A review of chemical composition and nutritional properties of minor vegetable oils in China

Publication date: Available online 1 February 2018 Source:Trends in Food Science & Technology Author(s): Ruinan Yang, Liangxiao Zhang, Peiwu Li, Li Yu, Jin Mao, Xiupin Wang, Qi Zhang Background With a continuous increase in population and economic development, the demand for high quality seed oils keeps increasing in China. In the last decades, many minor edible oils become increasing and popular. Scope and approach In this review, the chemical composition and nutritional properties of minor edible oils, including flaxseed oil, corn oil, rice bran oil, camellia oil, safflower oil, almond oil, grape seed oil, walnut oil, perilla seed oil, pumpkin seed oil, evening primrose oil, Eucommia ulmoides oliver seed oil, penoy seed oil, sea buckthorn seed oil, Acer truncatum Bunge seed oil, Torreya grandis seed oil and tomato seed oil, were summarized. The characteristic chemical compositions of these 17 kinds of minor edible oils were analyzed from fatty acid composition, phytosterols, tocopherols, total phenolic content, squalene and β-carotene contents. Key findings and conclusions Different types of vegetable oils have their own specific advantages and biological activities, and appropriate vegetable oils can be selected to meet individual needs accordingly. For example, Acer truncatum Bunge seed oil contains 5.55% nervonic acid (C24:1) that can promote the repair and regeneration of nerve cells and tissues damaged, while corn oil and rice bran oil have higher c...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research