by Leo M.L. Nollet, Javed Ahamad
Edible
oils and fats are derived from plants and animals and have several
health benefits. Edible oils and fats consist of many health-promoting
bioactive compounds such as polyunsaturated fatty acids, monounsaturated
fatty acids, polyphenols, flavonoids, phytosterols, vitamins, and
inorganic compounds. The chemical compounds present in edible oils and
fats are known for their possible health risks such as coronary heart
disease and metabolic diseases, which is why there is a need to check
the quality, purity, and safety of edible oils and fats. Bioactive Compounds of Edible Oils & Fats: Health Benefits, Risks, and Analysis
provides an overview of different edible oils and fats, health
benefits, associated risks, and analytical techniques for qualitative
and quantitative guidelines for ensuring their quality and safety using
modern analytical tools and techniques. This book will provide an
important guideline for controlling quality, safety, and efficacy issues
related to edible oils and fats.
Key Features:
- Provides
a detailed overview of different edible oils and fats of plant and
animal origin, chemistry, and identification methods.
- Describes their health benefits, risks, and the use of different analytical techniques in quality control.
- Describes
the applicability of sophisticated analytical techniques such as
GC-FID, GC-MS, and HPLC for quality control of edible oils and fats.
- Emphasizes
the use of recent techniques such as LC-MS and FTIR-chemometrics in the
analysis and quality control of edible oils and fats.
