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Pine Nut Oil
Pine nut oil, also called ''pine seed oil'' or ''cedar nut oil'', is a vegetable oil, extracted from the Pine nut, edible seeds of several species of pine. While the oil produced from the seeds of more common European and American pine varieties is mostly used for culinary purposes, Siberian pines (growing in Russia, Mongolia and Kazakhstan), as well as Korean pines (growing mostly in North Korea) yield the seeds with the highest content of pinolenic acid, as well as antioxidants associated with medicinal uses. Culinary uses Pine nut oil has a relatively low smoke point, and is therefore not generally used during cooking. Rather, it is added to foods for "finishing", to add flavor. Pine nut oil is also a useful bread preservative when a small amount is added to the dough. Triglyceride composition One analysis of the triglyceride composition of Siberian pine nut oil showed the following composition: See also * Phytochemicals References {{Fatsandoils Vegetable oil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinus Densiflora Kumgangsan
A pine is any conifer tree or shrub in the genus ''Pinus'' () of the family Pinaceae. ''Pinus'' is the sole genus in the subfamily Pinoideae. ''World Flora Online'' accepts 134 species-rank taxa (119 species and 15 nothospecies) of pines as current, with additional synonyms, and ''Plants of the World Online'' 126 species-rank taxa (113 species and 13 nothospecies), making it the largest genus among the conifers. The highest species diversity of pines is found in Mexico. Pines are widely distributed in the Northern Hemisphere; they occupy large areas of boreal forest, but are found in many habitats, including the Mediterranean Basin, and dry tropical forests in southeast Asia and Central America. Wood from pine trees is one of the most extensively used types of timber, and some pines are widely used as Christmas trees. Description Pine trees are evergreen, coniferous resinous trees (or, rarely, shrubs) growing tall, with the majority of species reaching tall. The smallest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dough
Dough is a malleable, sometimes elastic paste made from flour (which itself is made from grains or from leguminous or chestnut crops). Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings. Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops. Types of dough Doughs vary widely and may be ''enriched'' with eggs, sugars, spices, and fats. With respect to enrichment, the dough are forming a spectrum with two extremes: * lean dough contains mostly the basic ingredients (flour, water, salt, and, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phytochemicals
Phytochemicals are naturally-occurring chemicals present in or extract, extracted from plants. Some phytochemicals are nutrients for the plant, while others are metabolites produced to enhance plant survivability and reproduction. The fields of extracting phytochemicals for manufactured products or applying scientific methods to study phytochemical properties are called ''phytochemistry''. An individual who uses phytochemicals in food chemistry manufacturing or research is a ''phytochemist''. Phytochemicals without a nutrient definition have no confirmed biological activities or proven health benefits when consumed in plant foods. Once phytochemicals in a food enter the digestion process, the fate of individual phytochemicals in the body is unknown due to extensive metabolism of the food in the gastrointestinal tract, producing phytochemical metabolites with different biological properties from those of the parent compound that may have been tested in vitro. Further, the bio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stearic Acid
Stearic acid ( , ) is a saturated fatty acid with an 18-carbon chain. The IUPAC name is octadecanoic acid. It is a soft waxy solid with the formula . The triglyceride derived from three molecules of stearic acid is called stearin. Stearic acid is a prevalent fatty-acid in nature, found in many animal and vegetable fats, but is usually higher in animal fat than vegetable fat. It has a melting point of °C and a pKa of 4.50. Its name comes from the Greek word στέαρ "''stéar''", which means tallow. The salts and esters of stearic acid are called stearates. As its ester, stearic acid is one of the most common saturated fatty acids found in nature and in the food supply, following palmitic acid.Gunstone, F. D., John L. Harwood, and Albert J. Dijkstra "The Lipid Handbook with Cd-Rom. 3rd ed. Boca Raton: CRC Press, 2007. , Dietary sources of stearic acid include meat, poultry, fish, eggs, dairy products, and foods prepared with fats; beef tallow, lard, butterfat, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palmitic Acid
Palmitic acid (hexadecanoic acid in IUPAC nomenclature) is a fatty acid with a 16-carbon chain. It is the most common saturated fatty acid found in animals, plants and microorganisms.Gunstone, F. D., John L. Harwood, and Albert J. Dijkstra. The Lipid Handbook, 3rd ed. Boca Raton: CRC Press, 2007. , Its chemical formula is , and its C:D ratio (the total number of carbon atoms to the number of carbon-carbon double bonds) is 16:0. It is a major component of palm oil from the fruit of '' Elaeis guineensis'' ( oil palms), making up to 44% of total fats. Meats, cheeses, butter, and other dairy products also contain palmitic acid, amounting to 50–60% of total fats. Palmitates are the salts and esters of palmitic acid. The palmitate anion is the observed form of palmitic acid at physiologic pH (7.4). Major sources of C16:0 are palm oil, palm kernel oil, coconut oil, and milk fat. Occurrence and production Palmitic acid was discovered by saponification of palm oil, which process ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinolenic Acid
Pinolenic acid (often misspelled as pinoleic acid) is a fatty acid contained in Siberian Pine nuts, Korean Pine nuts and the seed In botany, a seed is a plant structure containing an embryo and stored nutrients in a protective coat called a ''testa''. More generally, the term "seed" means anything that can be Sowing, sown, which may include seed and husk or tuber. Seeds ...s and xylem of other pine ('' Pinus'') species. The highest percentage of pinolenic acid is found in Siberian pine nuts and the oil produced from them. Chemistry and biochemistry Pinolenic acid is formally designated as ''all-cis-5,9,12-18:3''. Some sources also use the term columbinic acid for this substance. But ''columbinic acid'' sometimes designates an E-Z isomer (''trans'',''cis'',''cis'' ''delta''-5,9,12/18:3) in the biologic literature. Pinolenic acid is an isomer of gamma-linolenic acid (GLA). GLA is an ω-6 essential fatty acid (EFA) but pinolenic acid is not. However, like the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oleic Acid
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish due to the presence of impurities. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 ''cis''-9, and a main product of Δ9-desaturase. It has the formula . The name derives from the Latin word '' oleum'', which means oil. It is the most common fatty acid in nature. The salts and esters of oleic acid are called oleates. It is a common component of oils, and thus occurs in many types of food, as well as in soap. Occurrence Fatty acids (or their salts) often do not occur as such in biological systems. Instead fatty acids such as oleic acid occur as their esters, commonly triglycerides, which are the greasy materials in many natural oils. Oleic acid is the most common monounsaturated fatty acid in nature. It is found in fats (trigl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Linoleic Acid
Linoleic acid (LA) is an organic compound with the formula . Both alkene groups () are ''cis''. It is a fatty acid sometimes denoted 18:2 (n−6) or 18:2 ''cis''-9,12. A linoleate is a salt or ester of this acid. Linoleic acid is a polyunsaturated, omega−6 fatty acid. It is a colorless liquid that is virtually insoluble in water but soluble in many organic solvents. It typically occurs in nature as a triglyceride (ester of glycerin) rather than as a free fatty acid. It is one of two essential fatty acids for humans, who must obtain it through their diet, and the most essential, because the body uses it as a base to make the others. The word "linoleic" derives , reflecting the fact that it was first isolated from linseed oil. History In 1844, F. Sacc, working at the laboratory of Justus von Liebig Justus ''Freiherr'' von Liebig (12 May 1803 – 18 April 1873) was a Germans, German scientist who made major contributions to the theory, practice, and pedagogy of che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Triglyceride
A triglyceride (from '' tri-'' and '' glyceride''; also TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids. Triglycerides are the main constituents of body fat in humans and other vertebrates as well as vegetable fat. They are also present in the blood to enable the bidirectional transference of adipose fat and blood glucose from the liver and are a major component of human skin oils. Many types of triglycerides exist. One specific classification focuses on saturated and unsaturated types. Saturated fats have ''no'' C=C groups; unsaturated fats feature one or more C=C groups. Unsaturated fats tend to have a lower melting point than saturated analogues; as a result, they are often liquid at room temperature. Chemical structure The three fatty acids substituents can be the same, but they are usually different. The positions of the three fatty acids are specified using stereospecific numbering as sn-1, sn-2, and sn- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoke Point
The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. This happens when one or multiple substances in the oil start to chemically react with oxygen and burn, which can include the oil itself, proteins, sugars, or other organic material. It is distinct from the flash point and fire point, which denote the temperatures at which the oil itself (specifically, vaporized oil, which is distinct from the smoke produced at the smoke point) begins to burn. Smoke point values can vary greatly. The most important factor determining the smoke point of an oil is the amount of proteins and free fatty acids (FFAs). Higher quantities of these lower the smoke point. The FFA content typically represents less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antioxidants
Antioxidants are Chemical compound, compounds that inhibit Redox, oxidation, a chemical reaction that can produce Radical (chemistry), free radicals. Autoxidation leads to degradation of organic compounds, including living matter. Antioxidants are frequently added to industrial products, such as polymers, fuels, and lubricants, to extend their usable lifetimes. Foods are also treated with antioxidants to prevent Food spoilage, spoilage, in particular the rancidification of Vegetable oil, oils and fats. In Cell (biology), cells, antioxidants such as glutathione, mycothiol, or bacillithiol, and enzyme systems like superoxide dismutase, inhibit damage from oxidative stress. Known diet (nutrition), dietary antioxidants are vitamins vitamin A, A, vitamin C, C, and vitamin E, E, but the term has also been applied to various compounds that exhibit antioxidant properties in vitro, having little evidence for antioxidant properties in vivo. Dietary supplements marketed as antioxidants hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
