Various Seed Oil

food of vegetable origin obtained from the processing of the endosperm, not from the pericarp, of the fruits of some plants.

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This last clarification is fundamental. In the various seed oil, for example, olive kernel oil - more often than pomace - and palm kernel oil - palm kernel can be present. On the other hand, the pericarp - pulp - of the same fruits is not used, from which olive oil is obtained in the first case and palm oil in the second.

, canola, corn, soy, peanut and olive.

Very profitable and efficient extraction method: combination of mechanical (squeezing) and chemical (solution in inert solvents and distillation) systems.

Obviously there is no lack of further refining processes, which depend on both the specific ingredient and the type of oil in question.

Rarely, various seed oils are produced from the first stage of processing, ie from mechanical-chemical extraction. Companies prefer to buy intermediates that are already partially processed. Further arrangements can follow, such as bleaching, deodorization or fractionation of fatty acids - commonly called "refining" - the addition of antioxidants - for example vitamin E - and the union in mixtures obtained from specific recipes.

For this reason, "various seed oil" can mean everything and nothing. There are various seed oils with chemical characteristics - therefore nutritional, with relative metabolic impact - and physical - smoke point, resistance to oxidation or peroxidation, general shelf life, etc. - totally different from each other.

The various seed oils are usually all of a fluid consistency at room temperature, which suggests a low percentage of saturated fatty acids. Without consulting the product label it is however impossible to identify the single percentages and the type of unsaturated (monounsaturated and polyunsaturated).

A various seed oil rich in essential omega 3 and omega 6 polyunsaturated fatty acids, respectively alpha linolenic acid (ALA) and linoleic acid (LA), on the one hand ensures a good metabolic impact - assuming the right ratio between omega 3 and omega 6 - but on the other hand it affects its use in cooking and conservation - with sensitivity to sunlight, high temperature, oxygen, free radicals etc. A good compromise is instead that of oils rich in oleic acid, a monounsaturated from the omega 9 family. This fatty acid, while having a positive effect on the metabolism, is also very resistant to cooking and is not easily damaged during storage.

The presence of antioxidants, fat-soluble and basically vitamins - such as tocopherols or vitamin E - is almost always the result of the addition of food additives. The processing techniques of various seed oils are based on mechanisms that damage or destroy the most delicate components raw materials, such as: thermolabile vitamins, phytosterols and polyphenols, chlorophylls, etc.

- seasoning fats and oils. It should have the role of providing the right amounts of essential fats, more generally of beneficial lipids, fat-soluble vitamins (especially Vit E and Vit A) and other antioxidants such as phytosterols.

As we have said, the nutritional properties of various seed oil depend above all on the chemical composition of the product.

Not being able to use a single model to analyze, below we will propose an illustrative table on the characteristics of the main fatty acids that can make up various seed oil.

Name Fatty Acid Property Alpha Linolenic Acid - ALA Polyunsaturated of the omega 3 group. It is essential for humans but not very bioavailable; it must be converted - with the same enzymes involved in the omega 6 cycle - into the active metabolites eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). It has a liquid consistency and is sensitive to high temperatures, oxidation - oxygen and free radicals - and light. It requires careful storage, in the dark, without air and cool, and the protection of antioxidants such as vitamin AND.In the biologically active forms, omega 3s constitute cell membranes, allow nervous and ocular development, preserve cognitive function, increase anti-inflammatory factors in the blood and thin the plasma. They are also responsible for the prevention and improvement of certain metabolic diseases such as arterial hypertension and hypertriglyceridemia; it seems that they can moderate the damage of type 2 diabetes mellitus. In the past it was believed that they could reduce bad or increase good cholesterol; the results they are discordant. Linoleic acid - LA Polyunsaturated of the omega 6 group. It is essential for humans. It is converted - with the same enzymes involved in the omega 3 cycle - into other metabolites such as arachidonic acid. It has a liquid consistency and is sensitive to high temperatures, oxidation - oxygen and free radicals - and light. It requires careful storage, in the dark, without air and cool, and the protection of antioxidants such as vitamin E. It performs many very important functions, including the synthesis of both anti-inflammatory eicosanoids, such as omega 3, and pro-inflammatory. They are also responsible for the prevention and improvement of certain metabolic pathologies; it seems that, unlike omega 3, they have a positive influence relevant on cholesterolemia. Oleic acid - OA Monounsaturated of the omega 9 group. It is not essential for humans. It has a liquid consistency and is not very sensitive to high temperatures, oxidation - oxygen and free radicals - and light. For this reason, it is the most abundant in oils intended for preservation in oil; It is also excellent for cooking. It requires a not too meticulous conservation. It has an overall positive effect on metabolism - especially lipemia. Palmitic acid - PA Saturated, not essential for humans. It has a basically solid consistency and is resistant to high temperatures, oxidation - oxygen and free radicals - and light. It features some vegetable oils, such as palm and plamistus, excellent for frying. It is also abundant in animal fats. From the metabolic point of view it is considered harmful, if in excess. It tends to increase cholesterolemia and is indirectly associated with arterial hypertension. It can increase cardiovascular risk factors. Stearic acid - SA Saturated, not essential for humans. It has a basically solid consistency and is resistant to high temperatures, oxidation - oxygen and free radicals - and light. Like the previous one, it features some vegetable oils, such as palm and plamistus, excellent for frying. It is also abundant in animal fats. From a metabolic point of view it does NOT seem to have as negative an impact as that of palmitic acid, but neither as beneficial as poly- and monounsaturated. etc.

Furthermore, we specify once again that the usefulness of these foods depends above all on the chemical and physical properties. In practice, their predisposition for raw dressing or for frying can only be established, in this specific case, by consulting the nutritional label. .

In general, we can say that a various seed oil rich in polyunsaturated unsaturated molecules lends itself to raw dressing. If with a prevalence of monounsaturated, it can also be used for cooking. Although rarely, if it contains a lot of saturated fats, it is more suitable for frying - but it has negative nutritional characteristics and it is recommended to use it moderately and sporadically.

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