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© 2019

Fruit Oils: Chemistry and Functionality

  • Mohamed Fawzy Ramadan
Book

Table of contents

  1. Front Matter
    Pages i-xix
  2. General Aspects

    1. Front Matter
      Pages 1-1
    2. Manel Issaoui, Amélia M. Delgado
      Pages 9-52
  3. Oils From Fruit Nuts

    1. Front Matter
      Pages 131-131
    2. Giuseppe Fregapane, Rosa M. Ojeda-Amador, Maria Desamparados Salvador
      Pages 133-147
    3. Slavica Čolić, Gordan Zec, Maja Natić, Milica Fotirić-Akšić
      Pages 149-180
    4. Maria Desamparados Salvador, Rosa M. Ojeda-Amador, Giuseppe Fregapane
      Pages 181-197
    5. Mustafa Kiralan, S. Sezer Kiralan, Gülcan Özkan, Erkan Karacabey
      Pages 199-208
    6. Ali Osman
      Pages 209-221
    7. Mustafa Topkafa, Hamide Filiz Ayyildiz, Huseyin Kara
      Pages 223-241
    8. Adel Abdel Razek Abdel Azim Mohdaly
      Pages 243-269
  4. Fats From Fruit Seeds and Pulp

    1. Front Matter
      Pages 271-271
    2. Mohamed Elwathig Saeed Mirghani
      Pages 273-280
    3. Hari Prasad Devkota, Anjana Adhikari-Devkota, Tarun Belwal, Dhaka Ram Bhandari
      Pages 281-289
    4. Mohamed Fawzy Ramadan, Jörg-Thomas Mörsel
      Pages 291-300
  5. Oils From Fruit Seeds and Pulp

    1. Front Matter
      Pages 301-301
    2. Muhammad Nadeem, Muhammed Imran
      Pages 303-316

About this book

Introduction

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. 

Keywords

Functional Foods Bioactive Lipids Antioxidants Novel Foods Fruit Oils Nut oils

Editors and affiliations

  • Mohamed Fawzy Ramadan
    • 1
  1. 1.Agricultural Biochemistry Department, Faculty of AgricultureZagazig UniversityZagazigEgypt

About the editors

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).


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