Oil and Oilseed Processing. Ingrid Aguilo-Aguayo

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СКАЧАТЬ Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Lleida, Spain

      Francisca Isabel Bravo, Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Nutrigenomics Research Group, Tarragona, Spain

      América Chávez‐Martínez, Faculty of Zootechnics and Ecology, Autonomous University of Chihuahua, Chihuahua, México

      Gemma Echeverria, IRTA, Postharvest Program, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Lleida, Catalonia, Spain

      María Antonia Flores‐Córdova, Faculty of Agrotechnological Sciences, Autonomous University of Chihuahua, Chihuahua, México

      Jan Fritsche, Institute of Safety and Quality of Milk and Fish Products, Max Rubner‐Institute, Federal Research Institute of Nutrition and Food, Kiel, Germany

      Nirupama Gangopadhyay, Kusuma School of Biological Sciences, Indian Institute of Technology Delhi, New Delhi, India

Marco Garcia‐Vaquero, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland TEAGASC, Food Research Centre, Dublin, Ireland

      Antonia Garrido‐Frenich, Department of Chemistry and Physics, Analytical Chemistry Area, Research Centre for Mediterranean Intensive Agrosystems and Agri‐Food Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence ceiA3, University of Almería, Almería, Spain

      Editha Giese, Institute of Safety and Quality of Milk and Fish Products, Max Rubner‐Institut, Federal Research Institute of Nutrition and Food, Kiel, Germany Department of Life Sciences, Hamburg University of Applied Sciences (HAW Hamburg), Hamburg, Germany

      Jordi Giné‐Bordonaba, IRTA, Postharvest Program, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Lleida, Catalonia, Spain

      Andreu Gual‐Grau, Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Nutrigenomics Research Group, Tarragona, Spain

      Néstor Gutiérrez‐Méndez, Faculty of Chemical Sciences, Autonomous University of Chihuahua, Chihuahua, México

      Douglas G. Hayes, Department of Biosystems Engineering and Soil Science, University of Tennessee, Knoxville, TN, USA

      Maria Hayes, Food BioSciences Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland

      José L. Hidalgo‐Ruiz, Department of Chemistry and Physics, Analytical Chemistry Area, Research Centre for Mediterranean Intensive Agrosystems and Agri‐Food Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence ceiA3, University of Almería, Almería, Spain

      Brijesh K. Tiwari, TEAGASC Food Research Centre, Dublin, Ireland

      Tomás Lafarga, Department of Chemical Engineering, University of Almería, Almería, Spain

      Chloe Leclerc, IRTA, Postharvest Program, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Lleida, Catalonia, Spain

      José Luis Martínez‐Vidal, Department of Chemistry and Physics, Analytical Chemistry Area, Research Centre for Mediterranean Intensive Agrosystems and Agri‐Food Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence ceiA3, University of Almería, Almería, Spain

      Begoña Muguerza, Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Nutrigenomics Research Group, Tarragona, Spain

Miquel Mulero, Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Nutrigenomics Research Group, Tarragona, Spain

      Iolanda Nicolau‐Lapeña, Food Technology Department, University of Lleida (UDL), Lleida, Spain

      Ramona Pérez‐Leal, Faculty of Agrotechnological Sciences, Autonomous University of Chihuahua, Chihuahua, México

      María Janeth Rodríguez‐Roque, Faculty of Agrotechnological Sciences, Autonomous University of Chihuahua, Chihuahua, México

      Agustí Romero, IRTA, Oliviculture, Oil Science, and Nuts, Mas de Bover, Constantí, Tarragona, Spain

      Roberto Romero‐González, Department of Chemistry and Physics, Analytical Chemistry Area, Research Centre for Mediterranean Intensive Agrosystems and Agri‐Food Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence ceiA3, University of Almería, Almería, Spain

      Nora Aideé Salas‐Salazar, Faculty of Agrotechnological Sciences, Autonomous University of Chihuahua, Chihuahua, México

      Rogelio Sánchez‐Vega, Faculty of Zootechnics and Ecology, Autonomous University of Chihuahua, Chihuahua, México

      Mayra Cristina Soto‐Caballero, Faculty of Agrotechnological Sciences, Autonomous University of Chihuahua, Chihuahua, México

      Manuel Suárez, Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Nutrigenomics Research Group, Tarragona, Spain

      Juan Manuel Tirado‐Gallegos, Faculty of Zootechnics and Ecology, Autonomous University of Chihuahua, Chihuahua, México

      Cristina Torres‐Fuentes, Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Nutrigenomics Research Group, Tarragona, Spain

1 Production and Consumption of Oils and Oilseeds

      Tomás Lafarga

       Department of Chemical Engineering, University of Almería, Almería, Spain

1.1 Introduction

      Lipids, which are together with proteins and carbohydrates the main constituents of plant and animal cells, can be broadly defined as substances such as fats, oils, or waxes that dissolve in organic solvents but not in water. Lipids, oil‐bearing nuts, and animal fats have been used by man for centuries. These were used for lighting, as cosmetics, applied to weapons or other utensils, and as foods, mainly as sources of energy or as medicines. Nowadays, the use of oils has expanded to several food applications which include cooking, frying, baking shortenings, salad dressing, and flavor carriers, among others. Each of these applications requires oils with specific physical and chemical properties (Gupta 2017). These properties will therefore determine the quality of the vegetable oil, which starts with high quality oilseeds or oil‐bearing nuts or fruits. Several factors which include maturity of the oilseed, climatic conditions, harvest conditions, handling of the harvested raw material, and storage can significantly affect the quality of the end product.

      Broadly, oil extraction from seeds or beans is achieved by pressing and/or extraction using an organic solvent, generally hexane. Mechanical and thermal pre‐treatments can also be used to improve extraction yields (Savoire et al. 2013). Other oils such as avocado, palm, or olive oil are obtained after pressing of the whole fruit. Although some oils such as olive oil are used without further СКАЧАТЬ