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Seed Oil: Sources, Properties and Recovery

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Recent Advances in Edible Fats and Oils Technology

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Abstract

Seed oils are excellent and valuable lipid sources attributed to their health-promoting fatty acid contents and lipid-soluble phytochemicals. The nutritional benefits and functional properties of the fatty acids and bioactive components (tocopherols, phytosterols and phenolic compounds) from the seed oils are well documented and explored. Previous literatures indicated that the extraction methods such as the conventional and innovative approaches as well as the processing techniques including degumming, neutralization, bleaching, dewaxing and deodorization could affect the macro- and micro-constituents in the seed oils. In addition, different post-processing treatments (heating and storage) of seed oils may alert or degrade important bioactive constituents. This chapter aims to describe the sources, properties and recovery of seed oils mainly focusing on their chemical composition, physicochemical characteristics, nutritional quality and health-promoting properties. Seed oils provide many benefits to health such as the improvement of general health being, prevention of hyperlipidemia, hypercholesterolemia, Type-2 diabetes, inflammatory properties and cancers. The major and minor components in the oils have made them as highly healthful food and novel therapeutical source for food applications.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia

    Chee Chin Chu & Kar Lin Nyam

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  1. Chee Chin Chu
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  2. Kar Lin Nyam
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Correspondence to Kar Lin Nyam .

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Editors and Affiliations

  1. School of Science, Monash University Malaysia, Selangor, Malaysia

    Yee-­Ying Lee

  2. Institute of Bioscience, Universiti Putra Malaysia, Selangor, Malaysia

    Teck-Kim Tang

  3. Department of Food Science and Technology, School of Applied Sciences and Mathematics, Universiti Tecknologi Brunei, Mukim Gadong A, Brunei Darussalam

    Eng-Tong Phuah

  4. Department of Bioprocess Technology, Universiti Putra Malaysia, Selangor, Malaysia

    Oi-Ming Lai

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Chu, C.C., Nyam, K.L. (2022). Seed Oil: Sources, Properties and Recovery. In: Lee, Y­., Tang, TK., Phuah, ET., Lai, OM. (eds) Recent Advances in Edible Fats and Oils Technology. Springer, Singapore. https://doi.org/10.1007/978-981-16-5113-7_3

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