Abstract: The major route of rapeseed utilization is by the preparation of rapeseed oil. Different oil preparation technologies have a significant influence on lipid concomitants (including polyphenols, phytosterols, tocopherols, and β-carotene) in rapeseed oil. Lipid concomitants are an important part in rapeseed oil quality, so it is crucial to understand the changes of lipid concomitants during rapeseed oil production. The aim of this review is to summarize the major outcomes of recent research on the influence of different oil preparation technologies on lipid concomitants in rapeseed oil with a focus on pretreatment technologies (including pulsed electric field, microwave, and roasting/steaming), oil extraction technologies (including supercritical carbon dioxide extraction, aqueous enzymatic extraction, and solvent extraction) and refining processes (including degumming, deacidification, decolorization, and deodorization). We hope that this review will provide a theoretical basis for the development of green and efficient technology for rapeseed processing.

Key words: rapeseed; rapeseed oil; lipid concomitants; oil preparation technology