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Table of Contents
Intro
Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications
Copyright
Dedication
Contents
Contributors
Foreword
Preface
Chapter 1: Introduction to cold pressed oils: Green technology, bioactive compounds, functionality, and applications
1. Introduction
2. Green technologies and processing of vegetable oils
3. Advantages versus disadvantages of cold pressing technology
4. Cold pressing process
5. Features and specific phytochemicals of cold pressed oils (CPO)
6. Cold pressed oils (CPO) in the literature
References
Chapter 2: Minor bioactive lipids in cold pressed oils
1. Introduction
2. Phytosterols
3. Phospholipids
4. Tocols (tocopherols and tocotrienols)
5. Phenolic compounds
6. Squalene
7. Pigments
7.1. Carotenoids
7.2. Chlorophyll
8. Aroma and flavor compounds
References
Chapter 3: Valorization of by-products from the production of pressed edible oils to produce biopolymer films
1. Introduction
2. By-products of oilseeds processing
3. Oilseeds processing technology
4. Cakes composition and characteristics of some oilseeds
5. Oilseed by-products application for biopolymer packaging materials production
5.1. Oil cakes valorization for biopolymer films production
5.2. Application of protein isolates and concentrates derived from edible oil industry by-products for biopolymer films p ...
5.3. Related by-products valorization for biopolymer films production (flours and meals)
6. Conclusion
References
Chapter 4: Cold pressed Torreya grandis kernel oil
1. Introduction
2. Extraction and processing of cold pressed Torreya grandis oil
3. Fatty acids of cold pressed Torreya grandis oil
4. Minor bioactive lipids of cold pressed Torreya grandis oil.
5. Contribution of bioactive compounds in cold pressed Torreya grandis oil
6. Health-promoting traits of cold pressed Torreya grandis oil and oil constituents
7. Edible and nonedible applications of cold pressed Torreya grandis oil
8. Other issues
References
Chapter 5: Cold pressed grape (Vitis vinifera) seed oil
1. Introduction
2. Extraction of cold pressed oil, highly valued phytochemicals and lipid compounds
3. Fatty acids and acyl lipids profile of cold pressed oil
4. Minor bioactive lipids in cold pressed oil
4.1. Tocopherols and tocotrienols
4.2. Carotenoids
4.3. Phytosterols
4.4. Phenolic compounds
5. Contribution of bioactive compounds in cold pressed oil to organoleptic traits and functions in food or nonfood products
6. Edible and nonedible applications of cold pressed oil
7. Health-promoting traits of cold pressed oil and oil constituents
8. Authenticity and adulteration of cold pressed grape seed oil
9. Conclusion
References
Chapter 6: Cold pressed black cumin (Nigella sativa L.) seed oil
1. Introduction
2. Cold press extraction and processing of oils
3. Ultrasound-assisted extraction (UAE) of black cumin oil
4. Microwave-assisted extraction (MAE) of black cumin oil
5. Supercritical fluid extraction (SFE) of black cumin oil
6. Cold pressed oil recovery, uses of oil cake, and economy
7. Fatty acid composition and acyl lipids profile of cold pressed oil
8. Minor bioactive lipids in cold pressed oil
9. Composition of cold pressed oil in comparison to other cold pressed oils
10. Edible and nonedible applications of cold pressed oil
11. Health-promoting traits of cold pressed oil and oil constituents
12. Oxidative stability and antiradical and antimicrobial activity
References
Further reading.
Chapter 7: Cold pressed rapeseed (Brassica napus) oil
1. Introduction
2. Extraction and processing
2.1. Seeds processing
2.2. Cold pressing
2.3. Microwave pretreatment
3. Chemical composition
3.1. Chemical properties
3.2. Fatty acid composition
3.3. Phospholipids composition
4. Minor bioactive compounds
4.1. Phenolics
4.2. Tocopherols
4.3. Phytosterols
4.4. Carotenoids
4.5. Chlorophyll
5. Oxidative stability
6. Health-promoting traits
6.1. Antioxidant activity
6.2. Antihypercholesterolemic activity
6.3. Anticancer activity
6.4. Insulin sensitivity and glucose tolerance
7. Edible and nonedible applications
8. Other issues (allergenic seed protein)
References
Chapter 8: Application of green technology on extraction of phenolic compounds in oilseeds (Canola)
1. Introduction
2. Canola: A source of phenolic compounds
2.1. Canola oil
2.2. Canola meal
2.3. Natural phenolic compounds of canola
3. Industrial approach toward mechanical and solvent extraction
3.1. Extraction of phenolic compounds from canola
4. Green technology
4.1. Principles of green extraction
4.2. Green extraction techniques
4.2.1. Ultrasonic/ultrasound aided extraction (UAE)
4.2.2. Megasonic-assisted aqueous extraction (MSAE)
4.2.3. Microwave-assisted extraction (MAE)
4.2.4. Accelerated solvent extraction (ASE)
4.2.5. Subcritical water extraction (SWE)
4.2.6. Supercritical fluid extraction (SFE)
4.3. Application of green technology for the canola industry
5. Summary and conclusion
References
Chapter 9: Cold pressed paprika (Capsicum annuum) seed oil
1. Introduction
2. Extraction and processing of cold pressed oil
3. Compounds of nutritional and nutraceutical interest in cold pressed paprika seed oil
4. Flavor volatile compounds.
5. Edible and nonedible applications of cold-pressed oil
6. Infrared spectroscopy combined with chemometrics applied to cold pressed oil
References
Chapter 10: Cold pressed sesame (Sesamum indicum) oil
1. Introduction
2. History of sesame oil
3. Extraction and purification of cold pressed oil
4. Optimization of the extraction process
5. Fatty acid and acyl lipids profile of cold pressed oil
6. Roasted and unroasted cold pressed sesame oil
7. Antioxidant activity
8. Oxidative stability
9. Adulteration of cold pressed sesame oil
10. Chemical contaminants
11. Applications and health-promoting traits of cold pressed sesame oil
References
Chapter 11: Cold pressed amaranth (Amaranthus tricolor) oil
1. Introduction
2. Extraction and processing of cold pressed amaranth oil
2.1. Fatty acid and acyl lipid (neutral lipids, glycolipids, and phospholipids) profile of cold pressed amaranth oil
3. Minor bioactive lipids
3.1. Sterols
3.2. Tocols
3.3. Carotenoids
3.4. Phenolic compounds (other than tocols)
3.5. Hydrocarbons
3.6. Flavor and aroma compounds
3.7. Contribution of bioactive compounds in cold pressed amaranth oil to organoleptic traits and functions in food or non ...
4. Health-promoting traits of cold pressed amaranth oil and oil constituents
4.1. Reduction of the manifestations of chronic oxidative stress
4.2. Prevention of cardiovascular disease
5. Edible applications of cold pressed amaranth oil
5.1. Amaranth oil in diets for rainbow trout
5.2. Infant formula
5.3. Yoghurt
5.4. Amaranth oil oleogel for use in food products
6. Nonedible applications of cold pressed amaranth oil
6.1. Cosmetics
6.2. Amaranth oil for the development of squalene-based nanocarriers for dual release of drug and bioactive compounds
7. Other issues.
8. Conclusion
References
Chapter 12: Cold pressed orange (Citrus sinensis) oil
1. Introduction
2. Some physicochemical properties of cold pressed orange oils
3. Extraction and processing of cold pressed orange oil
3.1. Quality control of cold pressed orange oils
4. Fatty acids profile of cold pressed orange oil
5. Minor bioactive compounds profile of cold pressed orange oils
6. Flavor and sensory characterization of cold pressed orange oils
7. Health-promoting traits of cold pressed orange oil and oil constituents
8. Adulteration and authenticity of cold pressed oil
9. Conclusion
References
Chapter 13: Cold pressed Fagus sylvatica L. seed oil
1. Introduction
2. Properties of F. sylvatica
3. Economic importance (uses of oil cake, economy)
3.1. Other uses
4. Extraction and processing of cold pressed oil
4.1. Cold press method
4.2. Cold pressed oil extraction
4.3. Water content in oil
5. Lipid composition and extraction
5.1. Acyl lipids and sterols
5.2. Fatty acid composition
5.3. Chlorophyll and β-carotene
5.4. Tocopherols
5.5. Phytosterols
5.6. Calculated oxidizability (Cox) value
5.7. Peroxide value (PV) and acid value (AV)
6. Conclusion
References
Further reading
Chapter 14: Cold pressed lemon (Citrus limon) seed oil
1. Introduction
1.1. Citrus: Industry, processing, and by-products
1.2. Lemon seeds: Proximate composition, oil recovery, and yield
1.3. Lemon seeds: Oil cake
2. Cold pressed lemon seed oil
3. Chemical characterization of cold pressed lemon seed oil
3.1. Fatty acid composition
3.2. Minor bioactive compounds
3.2.1. Phytosterols
3.2.2. Tocols
3.2.3. Phenolics
3.2.4. Carotenoids
3.2.5. Flavor compounds
4. Applications of lemon seed oil.
5. Issues with cold pressed lemon seed oil: Consumer acceptance.
Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications
Copyright
Dedication
Contents
Contributors
Foreword
Preface
Chapter 1: Introduction to cold pressed oils: Green technology, bioactive compounds, functionality, and applications
1. Introduction
2. Green technologies and processing of vegetable oils
3. Advantages versus disadvantages of cold pressing technology
4. Cold pressing process
5. Features and specific phytochemicals of cold pressed oils (CPO)
6. Cold pressed oils (CPO) in the literature
References
Chapter 2: Minor bioactive lipids in cold pressed oils
1. Introduction
2. Phytosterols
3. Phospholipids
4. Tocols (tocopherols and tocotrienols)
5. Phenolic compounds
6. Squalene
7. Pigments
7.1. Carotenoids
7.2. Chlorophyll
8. Aroma and flavor compounds
References
Chapter 3: Valorization of by-products from the production of pressed edible oils to produce biopolymer films
1. Introduction
2. By-products of oilseeds processing
3. Oilseeds processing technology
4. Cakes composition and characteristics of some oilseeds
5. Oilseed by-products application for biopolymer packaging materials production
5.1. Oil cakes valorization for biopolymer films production
5.2. Application of protein isolates and concentrates derived from edible oil industry by-products for biopolymer films p ...
5.3. Related by-products valorization for biopolymer films production (flours and meals)
6. Conclusion
References
Chapter 4: Cold pressed Torreya grandis kernel oil
1. Introduction
2. Extraction and processing of cold pressed Torreya grandis oil
3. Fatty acids of cold pressed Torreya grandis oil
4. Minor bioactive lipids of cold pressed Torreya grandis oil.
5. Contribution of bioactive compounds in cold pressed Torreya grandis oil
6. Health-promoting traits of cold pressed Torreya grandis oil and oil constituents
7. Edible and nonedible applications of cold pressed Torreya grandis oil
8. Other issues
References
Chapter 5: Cold pressed grape (Vitis vinifera) seed oil
1. Introduction
2. Extraction of cold pressed oil, highly valued phytochemicals and lipid compounds
3. Fatty acids and acyl lipids profile of cold pressed oil
4. Minor bioactive lipids in cold pressed oil
4.1. Tocopherols and tocotrienols
4.2. Carotenoids
4.3. Phytosterols
4.4. Phenolic compounds
5. Contribution of bioactive compounds in cold pressed oil to organoleptic traits and functions in food or nonfood products
6. Edible and nonedible applications of cold pressed oil
7. Health-promoting traits of cold pressed oil and oil constituents
8. Authenticity and adulteration of cold pressed grape seed oil
9. Conclusion
References
Chapter 6: Cold pressed black cumin (Nigella sativa L.) seed oil
1. Introduction
2. Cold press extraction and processing of oils
3. Ultrasound-assisted extraction (UAE) of black cumin oil
4. Microwave-assisted extraction (MAE) of black cumin oil
5. Supercritical fluid extraction (SFE) of black cumin oil
6. Cold pressed oil recovery, uses of oil cake, and economy
7. Fatty acid composition and acyl lipids profile of cold pressed oil
8. Minor bioactive lipids in cold pressed oil
9. Composition of cold pressed oil in comparison to other cold pressed oils
10. Edible and nonedible applications of cold pressed oil
11. Health-promoting traits of cold pressed oil and oil constituents
12. Oxidative stability and antiradical and antimicrobial activity
References
Further reading.
Chapter 7: Cold pressed rapeseed (Brassica napus) oil
1. Introduction
2. Extraction and processing
2.1. Seeds processing
2.2. Cold pressing
2.3. Microwave pretreatment
3. Chemical composition
3.1. Chemical properties
3.2. Fatty acid composition
3.3. Phospholipids composition
4. Minor bioactive compounds
4.1. Phenolics
4.2. Tocopherols
4.3. Phytosterols
4.4. Carotenoids
4.5. Chlorophyll
5. Oxidative stability
6. Health-promoting traits
6.1. Antioxidant activity
6.2. Antihypercholesterolemic activity
6.3. Anticancer activity
6.4. Insulin sensitivity and glucose tolerance
7. Edible and nonedible applications
8. Other issues (allergenic seed protein)
References
Chapter 8: Application of green technology on extraction of phenolic compounds in oilseeds (Canola)
1. Introduction
2. Canola: A source of phenolic compounds
2.1. Canola oil
2.2. Canola meal
2.3. Natural phenolic compounds of canola
3. Industrial approach toward mechanical and solvent extraction
3.1. Extraction of phenolic compounds from canola
4. Green technology
4.1. Principles of green extraction
4.2. Green extraction techniques
4.2.1. Ultrasonic/ultrasound aided extraction (UAE)
4.2.2. Megasonic-assisted aqueous extraction (MSAE)
4.2.3. Microwave-assisted extraction (MAE)
4.2.4. Accelerated solvent extraction (ASE)
4.2.5. Subcritical water extraction (SWE)
4.2.6. Supercritical fluid extraction (SFE)
4.3. Application of green technology for the canola industry
5. Summary and conclusion
References
Chapter 9: Cold pressed paprika (Capsicum annuum) seed oil
1. Introduction
2. Extraction and processing of cold pressed oil
3. Compounds of nutritional and nutraceutical interest in cold pressed paprika seed oil
4. Flavor volatile compounds.
5. Edible and nonedible applications of cold-pressed oil
6. Infrared spectroscopy combined with chemometrics applied to cold pressed oil
References
Chapter 10: Cold pressed sesame (Sesamum indicum) oil
1. Introduction
2. History of sesame oil
3. Extraction and purification of cold pressed oil
4. Optimization of the extraction process
5. Fatty acid and acyl lipids profile of cold pressed oil
6. Roasted and unroasted cold pressed sesame oil
7. Antioxidant activity
8. Oxidative stability
9. Adulteration of cold pressed sesame oil
10. Chemical contaminants
11. Applications and health-promoting traits of cold pressed sesame oil
References
Chapter 11: Cold pressed amaranth (Amaranthus tricolor) oil
1. Introduction
2. Extraction and processing of cold pressed amaranth oil
2.1. Fatty acid and acyl lipid (neutral lipids, glycolipids, and phospholipids) profile of cold pressed amaranth oil
3. Minor bioactive lipids
3.1. Sterols
3.2. Tocols
3.3. Carotenoids
3.4. Phenolic compounds (other than tocols)
3.5. Hydrocarbons
3.6. Flavor and aroma compounds
3.7. Contribution of bioactive compounds in cold pressed amaranth oil to organoleptic traits and functions in food or non ...
4. Health-promoting traits of cold pressed amaranth oil and oil constituents
4.1. Reduction of the manifestations of chronic oxidative stress
4.2. Prevention of cardiovascular disease
5. Edible applications of cold pressed amaranth oil
5.1. Amaranth oil in diets for rainbow trout
5.2. Infant formula
5.3. Yoghurt
5.4. Amaranth oil oleogel for use in food products
6. Nonedible applications of cold pressed amaranth oil
6.1. Cosmetics
6.2. Amaranth oil for the development of squalene-based nanocarriers for dual release of drug and bioactive compounds
7. Other issues.
8. Conclusion
References
Chapter 12: Cold pressed orange (Citrus sinensis) oil
1. Introduction
2. Some physicochemical properties of cold pressed orange oils
3. Extraction and processing of cold pressed orange oil
3.1. Quality control of cold pressed orange oils
4. Fatty acids profile of cold pressed orange oil
5. Minor bioactive compounds profile of cold pressed orange oils
6. Flavor and sensory characterization of cold pressed orange oils
7. Health-promoting traits of cold pressed orange oil and oil constituents
8. Adulteration and authenticity of cold pressed oil
9. Conclusion
References
Chapter 13: Cold pressed Fagus sylvatica L. seed oil
1. Introduction
2. Properties of F. sylvatica
3. Economic importance (uses of oil cake, economy)
3.1. Other uses
4. Extraction and processing of cold pressed oil
4.1. Cold press method
4.2. Cold pressed oil extraction
4.3. Water content in oil
5. Lipid composition and extraction
5.1. Acyl lipids and sterols
5.2. Fatty acid composition
5.3. Chlorophyll and β-carotene
5.4. Tocopherols
5.5. Phytosterols
5.6. Calculated oxidizability (Cox) value
5.7. Peroxide value (PV) and acid value (AV)
6. Conclusion
References
Further reading
Chapter 14: Cold pressed lemon (Citrus limon) seed oil
1. Introduction
1.1. Citrus: Industry, processing, and by-products
1.2. Lemon seeds: Proximate composition, oil recovery, and yield
1.3. Lemon seeds: Oil cake
2. Cold pressed lemon seed oil
3. Chemical characterization of cold pressed lemon seed oil
3.1. Fatty acid composition
3.2. Minor bioactive compounds
3.2.1. Phytosterols
3.2.2. Tocols
3.2.3. Phenolics
3.2.4. Carotenoids
3.2.5. Flavor compounds
4. Applications of lemon seed oil.
5. Issues with cold pressed lemon seed oil: Consumer acceptance.