Functional and nutritional health benefit of cold-pressed oils

a review

  • S Chandra
  • M Kumar
  • P Dwivedi
  • L P Shinde

Abstract

Kachi ghani or cold pressed it means pressing the oil grains with force and oil is extracting. Its processed at lower temperature does not alter the properties of the oil which contains a higher phenolic content, flavour, aroma and nutritional value. The nutritionally valuable bioactive components of cold-pressed oils were presented such as: tocopherols, sterols, carotenoids and phospholipids with oxidizing properties partly removed from refined oils or destroyed during the industrial refining. Cold pressed oil does not contain trans fatty acids and are naturally cholesterol, it has great importance for cooking and skin care requirements. In the present study it was emphasized on functional food and nutritional characteristics of cold-pressed oils and the method of its extraction, factors influencing the quality attributes of the obtained oils were also discussed.

Downloads

Download data is not yet available.

Author Biographies

S Chandra

Chemistry Division, Forensic Science Laboratory, Rohini, New Delhi, India

M Kumar

Department of Chemistry,Vardhman College, Bijnaur,UP, India

P Dwivedi

Department of  R&D, Nutrilis Foods, Noida, UP, India

L P Shinde

Department of Chemistry, NES Science College, Nanded, Maharashtra, India

References

Ali FM, Ali BE & Speight JG. 2005. Handbook of industrial chemistry: organic chemicals. McGraw- Hill Education, USA.
Bartnikowska E. 2007. Effect of phytosterols on lipids methbolism. Tłuszcze Jadalne (Edible Fats), 42, 12-29 (in Polish).
Bartnikowska E. 2008. The physiological activities of polyunsaturated fatty acids of the n-3. Tłuszcze Jadalne (Edible Fats), 43(1/2) 10-15 (in Polish).
Dzięciol M & Przysławski J. (2013. Assessment of the nutritional and biological activity of selected vegetable oils available on the Polish market in the context of prevention of diet-related diseases, Bromat. Chem. Toksykol. XLVI, 1, 20-26 (in Polish).
European Commission Community Research. 2000. Project Report: Functional food science in Europe, Volume 1; Functional food science in Europe, Volume 2; scientific concepts of functional foods in Europe, Volume 3. EUR-18591, Office for Official Publications of the European Communities, L-2985, Luxembourg.
Ferguson LR & Philipott M.2008. Nutrition and mutagenesis. Annual Rev. Nutr., 28: 313-329.
Matthaus B & Bruhl L. 2008. Why is it so difficult to produce high-quality virgin rapeseed oil for human consumption? Eur. J. Lipid Sci. Technol., 110: 611-617.
Matthaus B & Spender F. 2008. What we know and what we should know about virgin oils – a general introduction. Eur. J. Lipid Sci. Technol., 110, 597-601.
Minkowski K, Grzeskiewicz S. & Jerzewska M. 2011. Assessment of nutritive value of plant oils with high content of linolenic acids based on the composition of fatty acids, tocopherols, and sterols. Żywnosc. Nauka. Technologia. Jakosc (Zywnosc), 2 (75): 124-135.
Minkowski K. 2008. Studies on the oxidative stability of vegetable oils rich in polyene fatty acids with trienes structure. Rozprawa habilitacyjna. Roczniki IMPiT, tom XLVI/4.
Mińkowski K. 2008. Studies on the oxidative stability of vegetable oils rich in polyene fatty acids with trienes structure. Rozprawa habilitacyjna. Roczniki IMPiT, tom XLVI/4.
Obiedzinska A & Waszkiewicz-Robak B. 2012. Cold-pressed oils as functional food. Żywnosc. Nauka. Technologia. Jakosc (Zywnosc), 1 (80): 27-44.
Obiedzinska A. & Waszkiewicz-Robak B. 2012. Cold-pressed oils as functional food. Zywnosc. Nauka. Technologia. Jakosc (Zywnosc),1 (80): 27-44.
Parry JW, Cheng Z, Moore J & Yu LL. 2008. Fatty acid composition, antioxidant properties, and antiproliferative capacity of selected cold-pressed seed flours. J. Am. Oil Chem. Soc., 85: 457-464.
Pieszka M & Pietrac M. 2010. Nowe kierunki w badaniach żywieniowych – nutrigenomika (New directions in clinical nutrition – nutrigenomics). Rocz. Nauk. Zoot., 37 ( 2): 83-103.
Płatek T. 2004. Current trends and tendencies in studies of fats (Edible Fats), t.XXXIX, ½, - 3/4, 189-201 (in Polish).
Przysławski J., Bolesławska I. (2006) Dietary fats - a therapeutic or pathogenic agent. Tłuszcze Jadalne (Edible Fats), 41, (3/4), 179-192 (in Polish).
Sacks F. 2008. The Nutrition Source. Ask the Expert: Omega-3 Fatty Acids., http://www.hsph.harvard.edu/nutritionsource/questions/omega-3/.
Schmitz G. & Ecker J. 2008. The opposing effects of n-3 and n-6 fatty acids, Progress in Lipid Research, Elsevier Ltd., doi:10.1016/j.plipres.2007.12.004.
Tynek M, Pawłowicz R, Gromadzka J, Tylingo R., Wardecki W & Karlovits G. 2012. Virgin rapeseed oils obtained from different rape varieties by cold pressed method-their characteristics, properties and differences. Eur. J. Lipid Sci. Technol., 114: 357-366.
Wroniak M & Krygier K. 2006. Oleje tloczone na zimno (Cold-pressed oils). Przemysł Spozywczy (Food Industry), 7, 30-34 (in Polish).
Wroniak M, Lukasik D. & Maszewska M. 2006.) Porownanie stabilnosci oksydatywnej wybranych olejow tloczonych na zimno z olejami rafinowanymi (Comparison of oxidative stability of selected cold-pressed oils with refined oils) Żywnosc. Nauka. Technologia. Jakosc (Zywnosc), 1 (46): 214 – 221.
Wroniak M. & Krygier K. 2006. Cold-pressed oils. Przemysł Spożywczy (Food Industry), 7: 30-34.
Wroniak M. 2012. Nutritional value of cold-pressed rapeseed oils. Zywnosc. Nauka. Technologia. Jakosc (Zywnosc), 6 (85): 79-92.
Ziemlanski S. 1998. The physiological role of fatty acids n-6 and n-3 in the human body with particular emphasis on prevention of civilization metabolic diseases, 11-20.
Published
2020-06-30
How to Cite
CHANDRA, S et al. Functional and nutritional health benefit of cold-pressed oils. Journal of Agriculture and Ecology, [S.l.], v. 9, p. 21-29, june 2020. ISSN 2456-9410. Available at: <http://journals.saaer.org.in/index.php/jae/article/view/275>. Date accessed: 28 nov. 2020.
Keywords
Cold pressed oil, Functional benefits, Nutritional benefits, bioactive compounds