1st Edition

Bioactive Compounds of Edible Oils and Fats Health Benefits, Risks, and Analysis

Edited By Leo M.L. Nollet, Javed Ahamad Copyright 2025
    280 Pages 67 B/W Illustrations
    by CRC Press

    Edible oils and fats are derived from plants and animals and have several health benefits. Edible oils and fats consist of many health-promoting bioactive compounds such as polyunsaturated fatty acids, monounsaturated fatty acids, polyphenols, flavonoids, phytosterols, vitamins, inorganic compounds. The chemical compounds present in edible oils and fats are known for their possible health risks like coronary heart disease, and metabolic diseases, which is why there is a need to check the quality, purity, and safety of edible oils and fats. Bioactive Compounds of Edible Oils & Fats: Health Benefits, Risks, and Analysis provides an overview of different edible oils and fats, health benefits, associated risks, and analytical techniques for qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. This book will provide an important guideline for controlling quality, safety, and efficacy issues related to edible oils and fats.

    Key Features:

    •         Provides a detailed overview of different edible oils and fats of plant and animal origin, chemistry, and identification methods.

    •         Describes their health benefits, risks, and use of different analytical techniques in its quality control.

    •         Describes the applicability of sophisticated analytical techniques like GC-FID, GC-MS, and HPLC for quality control of edible oils and fats.

    •         Emphasizes the use of recent techniques such as LC-MS, and FTIR-Chemometrics, etc. in the analysis and quality control of edible oils and fats.

    Section I: General Introduction, Sources, and Chemistry


    Chapter 1. Edible Oils & Fats: An Overview        

    Javed Ahamad, Leo M.L. Nollet


    Chapter 2. An insight into the chemistry of edible oils and fats bioactive constituents   

    Mohd. Javed Naim


    Chapter 3. Isolation and Characterization Techniques of Bioactive Compounds of Edible Oils & Fats

    Kamran Javed Naquvi, Esra T. Answer, Mohammed Aslam


    Section II: Health Benefits and Risks of Bioactive Compounds of Edible Oils & Fats


    Chapter 4. Mono-saturated and Polyunsaturated Fatty Acids     

    Javed Ahamad


    Chapter 5. Saturated Fatty Acids             

    Soma Majedi


    Chapter 6. Triglycerides

    Soma Majedi


    Chapter 7. Polyphenols and flavonoids

    Anuradha Mishra, Kavita Munjal, Vinod Kumar Gauttam, Hitesh Chopra, Kiran Bhopate


    Chapter 8. Phospholipids            

    Fuad O. Abdullah


    Chapter 9. Phytosterols               

    Adil Ahamad


    Section III: Adulteration and Quality Control Methods


    Chapter 10. Vitamins and Inorganic compounds               

    Subasini Uthirapathy


    Chapter 11. Adulteration in Edible Oils & Fats   

    Kamran J Naquvi


    Chapter 12. General quality control methods for Edible Oils & Fats         

    Vaibhav Jaiswal


    Chapter 13. GC/FID in Analysis of Edible Oils & Fats        

    Leo M.L. Nollet


    Chapter 14. GC/MS in Analysis of Edible Oils & Fats        

    Leo M.L. Nollet


    Chapter 15. HPLC & LC/MS in Analysis of Edible Oils & Fats         

    Faraat Ali


    Chapter 16. FTIR-Chemometrics in Analysis of Edible Oils & Fats              

    Mohd Javed Naim


    Chapter 17. Packaging and labeling policies for bioactive constituents from edible oils and fats; a global perspective               

    Faraat Ali


    Chapter 18. Bioactive constituents of edible oils and fats; ongoing trends of application cum consumption and commercial potential   

    Meenakshi Dhanawat, Garima, Kashish Wilson, Sumeet Gupta


    Chapter 19. Healthy living with bioactive constituents obtained from fats and oils; Therapeutic concern              

    Ashwin Sharma, Abhimanyu S Rathore, Anshul Namdev, Saurabh Gupta


    Javed Ahamad (ORCID iD: 0000-0002-9445-5879)

    Scopus Author ID: 55143951000

    Javed Ahamad is an Assistant Professor at the Department of Pharmacognosy, Faculty of Pharmacy, Tishk International University, Erbil, Iraq. He received his Doctorate in Pharmacognosy and phytochemistry from the School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi (India). After his PhD, he joined Mettu University, Mettu, Ethiopia as an Assistant Professor. He has more than 13 years of experience in academia and industry. He has worked as a Junior Research Fellow (JRF) and Senior Research Fellow (SRF). He has published more than 73 high-quality research and review articles in peer-reviewed journals of international repute. He is the author of two books (Analysis of Food Spices: Identification and Authentication. CRS Press, Taylor & Francis Group, 2023, ISBN 9781032246840, and Bioactive Phytochemicals: Drug Discovery to Product Development. Bentham Science Publisher, 2021; ISBN: 978-981-14-6446-1) and published 32 book chapters for edited books and book series.  He is a reviewer of many peer-reviewed journals of international repute. His current research interest lies in the isolation and characterization of potential drug candidates from food products, edible oils, essential oils, fruits, and berries. 


    Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York—now CRC Press of Taylor & Francis Publishing Group—the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. Dr. Nollet also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, third and fourth editions (CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing—now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods and the Environment, also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions; Blackwell Publishing—now Wiley—2006 and 2012), and the Handbook of Fruits and Vegetable Flavors (Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry, and Seafood Quality, first and second editions (Blackwell Publishing—now Wiley—2007 and 2012). From 2008 to 2011, he published five volumes on animal product-related books with F. Toldrá: Handbook of Muscle Foods Analysis, Handbook of Processed Meats and Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of Dairy Foods Analysis (2nd edition in 2021), and Handbook of Analysis of Edible Animal By-Products. Also, in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they published the Handbook of Analysis of Active Compounds in Functional Foods. In a coedition with Hamir Rathore, Handbook of Pesticides: Methods of Pesticides Residues Analysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in 2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oils for Pest Control in 2017. Other finished book projects include Food Allergens: Analysis, Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysis of Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr. Nollet’s recent projects include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series Food Analysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of Food Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of Bioactive Compounds (CRC Press, 2016). With A.S. Franca, he coedited Spectroscopic Methods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R. Fernandez-Alba he coedited Multiresidue Methods for the Analysis of Pesticide Residues in Food (CRC Press, 2017). Further volumes in the series Food Analysis & Properties are Phenolic Compounds in Food: Characterization and Analysis (with Janet Alejandra Gutierrez-Uribe, 2018), Testing and Analysis of GMO-containing Foods and Feed (with Salah E. O. Mahgoub, 2018), Fingerprinting Techniques in Food Authentication and Traceability (with K. S. Siddiqi, 2018), Hyperspectral Imaging Analysis and Applications for Food Quality (with N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman, 2018), Ambient Mass Spectroscopy Techniques in Food and the Environment (with Basil K. Munjanja, 2019),  Food Aroma Evolution: During Food Processing, Cooking, and Aging (with M. Bordiga, 2019), Mass Spectrometry Imaging in Food Analysis (2020), Proteomics in Food Authentication (with S. Ötleş, 2020), Analysis of Nanoplastics and Microplastics in Food (with K.S. Siddiqi, 2020), Chiral Organic Pollutants, Monitoring and Characterization in Food and the Environment (with Edmond Sanganyado and Basil K. Munjanja, 2020), Sequencing Technologies in Microbial Food Safety and Quality (with Devarajan Thangardurai, Saher Islam, Jeyabalan Sangeetha, 2021), Nanoemulsions in Food Technology: Development, Characterization, and Applications (with Javed Ahmad, 2021), Mass Spectrometry in Food Analysis (with Robert Winkler, 2022), Bioactive Peptides from Food: Sources, Analysis, and Functions (with Semih Ötles, 2022), and Nutriomics: Well-being through Nutrition (with Devarajan Thangadurai, Saher IslamJuliana Bunmi Adetunji, 2022). In 2023 and 2024 he authored Biopesticides Handbook 2nd Ed, Flavoromics, An Integrated Approach to Flavor and Sensory Assessment, Analysis of Food Spices, Identification and Authentication, Handbook of Seafood and Seafood Products Analysis and Analysis of Naturally Occurring Food Toxins of Plant Origin.