Ostrich oil

ostrich standing at American Ostrich Farms
An ostrich, the source of 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.[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]

  1. ^ 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.
  2. ^ 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.
  3. ^ Journal of Chemical Education. 82 (9). ACS Publications. 2005. {{cite journal}}: Missing or empty |title= (help)[full citation needed]
  4. ^ 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)
  5. ^ 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. PMID 23870933.
  6. ^ 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)