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Oils from Herbs, Spices, and Fruit Seeds

  1. Liangli (Lucy) Yu,
  2. John W. Parry,
  3. Kequan Zhou

Published Online: 15 JUL 2005

DOI: 10.1002/047167849X.bio060

Bailey's Industrial Oil and Fat Products

Bailey's Industrial Oil and Fat Products

How to Cite

Yu, L., Parry, J. W. and Zhou, K. 2005. Oils from Herbs, Spices, and Fruit Seeds. Bailey's Industrial Oil and Fat Products. 3:9.

Author Information

  1. University of Maryland, College Park, Maryland

Publication History

  1. Published Online: 15 JUL 2005

Abstract

This chapter provides a review of selected edible fruit, spice, and herb seed oils for their fatty acid composition and other physicochemical properties. The seed oils are grouped according to their predominant or distinguishing fatty acids. These groups mainly include oils rich in α-linolenic (18:3n-3), γ-linolenic (18:3n-6), linoleic (18:2n-6), or oleic (18:ln-9) acids. A total of 36 seed oils are included.

Keywords:

  • fruit seed oil;
  • herb seed oil;
  • spice seed oil;
  • α-linolenic acid;
  • γ-linolenic acid;
  • linoleic acid;
  • oleic acid