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Cold pressed cooking oils: An enigma of choice based on Omega-6 to Omega-3 ratio: Cold pressed cooking oils: An enigma of choice based on Omega-6 to Omega-3 ratio

Indian Agricultural Research Journals

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Title Cold pressed cooking oils: An enigma of choice based on Omega-6 to Omega-3 ratio: Cold pressed cooking oils: An enigma of choice based on Omega-6 to Omega-3 ratio
 
Creator LAKSHMIPRASANNA KATA
APARNA KUNA
 
Subject Cold pressed oils, Fatty acid composition, Oil composition, Omega 3 and 6 fatty acids
 
Description A range of cold pressed edible oils which are commonly used in households of India were decoded with gas chromatography for their fatty acid composition and n-6/n-3 ratios. Among the nine cold pressed oils tested coconut oil contained highest amount of saturated fat. Safflower and Mustard had about similar amount of unsaturated fatty acids, however the content of monounsaturated fatty acids was high in case of mustard oil (59.16%) and poly unsaturated fatty acids were high in safflower oil (73.61 %). Every oil examined, with the exception of mustard oil, has much more omega 6 than omega 3 fatty acids. The ratio of n-6 to n-3 fatty acids was significantly higher in other oils and more favourable in case of mustard oil.
 
Publisher Indian Society of Oilseeds Research
 
Date 2023-12-14
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/JOR/article/view/145078
10.56739/jor.v40iSpecialissue.145078
 
Source Journal of Oilseeds Research; Vol. 40 No. Specialissue (2023): Journal of Oilseeds Research
0970-2776
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/JOR/article/view/145078/52935
 
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