COMPONENTS IN VEGETABLE OILS AS INGREDIENTS OF FUNCTIONAL FOODS

Jankuloska, Vezirka and Kalevska, Tatjana and Nikolovska-Nedelkoska, Daniela (2020) COMPONENTS IN VEGETABLE OILS AS INGREDIENTS OF FUNCTIONAL FOODS. KNOWLEDGE INTERNATIONAL JOURNAL, 40 (3).

Full text not available from this repository.
Official URL: https://ikm.mk/ojs/index.php/KIJ/article/view/3931

Abstract

In recent years, consumers have been paying more and more attention to a healthy lifestyle that would have positive health benefits. One of the factors that have a profound effect on health is food, especially foods that contain bioactive components or functional foods. Functional food can be produced by adding a particular bioactive component, modifying it or increasing the concentration of the active ingredient in the functional product. Vegetable oils are classified as functional foods because of their natural composition, mostly due to the presence of unsaturated fatty acids. The nutritional and chemical composition of refined and cold pressed oils differs primarily due to production technology and scientific data show that cold pressed oils have an advantage in nutritional value over refined oils. Fats and oils are essential ingredients in a balanced diet as they are a major source of energy and make up 25% of daily energy needs. The bioactive components in vegetable oils are the essential fatty acids: α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), as well as other components: tocopherols and tocotrienols, sterols, pigments, etc. Essential fatty acids such as omega 3 and omega 6 fatty acids are important for their biological role; inflammatory role, reduction of oxidative stress and protect the central nervous system and cardiovascular system. The fatty acid composition is an important parameter for determining the nutrition and functionality of vegetable oils. Seed oils belong to the group of oils with high biological value due to the favorable composition of fatty acids and various minor components that show certain positive effects on the human body by acting anti-inflammatory, diuretic, antimicrobial, antioxidant, etc. Knowing the importance of functional oils in the diet and their health benefits, nowadays the consumers are more interested to consume food with bioactive oil components. In an effort to meet the demands of consumers, the food industry incorporates the natural functional foods/ingredients into products with a health enhancing role. This paper provides an overview of the functional components in selected edible vegetable oils and discusses the challenges of developing a functional product.

Item Type: Article
Subjects: Scientific Fields (Frascati) > Natural sciences > Other natural sciences
Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Mr Jordan Martinovski
Date Deposited: 31 Aug 2020 08:15
Last Modified: 31 Aug 2020 08:15
URI: http://eprints.uklo.edu.mk/id/eprint/5688

Actions (login required)

View Item View Item