Each year, the consumption of vegetable oils increases gradually. Around the world, there has been an increasing demand for oils from non-conventional sources to compliment the available ones. Some oils, such as chia, flax, and moringa, are consumed due to the nutritional properties and health promoters that have been recognized in their components. The current study aimed to characterization of chia (Salvia hispanica L.), moringa (Moringa oleifera Lam.) and flax (Linum usitatissimum L.) oils, in order to enable their applications in the development of new food products. Results showed that there were significant differences in various quality parameters such as saponification number, peroxide value, free fatty acids in oils extracted from non-conventional and conventional resources. All oils showed adequate values for acidity and oxidation status. Chia and flax oils showed a high content of polyunsaturated fatty acids (>70%), especially α-Linolenic acid, while moringa oil was rich in oleic acid. Moringa oil stood out for its higher oxidative stability (31.96 h) and higher amount of phenolic compounds (633.7 mg/kg) and carotenoids (17.50 mg/kg), but chia oil had higher content of total tocopherols (552.53 mg/kg). Thus, the oils can be used in technological processes and/ or in the formulation of new food products, in order to increase the nutritional value.