زيت بذرة القطن

Cotton seeds
Mississippi Cottonseed Oil Co. seed house, Jackson, Mississippi, USA

زيت بذرة القطن Cottonseed oil زيت صالح للأكل، يُصْنَع من بذور نباتات القطن، ويستعمل بالدرجة الأولى، لصناعة سمن الطبخ والزبد الصناعي (المارجرين)، وزيت الطهي والسلطة.

وتحتوي بذور القطن على 15 إلى 24% من الزيت. ويزيل المصنعون قشرة البذور، ثم يستخلصون الزيت. ويحصل معظم المنتجين على الزيت بوساطة الاستخلاص المذيب. وتتضمن هذه الطريقة نقع البذرة في مادة مذيبة تسحب الزيت من البذرة. وتنتج الأقاليم الجنوبية والجنوبية الشرقية في الولايات المتحدة كثيرا من زيت بذرة القطن في العالم.

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مقارنة بزيون الطعام الأخرى

زيت نباتي[1][2]
النوع عملية التصنيع الأحماض

الدهنية

المشبعة

الأحماض الدهنية الأحادية غير المشبعة الأحماض الدهنية المتعددة غير المشبعة درجة التبخر
مجموع

الأحماض الأحادية[1]

حمض الزيت(ω-9) مجموع

الأحماض المتعددة[1]

حمض ألفا-اللينولينيك (ω-3) حمض اللينولييك(ω-6)
الأفوكادو[3] 11.6 70.6 13.5 1 12.5 249 °C (480 °F)[4]
كانولا[5] 7.4 63.3 61.8 28.1 9.1 18.6 238 °C (460 °F)[6]
زيت جوز الهند[7] 82.5 6.3 6 1.7 175 °C (347 °F)[6]
زيت الذرة[8] 12.9 27.6 27.3 54.7 1 58 232 °C (450 °F)[9]
زيت بذرة القطن[10] 25.9 17.8 19 51.9 1 54 216 °C (420 °F)[9]
زيت بذر الكتان[11] 9.0 18.4 18 67.8 53 13 107 °C (225 °F)
زيت الأفيون[12] 7.0 9.0 9.0 82.0 22.0 54.0 166 °C (330 °F)[13]
زيت زيتون[14] 13.8 73.0 71.3 10.5 0.7 9.8 193 °C (380 °F)[6]
زيت النخيل[15] 49.3 37.0 40 9.3 0.2 9.1 235 °C (455 °F)
زيت فول سوداني[16] 20.3 48.1 46.5 31.5 31.4 232 °C (450 °F)[9]
عصفر[17] 7.5 75.2 75.2 12.8 0 12.8 212 °C (414 °F)[6]
زيت فول الصويا[18] 15.6 22.8 22.6 57.7 7 51 238 °C (460 °F)[9]
زيت زهرة الشمس[19] 10.1 45.4 45.3 40.1 0.2 39.8 227 °C (440 °F)[9]
زيت زهرة الشمس[20] 9.9 83.7 82.6 3.8 0.2 3.6 227 °C (440 °F)[9]
زيت بذرة القطن[21] هدرجة 93.6 1.5 0.6 0.3
زيت النخيل[22] هدرجة 88.2 5.7 0
زيت فول الصويا[23] هدرجة 14.9 43.0 42.5 37.6 2.6 34.9
القيم كنسبة (٪) بالوزن من الدهون الكلية.

=مراجع

  1. ^ أ ب ت "US National Nutrient Database, Release 28". United States Department of Agriculture. May 2016. All values in this column are from the USDA Nutrient database unless otherwise cited.
  2. ^ "Fats and fatty acids contents per 100 g (click for "more details") example: avocado oil; user can search for other oils". Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21. 2014. Retrieved 7 September 2017. Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.
  3. ^ "Avocado oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  4. ^ What is unrefined, extra virgin cold-pressed avocado oil?, The American Oil Chemists’ Society Archived 2016-08-01 at the Wayback Machine
  5. ^ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  6. ^ أ ب ت ث 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.
  7. ^ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  8. ^ "Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  9. ^ أ ب ت ث ج ح Wolke, Robert L. (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved March 5, 2011.
  10. ^ "Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  11. ^ "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  12. ^ "Efficacy of dietary hempseed oil in patients with atopic dermatitis". Journal of Dermatological Treatment. 2005. Retrieved 25 October 2017.
  13. ^ https://www.veghealth.com/nutrition-tables/Smoke-Points-of-Oils-table.pdf
  14. ^ "Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  15. ^ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  16. ^ Vegetable Oils in Food Technology (2011), p. 61.
  17. ^ "Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  18. ^ "Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  19. ^ "Sunflower oil, less than 60% of total fats as linoleic acid, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  20. ^ "Sunflower oil, high oleic - 70% or more as oleic acid, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  21. ^ "Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  22. ^ "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  23. ^ "Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.

الخصائص الطبيعية

التاريخ الاقتصادي

Marketed under a variety of brand names, cottonseed oil shortening emerged as the leading substitute for lard late in the 19th Century. (1912 ad)

It was cottonseed's depressed value that led a newly formed Procter & Gamble to utilize its oil.[1] The Panic of 1837 caused the two brothers-in-law to merge their candlestick and soap manufacturing businesses in an effort to minimize costs and weather the bear market.[2] Looking for a replacement for expensive animal fats in production, the brothers finally settled on cottonseed oil.[2] Procter & Gamble cornered the cottonseed oil market to circumvent the meat packer's monopoly on the price. But as electricity emerged, the demand for candles decreased.[1] Procter and Gamble then found an edible use for cottonseed oil. Through patented technology, the brothers were able to hydrogenate cottonseed oil and develop a substance that closely resembled lard.[2] In 1911, Procter & Gamble launched an aggressive marketing campaign to publicize its new product, Crisco, a vegetable shortening that could be used in place of lard.[3] Crisco placed ads in major newspapers advertising that the product was "easier on digestion...a healthier alternative to cooking with animal fats. . . and more economical than butter.”[4] The company also gave away free cookbooks, with every recipe calling for Crisco.[4] By the 1920s the company developed cookbooks for specific ethnicities in their native tongues.[4] Additionally, Crisco starting airing radio cooking programs.[4] Similarly, in 1899 David Wesson, a food chemist, developed deodorized cottonseed oil, Wesson cooking oil.[1] Wesson Oil also was marketed heavily and became quite popular too.[1]

Over the next 30 years cottonseed oil became the pre-eminent oil in the United States.[2] Crisco and Wesson oil became direct substitutes for lard and other more expensive oils in baking, frying, sautéing, and salad dressings.[2] But by World War Two cottonseed oil shortages forced the utilization of another direct substitute, soybean oil.[2] By 1944, soybean oil production outranked cottonseed oil production due to cottonseed shortages and soybean oil costs falling below that of cottonseed oil.[2] By 1950, soybean oil replaced cottonseed oil in the use of shortenings like Crisco due to soybeans comparatively low price.[2] Prices for cottonseed were also increased by the replacement of cotton acreage by corn and soybeans, a trend fueled in large part by the boom in demand for corn syrup and ethanol.[2] Cottonseed oil and production continued to decline throughout the mid and late 20th century.[2]

In the mid to late 2000s, the consumer trend of avoiding trans fats, and mandatory labeling of trans fats in some jurisdictions, sparked an increase in the consumption of cottonseed oil,[5] with some health experts[6]:220 and public health agencies[7] recommending it as a healthy oil. Crisco and other producers have been able to reformulate cottonseed oil so it contains little to no trans fats.[8] Still, some health experts claim that cottonseed oil’s high ratio of polyunsaturated fats to monounsaturated fats and processed nature make it unhealthy.[9]

الاستخدام في الطعام

Cottonseed oil has traditionally been used in foods such as potato chips and was for many years a primary ingredient in Crisco, the shortening product. The current formulation of Crisco includes no cottonseed oil.[10] Significantly less expensive than olive oil or canola oil, cottonseed oil is a popular frying oil for the restaurant and snack-food manufacturing industries.[11]

الاستخدام في المبيدات الحشرية

In an agricultural context, the toxicity of untreated cottonseed oil may be considered beneficial: Oils, including vegetable oils, have been used for centuries to control insect and mite pests.[12] More recently, cottonseed oil has been used to protect the trunks of apple trees from the apple clearwing moth, which burrows into the trees' bark, potentially killing them.[13] This oil has been generally considered the most insecticidal of vegetable oils.[12]

الهامش

  1. ^ أ ب ت ث خطأ استشهاد: وسم <ref> غير صحيح؛ لا نص تم توفيره للمراجع المسماة Rise
  2. ^ أ ب ت ث ج ح خ د ذ ر خطأ استشهاد: وسم <ref> غير صحيح؛ لا نص تم توفيره للمراجع المسماة OBrien
  3. ^ Drew Ramsey and Tyler Graham for The Atlantic. April 26, 2012. How Vegetable Oils Replaced Animals Fats in the American Diet.
  4. ^ أ ب ت ث Crisco Corporate Historical Timeline Archived 2013-10-26 at the Wayback Machine
  5. ^ Staff, Cotton247.com. September 12, 2009 Cottonseed Oil Production, Consumption On The Rise - Crushers expect over 100 million pound increase.
  6. ^ Willett WC and Skerrett PJ. Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating. Free Press 2005 (paperback), sold in ebook form by Simon and Schuster Digital Sales Inc.
  7. ^ Staff, New York City Department of Health and Mental Hygiene. March 2005 Health Bulletin: Healthy Heart - Eat Less Trans Fat Archived أكتوبر 21, 2013 at the Wayback Machine
  8. ^ Associated Press. January 25, 2007 Crisco drops trans fats from shortening formula
  9. ^ Danielle Walsh, Health Columnist for Bon Appetit Magazine. January 27, 2012. 3 Best and Worst Oils For Your Health
  10. ^ "Ingredient facts". crisco.com. Archived from the original on 2009-11-15. {{cite web}}: Unknown parameter |deadurl= ignored (|url-status= suggested) (help)
  11. ^ "Cottonseed oil use on the rise". cotton 247.com. Archived from the original on July 8, 2011. {{cite web}}: Unknown parameter |deadurl= ignored (|url-status= suggested) (help)
  12. ^ أ ب W.S. Cranshaw and B. Baxendale, Colorado State University Extension. Updated Friday, April 19, 2013 Insect Control: Horticultural Oils
  13. ^ Erler, Fedai (2010-01-01). "Efficacy of tree trunk coating materials in the control of the apple clearwing, Synanthedon myopaeformis". Journal of Insect Science. 10 (1). doi:10.1673/031.010.6301.

وصلات خارجية

المصادر


Categoryزيوت الطهي

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