提子核油

(由葡萄籽油跳轉過嚟)

提子核油,又叫葡萄籽油,係由葡萄籽(提子核)之中榨出嚟嘅食油。用熱壓或冷壓法榨出嚟。而提子核係釀酒剩低嘅嘢[1]。兩噸提子可以出四十公斤提子核,只可以榨出一升嘅油。

提子油
提子核

葡萄籽油嘅煙點大約係 216°C,加熱易,可用嚟油炸[2]。提子油味道淡,不飽和脂肪含量高。可以用喺沙律醬同蛋黃醬,可加入蒜頭迷迭香或其他香草嚟做香草油,亦加入烘焙食品,煎餅之中,噴喺提子乾上令佢保持原味[3]

比較成分

植物油[4][5]
類别   氫化 飽和
脂肪酸
單元不飽和脂肪酸 多元不飽和脂肪酸 煙點
總量(單元)[4] 油酸
(ω-9)
總量(多元)[4]  α-亞麻酸
ω-3
亞油酸
(ω-6)
牛油果[6]   11.6 70.6   13.5 1 12.5 249 °C(480 °F)[7]
巴西果仁[8]   24.8 32.7 31.3 42.0 0.1 41.9 208 °C(406 °F)[9]
油菜(芥花籽油)[10]   7.4 63.3 61.8 28.1 9.1 18.6 238 °C(460 °F)[9]
椰子[11] 82.5 6.3 6 1.7 175 °C(347 °F)[9]
粟米[12]   12.9 27.6 27.3 54.7 1 58

232 °C(450 °F)[13]

棉花籽[14]   25.9 17.8 19 51.9   1 54 216 °C(420 °F)[13]
亞麻籽[15] 9.0 18.4 18 67.8 53 13

107 °C(225 °F)

葡提子核   10.5 14.3 14.3   74.7 - 74.7 216 °C(421 °F)[16]
大麻籽[17] 7.0 9.0 9.0 82.0 22.0 54.0

166 °C(330 °F)[18]

橄欖[19] 13.8 73.0 71.3 10.5 0.7 9.8 193 °C(380 °F)[9]
棕櫚果[20]   49.3 37.0 40 9.3 0.2   9.1 235 °C(455 °F)
花生[21] 20.3 48.1 46.5 31.5 31.4 232 °C(450 °F)[13]
紅花籽[22]   7.5 75.2   75.2   12.8 0   12.8 212 °C(414 °F)[9]
大豆[23]   15.6 22.8 22.6 57.7 7 51 238 °C(460 °F)[13]
葵花籽(亞油酸 < 60%)[24] 10.1 45.4 45.3 40.1 0.2 39.8  

227 °C(440 °F)[13]

葵花籽(油酸 > 70%)[25]   9.9 83.7 82.6 3.8 0.2 3.6

227 °C(440 °F)[13]

棉花籽[26] 氫化 93.6 1.5   0.6     0.3
棕櫚果[27] 氫化 88.2 5.7 0
大豆[28] 部份氫化 14.9 43.0 42.5 37.6 2.6 34.9
每100克佔總油脂重量嘅百分比(%)

  1. Aizpurua-Olaizola, Oier; Ormazabal, Markel; Vallejo, Asier; Olivares, Maitane; Navarro, Patricia; Etxebarria, Nestor; Usobiaga, Aresatz (2015-01-01). "Optimization of Supercritical Fluid Consecutive Extractions of Fatty Acids and Polyphenols from Vitis Vinifera Grape Wastes". Journal of Food Science (英文). 80 (1): E101–E107. doi:10.1111/1750-3841.12715. PMID 25471637.
  2. J. Derek Bewley, Michael Black, Peter Halmer: The Encyclopedia of Seeds: Science, Technology and Uses. CABI, 2006, ISBN 978-0-85199-723-0.
  3. Bewley, J. Derek; Black, Michael; Halmer, Peter (2006). The encyclopedia of seeds: science, technology and uses. CABI. ISBN 978-0-85199-723-0.
  4. 4.0 4.1 4.2 "US National Nutrient Database, Release 28". United States Department of Agriculture. May 2016. 除非另加標注此列數據取自 the USDA Nutrient database
  5. "每100克脂肪和脂肪酸含量 (click for "more details") 例如: avocado oil; 用戶可以搵其他油類". Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21. 2014. 喺7 September 2017搵到. 數值來自 Nutritiondata.com (SR 21) 可能需要同2017年9月美國農業部 SR 28 嘅最新版本保持一致。
  6. "Avocado oil 牛油果油,脂肪成分,100克". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 喺6 September 2017搵到.
  7. What is unrefined, extra virgin cold-pressed avocado oil?, The American Oil Chemists’ Society
  8. "Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 喺6 September 2017搵到.
  9. 9.0 9.1 9.2 9.3 9.4 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. doi:10.1016/j.foodchem.2009.09.070. PMID [1] Check |pmid= value (help).
  10. "Canola oil 菜籽油,脂肪成分,100克". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 喺6 September 2017搵到.
  11. "Coconut oil 椰子油,脂肪成分,100克". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 喺6 September 2017搵到.
  12. "Corn oil 粟米油,工業同零售,多用途沙律或烹飪,脂肪成分,100克". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 喺6 September 2017搵到.
  13. 13.0 13.1 13.2 13.3 13.4 13.5 Wolke, Robert L. (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. 喺March 5, 2011搵到.
  14. "Cottonseed oil 棉籽油,沙律或蒸煮,脂肪成分,100克". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 喺6 September 2017搵到.
  15. "Flaxseed/Linseed oil 亞麻籽/亞麻籽油,冷榨,脂肪成分,100克". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 喺6 September 2017搵到.
  16. Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). "Grape Seed Oil Compounds: Biological and Chemical Actions for Health". Nutr Metab Insights. 9: 59–64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
  17. "Efficacy of dietary hempseed oil in patients with atopic dermatitis". Journal of Dermatological Treatment. 2005. 喺25 October 2017搵到.
  18. https://www.veghealth.com/nutrition-tables/Smoke-Points-of-Oils-table.pdf
  19. "Olive oil 橄欖油,沙律或烹飪,脂肪成分,100克". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 喺6 September 2017搵到.
  20. "Palm oil 棕櫚油,脂肪成分,100克". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 喺6 September 2017搵到.
  21. Vegetable Oils in Food Technology (2011), p. 61.
  22. "Safflower oil 紅花油,沙律或烹飪,高油酸,初級商業,脂肪成分,100克". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 喺6 September 2017搵到.
  23. "Soybean oil 大豆油,沙律或蒸煮,脂肪成分,100克". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 喺6 September 2017搵到.
  24. "Sunflower oil 葵花籽油,唔到60%嘅總脂肪作為亞油酸,脂肪成分,100克". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 喺6 September 2017搵到.
  25. "Sunflower oil, high oleic 葵花籽油,高油酸 - 70%或更高嘅油酸,脂肪成分,100克". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 喺6 September 2017搵到.
  26. "Cottonseed oil, industrial, fully hydrogenated工業用棉籽油,完全氫化,脂肪成分,100克". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 喺6 September 2017搵到.
  27. "Palm oil, industrial, fully hydrogenated, filling fat棕櫚油,工業,完全氫化,填充脂肪,脂肪成分,100克". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 喺6 September 2017搵到.
  28. "Soybean oil, salad or cooking, (partially hydrogenated) 大豆油,沙律或蒸煮,(部分氫化),脂肪組合物,100克". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. 喺6 September 2017搵到.