Abstract
Seed oils are excellent and valuable lipid sources attributed to their health-promoting fatty acid contents and lipid-soluble phytochemicals. The nutritional benefits and functional properties of the fatty acids and bioactive components (tocopherols, phytosterols and phenolic compounds) from the seed oils are well documented and explored. Previous literatures indicated that the extraction methods such as the conventional and innovative approaches as well as the processing techniques including degumming, neutralization, bleaching, dewaxing and deodorization could affect the macro- and micro-constituents in the seed oils. In addition, different post-processing treatments (heating and storage) of seed oils may alert or degrade important bioactive constituents. This chapter aims to describe the sources, properties and recovery of seed oils mainly focusing on their chemical composition, physicochemical characteristics, nutritional quality and health-promoting properties. Seed oils provide many benefits to health such as the improvement of general health being, prevention of hyperlipidemia, hypercholesterolemia, Type-2 diabetes, inflammatory properties and cancers. The major and minor components in the oils have made them as highly healthful food and novel therapeutical source for food applications.
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Chu, C.C., Nyam, K.L. (2022). Seed Oil: Sources, Properties and Recovery. In: Lee, YÂ., Tang, TK., Phuah, ET., Lai, OM. (eds) Recent Advances in Edible Fats and Oils Technology. Springer, Singapore. https://doi.org/10.1007/978-981-16-5113-7_3
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DOI: https://doi.org/10.1007/978-981-16-5113-7_3
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