Biljno ulje
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Biljna ulja se dobijaju iz plodova ili semenja velikog broja biljaka. Postoji oko 300 vrsta biljnih kultura iz kojih se mogu ekstrahovati ulja i masnoće.
Biljna ulja[1] zbog prisustva velikih količina polinezasićenih masnih kiselina imaju visoku biološku aktivnost i niz antisklerotičnih svojstava. Polinezasićene masne kiseline ulaze u sastav svih životno važnih kompleksa:
Osnovne osobenosti u hemijskom sastavu biljnih ulja su u tome što u njima apsolutno nema holesterola. Polinezasićene masne kiseline doprinose izbacivanju holesterola iz organizma, putem pretvaranja holesgerina u lako rastvorljiva jedinjenja.
- Doprinese elastičnosti krvnih sudova.
- Učestvuju u razmeni masti i holesterina, na osnovu čega se pretvaraju u vitamine (vitamin F).
Biljna ulja su sastavni deo svakodnevne ishrane zbog svoje hranljive vrednosti. Upotrebom 30% životinjskih masti, 70% biljnih ulja obezbeđuje se optimalna balansiranost masnih komponenti hrane i njihova najveća punovrednost. Dobra kulinarska i ukusna svojstva, lak način dobijanja i niska cena učinili su da biljna ulja danas postanu, jedan od najrasprostranjenijih proizvoda.
Visoki sadržaj nezasićenih masnih kiselina i drugih lako oksidišućih materija, dovodi do lakog sgvaranja produkata oksidacije. Što se biljno ulje duže čuva i što su slabiji uslovi njegovog čuvanja (prisustvo svetlosti, rđavi zapušači, neadekvatno pakovanje) u njemu se znatnije nakupljaju toksični produkti oksidacije. Sprečavanje oksidacije se postiže dodavanjem vitamina E koji ima antioksidativna svojstva.
- Suncokretovo ulje
- Maslinovo ulje
- Sojino ulje
- Makovo ulje
- Kukuruzno ulje
- Ulje kukuruznih klica
- Ulje od koštice grožđa
- Ulje uljane repice
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- Troisi, R., Willett, W.C. and Weiss, S.T. (1992). „Trans-fatty acid intake in relation to serum lipid concentrations in adult men”. American Journal of Clinical Nutrition 56: 1019–1024.
- Willett, W.C., Stampfer, M.J., Manson, J.E., Colditz, G.A., Speizer, F.E., Rosner, B.A., Sampson, L.A. and Hennekens, C.H. (1993). „Intake of trans fatty acids and risk of coronary heart disease among women”. The Lancet 341: 581–585.
- Gupta, Monoj K. (2007). Practical guide for vegetable oil processing. AOCS Press, Urbana, Illinois. ISBN 978-1-893997-90-5.
- Jee, Michael, ur. (2002). Oils and Fats Authentication. Blackwell Publishing, Oxford, England. ISBN 1-84127-330-9.
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- „Vegetable oil yields, characteristics: Journey to Forever”. journeytoforever.org. Pristupljeno 2009-05-04.
- „National Non-Food Crops Centre”. www.nnfcc.co.uk. Pristupljeno 2009-05-04.