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.[1] It also contains vitamins and minerals like vitamin E and selenium, which serve as natural antioxidants.[2] 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.[3]
Ostrich oil has antibacterial properties, and is used for various skincare purposes, such as inflammation reduction.[4] Due to the moisturizing properties, ostrich oil is currently used in cosmetic formulations and food chemistry.[5] Ostrich oil is also used in the food industry due to its containing of fatty acids and tocopherols, along with its low cholesterol content.[6]
See also
editReferences
edit- ^ a b Soliman, Hanaa; Basuny, Amany; Arafat, Shaker (2017). "Biological evaluation of ostrich oil and using it for production of healthy biscuit". Egyptian Journal of Chemistry. 60 (6): 3–5. doi:10.21608/ejchem.2017.1295.1078.
- ^ Al-Baidhani, A. M.; Al-Mossawi, A. H. (2019). "The study of chemical content and physicochemical properties of ostrich (Struthio camelus) fat (Local)". IOP Conference Series: Earth and Environmental Science. 388 (1): 012055. Bibcode:2019E&ES..388a2055A. doi:10.1088/1755-1315/388/1/012055.
- ^ Journal of Chemical Education. 82 (9). ACS Publications. 2005.
{{cite journal}}: Missing or empty|title=(help)[full citation needed] - ^ 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.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - ^ Zhou, Yan; Xue, Ying; Chen, Gen Chun; Zhang, An Jiang; Chen, Zhi Feng; Liao, Xun; Ding, Li Sheng (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. doi:10.1016/j.foodchem.2013.05.079.
- ^ 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.
{{cite journal}}: CS1 maint: multiple names: authors list (link)