Cooking Oil Definitions & Terminology
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This comprehensive glossary provides clear definitions for terms used throughout our cooking oils resource. Each definition includes links to relevant sources for deeper exploration.
A
Antioxidants
Compounds that inhibit oxidation by neutralizing free radicals. In cooking oils, antioxidants help prevent rancidity and extend shelf life while potentially offering health benefits.
B
Black Seed Oil
Oil derived from Nigella sativa (black cumin) seeds, valued for its rich content of thymoquinone, a potent antioxidant and anti-inflammatory compound. Black seed oil contains beneficial fatty acids and is traditionally used for immune support, respiratory health, and skin conditions. Compared to industrial seed oils, it has a more balanced fatty acid profile with moderate levels of polyunsaturated fats.
C
Cold-Pressed
An extraction method that obtains oil from seeds or fruits using mechanical pressure at temperatures below 120°F (49°C). This technique preserves natural nutrients and flavors while avoiding chemical solvents.
L
Linoleic Acid
An omega-6 polyunsaturated fatty acid (18:2) essential to human health but required only in small amounts. It's abundant in many seed oils and prone to oxidation when exposed to heat, light, or air.
Linox Ratio
A metric modeling oxidation risk in oils by comparing linoleic acid content (oxidation risk) and antioxidant protection. Uses exponential scaling for linoleic acid content and logarithmic scaling for antioxidant protection. Lower values are preferable.
O
Olive Oil
A natural oil extracted from whole olives, with extra virgin olive oil representing the highest quality grade. Cold-pressed from fresh olives without chemical processing, it retains a robust flavor profile and valuable polyphenols. Rich in monounsaturated fats, it offers numerous health benefits and is central to the Mediterranean diet.
Omega-3 Fatty Acids
A family of polyunsaturated fatty acids with their first double bond at the third carbon atom. Include alpha-linolenic acid (ALA), EPA, and DHA. Associated with anti-inflammatory effects and cardiovascular benefits.
Omega-6 Fatty Acids
A family of polyunsaturated fatty acids with their first double bond at the sixth carbon atom. Includes linoleic acid (LA) and arachidonic acid (AA). Essential in small amounts but potentially pro-inflammatory in excess.
Omega-6:3 Ratio
The ratio of omega-6 to omega-3 fatty acids in a food or diet. Lower ratios (closer to 1:1) are generally considered more favorable for inflammatory balance. The typical Western diet often has ratios of 15:1 to 20:1.
ORAC Value
Oxygen Radical Absorbance Capacity, a measurement of the antioxidant capacity of a food or substance. Higher values indicate greater ability to neutralize free radicals and counteract oxidation.
Oxidation
The chemical process where oils react with oxygen, leading to rancidity and the formation of potentially harmful compounds including aldehydes and lipid peroxides. Polyunsaturated fats are particularly susceptible to oxidation.
P
Polyunsaturated Fatty Acids (PUFAs)
Fatty acids containing multiple double bonds, making them more susceptible to oxidation. Include omega-3 and omega-6 fatty acids. Essential in the diet but especially prone to oxidative damage when heated.
R
Refined Oils
Oils that undergo extensive processing to remove impurities, flavor, color, and odor. Processing typically involves degumming, neutralizing, bleaching, and deodorizing. These processes may reduce nutrient content but increase stability and smoke point.
S
Seed Oils
Oils extracted from the seeds of plants, typically characterized by higher polyunsaturated fat content. Common seed oils include soybean, corn, sunflower, safflower, cottonseed, and canola (rapeseed) oils.
Smoke Point
The temperature at which an oil begins to produce a continuous, visible smoke, indicating the breakdown of fats and the production of potentially harmful compounds. However, oxidative stability may be more important than smoke point for determining an oil's suitability for high-heat cooking.
U
Ultra-Processed Foods (UPF)
Foods that undergo multiple industrial processing steps and contain ingredients not typically used in home cooking. Many industrially produced seed oils fall into this category due to their extraction and refinement methods.
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