Green Extraction of Natural Antioxidants from Agro-Food and Marine Bioresources Using Vegetable Oils

This review intends to provide an insight into the wide range of possibilities for vegetable oils to be used as solvents to extract natural ingredients for various applications with a special emphasis on antioxidants. The potential of using oils as food-grade solvents for extraction of carotenoids, crocins, curcuminoids, cannabinoids, capsaicinoids, different volatile organic compounds and other lipid-soluble phytochemicals from plant and marine sources and by-products is summarized. Most studies focus on optimizing extraction parameters and evaluating the physical and chemical characteristics of the obtained oily plant extract. On the one hand, these infused or enriched oils can be considered as plant extracts, but on the other hand, one should not ignore the fact that lipid oxidation is a problem that needs to be addressed. The characterization and analysis of the obtained oily extracts is closely related to their specific application in the food or cosmetic industry. Despite all the advantages, disadvantages related to the stability of the fortified oils are discussed as well.