Corn and Coconut Oil: Antioxidant Properties, Uses and Health Benefits


Series: Nutrition and Diet Research Progress
BISAC: HEA017000

Corn and coconut oils are important vegetable oils containing many valuable compounds necessary for life. These oils are known to have nutritional and valuable healthy qualities/properties, attributed mainly to fatty acid composition, tocols, carotenoids, polyphenols, etc. The antioxidant properties confer many health benefits, such as reducing the risk of cardiovascular disease, cancer, and other diseases.

Fatty acids and related metabolite derivatives from coconut and corn oils are known to have excellent antimicrobial properties as well. This book comprises different multi- and interdisciplinary approaches related to the production, chemical composition, quality and authentication, uses, antimicrobial properties, and health benefits of corn and coconut oils, described by important authors from all over the world. This book will be helpful for a wide range of readers, from university students to researchers.
(Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1
Chemical Composition of Corn Oil
(Constantin Apetrei and Irina Mirela Apetrei, Faculty of Sciences and Environment, “Dunarea de Jos” University of Galati, Galati, Romania, and others)

Chapter 2
Biosynthesis, Analysis and Antioxidant Properties of Tocols and Carotenoids from Corn Oil
(Vasile Robert Gradinaru and Luiza Madalina Gradinaru, Department of Chemistry, “Alexandru Ioan Cuza” University, Iasi, Romania, and others)

Chapter 3
Supercritical Fluid Extraction of Corn Germ Oil
(Sara Rebolleda, María Teresa Sanz, Sagrario Beltrán, Rodrigo Melgosa and Angela García Solaesa, Industrial and Environmental Biotechnology, Chemical Engienering Section. University of Burgos, Spain)

Chapter 4
Uses and Applications of the Corn Oil
(Hakan Temur, Atatürk University, Engineering Faculty, Department of Chemical Engineering, Turkey)

Chapter 5
Corn Oil and Aging: Insights From Basic Research
(Hongwei Si, Department of Family and Consumer Sciences, Tennessee State University, Nashville, TN, USA)

Chapter 6
Production Methods and Coconut Oil Quality
(Kapila N. Seneviratne and Nimanthi Jayathilaka, Department of Chemistry, University of Kelaniya, Kelaniya, Sri Lanka)

Chapter 7
Quality Analyses and Authentication of Coconut Oil
(Irina Mirela Apetrei and Constantin Apetrei, Faculty of Medicine and Pharmacy, “Dunarea de Jos” University of Galati, Galati, Romania, and others)

Chapter 8
The Effects of Fatty Acid Derivates from Corn and Coconut Oils on Microbial Physiology
(Leontina Gurgu, Georgiana Horincar, Gabriela Bahrim, Faculty of Food Science and Engineering, ”Dunãrea de Jos” University of Galati, Domneasca Street, Galati, Romania)

Chapter 9
Nutritional And Health Benefits of Coconut Oil
(Ratheesh Mohanan, Asha Sukumarapillai, Sandya Sukumaran, Department of Biochemistry, St.Thomas College, Pala, Kottayam, Kerala, India, and others)

Chapter 10
Beneficial Effects of Fatty Acids from Coconut Oil on Human Metabolism and Health
(Leontina Gurgu, Faculty of Food Science and Engineering, “Dunarea de Jos” University of Galati, Domneasca Street, Galati, Romania)



ˮThis book is an important contribution to the knowledge because it covers important topics such as the use, chemical characteristics, health benefits and antioxidant properties of corn and coconut oils which are less known by the scientific community and by people around the world. All the aspects are rigorously presented, well argumented and based on relevant literature. The correlation between chemical composition, properties and applications is well balanced and focused on relevant aspects such as antioxidants, microbiology, technology and health. The book is based on studies carried out by the scientist from all over the world and may be very useful to students, PhD students, researchers and teachers.“ – Professor José Antonio de Saja, University of Valladolid, Spain

ˮThis book is a valuable information source about Corn and Coconut Oil, providing a comprehensive and timely overview of the current state of knowledge of the main uses and applications, nutritional properties and health benefits of Corn and Coconut Oil. This book covers the biological, chemical and technical basis of the technology as well as the latest up-to-date research, and production advances. All of this makes this book a must-have read for students, researchers, industry and user alike.” – Professor Jesús Lozano, University of Extremadura, Spain

ˮThis book provides a comprehensive state-of-the-art for scientists and students interested in Corn and Coconut oil. Biological, chemical and technological issues are well addressed and extensively reviewed. Most chapters present interesting general introduction to their particular topic that make the book very useful for researchers dedicated to other oils and plant parts. The book is useful to students, PhD students, researchers and faculty and every library should have a copy.” – Paula C. Castilho, Associate Professor, Chemistry department, Madeira University, Portugal

Additional Information

The book is written for students (license, master or pHD), researchers, and teachers. It is inter- and multidisciplinary. The book is useful in Universities, research centers, and organizations releted to food benefices.

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