Edible oils are a crucial part of the human diet because they provide energy and necessary fatty acids. In addition to their main fat component, triacylglycerols, oils contain smaller quantities of useful substances such as vitamin E, phytosterols, carotenoids, phenolic compounds, and phospholipids. Although present in relatively small amounts, these compounds can have a significant effect on oil?s nutritional value, flavor, aroma, shelf life, and performance during cooking.
The composition and quality of edible oils differ according to the plant source, growing conditions, extraction method, refining process, and storage environment. It includes the nutritional, sensory, and functional properties of regularly consumed oils, including mustard, groundnut, soybean, sunflower, olive oils commonly used by people.