Шаблон:Рослинні жири й олії, склад

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Властивості рослинних олій[1][2]
Тип Процедура
обробки[3]		 Насичені
жирні кислоти (SFA)		 Мононенасичені
жирні кислоти (MUFA)		 Поліненасичені
жирні кислоти (PUFA)		 Точка димлення
Загально[1] Олеїнова
кислота
(18:1ω-9)		 Загально[1] α-Ліноленова
кислота
(18:3ω-3)		 Лінолева
кислота
(18:2ω-6)		 ω-6:3
пропорція
Авокадо[4] 11.6 70.6 52–66[5] 13.5 1 12.5 12.5:1 250 °C (482 °F)[6]
Горіх бразильський[7] 24.8 32.7 31.3 42.0 0.1 41.9 419:1 208 °C (406 °F)[8]
Ріпак[9] 7.4 63.3 61.8 28.1 9.1 18.6 2:1 238 °C (460 °F)[8]
Кокос[10] 82.5 6.3 6 1.7 175 °C (347 °F)[8]
Кукурудза[11] 12.9 27.6 27.3 54.7 1 58 58:1 232 °C (450 °F)[12]
Бавовна[13] 25.9 17.8 19 51.9 1 54 54:1 216 °C (420 °F)[12]
Льон[14] 9.0 18.4 18 67.8 53 13 0.2:1 107 °C (225 °F)
Виноградні кісточки   10.5 14.3 14.3   74.7 – 74.7 very high 216 °C (421 °F)[15]
Конопляне насіння[16] 7.0 9.0 9.0 82.0 22.0 54.0 2.5:1 166 °C (330 °F)[17]
Олива[18] 13.8 73.0 71.3 10.5 0.7 9.8 14:1 193 °C (380 °F)[8]
Пальма[19] 49.3 37.0 40 9.3 0.2 9.1 45.5:1 235 °C (455 °F)
Арахіс[20] 16.2 57.1 55.4 19.9 0.318 19.6 very high 232 °C (450 °F)[12]
Рис 25 38.4 2.2 34.4[21] 15.6 232 °C (450 °F)[22]
Крокіс фарбувальний[23] 7.5 75.2 75.2 12.8 0 12.8 very high 212 °C (414 °F)[8]
Кунжут[24] ? 14.2 39.7 39.3 41.7 0.3 41.3 138:1
Соя[25] Частково гідрогенізована 14.9 43.0 42.5 37.6 2.6 34.9 13.4:1
Соя[26] 15.6 22.8 22.6 57.7 7 51 7.3:1 238 °C (460 °F)[12]
Горіх[27] нерафінована 9.1 22.8 22.2 63.3 10.4 52.9 5:1 160 °C (320 °F)[28]
Соняшник[29] 8.99 63.4 62.9 20.7 0.16 20.5 very high 227 °C (440 °F)[12]
Бавовна[30] гідрогенізована 93.6 1.5 0.6 0.2 0.3 1.5:1
Пальма[31] гідрогенізована 88.2 5.7 0
Харчові значення виражаються у відсотках (%) за масою загального жиру.

Примітки

Ці примітки з'являться у статті, але сам список з'явиться лише на цій сторінці.
  1. ↑ а б в US National Nutrient Database, Release 28. United States Department of Agriculture. May 2016. All values in this table are from this database unless otherwise cited.
  2. ↑ Fats and fatty acids contents per 100 g (click for "more details"). Example: Avocado oil (user can search for other oils). Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21. 2014. Процитовано 7 September 2017. Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.
  3. ↑ USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996 (PDF).
  4. ↑ Avocado oil, fat composition, 100 g. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Процитовано 6 September 2017.
  5. ↑ Feramuz Ozdemir; Ayhan Topuz (May 2003). Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period (PDF). Elsevier. Процитовано 15 January 2020.
  6. ↑ Marie Wong; Cecilia Requejo-Jackman; Allan Woolf (April 2010). What is unrefined, extra virgin cold-pressed avocado oil?. Aocs.org. The American Oil Chemists’ Society. Процитовано 26 December 2019.
  7. ↑ Brazil nut oil, fat composition, 100 g. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Процитовано 6 September 2017.
  8. ↑ а б в г д Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, Á. A. (2010). Emissions of volatile aldehydes from heated cooking oils. Food Chemistry. 120: 59—65. doi:10.1016/j.foodchem.2009.09.070.
  9. ↑ Canola oil, fat composition, 100 g. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Процитовано 6 September 2017.
  10. ↑ Coconut oil, fat composition, 100 g. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Процитовано 6 September 2017.
  11. ↑ Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Процитовано 6 September 2017.
  12. ↑ а б в г д Wolke, Robert L. (16 травня 2007). Where There's Smoke, There's a Fryer. The Washington Post. Процитовано 5 березня 2011.
  13. ↑ Cottonseed oil, salad or cooking, fat composition, 100 g. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Процитовано 6 September 2017.
  14. ↑ Linseed/Flaxseed oil, cold pressed, fat composition, 100 g. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Процитовано 6 September 2017.
  15. ↑ Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). Grape Seed Oil Compounds: Biological and Chemical Actions for Health. Nutrition and Metabolic Insights. 9: 59—64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
  16. ↑ Callaway J, Schwab U, Harvima I, Halonen P, Mykkänen O, Hyvönen P, Järvinen T (April 2005). Efficacy of dietary hempseed oil in patients with atopic dermatitis. The Journal of Dermatological Treatment. 16 (2): 87—94. doi:10.1080/09546630510035832. PMID 16019622. S2CID 18445488.
  17. ↑ Smoke points of oils (PDF).
  18. ↑ Olive oil, salad or cooking, fat composition, 100 g. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Процитовано 6 September 2017.
  19. ↑ Palm oil, fat composition, 100 g. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Процитовано 6 September 2017.
  20. ↑ FoodData Central. fdc.nal.usda.gov.
  21. ↑ Orthoefer, F. T. (2005). Chapter 10: Rice Bran Oil. У Shahidi, F. (ред.). Bailey's Industrial Oil and Fat Products. Т. 2 (вид. 6). John Wiley & Sons, Inc. с. 465. doi:10.1002/047167849X. ISBN 978-0-471-38552-3.
  22. ↑ Rice bran oil. RITO Partnership. Процитовано 22 January 2021.
  23. ↑ Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Процитовано 6 September 2017.
  24. ↑ Oil, sesame, salad or cooking. FoodData Central. fdc.nal.usda.gov.
  25. ↑ Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Процитовано 6 September 2017.
  26. ↑ Soybean oil, salad or cooking, fat composition, 100 g. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Процитовано 6 September 2017.
  27. ↑ Walnut oil, fat composition, 100 g. US National Nutrient Database, United States Department of Agriculture.
  28. ↑ Smoke Point of Oils. Baseline of Health. Jonbarron.org.
  29. ↑ FoodData Central. fdc.nal.usda.gov.
  30. ↑ Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Процитовано 6 September 2017.
  31. ↑ Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g. US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Процитовано 6 September 2017.


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