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**1. Introduction** 

Group, 1998).

give more flavors to food (Bachmann, 2004).

produce oil (Walkelyn & Wan, 2006).

**2** 

*Brazil* 

**Oil Presses** 

*Embrapa Agroenergy,* 

Anna Leticia M. Turtelli Pighinelli and Rossano Gambetta

For human nutrition, vegetable oils and animal fats play an important role, acting as an energy source and supplying the human body with more than twice the calories per unit weight than those provided by proteins and carbohydrates. Other benefits of fats are that they are suppliers of essential fatty acids, which are not synthesized by the human body, but are of great importance for our organism. Vegetable oils act as carriers of group of vitamins (A, B, E and K), help the body to absorb other vital elements from food and are also used to

Regarding oilseed materials, they can be divided into those for the production of edible vegetable oils and protein such as soy, sunflower, canola, palm and olive; those where the oil is a byproduct of fiber production, i.e. cottons; crops for food purposes which also produce oil, like corn, coconut, peanuts and nuts; crops which produce non-edible oils such as castor and Jatropha and finally, sources as microbial products, like algae, that can

Although the main use of vegetable oils and animal fats is for human consumption, recently there has been an increased interest in vegetable oils due to its use as feedstock to produce biodiesel, a renewable and less polluting fuel when compared to diesel of fossil origin. Other applications comprise its use as animal feed due to their high protein meal, in medicinal purposes, as lubricant, fuel for lamps and wood preservatives (World Bank

According to Gunstone (2005), the main components of crude vegetable oils are triacylglycerols, corresponding to approximately 95% of its composition along with some free acids, monoacylglycerols, and diacylglycerols. They also contain variable amounts of other components such as phospholipids, free and esterified sterols, triterpene alcohols, tocopherols and tocotrienols, carotenes, chlorophylls and other coloring matters, and hydrocarbons as well as traces of metals, oxidation products, undesirable flavors, and so on. An important classification of vegetable oils is related to its fatty acid composition. Table 1 shows some vegetable oils with their fatty acid composition. Depending on the concentration of fatty acids present in vegetable oils, they can be classified as follows: lauric

An interesting article reviews several important catalytic functionalisations, i.e. heterogeneous and homogeneous catalysis, like additions, reductions, oxidations and metathesis reactions of fatty compounds and glycerol resulting in new attractive products,

oils, palmitic oils, oleic/linoleic oils, high oleic oils, linolenic oils and erucic oils.

