Utilizing the bioactive contents of specialty oils and fats

Adrian Kerrihard, R. B. Pegg

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

Abstract

This chapter focuses on the bioactive components of specialty oils and lipids. Omega-3 fatty acids, γ-linolenic acid, phytosterols, squalene, and tocopherols are discussed in detail. For each, the theory and evidence of the health benefits are described, and their measured quantities in naturally occurring sources are reviewed. This chapter also discusses the effect that methods of oil extraction and refining may have on the quantities and integrity of these components. Methodologies for the recovery and isolation of these valuable compounds are also covered.

Original languageEnglish
Title of host publicationSpecialty Oils and Fats in Food and Nutrition
Subtitle of host publicationProperties, Processing and Applications
PublisherElsevier Inc.
Pages318-348
Number of pages31
ISBN (Electronic)9781782423973
ISBN (Print)9781782423768
DOIs
StatePublished - 23 Jun 2015

Fingerprint

Oils and fats
Oils
Fats
Squalene
Phytosterols
oils
squalene
alpha-Linolenic Acid
Tocopherols
phytosterols
Omega-3 Fatty Acids
refining
Insurance Benefits
lipids
linolenic acid
Fatty acids
tocopherols
omega-3 fatty acids
Lipids
Refining

Keywords

  • Bioactives
  • Docosahexaenoic acid
  • Eicosapentaenoic acid
  • Extraction
  • Isolation
  • Lipids
  • Omega-3 fatty acids
  • Phytosterols
  • Recovery
  • Specialty oils
  • Squalene
  • Stearidonic acid
  • Tocopherols
  • γ-Linolenic acid

Cite this

Kerrihard, A., & Pegg, R. B. (2015). Utilizing the bioactive contents of specialty oils and fats. In Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications (pp. 318-348). Elsevier Inc.. https://doi.org/10.1016/B978-1-78242-376-8.00013-2
Kerrihard, Adrian ; Pegg, R. B. / Utilizing the bioactive contents of specialty oils and fats. Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications. Elsevier Inc., 2015. pp. 318-348
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Kerrihard, A & Pegg, RB 2015, Utilizing the bioactive contents of specialty oils and fats. in Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications. Elsevier Inc., pp. 318-348. https://doi.org/10.1016/B978-1-78242-376-8.00013-2

Utilizing the bioactive contents of specialty oils and fats. / Kerrihard, Adrian; Pegg, R. B.

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications. Elsevier Inc., 2015. p. 318-348.

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

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Kerrihard A, Pegg RB. Utilizing the bioactive contents of specialty oils and fats. In Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications. Elsevier Inc. 2015. p. 318-348 https://doi.org/10.1016/B978-1-78242-376-8.00013-2