The correlation between nutritional and health potential and antioxidant properties of raw edible oils from cultivated and wild plants.

This article investigates the nutritional composition, antioxidant properties, and health potential of cold-extracted oils from 15 cultivated and wild plants, focusing on fatty acid profiles, total carotenoids, tocopherols, and health indexes such as the atherogenicity index (AI). Oils from raspberry seed, strawberry seed, and lingonberry fruits exhibited the most favorable fatty acid composition, including optimal polyunsaturated fatty acid (PUFA) content and n-6/n-3 ratios, alongside moderate antioxidant properties. Hawthorn pulp, blackcurrant, and rowan fruit oils were notable for high carotenoid content and antioxidant capacity despite higher saturated fatty acid levels. The study highlights correlations between carotenoid levels and n-3 fatty acids, suggesting potential for these oils as functional food ingredients, dietary supplements, or cosmetic components, especially considering the feasibility of extracting oils from fruit processing by-products.