Quinoa oil

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Quinoa oil is a vegetable oil extracted from germ of the Chenopodium quinoa , an Andean cereal and has been cultivated since at least 3000 B.C. [1] Quinoa itself has attracted considerable interest as a source of protein, but the oil derived from quinoa is of interest in its own right. Quinoa oil is most similar to corn oil, and is rich in essential fatty acids (linoleic acid and linolenic acid), linoleic being predominant. [2] Although, quinoa oil contains more essential fatty acids than corn oil. [3] Quinoa yields an average of 5.8% oil by weight, compared to 3-4% for corn (maize), which means it could potentially be used to produce more oil than an amount of corn of the same weight.

Contents

Most oils with high concentrations of unsaturated fatty acids spoil quickly, but quinoa and corn oil both have high quantities of natural antioxidants, specifically tocopherol [4] isomers, which makes them more stable [5] and less likely to become rancid, guaranteeing a longer shelf-life.

Uses

Quinoa is a natural source of vitamin E and therefore is used in many anti-aging skin products, [6] as well as hair products. Quinoa oil is used in many recipes as a substitute for other various kinds of cooking oil. For example, it can be used in cooking, frying and salad dressing. The high level of saturated fatty acids present in the oil make it an ideal candidate for cooking use. [7] Quinoa oil has also been used in eczema treatments.

Production

Quinoa oil is produced from the cold pressing of the quinoa seed. [6] The yield of oil by weight is an average of 6 percent and ranges from 2-9 percent. The amount of oil in quinoa is relatively high compared with other cereal grains such as corn or wheat.

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A cereal is any grass cultivated for the edible components of its grain, composed of the endosperm, germ, and bran. Cereal grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops. They include wheat, rye, oats, and barley. Edible grains from other plant families, such as buckwheat, quinoa and chia, are referred to as pseudocereals.

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Quinoa is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains. Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth, and originated in the Andean region of northwestern South America. It was first used to feed livestock 5,200–7,000 years ago, and for human consumption 3,000–4,000 years ago in the Lake Titicaca basin of Peru and Bolivia.

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Chenopodium pallidicaule, known as cañihua, canihua or cañahua and also kaniwa, is a species of goosefoot, similar in character and uses to the closely related quinoa(Chenopodium quinoa).

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Sunflower oil is the non-volatile oil pressed from the seeds of the sunflower. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.

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Pecan oil is an edible pressed oil extracted from the pecan nut. Pecan oil is neutral in flavor and takes on the flavor of whatever seasoning is being used with it. Pecan oil contains 9.5% saturated fat, which is less than in olive oil (13.5%), peanut oil (16.90%) or corn oil (12.70%). It is also used as a massage oil and in aromatherapy applications.

<i>Chenopodium berlandieri</i> Species of edible flowering plant

Chenopodium berlandieri, also known by the common names pitseed goosefoot, lamb's quarters, and huauzontle (Nahuatl) is an annual herbaceous plant in the family Amaranthaceae.

<i>Cucumeropsis mannii</i> Species of fruit and plant

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<i>Chenopodium giganteum</i> Species of flowering plant

Chenopodium giganteum, also known as tree spinach, is an annual, upright many-branched shrub with a stem diameter of up to 5 cm at the base, that can grow to a height of up to 3 m.

<span class="mw-page-title-main">Staple food</span> Food that is eaten routinely and considered a dominant portion of a standard diet

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The Future 50 Foods report, subtitled "50 foods for healthier people and a healthier planet", was published in February 2019 by the World Wide Fund for Nature (WWF) and Knorr. It identifies 50 plant-based foods that can increase dietary nutritional value and reduce environmental impacts of the food supply, promoting sustainable global food systems.

References

  1. ↑ Railey, Karen. "Quinoa from the Andes" . Retrieved 7 November 2011.
  2. ↑ Quinoa ...: the next cinderella crop for Alberta?. Alberta Agriculture, Food and Rural Development. 2005. p. 9.
  3. ↑ Quinoa ...: the next cinderella crop for Alberta?. Alberta Agriculture, Food and Rural Development. 2005. p. 18.
  4. ↑ Koziol, M.J. (1993). "Quinoa: A potential new oil crop": 328–336.{{cite journal}}: Cite journal requires |journal= (help)
  5. ↑ Michael J. Koziol (1983). "Quinoa: A Potential New Oil Crop". New Crops Proceedings. 2: 328–336.
  6. 1 2 "The Scent Works" . Retrieved 7 November 2011.
  7. ↑ Ogungbenle, H. N. (2003). "Nutritional evaluation and functional properties of quinoa (Chenopodium". International Journal of Food Sciences and Nutrition. 54 (2): 153–158. doi:10.1080/0963748031000084106. PMID   12701372. S2CID   38284077.


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