By Robert A. Moreau, Afaf Kamal-Eldin
The 3rd quantity within the AOCS PRESS MONOGRAPH sequence ON OILSEEDS is a distinct mix of knowledge targeting fit for human consumption oils. those oils comprise both specific taste parts that experience result in their being thought of "gourmet oils," or include specific health-promoting chemical parts. each one bankruptcy covers processing, fit to be eaten and non-edible purposes, lipids, well-being merits, and extra on the topic of each one kind of oil.
- Includes colour illustrations of over 20 health-promoting forte oils
- Comprehensive source for the chemical and actual houses and extraction and processing equipment of those forte oils
- Describes and and comprises the healthiness results of over 50 varied oils from vegetation, algae, fish, and milk
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30. Ghee: cool (left) and warm (right). See Chapter 21. Fig. 31. Pure cow ghee. See Chapter 21. Moreau and Kamal-Eldin 1 Olive Oil Diego L. García-González, Ramón Aparicio-Ruiz, and Ramón Aparicio Instituto de la Grasa (CSIC), Padre García Tejero, 4, 41012, Sevilla, Spain Introduction The olive tree, one of the oldest known cultivated trees, is the symbol of friendship and peace; it also plays other social and religious roles described in Greek mythology and the Old Testament. , 1998) from an ancestor that is still subject to debate, but its origin is dated circa 5000 years ago though controversy also exists about its possible geographical origin in Mesopotamia.
Olive Oil 43 Nonedible Applications Nonedible applications of olive oil have existed since ancient times, and some of them remain today. Thus, olive oil is used in such preparations as lip balm, shampoo, and hand lotion, as well as in dry skin and dandruff treatments. Furthermore, olive oil contains antioxidant and anti-inflammatory compounds that make it suitable for topical applications in skin damage and dermatitis. Together with the traditional nonedible uses of olive oil, the reuse of by-products is being investigated to avoid environmental problems and also to reduce the high cost of olive oil production, thus increasing the competitiveness.
L. García-González et al. 1. Olive Oil Trade Standards. 0 (1): Trans oleic fatty acids (%) (2): Sum of trans linoleic & linolenic fatty acids (%) (3): Total sterol content (mg/kg) (4): Erythrodiol and uvaol content (% total sterols). (5): Wax content: C40+C42+C44+C46 (mg/kg). 1%. 0 (9): Absorbency in ultra-violet at K232 (10): Absorbency in ultra-violet at K270 (11): Absorbency in ultra-violet (ΔK) (12): Free acidity (%m/m expressed in oleic acid) (13): Peroxide value (in milleq. 2 (20): Brassicasterol (%) (21): Campesterol (%); Camp = %Campesterol (22): Stigmasterol (%) (23): The value of β-Sitosterol is calculated as sum of: ∆5,23-Stigmastadienol + Clerosterol + β-Sitosterol + Sitostanol + ∆5-Avenasterol + ∆5,24-Stigmastadienol.