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Fruit Oils: Chemistry and Functionality

  • Mohamed Fawzy Ramadan
Book

Table of contents

  1. Front Matter
    Pages i-xix
  2. General Aspects

    1. Front Matter
      Pages 1-1
    2. Manel Issaoui, Amélia M. Delgado
      Pages 9-52
    3. Rr. Ferizi, Q. Maxhuni
      Pages 53-83
  3. Oils From Fruit Nuts

    1. Front Matter
      Pages 131-131
    2. Giuseppe Fregapane, Rosa M. Ojeda-Amador, Maria Desamparados Salvador
      Pages 133-147
    3. Slavica Čolić, Gordan Zec, Maja Natić, Milica Fotirić-Akšić
      Pages 149-180
    4. Maria Desamparados Salvador, Rosa M. Ojeda-Amador, Giuseppe Fregapane
      Pages 181-197
    5. Mustafa Kiralan, S. Sezer Kiralan, Gülcan Özkan, Erkan Karacabey
      Pages 199-208
    6. Ali Osman
      Pages 209-221
    7. Mustafa Topkafa, Hamide Filiz Ayyildiz, Huseyin Kara
      Pages 223-241
    8. Adel Abdel Razek Abdel Azim Mohdaly
      Pages 243-269
  4. Fats From Fruit Seeds and Pulp

    1. Front Matter
      Pages 271-271
    2. Mohamed Elwathig Saeed Mirghani
      Pages 273-280
    3. Hari Prasad Devkota, Anjana Adhikari-Devkota, Tarun Belwal, Dhaka Ram Bhandari
      Pages 281-289
    4. Mohamed Fawzy Ramadan, Jörg-Thomas Mörsel
      Pages 291-300
  5. Oils From Fruit Seeds and Pulp

    1. Front Matter
      Pages 301-301
    2. Muhammad Nadeem, Muhammed Imran
      Pages 303-316
    3. Dominique Guillaume, Daniel Pioch, Zoubida Charrouf
      Pages 317-352
    4. Chin Xuan Tan, Hasanah Mohd Ghazali
      Pages 353-375
    5. Huynh Cang Mai, Frédéric Debaste
      Pages 377-395
    6. Mohamed Fawzy Ramadan, Jörg-Thomas Mörsel
      Pages 397-404
    7. Ines Gharbi, Mohamed Hammami
      Pages 405-417
    8. M. Klavins, L. Klavina
      Pages 419-431
    9. Caroline Mariana de Aguiar, Kátia Andressa Santos, Sílvio César Sampaio, Clayton Antunes Martin
      Pages 433-450
    10. Sook Chin Chew, Kar Lin Nyam
      Pages 451-494
    11. Ali Abbas, Farooq Anwar, Naveed Ahmad
      Pages 495-504
    12. Mustafa Kiralan, Gülcan Özkan, Erdogan Kucukoner, M. Mustafa Ozcelik
      Pages 505-519
    13. Ali Osman
      Pages 521-540
    14. Syed Tufail Hussain Sherazi, Sarfaraz Ahmed Mahesar, Anam Arain, Sirajuddin
      Pages 541-559
    15. Bushra Sultana, Rizwan Ashraf
      Pages 561-575
    16. Massimo Lucarini, Alessandra Durazzo, Antonio Raffo, Annalisa Giovannini, Johannes Kiefer
      Pages 577-603
    17. Monika Choudhary, Kiran Grover
      Pages 605-613
    18. Seok Shin Tan
      Pages 615-626
    19. Natascha Cheikhyoussef, Martha Kandawa-Schulz, Ronnie Böck, Ahmad Cheikhyoussef
      Pages 627-640
    20. Mohamed Fawzy Ramadan
      Pages 641-646
    21. K. Thirugnanasambandham
      Pages 647-661
    22. Naveed Ahmad, Farooq Anwar, Ali Abbas
      Pages 663-674
    23. Sumia Akram, Muhammad Mushtaq
      Pages 675-689
    24. Sarfaraz Ahmed Mahesar, Abdul Hameed Kori, Syed Tufail Hussain Sherazi, Aftab Ahmed Kandhro, Zahid Husain Laghari
      Pages 691-709
    25. Omprakash H. Nautiyal
      Pages 711-740
    26. Bushra Sultana, Rizwan Ashraf
      Pages 741-756
    27. Mohamed Fawzy Ramadan
      Pages 757-764
    28. Hamide Filiz Ayyildiz, Mustafa Topkafa, Huseyin Kara
      Pages 765-788
    29. Monika Choudhary, Kiran Grover
      Pages 789-802
    30. Mustafa Kiralan, Gurcan Yildirim
      Pages 803-814
    31. Monia Jemni, Sofien Chniti, Said Saad Soliman
      Pages 815-829
    32. Mohamed Fawzy Ramadan
      Pages 831-837

About this book

Introduction

Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-food applications of these oils are also extensively covered. The potential health benefits of the bioactive lipids found in these fruit oils are also a focus of this text. For each oil presented, the levels of omega-9, omega-6 and omega-3 fatty acids are specified, indicating the level of health-promoting traits exhibited in each. 

The oils and fats extracted from fruits generally differ from one another both in terms of their major and minor bioactive constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments of fruit oils and fats may alert or degrade important bioactive constituents. Treatments such as heating, frying, cooking and storage and major constituents such as sterols and tocols are extensively covered in this text. 

 Although there have been reference works published on the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils. Fruit Oils: Chemistry and Functionality aims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils. 

Keywords

Functional Foods Bioactive Lipids Antioxidants Novel Foods Fruit Oils Nut oils

Editors and affiliations

  • Mohamed Fawzy Ramadan
    • 1
  1. 1.Agricultural Biochemistry Department, Faculty of AgricultureZagazig UniversityZagazigEgypt

Bibliographic information