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-foodapplications 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 oilsand 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.         

 

            

            

 

 

Part 1: General aspects

chap1-Chemistry and functionality of fruit oils-An introduction
Chap 02-Grading, labeling and standardization of edible oils
Chap 03-Fruit oils in Kosovo: chemistry and functionality
Chap04-Olive oil properties from technological aspects to dietary and health claims
Part 2: Oils from fruit nuts
Chap 05-Virgin walnut (Juglans regia L.) oil
Chap 06-Almond (Prunus dulcis) oil
Chap 07-Virgin pistachio (Pistachia vera L.) oil
Chap 08-Chestnut (Castanea sativa) oil
Chap 09-Coconut (Cocos nucifera) oil
Chap 10-Hazelnut (Corylus avellana) oil
Chap 11- Tiger nut (Cyperus esculentus L.) oil
Part 3:Fats from fruit seeds and pulp
Chap 12-Rambutan (Nephelium lappaceum) fats
Chap13
Chyuri butter (Diploknema butyracea) seed fat
Chap 14-Madhuca longifolia butter
Part 4: Oils from fruit seeds and pulp
Chap 15: Chia (Salvia hispanica) oil
Chap 16-Argan [Argania spinosa (L.) Skeels] oil: extraction, composition and uses
Chap 17- Avocado (Persea americana Mill.) oil
Chap 18- Gac (Momordica cochinchinensis (Lour) Spreng.) oil
Chap 19-Goldenberry (Physalis peruviana) oil
Chap 20-Olive (Olea europea L.) oil
Chap 21-Vaccinium genus berry waxes and oils
Chap 22-Crambe abyssinica Hochst. Oil
Chap 23- Kenaf (Hibiscus cannabinus L.) seed oil
Chap 24-Apple (Malus pumila) seed oil
Chap 25- Apricot (Prunus armeniaca L.) oil
Chap 26- Citrus oils
Chap 27- Guava (Psidium guajava) oil
Chap 28- Mango (Mangifera indica L.) Seed Oil
Chap 29- Passion fruit (Passiflora spp.) seed oil
Chap 30- Bael (Aegle Marmelos) Oil
Chap 31- Papaya (Carica papaya L.) Seed Oil
Chap 32-Mongongo/Manketti (Schinziophyton rautanenii) oil
Chap 33- Bauhinia purpurea seed oil
Chap 34- Pongamia pinnata seed oil
Chap 35-Cranberry seed oil
chap 36-Dragon (Hylocereus megalanthus) seed oil
Chap 37- Pomegranate (Punica granatum) seed oil
Chap 38-Sandalwood (Santalum album) oil
Chap 39
Watermelon (Citrullus lanatus) oil
Chap 40
Semecarpus anacardium oil
Chap 41-Pumpkin seed (Cucurbita pepo L.) Oil
Chap 42-Palm (Elaeis guineensis Jacq.) Oil
Chap 43- Rosehip (Rosa canina L.) oil
Chap 44- Date (Phoenix dactylifera L.) seed oil
Chap 45-Celastrus paniculatus oil
Chap 46- Black seed (Nigella sativa) oil
Chap 47-Pear (Pyrus communis) seed oil
Chap 48- Amla (Emblica officinalis L.) Oil.