Ostrich oil
Ostrich oil is an oil derived from the fat of ostriches. Ostrich oil is composed of 36.51% of saturated fat, 46.75% of monounsaturated fat, and 18.24% of polyunsaturated fat.[1] Ostrich oil contains fatty acids, such as omega-3, omega-6, and omega-9.[2] It also contains vitamins and minerals like vitamin E and selenium, which serve as natural antioxidants.[3] Emu oil in the USA has a similar composition to ostrich oil, but ostrich oil has a higher Omega-3 content, containing 2.1% compared to 0.25% in emu oil.[4]
Ostrich oil has antibacterial properties, and is used for various skincare purposes, such as inflammation reduction.[5] Due to the moisturizing properties, ostrich oil is currently used in cosmetic formulations and food chemistry.[6] Ostrich oil is also used in the food industry due to its containing of fatty acids and tocopherols, along with its low cholesterol content.[7]
References
[edit]- ^ Basuny, A., Arafat, S., & Soliman, H. (2017). Biological Evaluation of Ostrich Oil and Its Using for Production of Biscuit. Egyptian Journal of Chemistry, 60(6), 1091-1099. doi: 10.21608/ejchem.2017.1295.1078
- ^ Soliman, H., Basuny, A., & Arafat, S. (2017). Biological evaluation of ostrich oil and using it for the production of healthy biscuits. Egyptian Journal of Chemistry, 60(1), 3-5. https://doi.org/10.21608/ejchem.2017.1295.1078
- ^ Al-Baidhani, A. M., & Al-Mossawi, A. H. (2019, November). The study of chemical content and physicochemical properties of ostrich (Struthio camelus) fat (local). In IOP Conference Series: Earth and Environmental Science (Vol. 388, No. 1, p. 012055). IOP Publishing
- ^ Journal of Chemical Education. (2005). Journal of Chemical Education, 82(9). ACS Publications.
- ^ Amany, M. M., Basuny, S., Arafat, M., & Shereen, L. N. (2011). Utilization of ostrich oil in foods. Int. Res. J. Biochem. Bioinfor, 2, 199-208.
- ^ Zhou, Y., Xue, Y., Chen, G. C., Zhang, A. J., Chen, Z. F., Liao, X., & Ding, L. S. (2013). Rapid separation and characterisation of triacylglycerols in ostrich oil by ultra performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. Food chemistry, 141(3), 2098-2102
- ^ Dehghani Askezari, N., Gharachorloo, M., & Ghasemi Afshar, P. (2022). Physical and chemical properties of oils extracted from fat tissues of ostrich (Canadian black neck breed). Food Research Journal, 32(2), 43-57.
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