What topics does this cannabis study cover?

This study covers research on: CBD, THC.

Where was this research published?

Published in Antioxidants (Basel, Switzerland) on July 14, 2026.

Oil-based extraction offers promise, but stability remains a challenge

Q: What did this Review find?

*Vegetable oils* are reviewed as **food-grade solvents** for extracting *cannabinoids* and other lipid-soluble natural compounds from plant, marine, and agro-food sources.

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

Antioxidants (Basel, Switzerland) • July 14, 2026 • Review • Moderately Relevant

🤖

AI Summary

This review examines how vegetable oils can serve as food-grade solvents for extracting natural compounds from plant, marine, and agro-food by-products. It highlights applications involving lipid-soluble substances, including cannabinoids, carotenoids, curcuminoids, capsaicinoids, volatile compounds, and other phytochemicals. The abstract does not report quantitative results or compare specific extraction yields.

For cannabis applications, the main practical implication is that oil-based extraction may produce infused or enriched oils suitable for food or cosmetic products. However, the review emphasizes an important limitation: lipid oxidation can reduce the stability and quality of fortified oils. As a result, the appropriate analysis and characterization depend on the intended use, and stability must be addressed alongside extraction efficiency. The review presents vegetable oils as promising food-grade extraction media, but not as a solution without formulation and storage challenges.

💡 Key Findings

Vegetable oils are reviewed as food-grade solvents for extracting cannabinoids and other lipid-soluble natural compounds from plant, marine, and agro-food sources.

High

80%

Infused or enriched oils can function as plant extracts and may have applications in the food and cosmetic industries.

Good

75%

Lipid oxidation is a key stability problem that must be considered when producing and storing fortified oils.

High

85%

The abstract reports no quantitative results, such as extraction yields, concentrations, or comparative performance measures.

High

95%

📄 Original Abstract

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.

Paper Type

📚 Review

Publication

Journal: Antioxidants (Basel, Switzerland)
Published: July 14, 2026
PMID: 42510606
DOI: 10.3390/antiox15070875

Authors (2)

Adriana Slavova-Kazakova Laboratory of Lipid Chemistry, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. Georgi Bonchev Str., Block 9, 1113 Sofia, Bulgaria.
Svetlana Momchilova Laboratory of Lipid Chemistry, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. Georgi Bonchev Str., Block 9, 1113 Sofia, Bulgaria.