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Journal of the American Oil Chemists' Society

, Volume 93, Issue 2, pp 155–170 | Cite as

Characteristics of Specialty Natural Micronutrients in Certain Oilseeds and Oils: Plastochromanol-8, Resveratrol, 5-Hydroxytryptamine Phenylpropanoid Amides, Lanosterol, Ergosterol and Cyclolinopeptides

  • Jun Jin
  • Gayrat Sheraliev
  • Dan Xie
  • Wei Zhang
  • Qingzhe JinEmail author
  • Xingguo Wang
Review

Abstract

The current concern for health has raised the importance of natural micronutrients in edible oils and fats. Different from common micronutrients, e.g., tocopherols, tocotrienols, stigmasterol and sitosterol, new and emerging specialty micronutrients, such as plastochromanol-8, resveratrol, phenylpropanoid amides of 5-hydroxytryptamine, lanosterol, ergosterol and cyclolinopeptides, are becoming increasingly popular among health-conscious people. The first three are phenolic compounds, the forth and fifth sterols, and sixth a peptide. These micronutrients are usually present in certain oils or oilseed-related byproducts, including rapeseed, peanut, flaxseed, tea seed, and camellia oils, and safflower seed cakes, all of which are the highly valuable products of the lipid industry in China nowadays. The first object of this review is to discuss the characteristics of the micronutrients, mainly including their varieties, structures, and sources. Second, the antioxidant activities and indicative functions for oil quality were also analyzed in detail. Third, refining techniques, breeding programs and extraction methods are suggested. Suitable modification treatments of certain micronutrients are also advocated to make them easy to incorporate in other foods.

Keywords

Natural micronutrients Oils Fats Plastochromanol-8 Resveratrol Phenylpropanoid amides of 5-hydroxytryptamine Lanosterol Ergosterol Cyclolinopeptides 

Notes

Acknowledgments

The research was financially supported by the Key Projects in the National Science and Technology Pillar Program during the Twelfth Five-year Plan Period (No. 2012BAK08B03 and No. 2011BAD02B03) and the National Key Technology R&D Program (No. 2012BAD36B06-5).

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Copyright information

© AOCS 2015

Authors and Affiliations

  • Jun Jin
    • 1
  • Gayrat Sheraliev
    • 1
    • 2
  • Dan Xie
    • 1
    • 3
  • Wei Zhang
    • 3
  • Qingzhe Jin
    • 1
    Email author
  • Xingguo Wang
    • 1
  1. 1.State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and TechnologyJiangnan UniversityWuxiPeople’s Republic of China
  2. 2.Tashkent Chemical Technological InstituteTashkentUzbekistan
  3. 3.ZhongHai Ocean (Wuxi) Marine Equipment Engineering Co., Ltd.Jiangnan University National University Science ParkWuxiPeople’s Republic of China

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