2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Hundreds of plant species form oilseeds, but only some of them are used to produce vegetable oils that are applicable in the food industry and edible in households.
The amount and composition of oils depends on the variety of the plant and the climatic conditions in which it grows. Oils can be obtained by pressing or extraction with hexane.
Soybean oil, palm, sunflower, coconut, peanut, cottonseed oil are widely used in the world for the production of margarine, shortings, cooking oils and salads.
For the production of soybean oil, one of the main sources is soybeans, although the oil content in it itself is relatively low - about 19 percent. Soybean oil has a high nutritional value because it is rich in linolenic acid, but it is not very stable when heated, which makes it unsuitable for cooking. In addition to linolenic, soybean oil contains linoleic and oleic fatty acids. This abundance of unsaturated fatty acids is the reason for the appearance of a pungent aroma during cooking with soybean oil.
Palm oil has interesting characteristics. It is a type of vegetable oil with a relatively high content of saturated fatty acids, which makes it firmly left at room temperature. Palm oil is obtained from the fruit and seeds of the palm Elacis guicensis. Fractionated products are available on the market - palmolein, which is a liquid product and palmstearin, which is a solid product. The latter is used in cooking and is an ingredient in margarines. Palm oil is rich in tocopherols, vitamin K and magnesium. Unrefined red palm oil is healthier. It contains beta carotene, coenzyme Q10, squalene, vitamins A and E. However, according to the World Health Organization, consumption of palm oil in large quantities increases the risk of heart disease, although its manufacturers claim that it lowers the level of diseased cholesterol.
Sunflower oil is rich in linoleic acid. Recently, in order to avoid hydrogenation of the oil in both sunflower and other oilseeds, new lines of sunflower, which are high in stearic acid, are required. Sunflower oil also contains lecithin, tocopherols, carotenoids, saturated and trans fatty acids. It is suitable for use at high temperatures, in adults it reduces harmful cholesterol, but some researchers claim that with high consumption of n-6-polyunsaturated fatty acids, which predominate in some vegetable oils, including sunflower, the development of breast cancer and prostate cancer.
Olive oil, better known as olive oil, is the finest and best vegetable oil, which is most in demand for salads and canned food. It occupies an appropriate place in healthy and dietary nutrition. It contains 14-15 percent saturated fatty acids, 70 percent monounsaturated and 10 percent polyunsaturated fatty acids. It also contains other biologically active substances such as alpha-tocopherols, which are powerful antioxidants.
This makes olive oil a good scavenger of free radicals in the body, reduces the accumulation of fat in the liver and reduces the risk of heart disease.
Cottonseed oil is mainly consumed in countries with large cotton production such as Egypt and India. However, it contains several cyclopropenoid fatty acids, which have undesirable biological effects as a result of their irreversible binding to certain compounds in living organisms. Cotton and sesame oil are prohibited for use in infant foods.
Rice bran oil can be refined to a nutritional form without toxic compounds and has good nutritional value.
Rapeseed oil is used for salads and cooking purposes. It has a high content of eicosenic and erucic acids. The oil of the new varieties of rapeseed contains less than one percent of these monounsaturated long-chain fatty acids.
We will end the article with a special product - wheat germ oil. And the special comes from the high content of vitamin E and octacosanol.
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