Preserving Nutrients in Cold-Pressed and Expeller-Pressed Oils
Evidence of apparatus of cold-pressed oil was found in ruins of Harappan civilisation which is approximately 5000 years old
Preserving Nutrients in Cold-Pressed and Expeller-Pressed Oils
Keywords: Cold-Pressed Oils, Expeller-Pressed Oils, Nutritional Loss, Antioxidants, Vitamins, Essential Fatty Acids
When it comes to extracting oils, two commonly used methods are cold-press and expeller-press techniques. These methods differ in terms of heat application, which significantly affects the nutritional content of the oils.
Cold-Pressed Technique:
Cold-pressed oils are extracted at low temperatures, usually below 120°F (49°C). This process minimizes the loss of important nutrients, such as antioxidants, vitamins (like Vitamin E), and essential fatty acids. The key focus of this method is to ensure the oils retain their maximum nutritional value and natural properties, making them healthier for consumption.
Expeller-Pressed Technique:
In the expeller-pressing process, mechanical pressure is applied, which generates heat due to friction. This higher temperature can result in some nutritional loss, especially of heat-sensitive compounds like antioxidants and vitamins. However, expeller-pressed oils are still considered a healthier option than chemically processed oils.
Nutritional Impact:
- Cold-Pressed Oils: Preserve more natural nutrients, making them rich in health-benefiting components.
- Expeller-Pressed Oils: Experience some loss of nutrients due to higher temperatures but remain a healthy option.
In summary, cold-pressing is the preferred method for retaining the full nutritional benefits of oils, especially when used for cooking or medicinal purposes.
(Cold Pressed Technique)سرد دباؤ کی تکنیک(کچی گھانی/کولڈ پریسڈ):(کچی گھانی/کولڈ پریسڈ) سرد دباؤ میں تیل کم درجہ حرارت پر نکالا جاتا ہے، عام طور پر 120°F (49°C) سے نیچے۔ یہ عمل اہم غذائی اجزاء، جیسے کہ اینٹی آکسیڈنٹس، وٹامنز (خاص طور پر وٹامن ای) اور ضروری چربی والے تیزاب کے نقصان کو کم کرتا ہے۔ اس طریقے کا اہم مقصد تیل کی غذائی قیمت اور قدرتی خصوصیات کو زیادہ سے زیادہ محفوظ رکھنا ہے، جس سے یہ صحت کے لیے بہتر ہوتے ہیں