Oilseeds: Health Attributes and Food Applications

Preface
Contents
About the Editors
Chapter 1: Soybean (Glycine max)
1.1 Origin and History
1.2 Production
1.3 Nutritional Composition
1.3.1 Carbohydrates
1.3.2 Proteins
1.3.3 Lipids
1.3.4 Vitamins
1.3.5 Minerals
1.3.6 Antinutrients and Phytonutrients
1.3.6.1 Phytate
1.3.6.2 Protease Inhibitors
1.3.6.3 Lectins
1.3.6.4 Oxalate
1.3.6.5 Phenolics
1.3.6.6 Isoflavones
1.3.6.7 Saponins
1.4 Health Attributes
1.4.1 In Hyperglycemia
1.4.2 In Cardiovascular Diseases
1.4.3 In Hypertension
1.4.4 In Obesity
1.4.5 In Inflammation
1.4.6 Effects on Menopausal Symptoms
1.4.7 In Bone Health
1.4.8 Anticarcinogenic Activities
1.5 Food Applications
1.5.1 Soybean Oil
1.5.2 Soy Products
1.5.2.1 Soy Protein Products
1.5.2.2 Soy Flour and Grits
1.5.2.3 Soy Protein Isolates (SPI)
1.5.2.4 Soy Protein Concentrates (SPC)
1.5.2.5 Textured Soy Protein (TSP)
1.5.3 Fermented Soy Foods
1.5.3.1 Soy Sauce
1.5.3.2 Soy Sprouts
1.5.3.3 Tempeh
1.5.3.4 Natto
1.5.3.5 Miso
1.5.4 Non-fermented Soy Foods
1.5.4.1 Soy Milk/Beverages
1.5.4.2 Tofu (Soy Paneer)
1.5.4.3 Soy Cheese
1.5.4.4 Non-dairy Soy Frozen Dessert
1.5.4.5 Soy Nut Butter
1.5.4.6 Soy Fiber (Okara, Soy Bran)
1.5.4.7 Green Vegetable Soybean (Edamame)
1.5.5 Soy-Based Infant Formulas
1.5.6 Hydrolyzed Vegetable Protein (HVP)
1.5.7 Lecithin
1.6 Alternative Applications
1.6.1 Animal Feed
1.6.2 Soybean Protein Fiber (SPF)
1.6.3 Soy Oil
1.6.4 Soy Protein
1.6.5 Soy Lecithin
1.7 Conclusion
References
Chapter 2: Rapeseed/Canola (Brassica napus) Seed
2.1 History and Introduction
2.2 Production
2.3 Chemical Composition
2.3.1 Lipids
2.3.2 Carbohydrates
2.3.3 Proteins
2.3.4 Minerals and Vitamins
2.3.5 Phytonutrients and Other Minor Components
2.3.6 Antinutritional Factors
2.3.6.1 Glucosinolates
2.3.6.2 Phytic Acid/Phytates
2.3.6.3 Phenolic Acids (Expressed as Sinapin) and Tannins
2.4 Health Effects
2.4.1 In Hypercholesterolemia
2.4.2 In Cardiovascular Diseases
2.4.3 In Diabetes Mellitus
2.5 Food Applications
2.5.1 As Cooking Oil, Salad Oils, and Margarines
2.5.2 In the Preparation of Organogels/Oleogels
2.5.3 As a Protein Supplement and Functional Ingredient
2.6 Future Scopes
References
Chapter 3: Cottonseed (Gossypium hirsutum)
3.1 Origin and History
3.2 Production
3.3 Chemical Composition
3.3.1 Oil
3.3.2 Protein
3.3.3 Crude Fiber
3.3.4 Minerals and Vitamins
3.4 Antinutrient Content
3.4.1 Adverse Health Effects of Gossypol
3.5 Bioactive Components
3.6 Health Attributes
3.6.1 In Cardiovascular Diseases
3.6.2 Risk of Type 2 Diabetes
3.6.3 Insulin Resistance and Glycemic Control
3.6.4 Antitumor and Anti-cancer Activity
3.7 Adverse Effects and Individual Concerns
3.8 Food Applications
3.9 Alternative Applications
3.10 Conclusion
References
Chapter 4: Groundnut (Peanut) (Arachis hypogaea)
4.1 Ground Nut (Arachis hypogaea)
4.1.1 Origin and History
4.1.2 Production
4.1.3 Chemical Composition
4.1.3.1 Carbohydrates
4.1.3.2 Proteins
4.1.3.3 Lipids
4.1.3.4 Vitamins
4.1.3.5 Minerals
4.1.3.6 Dietary Fiber
4.1.4 Antinutritional Factors
4.1.5 Bioactive Compounds
4.1.5.1 Flavonoids
4.1.5.2 Phytosterols
4.1.5.3 Essential Amino Acids
4.1.5.4 Stilbenes
4.1.6 Health Attributes
4.1.6.1 Role in Coronary Heart Disease (CHD)
4.1.6.2 Type 2 Diabetes
4.1.6.3 Insulin Resistance and Glycemic Control
4.1.6.4 Role in Cardiovascular Diseases
Peanut Consumption and Lipid Profile
Antioxidant Properties of Peanuts
4.1.6.5 Anti-inflammatory Effects
4.1.6.6 Anticancer and Antitumor Potential of Peanuts
4.1.6.7 Reducing the Risk for Alzheimer´s Disease
4.1.7 Adverse Effects and Individual Concerns
4.1.7.1 Allergies
4.1.7.2 Peanuts and Aflatoxins
4.1.8 Food Applications
4.1.8.1 As Protein Sources (Protein Concentrates and Protein Isolates)
4.1.8.2 In Snacks and Bakery Products
Peanut Flour and Its Use in Baked Goods
Peanut Butter as an Alternate to Dairy Butter
4.1.8.3 In Chocolates and Confectionary
4.1.8.4 In Dairy Products
4.1.8.5 In Beverage Industry
4.1.8.6 In Meat and Meat Products
4.1.8.7 Use of Peanuts in Ready-to-Use Therapeutic Foods (RUTFs)
4.1.8.8 Peanut Oil
4.1.8.9 Antioxidant Extracts
4.1.9 Biomedical Applications
4.1.10 Alternative Applications
4.1.11 Future Challenges
4.1.11.1 Excessive By-Product Waste
4.1.11.2 Global Warming
4.1.12 Conclusion
References
Chapter 5: Sunflower (Helianthus annuus) Seed
5.1 Origin and History
5.2 Production
5.3 Types of Sunflowers
5.4 Chemical Composition
5.4.1 Carbohydrates
5.4.2 Proteins
5.4.3 Lipids
5.4.4 Vitamins
5.4.5 Minerals
5.5 Anti-nutritional Factors
5.6 Phytonutrients and Phenolics
5.6.1 Phenolic Acids
5.6.2 Phytosterols and Triterpenes
5.6.3 Phospholipids
5.6.4 Phytoestrogens
5.7 Health Attributes
5.7.1 Reduction of Dyslipidaemia and Cardiovascular Diseases
5.7.2 Prevention of Diabetes Mellitus
5.7.3 In Reducing the Risks of Cancer
5.7.4 Role in Inflammatory Diseases and Immune Function
5.8 Food Applications
5.8.1 As Cooking Oil
5.8.1.1 High Linoleic Oil
5.8.1.2 Mid Oleic Oil (NuSun)
5.8.1.3 High Oleic Oil
5.8.1.4 High Stearic/High Oleic Oil
5.8.2 In Bakery Industry
5.9 Conclusion
References
Chapter 6: Palm/Palm Kernel (Elaeis guineensis)
6.1 Introduction
6.2 Origin and History
6.3 Production
6.4 Proximate Composition
6.4.1 Lipids
6.4.2 Proteins
6.4.3 Ash and Minerals
6.4.4 Minor Components and Phytonutrients
6.5 Health Effects
6.5.1 Reduced Risks of Arterial Thrombosis and Atherosclerosis
6.5.2 Inhibition of Cholesterol Biosynthesis
6.5.3 Prevention of Platelet Aggregation
6.5.4 Reduction in Blood Pressure
6.5.5 Palm Oil and Coronary Heart Diseases
6.6 Adverse Effects and Individual Concerns
6.7 Food Applications
6.7.1 Cooking Oil
6.7.2 Bakery Industry
6.7.3 Chocolate and Confectionary
6.8 Alternative Applications
6.9 Future Challenges
References
Chapter 7: Coconut (Cocos nucifera)
7.1 Origin and History
7.2 Production
7.3 Chemical Composition
7.3.1 Coconut Water
7.3.1.1 Total Soluble Solids
7.3.1.2 Carbohydrates
7.3.1.3 Proteins
7.3.1.4 Vitamins
7.3.1.5 Minerals
7.3.1.6 Total Phenolic Content (TPC)
7.3.1.7 Titratable Acidity and pH
7.3.2 Coconut Kernel
7.3.2.1 Carbohydrates
7.3.2.2 Proteins
7.3.2.3 Lipids
7.3.2.4 Crude Fiber
7.3.2.5 Proteins
7.3.2.6 Vitamins
7.3.2.7 Minerals
7.4 Phytonutrients
7.5 Health Attributes
7.5.1 Anti-atherosclerotic Effect
7.5.2 Antibacterial, Antifungal, and Antiviral Effect
7.5.3 Anticaries Effect
7.5.4 Antidiabetic Effect
7.5.5 Antidermatophytic
7.5.6 Antihypertensive Effect
7.5.7 Anti-inflammatory Effect
7.5.8 Antineoplastic Effect
7.5.9 Antioxidant Effect
7.5.10 Antiparasitic Effect
7.5.11 Antithrombotic Effect
7.5.12 Cardioprotective Effect
7.5.13 Hepatoprotective Effect
7.5.14 Hypolipidemic Effect
7.5.15 In Reducing the Risks of Abdominal Obesity
7.5.16 Renal Protective Effect
7.6 Adverse Effects and Individual Concerns
7.7 Food Applications
7.7.1 Frying
7.7.2 Margarine
7.7.3 Filled Milk
7.7.4 Frozen Dessert
7.8 Alternative Applications
7.9 Conclusion
References
Chapter 8: Mustard (Brassica nigra) Seed
8.1 Origin and History of Usage
8.2 Production of Brassica Species and B. nigra
8.3 Chemical Composition
8.4 Anti-nutritional Factors
8.5 Phytonutrients/Glucosinolates
8.6 Health Benefits of B. nigra Seed and Oil
8.6.1 Antidiabetic Effects and Preventing Hepatic and Renal Damage
8.6.2 Anticonvulsant Activity
8.6.3 Management of Oral Health
8.6.4 Immunomodulation Properties
8.6.5 Anti-inflammatory Effects
8.6.6 Antioxidant Activity
8.6.7 Antibacterial Activity
8.6.8 Antifungal Activity
8.6.9 Protection Against Gastrointestinal Cancer
8.6.10 Protection Against Cardiovascular Disease
8.7 Adverse Effects Resulting from Excessive Consumption of B. nigra
8.8 Food Applications
8.8.1 Culinary Preparations
8.8.2 Preservative Effects
8.8.3 Beverage Industry
8.9 Other Applications of B. nigra
8.9.1 Phytoremediation
8.9.2 Weed Control and Interaction with Herbivores
8.9.3 Bio-fumigation
8.9.4 Disease Resistance
8.10 Future Developments and Challenges
8.11 Conclusions
References
Chapter 9: Olive (Olea europaea)
9.1 Origin and History
9.2 Production
9.3 Chemical Composition
9.3.1 Olive Oil Minor Constituents
9.3.1.1 Phenolic Compounds
9.3.2 Compositional Changes due to Botanical and Agronomical Factors
9.3.2.1 Variety
9.3.2.2 Ripening Degree
9.3.2.3 Environmental Conditions
9.3.3 Compositional Changes due to Processing
9.3.3.1 Harvesting Systems and Crushing
9.3.3.2 Malaxation and Extraction
9.3.3.3 Olive Oil Filtration and Storage
9.4 Health Attributes
9.4.1 Effects on Oxidative Damage
9.4.2 In Cardiovascular Diseases
9.4.3 Effects on Cellular Function
9.4.4 Anti-carcinogenic Activity
9.4.5 Health Claims
9.5 Olive Oil Quality and Authenticity
9.6 Sensory Assessment and Volatile Compounds
9.7 Food Applications
9.7.1 Olive Oil Food Pairing
9.7.2 Olive Oil in Cooking and Frying
9.7.3 Other Uses as Replacement of Fats
9.8 Other Olive Products
9.9 Future Challenges
References
Chapter 10: Flaxseed (Linum usitatissimum)
10.1 Introduction
10.2 History of Flaxseed
10.3 Production of Flaxseed
10.4 Composition of Flaxseed
10.4.1 Lipid
10.4.2 Protein
10.4.3 Carbohydrates and Dietary Fiber
10.4.4 Polyphenols and Lignan
10.4.5 Minerals and Vitamins
10.4.6 Anti-Nutritional Factors of Flaxseed
10.5 Bioactive Compounds of Flaxseed
10.6 Health Attributes
10.6.1 Reduction of Dyslipidemia and Cardiovascular Disease
10.6.1.1 Effect of Fiber
10.6.1.2 Effects of Lignans
10.6.1.3 Effects of Omega Fatty Acids
10.6.2 Prevention of Diabetes Mellitus
10.6.3 Tumor and Cancer-Reducing Effects
10.6.4 Role in Kidney and Renal Diseases
10.6.5 Role in the Prevention of Obesity
10.6.6 Treatment of Bowel Syndrome
10.6.7 Role in Inflammatory Disease and Immune Function
10.6.8 Role in Reproduction and Fetal Development
10.6.9 Role in Menopause and Bone Metabolism
10.7 Adverse Effects of Flaxseed
10.8 Food Applications
10.8.1 Food Applications of Flaxseed
10.8.1.1 Flaxseed in Bakery Products
10.8.1.2 Flaxseed in Dairy Products
10.9 Conclusion
References
Chapter 11: Chia Seed (Salvia hispanica)
11.1 Origin and History
11.2 Production
11.3 Chemical Composition
11.3.1 Lipids
11.3.2 Carbohydrates
11.3.3 Proteins
11.3.4 Vitamins
11.3.5 Minerals
11.4 Antinutritional Factors
11.5 Bioactive Compounds
11.6 Health Attributes
11.6.1 Chia Seeds and Cardiovascular Diseases
11.6.2 Antioxidative Effects
11.6.3 Diabetes
11.6.4 ACE-Inhibitory Activity
11.6.5 Anti-inflammatory Effects
11.6.6 Inhibition of Melanin Hyperpigmentation
11.6.7 Antimicrobial Effects
11.6.8 Role in Obesity and Weight Loss
11.7 Food Applications
11.7.1 In Bakery Products
11.7.2 In Dairy Products
11.7.3 In Meat and Meat Products
11.7.4 Other Products
11.8 Alternative Applications
11.9 Future Challenges
11.10 Conclusion
References
Chapter 12: Sesame (Sesamum indicum) Seed
12.1 Introduction
12.2 Origin and History
12.3 Production
12.4 Composition
12.4.1 Lipids
12.4.2 Carbohydrates
12.4.3 Protein
12.4.4 Dietary Fiber
12.4.5 Minerals
12.4.6 Vitamins
12.5 Phytochemicals/Antinutritional Factors
12.5.1 Phytates
12.5.2 Oxalates
12.5.3 Tannins
12.6 Phenolic Compounds
12.6.1 Phenolic Acids
12.6.2 Lignans
12.6.3 Tocopherols
12.7 Health Attributes
12.7.1 In Diabetic Management
12.7.2 Hypertension
12.7.3 Cancer Prevention
12.7.4 Bone Health
12.8 Adverse Health Effects
12.9 Food Applications
12.9.1 As Cooking Oil
12.9.2 Bakery Products
12.9.3 Confectionary
12.9.4 As Ingredients
12.10 Alternative Applications
12.11 Conclusions
References
Chapter 13: Nigella (Nigella sativa) Seed
13.1 Introduction
13.2 Nutritional Composition
13.3 Bioactive Compounds
13.4 Health Benefits
13.4.1 Cardiovascular Health Benefits
13.4.2 Antioxidant Activity
13.4.3 Antidiabetic Activity
13.4.4 Anticancer Activity
13.4.5 Anti-inflammatory Activity
13.4.6 Other Health-Promoting Activity
13.5 Food Applications
13.6 Conclusions
References
Chapter 14: Borage (Borago officinalis) Seed
14.1 History and Introduction
14.2 Market Status
14.3 Proximate Composition
14.4 Lipids
14.5 Phytochemicals and Minor Components
14.6 Tocopherols
14.7 Phytosterols
14.8 Phenolic Acids
14.9 Antinutrients/Toxic Components
14.10 Health Effects
14.10.1 Anti-inflammatory Effects
14.10.2 Anticarcinogenic Activity
14.10.3 In Atopic Dermatitis (Eczema)
14.10.4 In Rheumatoid Arthritis (RA)
14.10.5 In Neurodevelopment and Obesity
14.11 Food Applications
14.12 Conclusion
References
Chapter 15: Hempseed (Cannabis sativa)
15.1 Origin and History
15.2 Production
15.3 Chemical Composition
15.3.1 Carbohydrates
15.3.2 Proteins
15.3.3 Fats
15.3.4 Dietary Fibres
15.3.5 Vitamins
15.3.6 Minerals
15.3.7 Other Natural Compounds
15.3.7.1 Cannabidiol
15.3.7.2 β-Sitosterol
15.3.7.3 Terpenes
15.3.7.4 Methyl Salicylate (Oil of Wintergreen)
15.4 Health Attributes
15.4.1 In Reducing the Risk of Heart Disease
15.4.2 In Skin-Related Disorders
15.4.3 In Reducing the Symptoms of Premenstrual Syndrome (PMS) and Menopause
15.4.4 In Hypercholesterolemia
15.4.5 In Maintaining Blood Pressure
15.4.6 Antitumour Activity
15.4.7 Effects on Atherosclerosis
15.4.8 Improved Immunomodulatory Functions
15.5 Adverse Effects and Individual Concerns
15.6 Food Applications
15.7 Alternative Applications
15.8 By-product Applications
15.9 Future Challenges
15.10 Conclusion
References
Chapter 16: Rice (Oryza sativa) Bran
16.1 Introduction
16.2 Production
16.3 Chemical Composition
16.4 Bioactive Components
16.5 Health Attributes
16.5.1 Reduction of Dyslipidemia and Cardiovascular Diseases (CVD)
16.5.2 Prevention of Diabetes Mellitus
16.5.3 Tumor and Cancer Reducing Effects
16.5.4 Other Health Attributes
16.6 Adverse Effects and Individual Concerns
16.7 Food Applications
16.7.1 In Bakery Products
16.7.2 In Dairy Industry
16.7.3 In Meat and Meat Products
16.7.4 In Confectionary
16.7.5 In Protein Concentrates
16.8 Alternative Applications
16.8.1 RBO Emulsion
16.8.2 Rice Bran Wax and Organogels
16.8.3 RBO as Antifoaming Agent
16.8.4 In Bio Butanol Production
16.8.5 In Packaging
16.9 Conclusion
References
Chapter 17: Safflower (Carthamus tinctorius) Seed
17.1 History and Origin
17.2 Production
17.3 Composition
17.3.1 Carbohydrates, Proteins, and Fats
17.3.2 Tocopherols, Phytosterols, and Carotenoids
17.3.3 Phenolic Compounds
17.3.3.1 Serotonin Derivatives
17.3.4 Oil
17.4 Medicinal Properties
17.4.1 Skin Emollient and Anti-Melanogenic Activities
17.4.2 Analgesic and Neuromodulatory Activity
17.4.3 Anti-Ulcerogenic Activity
17.4.4 Estrogen Modulating Activity
17.4.5 Antidiabetic Activity
17.4.6 Anti-Oxidant Activity
17.4.7 Anti-Inflammatory Activity
17.4.8 Antitumor and Anti-Cancerous Activity
17.4.9 Bone Protecting Activity
17.4.10 Cardioprotective and Anti-Lipidogenic Activities
17.4.11 Hepatoprotective Activity
17.4.12 Anti-Obesity/Anti-Adipogenic Activity
17.5 Adverse Effects and Reactions
17.6 Applications in Pharmaceutical and Food Industry
17.7 Future Considerations
17.8 Conclusion
References
Chapter 18: Camelina (Camelina sativa) Seed
18.1 Origin and History
18.2 Production
18.3 Chemical Composition
18.3.1 Camelina Oil Extraction
18.3.2 Camelina Oil Composition
18.3.3 Camelina Meal Composition
18.3.3.1 Carbohydrates
18.3.3.2 Dietary Fiber
18.3.3.3 Proteins
18.3.3.4 Vitamins
18.3.3.5 Minerals
18.4 Antinutritional Factors
18.5 Phytonutrients/Phenolics
18.6 Health Attributes
18.7 Food Applications
18.7.1 As an Edible Oil
18.7.2 Animal Feed Applications
18.7.2.1 As an Aquaculture Feed
18.7.2.2 As Feed in Dairy Industry
18.7.2.3 As Poultry Feed
18.7.2.4 As Feed in Beef and Pork Industry
18.8 Alternative Applications
18.8.1 Camelina as a Biofuel
18.8.2 Chemical Derivatives of Camelina Oil
18.8.3 Non-food Applications of Camelina Meal
18.9 Future Challenges
18.10 Conclusions
References
Chapter 19: Pumpkin (Cucurbita pepo) Seed
19.1 Origin and History
19.2 Production
19.3 Processing of Pumpkin Seeds
19.3.1 Seed
19.3.2 Oil Pressing
19.3.3 Seed Meal
19.4 Chemical Composition
19.4.1 Carbohydrates
19.4.2 Proteins
19.4.3 Lipids
19.4.4 Vitamins
19.4.5 Minerals
19.5 Antinutritional Factors
19.6 Phytonutrients/Phenolics
19.7 Effect of Processing on Characteristics and Chemical Composition
19.8 Health Attributes
19.8.1 In Hyperglycemia
19.8.2 In Cardiovascular Diseases
19.8.3 Effects on Menopausal Symptoms
19.8.4 Anticarcinogenic Activity
19.8.5 Protection Against Cellular Damage
19.8.6 In Kidney Disease and Liver Injury
19.8.7 In Prostate Health
19.8.8 In Traditional Medicine
19.8.9 For Better Sleep and Antidepressant Activity
19.8.10 Anti-Inflammatory Activity
19.8.11 Antimicrobial Activity
19.8.12 Antioxidant Activity
19.8.13 As Immune-Suppressant
19.9 Adverse Effects and Individual Concerns
19.10 Food Applications
19.10.1 As Cooking Oil
19.10.2 In Bakery Industry
19.10.3 In Meat and Meat Products
19.10.4 As Protein Sources
19.10.5 As a Fortifying Agent
19.11 Alternative Applications
19.11.1 In Developing Packaging Films for Food Industry
19.11.2 In Pharmaceutical Industry
19.11.3 In Cattle-Feed Industry
19.11.4 To Enhance Nutritive Value of Poultry Feed
19.12 Future Challenges
19.13 Conclusion
References
Chapter 20: Cumin (Cuminum cyminum L.) Seed
20.1 Origin and History
20.1.1 History
20.1.2 Etymology
20.1.3 Useful Parts of Cumin Plant
20.2 Production
20.2.1 Description
20.2.2 Cultivation Areas
20.3 Chemical Composition
20.3.1 Health Attributes
20.3.2 In Anemia and Lactation
20.3.3 Skin Disorders
20.3.4 Anti-oxidant Activity
20.3.5 Anti-microbial
20.3.6 Anti-carcinogenic/Anti-mutagenic Property
20.3.7 Anti-diabetic Activity
20.4 Adverse Effects and Individual Concerns
20.5 Food Applications
20.5.1 General Uses
20.5.2 Pharmacological Uses
20.6 Conclusion
References