Oils from Fruit, Spice, and Herb Seeds
Edible Oil and Fat Products: Specialty Oils and Oil Products
Liangli (Lucy) Yu,
Uyory Choe, Yanfang Li,
Yaqiong Zhang,
Liangli (Lucy) Yu
University of Maryland, College Park, MD, USA
Search for more papers by this authorYanfang Li
University of Maryland, College Park, MD, USA
Shanghai Jiao Tong University, Shanghai, China
Search for more papers by this authorLiangli (Lucy) Yu,
Uyory Choe, Yanfang Li,
Yaqiong Zhang,
Liangli (Lucy) Yu
University of Maryland, College Park, MD, USA
Search for more papers by this authorYanfang Li
University of Maryland, College Park, MD, USA
Shanghai Jiao Tong University, Shanghai, China
Search for more papers by this authorAbstract
This article reviews selected edible fruit, spice, and herb seed oils for their fatty acid compositions and other physicochemical properties. The seed oils were grouped according to their predominant or distinguishing fatty acid. These groups mainly included oils rich in α-linolenic (18:3n−3), γ-linolenic (18:3n−6), linoleic (18:2n−6), oleic (18:1n−9), or petroselinic (18:1n−12) acids. A total of 65 seed oils were included.
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