High Oleic Oils: Development, Properties, and Uses

300 Pages·2021·21.017 MB·English

by  Frank J. Flider

High Oleic Oils
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High Oleic Oils
Development, Properties,
and Uses
Edited by
Frank J. Flider
Independent Consultant, American Oil Chemists’ Society,
Urbana, IL, United States
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Contents
Contributors..............................................................................................................xi
Preface...................................................................................................................xiii
CHAPTER 1 Introduction: The need for high-oleic oils................1
Mark G.Matlock
1.1 How the need for high-oleic oils developed.................................1
1.1.1 Advances innutritionscience creates change inthe
oils andfats beingused inthe food supply........................1
1.1.2 New oilsare needed toreplace partially
hydrogenated oils with the oxidativestability
required for frying and shelf life of foods..........................3
1.1.3 Biotechnology andhigh-oleic oils......................................4
1.1.4 High-oleic oilsand solidfats..............................................4
1.1.5 The demand for high-oleic oils willcontinue togrow.......5
References......................................................................................6
Further reading..............................................................................6
CHAPTER 2 Naturally occurring high-oleic oils: Avocado,
macadamia, and olive oils .....................................7
Lucas J. Stolp and DharmaR.Kodali
2.1 Introduction....................................................................................8
2.2 Structure andfunctionality of high-oleic oils................................8
2.3 Avocado oil..................................................................................11
2.3.1 Avocadooil composition...................................................16
2.3.2 Minorcomponents ofavocadooil....................................19
2.3.3 Uses and applications ofavocado oil................................20
2.3.4 Summary............................................................................20
2.4 Macadamia oil..............................................................................21
2.4.1 Nutritional andhealthbenefits ofmacadamia oil............23
2.4.2 Macadamia oil extraction..................................................24
2.4.3 Minorcomponents ofmacadamia oil...............................27
2.4.4 Uses and applications ofmacadamia oil...........................27
2.4.5 Summary............................................................................29
2.5 Olive oil........................................................................................29
2.5.1 Production andconsumption...........................................31
2.5.2 Olive oil commercial categories and their quality
parameters........................................................................32
v
vi Contents
2.5.3 Uses..................................................................................33
2.5.4 Health, nutrition, and pharmacologicaleffects
of olive oil.......................................................................34
2.5.5 Olive oilprocessing.........................................................36
2.5.6 Oxidative stability of olive oils.......................................42
2.5.7 Adulteration.....................................................................42
2.5.8 Olive oilcomposition......................................................43
2.5.9 Minorcompounds ofolive oil.........................................46
2.5.10 Summary..........................................................................46
References....................................................................................47
CHAPTER 3 High-oleic soybean oil.........................................53
SusanKnowlton
3.1 Introduction..................................................................................53
3.2 Genetics andcommercial sources................................................54
3.3 Oil functionality and performance...............................................59
3.4 Health benefits.............................................................................68
3.5 Industrialuse................................................................................72
3.6 Coproducts....................................................................................74
3.7 Soy proteins..................................................................................74
3.8 Lecithin.........................................................................................76
3.9 Future............................................................................................77
Acknowledgment.........................................................................79
References....................................................................................79
CHAPTER 4 High-oleic canola oil...........................................89
MichaelN.A. Eskin, Diliara R.Iassonova, and
Curis B. Rempel
4.1 Introduction..................................................................................89
4.2 Composition ofcanolaoil............................................................90
4.3 Applications ofcanolaoil............................................................90
4.4 Low-linolenic canola oil..............................................................91
4.5 High-oleic canola oils..................................................................93
4.6 Low-saturated high-oleic canola oils...........................................95
4.7 Omega-3high-oleic canola oil.....................................................97
4.8 Evidence ofhealthbenefits ofhigh-oleic canolaoil..................97
4.9 Commercialization.....................................................................104
4.10 Conclusion..................................................................................105
References..................................................................................105
Further reading..........................................................................108
Contents vii
CHAPTER 5 High-oleic sunflower seed oil.............................109
NurhanTurgutDunford, Enrique Martı´nez-Force, and
Joaquı´n J.Salas
5.1 Introduction................................................................................109
5.2 High-oleic trait...........................................................................109
5.2.1 Seed andoil processing...................................................112
5.2.2 Oil stability......................................................................114
5.2.3 Applications of high-oleicsunfloweroil........................116
5.2.4 Edible applications..........................................................117
5.2.5 Nonfood applications ofhigh-oleic sunflower oil..........118
5.3 Conclusions................................................................................119
References..................................................................................120
CHAPTER 6 Minor high-oleic oils.........................................125
G.R. List
6.1 Introduction................................................................................125
6.2 High-oleic saffloweroil (HOSFO)—Carthamus tinctorius......125
6.3 High-oleic peanut oil..................................................................126
6.4 High-oleic corn oil (HOCO)......................................................126
6.5 High-oleic cottonseed oil (HOCSO)..........................................127
6.6 Olive oil(OO)............................................................................127
6.7 Avocado oil(AO)—Persia americana......................................127
6.8 Tree nutoil (TNO).....................................................................128
6.9 Hazelnut oil (HNO)....................................................................129
6.10 Pumpkin seed oil (PSO)—Cucurbitaceae..................................130
6.11 Neemoil (NO)—Azadirachta indica.........................................130
6.12 Papaya seed oil (PSO)—Carica papaya...................................130
6.13 Rambutan oil (RO)—Nephelium lappaceum.............................131
6.14 Gevuina oil.................................................................................131
6.15 Bataua oil(BO)—Oenocarpus bataua (Arecaceae)..................131
6.16 Sapucaia seed oil (SSO)—Lecythispisonis...............................131
6.17 Moringaoil—Moringaoleifera.................................................131
6.18 Miscellaneous high-oleic oils/minor specialty oils...................132
6.18.1 Camellia oil (Camellia oleifera)and tea oil
(Camelliasinensis)........................................................133
6.18.2 Rice bran oil (RBO)......................................................133
6.18.3 Pistaciaseed oil (PSO)—Pistacia atlantica.................134
6.19 Oxidative stability and shelf life ofhigh-oleic cold
pressed oils.................................................................................134
viii Contents
6.19.1 Sesame seed oil (SSO)—Sesamum (Pedaliaceae)........134
6.19.2 Cerrado plant oil (CPO)—Amburanacearensis,
Dipteryx, Caryocar brasiliense.....................................135
6.19.3 Ginseng oil (GO)—Panaxginsengand Panax
quinquefolium L.............................................................135
6.19.4 Black cumin (Nigellasativa)........................................135
6.19.5 Aceituno oil(Simarouba glauca)..................................135
6.20 High-oleic fruit seed oils...........................................................136
6.21 Health nutritional benefits ofhigh-oleic oils.............................136
6.22 Minor constituents ofspecialtyhigh-oleic oils.........................137
6.23 Conclusion..................................................................................137
References..................................................................................138
Further reading..........................................................................141
CHAPTER 7 High-oleic oils: Future developments
and technologies...............................................143
R.A. Heddleson andDharmaR. Kodali
7.1 Introduction................................................................................144
7.2 Pathwaysof oleic, linoleic, and linolenic acidbiosynthesis
inplants......................................................................................145
7.3 Pathwaysof oleic acidbiosynthesisin microorganisms...........152
7.4 Techniques used to impact oleic acid content inplants...........153
7.4.1 Meganucleases.................................................................154
7.4.2 Zinc finger nucleases (ZFN)...........................................155
7.4.3 TAL effectornucleases (TALENs).................................157
7.4.4 CRISPR-Cas9..................................................................160
7.4.5 RNA interference (RNAi)...............................................163
7.5 Targeting inducedlocallesions in genomes (TILLING)..........167
7.6 Transgenicgene transfer approaches (Agrobacterium
tumefaciens)................................................................................169
7.6.1 Marker-assisted selection(MAS)....................................171
7.7 Techniques used to impact oleic acid content inmicrobes......175
7.7.1 Algae................................................................................175
7.7.2 Yeast................................................................................177
7.7.3 Fungi................................................................................177
7.8 Obstaclesin plant gene editing and the potential for
improvements.............................................................................177
7.9 Obstaclesto commercialization of high-oleic crops.................178
7.10 Current state review and future projections for
technologies................................................................................179
References..................................................................................181
Contents ix
CHAPTER 8 Frying and stability of high-oleic oils..................189
Rick Della Porta and FelixAladedunye
8.1 Stability ofhigh-oleic oils from analyticalperspectives...........190
8.1.1 Activeoxygen method (AOM).......................................191
8.1.2 Oil stability index (OSI)..................................................191
8.1.3 Schaal oven test...............................................................192
8.1.4 Method of oxygen absorption.........................................193
8.2 Frying operations........................................................................194
8.3 Assessing stability under frying conditions...............................196
8.4 Product stability with high-oleic oils.........................................197
References..................................................................................198
CHAPTER 9 Health aspects of high-oleic oils........................201
Terrence Riley, KristinaPetersen, and
PennyKris-Etherton
9.1 Introduction................................................................................201
9.2 High-oleic (HO) oils andCVD riskfactors..............................204
9.2.1 The effects ofdietary fatty acid replacement
on lipids/lipoproteins.....................................................204
9.2.2 Characteristics ofclinical trials that examined
HO oils andmarkers ofCVD........................................206
9.2.3 Comparison offats and oilshigh inSFAs
with HO oils..................................................................206
9.2.4 High-oleic sunflower oil(HOSuO)...............................207
9.2.5 Olive oil.........................................................................227
9.2.6 High-oleic canola oil (HOCO)......................................229
9.2.7 High-oleic saffloweroils (HOSaO)...............................230
9.2.8 High-oleic soybean oil (HOSbO)..................................231
9.2.9 Comparison betweenhigh linoleic acid(n-6)
oils andHO oils.............................................................231
9.2.10 Comparison betweenn-3 fatty acids (ALA, DHA)
and HO oils....................................................................232
9.3 Substitution ofHO oils for PHVO andfats
containing trans fat.....................................................................233
9.3.1 High-oleic oilsand disease outcomes.............................234
9.4 Future direction..........................................................................234
9.4.1 Oleicacid metabolites.....................................................234
9.5 Potential impact of HO oilson population health.....................236
References..................................................................................237
Further reading..........................................................................243