Journal of Innovations in Pharmaceuticals and Biological Sciences JIPBS www.jipbs.com

ISSN: 2349-2759 Review article Cooking oils : A review

Satish Chavan*, Rajkumar Bobade, Arti Firke

Department of Swasthavritta and Yoga, CARC, Akurdi, Pune, India.

Abstract

India represents unique biodiversity profile and peoples of different region possess various eating habits including cooking oils, groundnut, coconut, mustard, sesame, safflower, linseed, castor oil are major traditionally used oils in India along with soya bean, rice bran, cottonseeds, sunflower and palm oil. The diversified culture of India offers different preference of cooking oil in different regions depending upon the availability of oils in that particular region, like; South Indian and people from west region prefer groundnut oil while in East and Northern India mustard and rapeseed oils are used commonly. Similarly, few regions in South India prefer coconut and sesame oils while some places of Northern India witnessed utilization of vanasapati oil.

Key words: Oil, Cooking, Refined Oils, Unrefined Oils, Fats.

*Corresponding Author: Satish Chavan, Department of Swasthavritta and Yoga, CARC, Akurdi, Pune, India. 1. Introduction

Ayurved and cooking oils person (thin person) to Pusta / bruhaniya The traditional medicinal system of India and sthula person (fatty person) to krusha mentioned oils for different uses like; for person. Traditional text also mentioned massage, nasya, basti, kavala, gandusha sesame (til tail) oils as good one amongst etc. The ancient text suggested that oil the all oils while kusumbh oil as worst. It represents properties of its origin. As per has been also considered that oils ayurveda oils possess madhur ras, kashaya medicated with drugs offers properties to anuras, sukshma, vyavayi, pittakar, cure many diseases (sarvarogjit) malamutra vibhandkar, ushana, medha (Ashtangra sangarahsutra 6). and agnideepak properties and help to Oils are composed of three fats namely maintain kapha and balya along with skin monounsaturated, polyunsaturated and rigidity (charak samhita sutra 27). saturated fats. Cooking oils are considered As per description of charaka and sushrut high in fat; they should not consume oils offers beneficial effects for skin and excessively. The confirm elimination of eyes when used externally. Achyara cooking oils from diet may help to cut out vagabhat mentioned that oils help to fat deposition. The consumable oil must maintain normal health as it made krush contain balanced combination of

©JIPBS, All rights reserved Satish Chavan et al., JIPBS, Vol 3 (2), 59-62, 2016 monounsaturated, polyunsaturated and from chemical extraction processes like; saturated fats. The saturated fats should elevation in blood triglycerides, impaired be in lesser amount amongst the three on insulin response, carcinogenicity and the nutrition value because they are more heart related disease. harmful. Monounsaturated and polyunsaturated fats are belongs from Unrefined Oils category of unsaturated fats and Unrefined oils are lightly filtered to considered good fats and offers some remove large particles this oil involves health beneficial effects like; Improve sesame or olive oil which may have cloudy cholesterol levels, Reduce inflammation, appearance, due to light purification Stabilize heart rhythms. process these are compromised with Monounsaturated fats may be found in quality. Unrefined oils possess more avocados, almonds, pecans, hazelnuts, pronounced flavors, colors and fragrances pumpkin seeds, olive and peanut. than refined oils. Unrefined oils offer more Polyunsaturated fats can be found in oils nutritional value but shorter storage such as flaxseed, soybean, corn and profile than refined oil. Unrefined oils are sunflower [1-3]. used unheated in dressings or with low heat sautéing or baking. On overheating Refined Oils the natural resins and beneficial particles Refined oils involve sophisticated of these oils burn and developed mechanical and chemical processes to unpleasant flavors with harmful property. extract the oil from seeds, due to which natural nutrient removed out from the Smoke Point of oils seeds and a final product formed which Smoke point is the temperature at which oxidizes easily. These oils are more prone oil start smoking and produces toxic to form free radical, which causes cancer. fumes along with harmful free radicals. Removal of particles and resins and makes Due to variation in chemical property naturally refined oils more stable which various oils offers different smoke points, can be stored for longer period of time. therefore some oils possess better These oils also offers property like suitability for cooking at higher resistant to smoking, afford high-heat temperatures than others. As per general cooking and frying. The refined oils, which consideration it can be concluded that are recommended, for high-heat cooking more refined oil offers higher smoke and deep-frying are sunflower and peanut point; therefore vegetable, peanut and oil. High monounsaturated fats of these sesame oils possess highest smoke points oils increases resistance to the high heat. [2-4]. Some refined vegetable oils are hydrogenated, which makes them solid at Cooking Oils to Avoid room temperature. But there is Oils are composed of balanced combination disadvantage of hydrogenation process is of fats but the fat ratios in some oils are that this process damages the fatty acids imbalanced which may be harmful to the of oils and forms trans fatty acids which health, these oils are commonly used in are considered harmful to human health. deep-frying which is unhealthy to begin There are some demerits of the excess with and can even contain genetically consumption of vegetable oils generated modified ingredients. Vegetable oils are

60 Satish Chavan et al., JIPBS, Vol 3 (2), 59-62, 2016 loaded with an improper balance of omega- following unhealthy oils must be avoided: 3s and omega-6s, may increases risk of Corn, Canola, Soybean, Sunflower, many degenerative diseases; therefore Safflower.

Table 1. Use and Smoke Point of Some Oils Smoke Name Description/Uses for Refined Oils Point This rather unusual light, slightly nutty tasting oil is considered primarily Avocado to be a novelty. This oil is often made from damaged and cosmetically 520°F inferior avocados. Light, golden-colored oil, similar to safflower oil. Low in saturated fat. Extracted from the seeds of a plant in the turnip family (the same plant as Canola the vegetable broccoli rabe). Used in salads and cooking, mostly in the 400°F Mediterranean region and India; also used in margarine and blended vegetable oils. It has a mild flavor and aroma. Made from the germ of the corn kernel. Corn oil is almost tasteless and is Corn oil excellent for cooking because it can withstand high temperatures without 450° F smoking. It is is used to make margarine, salad dressings and mayonnaise. This light, medium-yellow, aromatic oil is a by-product of wine making. It Grape Seed 400°F is used in salads and some cooking and in the manufacture of margarine. Lard Baking, 361-401°F

Made from pressed, steam-cooked peanuts. Peanut oil has a bland flavor Peanut 450°F and is good for cooking because it doesn't absorb or transfer flavors.

Clear, almost flavorless oil made from the seeds of safflowers. Safflower oil Safflower, is a favorite for salads because it doesn't solidify when chilled. Sunflower 450°F Regular oil is pale yellow and has a bland flavor. It is good all-purpose oil.

Highly refined soy oil is reasonably priced, very mild and versatile, Soybean accounting for over 80% of all oil used in commercial food production in 450°F the U.S. This is a good all-purpose oil that is also used in cakes and pastries

Even though the fat content in oils may be oils like corn and canola must be avoided to harmful and complete eliminating oils from maintain nutritional diet [3-5]. diet is not the even the easier and solution; thus by consuming the healthiest oils, using Oils Storage appropriate temperature, the harmful Air, heat and light cause oils to oxidize and effects of oils can be avoided. Ayurveda also turn rancid. Natural oils should smell and suggest that the consumption of oil must be taste fresh and pleasant. Rancid fats may reduced as the ageing process since in older cause cancer and heart disease. For age excess consumption of oil may increase maintaining quality of flavor and nutrition, problem associated with heart disease. The

61 Satish Chavan et al., JIPBS, Vol 3 (2), 59-62, 2016 it is best to store oils in an airtight glass considered harmful for health, must be bottle in a cool, dark place. avoided for cooking purpose.

Conclusion References 1. Tripathi B, Acharya Charaks’ Charak Oils are types of fats and should be used in Samhita. Varanasi: Chowkhamba moderation. Specific attention should be Prakashan; 2009. paid on smoke point of oils before use. 2. Tripathi B, Acharya Vagbhats’ Ashtangan Storage of oils is also important factor and Sangraha. Varanasi: Chowkhamba Surbharati Prakashan; 2012. cooking oils should be used as early as 3. Acharaya Y. T, Acharya Sushruts’ Sushrut possible to reduce its rancidity. The excess Samhita. Varanasi: Chowkhamba consumption of oil in older age must be Prakashan; 2009. avoided and cooking oil should contain 4. www.NIN.com.dietary guidelines for balanced nutritional value of good fats. Indian. Study also suggested that oils, which are 5. Mechanisms and Factors for Edible Oil Oxidation, Wiley online library.

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