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Vegetable oils types, properties and uses
Table of Contents
1. Vegetable oils composition
The proportions of each type of fatty acid affect the nutritional properties of the oil. The more unsaturated omega-3 and omega-6 fatty acids, the more beneficial the product is for health. The ratio of omega-3 to omega-6 is also important, which should be 1:5. Fitosterols have a similar chemical structure to cholesterol building. They therefore reduce its absorption in the diet and increase its excretion from the body. Plant oils demonstrate therapeutic and prophylactic effects in cardiovascular diseases.2. Oils methods of extraction
The method of obtaining the most valuable oils is by pressing the seeds and fruits of oilseeds without applying a high temperature. The resulting product contains a lot of unsaturated acids. The quality of the finished product is influenced by the purity, absence of damage and maturity of the raw material, harvest time, drying and storage method. Cold-pressed oils are a valuable ingredient in the diet. Due to the impermanence of the fatty acids, oils should be stored in a cold and dark place. It is recommended that they be consumed independently as a finished food additive.3. Oil of rapeseed
The high nutritional value of rapeseed oil is due to its richness in unsaturated fatty acids. Together with fish, it forms a group of products with a very high content of linolenic acid omega-3s. It has an optimum ratio of omega-6 to omega-3 acids of 2:1. Additionally, because of its high amount of fatty acid, omega-9s are comparable to oils in oil.4. Olive oil
Thanks to the Mediterranean diet, 98% of the olive trees grown in the world are found in the Mediterranean. The main ingredient in olive oil is monounsaturated oleic acid, which accounts for 5583% of all fatty acids. Along with numerous antioxidants, it is effective in preventing civilization diseases. It reduces inflammatory markers and total LDL cholesterol in the blood, and increases the fraction of HDL (good cholesterol). Additionally, flavor antioxidants such as phenolic acid, carotene, and carotenolic acids have the effect of reducing the effects of fertilizers.5. Extra virgin oil
of the best quality olives, pressed a few hours after harvesting. It has a low acidity, not exceeding 0.8%.6. Virgin oil
Fruits which do not meet the organoleptic requirements of extra virgin oil are used for the production. The acidity of the resulting oil is higher but not exceeds 2%. It contains fewer flavouring and aromatic ingredients than extravirgin oil.7. Oil of lampante
The last fraction of oil from the first pressing, the acidity of which exceeds 2%. is fit for consumption after the refining process.8. Refined oil
Oil devoid of aromatic or flavouring substances, obtained by heating to a high temperature.9. Olive oil
is a mixture of refined oil with virgin or extra virgin oil, which is added in amounts of at least. 1%.10. Olive oil from olive extracts (sansa, pomegranate)
is of the lowest quality, it is produced by combining the mass obtained by pressing or extracting it with a solvent.11. Linen oil
The oil extracted from flaxseed seeds is unique in its omega-3 fatty acid content. It protects the body from harmful external factors and infections by reducing the acidity of the fatty acids in the blood. As a component of the cell membranes, it affects their flexibility and promotes the transport of nutrients. It has a beneficial effect on the condition of the hair and skin, and is recommended for the liver. It helps the body to prevent harmful externalities and infection by decreasing the oxidation of pro-inflammatory acids.12. It's oil from the cherry blossom
Grapefruit seed oil is characterized by a high 70% content of omega-6 exogenous linoleic acid. 9% is a rare, but very valuable, gamma-linolenic acid. It is responsible for lowering blood cholesterol.13. Oil from Flame Island
The most valuable active substance is silimarin, which was formerly used mainly for the regeneration of the body after excessive alcohol consumption. It protects and regenerates liver cells. Silimarin protects the body from the loss of the strongest intracellular antioxidant glutathione. It is useful in the treatment of gallstones and liver constipation.14. Oil of black pepper
In addition to unsaturated fatty acids, vitamins A, E, and flavonoids, it contains the characteristic bioactive substance timoquinone. It is a compound with anti-inflammatory and anti-oxidant properties. It has been used for respiratory diseases, mainly asthma, to reduce the severity of symptoms and the appearance of shortness of breath. Studies in children and adolescents aged 6-17 years have shown a reduction in the symptoms of asthma in 80% of patients.15. Coconut oil
Coconut oil is one of the most controversial products in the diet. In addition, medium-chain fatty acids are rarely found in foods. It is a fat derived from coconut and therefore belongs to vegetable fats.
