Vegetable Oils and Fats: Extraction, Composition and Applications

Ghouila, Z.; Sehailia, Moussa; Chemat, Smaïn

doi:10.1007/978-981-13-3810-6_12

Cited by 5 publications

(5 citation statements)

References 78 publications

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“…The fatty acid profile of oils is highly influenced by the raw material (variety, growth conditions, harvest conditions, etc.) and extraction procedure [ 35 ]. Despite this, the relationship between omega-3 and omega-6 for both oils was similar to that reported in the scientific literature.…”

Section: Resultsmentioning

confidence: 99%

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Botella‐Martínez

Pérez‐Álvarez

Sayas‐Barberá

et al. 2021

Foods

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Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and their combination), (ii) to determine their chemical composition, physicochemical properties, and lipid stability, and (iii) to evaluate their stability during frozen storage. The results showed that GEs are technologically viable except for the sample elaborated with teff flour and a mix of oils. The lipid oxidation was not greater than 2.5 mg malonaldehyde/kg of sample for any of the samples analyzed. The physicochemical properties analyzed showed both the pH and color values of the GEs within the range of values obtained for the fat of animal origin. The texture properties were affected by the type of oil added; in general, the firmness and the work of shear increased with the addition of the mixture of both oils. The samples elaborated with buckwheat and chia oil and quinoa and chia oil had the highest emulsion stability values, which remained among the highest after freezing. The results showed that gelled emulsions, based on chia oil, hemp, and their mixture with pseudocereal flours, are a viable alternative as a possible substitute of saturated fat in the development of novel foods.

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Section: Resultsmentioning

confidence: 99%

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Botella‐Martínez

Pérez‐Álvarez

Sayas‐Barberá

et al. 2021

Foods

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“…Rathburn H. et al [ 70 ] purified the crude aqueous extract of P. macroloba seeds and identified active compounds with molecular weights in the ranges between 38 and 35 and 6 and 9 kDa; within each range, trypsin inhibitors were detected. In the lower weight range, the substances exhibited stability after being heated at 100 °C for 30 min.…”

Section: Pharmacology and Biological Activitymentioning

confidence: 99%

“…Studies carried out by researchers from the Brazilian Agricultural Research Corporation (EMBRAPA) identified sterols in pracaxi oil, with stigmasterol being the major component (53.96%), followed by ß-sitosterol (33.96%) and campesterol (6.28%) [ 36 ]. Proteins were also identified in extracts of pracaxi called PmSTI and PmLTI (“ P. macroloba small trypsin inhibitor and P. macroloba large trypsin inhibitor”) with insecticidal and larvicidal activity [ 70 ]. Wilbert and Haiek [ 63 ] performed screening on the P. macroloba species used by the Warao society and identified sterol saponins, tannins, flavonoids, and polyphenols compounds.…”

Section: Phytochemistry—substances Identified In P Macrolob...mentioning

confidence: 99%

Pentaclethra macroloba: A Review of the Biological, Pharmacological, Phytochemical, Cosmetic, Nutritional and Biofuel Potential of this Amazonian Plant

Lamarão

Ferreira

Lynch

et al. 2023

Plants

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Pracaxi (Penthaclethra macroloba (Willd.) Kuntze) is an Amazonian plant, traditionally used by the native population to treat health disorders such as inflammation, erysipelas, wound healing, muscle pain, ear pain, diarrhea, snake and insect bites as well as for cancer treatment. Other common uses include using the oil for frying, skin and hair beautification, and as an alternative source of energy. This review is focused on highlighting its taxonomy, occurrence and botanical origins, popular uses, pharmacology and biological activities, cytotoxicity, biofuel activity and phytochemistry in order to explore future therapeutic use and other applications. Pracaxi contains triterpene saponins, sterols, tannins, oleanolic acid, unsaturated fatty acids and long-chain fatty acids, with a high behenic acid value, which may serve for incorporation into drug delivery systems as well for the development of new drugs. These components are correlated with its anti-inflammatory, antimicrobial, healing, anti-hemolytic, anti-hemorrhagic, antiophidic, and larvicidal activities against Aedes aegypti and Helicorverpa zea, which ratify the popular/traditional uses. The species is nitrogen fixing; it is easy to propagate in floodplains and the terra firma, and it can be used for the reforestation of degraded areas. Additionally, the oil extracted from the seeds can leverage the bioeconomy of the region based on sustainable exploration.

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“…Although malaxation treatment produces higher yields, but higher temperature (45°C) resulted in degradation of aroma and flavor in olives giving it a burnt or heated odor (Boselli, Di Lecce, Strabbioli, Pieralisi, & Frega, 2009). Rendering method is suitable for fruits (such as palm and olive) or seeds having high amount of easily released fatty matter but at large scale, it is applied to produce animal fat like lard, tallow, and whale oil (Ghouila, Sehailia, & Chemat, 2019). The need of solvent‐free and less processed products has made this method to gain wider acceptance.…”

Section: Oil Extraction Technologiesmentioning

confidence: 99%

Technologies for extraction of oil from oilseeds and other plant sources in retrospect and prospects: A review

Rani

Sharma

Bala

2021

J Food Process Engineering

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The vegetable oils are obtained from the oilseeds and also from other oil bearing parts of plants like fruits (mesocarp and/or stones), tubers, germs, sprouts, and so on. A host of methods are employed to obtain the oil from different matrices and each method has its own set of advantages and disadvantages. The traditional methods of oil extraction are exhaustive and have low efficacy, while conventional method of mechanical pressing is simple and involves low cost but considered as an inefficient method because of low oil recovery when compared with chemical extraction methods. Due to higher oil recovery and economic gains, chemical methods of oil extraction are preferred globally; however, the chemical solvents used exhibited detrimental effect on the environment, oil quality, and human health, which impelled the development of new technologies. New advanced eco‐friendly techniques namely, enzyme‐assisted extraction, microwave‐assisted extraction, ultrasound‐assisted extraction, and supercritical fluid extraction can easily overcome the shortcomings of the conventional methods and holds the potential to meet the ever‐increasing demand of edible oils. Practical applications Limited land availability and growing demands for vegetable oils call for the development of improved cultivars for harnessing higher yields as well as more efficient oil extraction technologies to augment oil recovery from different oilseed crops without compromising with the oil quality. Widely practiced traditional and conventional methods of extraction have various disadvantages namely, use of solvents, protractive protocols, and have adverse effects on environment, oil quality, and human health. Therefore, in order to overcome the demerits associated with the existing methods, green extraction technologies have been developed as an alternative, which offer various advantages like less extraction time, high extraction yields, and quality and minimized solvent consumption. The information compiled in this review on various extraction technologies will help oilseed processors and researchers in choosing the most appropriate method of oil extraction in order to achieve high yields without compromising the inherent quality of oil.

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Vegetable Oils and Fats: Extraction, Composition and Applications

Cited by 5 publications

References 78 publications

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Pentaclethra macroloba: A Review of the Biological, Pharmacological, Phytochemical, Cosmetic, Nutritional and Biofuel Potential of this Amazonian Plant

Technologies for extraction of oil from oilseeds and other plant sources in retrospect and prospects: A review

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