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m Corrected Smoke Point for Rice Bran oil, used reference from its wiki talk page but other sources use the same figure.
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|- align="center" | {{#ifeq: {{PAGENAME}} | [[Rice bran oil]] | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | [[Rice bran oil]] | bgcolor="#ffff66" |}}
| align="left" | [[Rice bran oil]] || || || || || || || || || {{convert|254|°C}}<ref name="BoH" />
| align="left" | [[Rice bran oil]] || || || || || || || || || {{convert|232|°C}}<ref>{{cite web|url=http://www.ricebranoil.biz/spec/rbdd.html|title=Rice bran oil|publisher= RITO Partnership |access-date=22 January 2021}}</ref>


|- align="center" | {{#ifeq: {{PAGENAME}} | Safflower oil | bgcolor="#ffff66" |}}
|- align="center" | {{#ifeq: {{PAGENAME}} | Safflower oil | bgcolor="#ffff66" |}}

Revision as of 04:32, 22 January 2021

Properties of vegetable oils[1][2]
Type Processing
treatment[3]		 Saturated
fatty acids		 Monounsaturated
fatty acids		 Polyunsaturated
fatty acids		 Smoke point
Total[1] Oleic
acid
(ω-9)		 Total[1] α-Linolenic
acid
(ω-3)		 Linoleic
acid
(ω-6)		 ω-6:3
ratio
Almond oil 216 °C (421 °F)[4]
Avocado[5] 11.6 70.6 52-66[6] 13.5 1 12.5 12.5:1 250 °C (482 °F)[7]
Brazil nut[8] 24.8 32.7 31.3 42.0 0.1 41.9 419:1 208 °C (406 °F)[9]
Canola[10] 7.4 63.3 61.8 28.1 9.1 18.6 2:1 238 °C (460 °F)[9]
Cashew oil
Chia seeds
Cocoa butter oil
Coconut[11] 82.5 6.3 6 1.7 175 °C (347 °F)[9]
Corn[12] 12.9 27.6 27.3 54.7 1 58 58:1 232 °C (450 °F)[13]
Cottonseed[14] 25.9 17.8 19 51.9 1 54 54:1 216 °C (420 °F)[13]
Flaxseed/Linseed[15] 9.0 18.4 18 67.8 53 13 0.2:1 107 °C (225 °F)
Grape seed   10.5 14.3 14.3   74.7 - 74.7 very high 216 °C (421 °F)[16]
Hemp seed[17] 7.0 9.0 9.0 82.0 22.0 54.0 2.5:1 166 °C (330 °F)[18]
Vigna mungo
Mustard oil
Olive[19] 13.8 73.0 71.3 10.5 0.7 9.8 14:1 193 °C (380 °F)[9]
Palm[20] 49.3 37.0 40 9.3 0.2 9.1 45.5:1 235 °C (455 °F)
Peanut[21] 20.3 48.1 46.5 31.5 0 31.4 very high 232 °C (450 °F)[13]
Pecan oil
Perilla oil
Rice bran oil 232 °C (450 °F)[22]
Safflower[23] 7.5 75.2 75.2 12.8 0 12.8 very high 212 °C (414 °F)[9]
Sesame[24] ? 14.2 39.7 39.3 41.7 0.3 41.3 138:1
Soybean[25] Partially hydrogenated 14.9 43.0 42.5 37.6 2.6 34.9 13.4:1
Soybean[26] 15.6 22.8 22.6 57.7 7 51 7.3:1 238 °C (460 °F)[13]
Walnut oil[27] unrefined 9.1 22.8 22.2 63.3 10.4 52.9 5:1 160 °C (320 °F)[4]
Sunflower (standard)[28] 10.3 19.5 19.5 65.7 0 65.7 very high 227 °C (440 °F)[13]
Sunflower (< 60% linoleic)[29] 10.1 45.4 45.3 40.1 0.2 39.8 199:1
Sunflower (> 70% oleic)[30] 9.9 83.7 82.6 3.8 0.2 3.6 18:1 232 °C (450 °F)[31]
Cottonseed[32] Hydrogenated 93.6 1.5 0.6 0.2 0.3 1.5:1
Palm[33] Hydrogenated 88.2 5.7 0
The nutritional values are expressed as percent (%) by mass of total fat.

References

These references will appear in the article, but this list appears only on this page.
  1. ^ a b c "US National Nutrient Database, Release 28". United States Department of Agriculture. May 2016. All values in this table are from this 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. ^ "USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996" (PDF).
  4. ^ a b "Smoke Point of Oils". Baseline of Health. Jonbarron.org.
  5. ^ "Avocado oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  6. ^ Feramuz Ozdemir; Ayhan Topuz (May 2003). "Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period" (PDF). Elsevier. Retrieved 15 January 2020.
  7. ^ Marie Wong; Cecilia Requejo-Jackman; Allan Woolf (April 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. The American Oil Chemists’ Society. Retrieved 26 December 2019.
  8. ^ "Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  9. ^ a b c d e Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, Á. A. (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59–65. doi:10.1016/j.foodchem.2009.09.070.
  10. ^ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  11. ^ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  12. ^ "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.
  13. ^ a b c d e Wolke, Robert L. (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved March 5, 2011.
  14. ^ "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.
  15. ^ "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.
  16. ^ Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). "Grape Seed Oil Compounds: Biological and Chemical Actions for Health". Nutrition and Metabolic Insights. 9: 59–64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
  17. ^ Callaway J, Schwab U, Harvima I, Halonen P, Mykkänen O, Hyvönen P, Järvinen T (April 2005). "Efficacy of dietary hempseed oil in patients with atopic dermatitis". The Journal of Dermatological Treatment. 16 (2): 87–94. doi:10.1080/09546630510035832. PMID 16019622. S2CID 18445488.
  18. ^ "Smoke points of oils" (PDF).
  19. ^ "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.
  20. ^ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  21. ^ Vegetable Oils in Food Technology (2011), p. 61.
  22. ^ "Rice bran oil". RITO Partnership. Retrieved 22 January 2021.
  23. ^ "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.
  24. ^ "Oil, sesame, salad or cooking". FoodData Central. fdc.nal.usda.gov.
  25. ^ "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.
  26. ^ "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.
  27. ^ "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
  28. ^ "Sunflower oil, 65% linoleic, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 15 November 2018.
  29. ^ "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.
  30. ^ "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.
  31. ^ "Smoke Point of Oils". Baseline of Health. Jonbarron.org. 2012-04-17. Retrieved 2016-05-28.
  32. ^ "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.
  33. ^ "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.
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