Minor Components in Edible Oil

Wai Ting Chong, Yee Ying Lee, Teck Kim Tang, Eng Tong Phuah

Research output: Chapter in Book/Report/Conference proceedingChapter (Book)Researchpeer-review

1 Citation (Scopus)

Abstract

The major component in edible oils is triacylglycerol which consists of 95–98% while the remaining is made up of minor components such as sterols, tocopherols and tocotrienols, carotenoids, squalene, phenolic compounds, chlorophylls, phospholipids and trace metals. Although minor components possess a limited proportion in edible oils, their presence is significant due to the purported health benefits. These minor components are found in abundantly in crude oil but eventually removed during the oil refining process. As some of the minor components such as carotenoids, tocopherols and tocotrienols are beneficial to health, it is important not only to maximize their retention but also to optimize the recovery of these minor components. Other than health benefits, minor components in edible oils also provide a valuable markers for oils and fats authentication. This chapter highlights the properties of various minor components found in fats and oils as well as the recent techniques used for its recovery.
Original languageEnglish
Title of host publicationRecent Advances in Edible Fats and Oils Technology
Subtitle of host publicationProcessing, Health Implications, Economic and Environmental Impact
EditorsYee-Ying Lee, Teck-Kim Tang, Eng-Tong Phuah, Oi-Ming Lai
Place of PublicationSingapore
PublisherSpringer
Chapter5
Pages141-187
Number of pages47
Edition1st
ISBN (Electronic)9789811651137
ISBN (Print)9789811651120
DOIs
Publication statusPublished - 2022

Keywords

  • Authentication
  • Carotenoid
  • Phenolic compounds
  • Recovery
  • Squalene
  • Sterol
  • Tocopherol
  • Tocotrienol

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