Fruit Oils: Chemistry and Functionality

ISBN-13: 9783030124755 / Angielski / Miękka / 2020 / 920 str.

Mohamed Fawzy Ramadan

Spis treści

Introduction to fruit oils: chemistry and functionality

Olive (Olea europaea) Oil

Palm (Elaeis guineensis) oil

Cranberry (Vaccinium macrocarpon) oil

Argan (Argania spinosa L.) oil

Sea Buckthorn (Hippophaë rhamnoides) oil

Avocado (Persea americana) oil

Goldenberry (Physalis peruviana) oil

Cactus (O. ficus-indica) pear oil

Pumpkin (Cucurbita pepo) oil

Coriander (Coriandrum sativum) oil

Hazelnut (Corylus avellana) oil

Almond (Prunus dulcis) oil

Pistachio (Pistacia vera) oil

Walnut (Juglans regia) oil

Chestnut (Castanea sativa) oil

Passion (Passiflora edulis) oil

Gac (Momordica cochinchinensis) oil

Pomegranate (Punica granatum) oil

Grape (Vitis vinifera) oil

Apple (Malus pumila) oil

Watermelon (Citrullus lanatus) oil

Amla (Phyllanthus emblica) oil

Buriti (Mauritia flexuosa) oil

Bael (Aegle marmelos )oil

Sandalwood (Santalum album) oil

Coconut (Cocos nucifera) oil

Citrus oils

Kiwifruit (Actinidia deliciosa) oil

Guava (Psidium guajava) oil

Date palm (Phoenix dactylifera) oil

Apricot (Prunus armeniaca) oil

Mangongo/manketti  (Schinziophyton rautanenii) oil

Papaya (Carica papaya) oil

Celastrus paniculatus oil

Semecarpus anacardium oil

kachnar (Bauhinia purpurea) oil

Buttercup tree [Madhuca

longifolia (Koenig)] oil

O autorze

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 180 research 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).

Blurb

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.