Skip to main content

Fruit Oils: Chemistry and Functionality

  • Book
  • © 2019

Overview

  • Presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils
  • Outlines the composition, physicochemical characteristics and organoleptic attributes of fruit oils
  • Covers the nutritional quality, oxidative stability, and potential food and non-food applications of the bioactive lipids found in all of the major fruit oils?

This is a preview of subscription content, log in via an institution to check access.

Access this book

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

eBook USD 79.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 99.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book USD 139.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

Licence this eBook for your library

Institutional subscriptions

About this book

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-foodapplications 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 oilsand 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.         

 

            

            

 

 

Similar content being viewed by others

Keywords

Table of contents (49 chapters)

  1. General Aspects

  2. Oils From Fruit Nuts

  3. Fats From Fruit Seeds and Pulp

  4. Oils From Fruit Seeds and Pulp

Editors and Affiliations

  • Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt

    Mohamed Fawzy Ramadan

About the editor

Mohamed Fawzy Ramadan is a Professor in the Agricultural Biochemistry Department, Faculty of Agriculture at Zagazig University in Zagazig, Egypt​​​. Prof. Ramadan obtained his Ph.D. (Dr.rer.nat.) in Food Chemistry from Berlin University of Technology (Germany, 2004). Prof. Ramadan continued his post-doctoral research in ranked universities in different countries such University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology (Germany), and University of Maryland (USA). In 2010, he was appointed to be Visiting Professor (100% research) at King Saud University in Saudi Arabia. In 2012, he was appointed to be visiting Professor (100% teaching) in School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation. Since 2013, he is a research consultant and Professor of Biochemistry in the Deanship of Scientific Research at Umm Al-Qura University in Saudi Arabia.

Prof. Ramadan published more than 180research papers, and reviews in international peer-reviewed journals as well as several books and book chapters (Scopus h-index is 32 and more than 3000 citations). He was an invited speaker at several international conferences. Since 2003, Prof. Ramadan is a reviewer and editor in several highly-cited international journals such as Journal of Medicinal Food.

Prof. Ramadan received Abdul Hamid Shoman Prize for Young Arab Researcher in Agricultural Sciences (2006), Egyptian State Prize for Encouragement in Agricultural Sciences (2009), European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2012), TWAS-ARO Young Arab Scientist (YAS) Prize in Scientific and Technological Achievement (2013), and Atta-ur- Rahman Prize in Chemistry (2014).


Bibliographic Information

  • Book Title: Fruit Oils: Chemistry and Functionality

  • Editors: Mohamed Fawzy Ramadan

  • DOI: https://doi.org/10.1007/978-3-030-12473-1

  • Publisher: Springer Cham

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer Nature Switzerland AG 2019

  • Hardcover ISBN: 978-3-030-12472-4Published: 22 May 2019

  • Softcover ISBN: 978-3-030-12475-5Published: 14 August 2020

  • eBook ISBN: 978-3-030-12473-1Published: 08 May 2019

  • Edition Number: 1

  • Number of Pages: XIX, 920

  • Number of Illustrations: 40 b/w illustrations, 77 illustrations in colour

  • Topics: Food Science, Biochemistry, general, Organic Chemistry

Publish with us