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提子核油

出自維基百科，自由嘅百科全書
提子油
提子核

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。

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

[編輯]
植物油[4][5]
類別   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（%）

攷

[編輯]
  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.
  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。
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