Structure and Chemical Composition of Oilseeds

Flashcards based on the notes from the lecture on the structure and chemical composition of oilseeds, covering definitions and key concepts.

Oilseed

High value crops cultivated for the extraction of oil, which provides fatty acids and other nutrients.

Seed coat

The outer protective layer of an oilseed that safeguards the embryo from infections.

Endosperm

White oily food storage tissue within the seed from which oil is extracted.

Embryo

The central component of the seed that includes the radicle, plumule, and cotyledons.

Testa

The outer layer of the seed coat, thick and brittle, appearing smooth and brown.

Tegmen

The inner layer of the seed coat, which is dull and papery.

Caruncle

A spongy outgrowth on the seed that absorbs water and partially covers the hilum.

Proximate Composition

Analyzing the moisture, protein, fat, crude fibers, and ash content in oilseeds.

Harvesting

The process of collecting ripe oilseeds, ideally when moisture content is between 15-20%.

Storage

The method of keeping harvested oilseeds to maintain quality and prevent deterioration.

Dehulling

The removal of the hulls from oilseeds to optimize oil extraction.

Mechanical expellers

Machines used to extract oil from oilseeds by applying pressure.

Emulsion method

One of the three oil extraction methods where oil is separated from the seed using emulsification.

Rheological properties

Characteristics related to the flow and deformation of the oilseed materials.

Fats and oils

Esters formed from glycerol and fatty acids, serving essential roles in nutrition and energy.

Unsaturated fatty acids

Fatty acids that have one or more double bonds, known for lowering cholesterol levels.