Seed Oil: Production, Uses and Benefits


Nguyen Khanh Dieu Hong
Hanoi University of Science and Technology, Hanoi,Vietnam

Series: Food Science and Technology
BISAC: TEC012000

Vegetable oils have been regarded as a new generation feedstock that requires strengthening and developing in the near future. In this book, various kinds of seed oil derived feedstock including, moringa oleifera seed oil, neem seed oil, calophyllum inophyllum seed oil, grape seed oil, argan oil and rubber seed oil are introduced in terms of their production, applications and development in a variety of sectors such as industries, healthcare, cosmetics, medicine or functional food, bio-pesticide and biofuels. These uses all bring considerable benefits to the economy, social development and environmental protection.

The book content reviews different aspects of refining and applying processes for each seed oil, as well as reveals a number of research results published by the authors of each chapter. Upon further consideration, all these seed oils are categorized as the second generation feedstock; they do not compete with food security and have higher productivity compared to the others. Therefore, they could play a crucial role in making new products like biofuels, green fuels and so on, enhancing the performance of the old products and processes such as synthetic pesticide production, hydraulic or lubricant application. Thus, they either partially or completely replace the improper feedstock, including fossil sources, first generation vegetable oils and fats, to name but a few.

Table of Contents

Table of Contents


Chapter 1. Moringa oleifera Seed Oil: Production, Uses and Health Benefits
(Silia Boukandoul, Susana Casal and Farid Zaidi, Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria, and others)

Chapter 2. Neem Seed Oil: Production, Uses and Benefits
(Sunday A. Dialoke, PhD, Department of Crop Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Owerri,Imo State, Nigeria)

Chapter 3. Utilization of Calophyllum inophyllum Seed Oil
(Setiyo Gunawan, Hakun Wirawasista Aparamarta and Yi-Hsu Ju, Department of Chemical Engineering, Institut Teknologi Sepuluh, Nopember, Surabaya, Indonesia, and others)

Chapter 4. Grape Seed Oil: Chemical Composition, Biological Properties and Health Benefits
(Sana Bellili, Sabrine Jazi, Soumaya ben Nasr, Wissal Dhifi, Maria Alcinda Neves, Maria da Graça Costa Miguel and Wissem Mnif, Univ. Manouba, ISBST, BVBGR-LR11ES31, Biotechpole Sidi Thabet, Ariana, Tunisia, and others)

Chapter 5. Argan Oil: Extraction, Categories, Chemical Composition and Health Benefits
(Wissal Dhifi, Maria da Graça Costa Miguel and Wissem Mnif, 1LR17ES03 Physiopathologie, Alimentation et Biomolécules (PAB), Institut Supérieur de Biotechnologie de Sidi Thabet Biotechpole Sidi Thabet, Sidi Thabet, Université de La Manouba, Tunisia, and others)

Chapter 6. Rubber Seed Oil: Properties, Uses and Benefits
(Nguyen Khanh Dieu Hong, Nguyen Dang Toan, Dinh Thi Ngo, Dao Sy Duc, and Ta Ngoc Don, Hanoi University of science and technology, Hanoi, Vietnam, and others)


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