A comprehensive review on cottonseed oil: Composition, processing, quality control, and biotechnological innovations.

Authors

Shuangjiao Xu, Ruinan Yang, Xi Wei, Xinquan Tian, Dan Fang, Haihong Shang, Wei Liu, Di Chen, Lei Ma

Published in

Food chemistry. Volume 525. Issue Pt 1. Pages 150348. Jul 08, 2026. Epub Jul 08, 2026.

Abstract

Cottonseed oil (CSO) is an important edible oil and a byproduct derived from cotton cultivation. Its competitive cost, along with high smoke point and good oxidative stability, makes it widely used in frying and baking. This review provides a comprehensive analysis of CSO, systematically covering its balanced saturated-to-polyunsaturated profile, the evolution of processing technologies toward greener methods, and advanced analytical techniques like lipidomics for quality control. It further examines how biological breeding technologies such as CRISPR-Cas9 are being applied to develop high-oleic, low-gossypol cotton varieties, improving oil quality at the source. Key findings demonstrate that while enzymatic and physical field-based processing, genetic engineering, and smart monitoring enhance CSO value, challenges persist in nutrient retention and comprehensive safety oversight. Future development should prioritize integrated approaches combining nutritional enhancement via biotechnology, smart sustainable processing, and the advancement of a circular bio-economy to fully realize CSO's potential as a high-value functional lipid.

PMID:
42447594
Bibliographic data and abstract were imported from PubMed on 15 Jul 2026.

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