Vegetable oils are essential extracts from the plant world, used in various fields such as cooking, cosmetics, and aromatherapy. Their extraction varies depending on the plants, the methods used and the desired properties..

Types of Vegetable Oils

Vegetable oils can be classified into several categories depending on their origin and properties:

•          Virgin Oils and Extra Virgin Oils: These oils are extracted by mechanical methods, without the use of chemicals. Virgin oils have a higher acidity level than extra virgin oils, which must meet strict quality standards. This classification is important because it determines not only the organoleptic quality of the oil, but also its health benefits..

•          Refined Oils: These oils undergo a purification process that removes impurities, free fatty acids, and odors. While this process extends the shelf life of the oil, it can also diminish its nutritional value and flavor. Refined oils are often chosen for cooking because of their neutral taste and heat resistance..

•         Cold Pressed Oils: Oils obtained by cold pressing are considered to be of higher quality. This process, which does not exceed 27 °C, allows the preservation of nutrients, vitamins and aromas. These oils are often used in skin care and cooking for their rich taste and nutritional benefits.

•         Maceration Oils: This method involves infusing plants in an oil to extract their active ingredients, aromas and flavors. Macerated oils can have specific properties depending on the plants used, and are often used in cosmetic and aromatherapy preparations.

•         100% pure and natural means that the oil is made up of only one ingredient. This guarantees authentic quality, without perfume or additives that could compromise its properties. However, there are virgin vegetable oils that have a "living" character. For some of them, a preservative, such as vitamin E, can be added to reduce oxidation and improve their conservation. This often applies to oily macerates, for example.

Methods of manufacturing vegetable oils

The method of extracting vegetable oils is crucial, as it influences the quality, flavor, and properties of the oil. Here are the main methods of production :

•          Mechanical Pressing: This process involves crushing seeds or fruits to extract the oil. There are several types of presses, including screw presses and cold presses. Cold pressing is particularly valued because it produces high-quality oils that are rich in nutrients and aromas.

•          Solvent Extraction: This method uses chemical solvents (such as hexane) to extract oil from plant materials. While this process is effective in achieving high yields, it raises concerns about the presence of chemical residues in the final oil. Oils extracted in this way typically require further refining to remove these impurities.

•          Enfleurage: This traditional technique, although less common today, consists of placing flowers in a fatty substance (such as animal fat or oil) in order to extract their aromas. Enfleurage is mainly used to obtain aromatic extracts, particularly for perfumery.

•          Maceration: In maceration, plants are immersed in a vegetable oil for several weeks, allowing the properties of the plants to diffuse into the oil. This process is often used to create infused oils, which retain the benefits of the plants while being suitable for cosmetic use..

Fatty Acids in Vegetable Oils: A Nutritional Perspective

In the field of nutrition, the term “lipids” is often associated with vegetable oils. Lipids, which play a crucial role in many bodily functions, are primarily composed of fatty acids. Fatty acids fall into three main categories: saturated fats, unsaturated fats, and trans fats. Understanding these different types is essential because they have varying impacts on our health and are widely found in our diets.

Saturated Fatty Acids

Saturated fats are found mainly in animal products, such as butter, cream and cheese, although they are also present in some vegetable oils in varying amounts. Their consumption should be monitored, as excessive ingestion can promote the accumulation of cholesterol in the arteries, increasing the risk of cardiovascular disease. It is recommended to limit the intake of saturated fats to less than 10% of total daily caloric intake.

Unsaturated Fatty Acids

Unsaturated fatty acids, which include omega-3, omega-6, and omega-9, are found primarily in vegetable oils and some oily fish, such as salmon and sardines. These fatty acids are essential to human health because they are required for the body's metabolic function. Omega-3 and omega-6 are particularly notable because the human body cannot synthesize them and must therefore obtain them through diet. These fatty acids play a key role in the formation of cell membranes and the production of hormones.

Trans Fatty Acids

Unlike unsaturated fats, trans fats, often referred to as hydrogenated fats, are primarily industrially produced. These fats were created to improve the shelf life of foods, but they pose significant health risks. Trans fats are associated with reduced levels of HDL cholesterol (the “good” cholesterol) and increased levels of triglycerides, which increase the risk of coronary heart disease. Therefore, it is advisable to avoid hydrogenated oils found in many processed foods, such as cookies and ready meals.

Nutritional Recommendations

For a balanced diet in fats, it is advisable to aim for an ideal distribution of fatty acids. This includes more than 50% omega-9 intake, a ratio of 4:1 between omega-6 and omega-3, and an overall ratio of 10:2.5:1 between omega-9, omega-6 and omega-3. Limiting saturated and trans fat intake is also crucial to maintaining good cardiovascular health.e.

Conclusion

Vegetable oils are versatile elements, rich in nutrients and health benefits. Their extraction, whether mechanical or chemical, strongly influences their characteristics and quality. By opting for quality oils, mainly those obtained by cold pressing and without refining, we can make the most of their properties for cooking, cosmetics and aromatherapy. Understanding the different types of oils and their manufacturing methods allows us to make informed choices and fully exploit the benefits of these natural treasures.

Bibliography

Bistrian, B. R., et al. (2006). “Essential Fatty Acids and Their Role in Health.” Medicine and Nutrition

Borel, P., et al. (2013). “Regulation of dietary lipids and cardiovascular health.” Revue de Médecine Interne

Kaibeck, J. (2013). “Vegetable oils.” Leduc.s Editions

Pénalva, A., & Tchobanglous, G. (2008). "Fatty acids in human nutrition." Revue Francophone des Laboratoires

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