Chapter 7 - Edible oil

Abstract

Edible oils are known as cooking oils, which are mostly extracted from plants and animals. These serve as fat-soluble transporters. Sunflower and soybean oils are decent sources of polyunsaturated fats, whereas canola and olive oils are fine sources of monounsaturated fats. Palm seed oil is acquired from seed, whereas palm oil is extracted from the fleshy mesocarp of palm fruit. Coconut oil consists of up to 92% saturated fatty acids, highly stable for oxidation and best for frying. Olive oil is a good quality frying oil at high temperature and also suitable for food applications. Oil from soybean consists of a large amount of polyunsaturated fatty acid (n3 and n6) and tocopherols. Canola oil is also called rapeseed oil, and it is extracted from reduced glucosinolate and reduced erucic Brassica species. Sunflower oil consists of a significant amount of fatty acids; 14%–39% oleic acid and 48%–74% linoleic acid. Sesame oil (Sesamum indicum) mainly contains monounsaturated fatty acids (45%–49%) and polyunsaturated fatty acid (37%–41%). Oil extraction is of two types: mechanical extraction as well as solvent or chemical extraction. Solvent extraction is relatively efficient but time consuming. Oxidation results in rancidity of oil deteriorating its smell and flavor. Lipid oxidation of free radical process includes oxygen emergence at the allylic position resulting in creation of hydroperoxides in autoxidation. Vegetable oil transesterification is an alternative way to make fuel along with alcohol and can be used as biodiesel for transportation. The green solvents aimed to evolve processes that are environment friendly by the reduction of pollutants in oil extraction. The waste edible oil (WEO) was utilized in animal feed as an ingredient.