studied. The binodal curve was fitted to an empirical equation relating the concentrations of PEG 2000 and diammonium hydrogen citrate, and the coefficients were estimated for the respective temperatures. Tie line compositions were estimated and correlated using OthmerÀTobias and Bancroft equations, and the parameters are reported. The effect of temperature on the phase-forming ability in the investigated system has been studied based on a salting-out coefficient; obtained from fitting the binodal data to a Setschenow-type equation for each temperature. The effective excluded volume values were also calculated from the binodal data.

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Edible oils industry is using synthetic and natural antioxidants to enhance the oxidative stability of bulk edible oils. Due to safety concerns of BHA, BHT and TBHQ, there is an ongoing effort to find an effective and safe replacement. Finding a safe antioxidant or its synergistic mixture, which delays, retard or prevent the oxidation of bulk oil without changing the colour or flavour upon addition is a challenge. In this review, a brief account of chemical basis of oxidative deterioration of the stored oil is given. The effectiveness of most widely experimented antioxidants such as tocopherols, carotenoids, ascorbic acid and its derivatives, lignan compounds, flavonoids, polyphenols and phenolic acids in various edible oils have been reviewed. Further, the synergistic and antagonistic combination of these antioxidants in controlling oxidative degradation of edible oils has been discussed.