Minyak sawik
| Minyak sawik | |
|---|---|
 | |
| Genus | Elaeis guineensis |
| Tampek asa |  Minangkabau Media: Minyak sawik |
Minyak sawik adolah minyak nabati nan didapek dari mesocarp buah pohon kalapo sawik, umumnyo dari spesies Elaeis guineensis,[1] dan saketek dari spesies Elaeis oleifera dan Attalea maripa. Minyak sawik sacaro alami bawarono sirah basobok kanduangan alfa dan beta-karotenoid nan tenggi. Minyak sawik babedo jo minyak inti kalapo sawik (palm kernel oil) nan didapek dari inti buah nan samo.[2] Minyak kalapo sawik babedo juo jo minyak kalapo nan didapek dari inti buah karambia (Cocos nucifera). Pambedo ado pado warono (minyak inti sawik indak punyo karotenoid sahinggo indak bawarono sirah), dan kadar lemak jenuhnyo. Minyak sawik manganduang 41% lemak jenuh, minyak inti sawik 81%, jo minyak kalapo 86%.[3]
Minyak sawik tamasuak minyak nan punyo kadar lemak jenuh nan tenggi. Minyak sawik bawujuik satangah padek pado temperatur ruangan dan punyo babarapo jinih lemak jenuh asam laurat (0.1%), asam miristat (1%), asam stearat (5%), dan asam palmitat (44%). Minyak sawik punyo juo lemak tak jenuh babantuak asam oleat (39%), asam linoleat (10%), dan asam alfa linoleat (0.3%).[4] Sarupo jo sadonyo minyak nabati, minyak sawik indak manganduang kolesterol[5] dek konsumsi lemak jenuh dikatahui manyobabkan paningkekan kolesterol lipoprotein densitas randah dan lipoprotein densitas tinggi akibaik metabolisme asam lemak pado badan.[6] Minyak sawik GMO free juo, basobok indak ado kalapo sawik tarmodifikasi genetik (GMO) nan dibudidayoan untuak manghasilkan minyak sawik.
Minyak sawik iyolah bahan mamasak nan umum di nagaro tropis di Afrika, Asia Tenggara, dan sabagian Brasil. Panggunoannyo pado industri makanan komersial di balahan nagara lain didorong dek biayo produksinyo nan randah[7] dan kastabilan oksidatifnyo katiko digunoan untuak manggoreng.[8][9]
- ↑ Reeves, James B.; Weihrauch, John L.; Consumer and Food Economics Institute (1979). Composition of foods: fats and oils. Agriculture handbook 8-4. Washington, D.C.: U.S. Dept. of Agriculture, Science and Education Administration. p. 4. OCLC 5301713.
- ↑ Poku, Kwasi (2002). "Origin of oil palm". Small-Scale Palm Oil Processing in Africa. FAO Agricultural Services Bulletin 148. Food and Agriculture Organization. ISBN 92-5-104859-2. http://www.fao.org/DOCREP/005/y4355e/y4355e03.htm.[paralu halaman]
- ↑ Harold McGee. On Food And Cooking: The Science And Lore Of The Kitchen, Scribner, 2004 edition. ISBN 978-0-684-80001-1
- ↑ Cottrell, RC (1991). "Introduction: nutritional aspects of palm oil". The American journal of clinical nutrition. 53 (4 Suppl): 989S–1009S. PMID 2012022.
- ↑ US Federal Food, Drug & Cosmetic Act, 21 CFR 101.25 as amended in Federal Register July 19, 1990, Vol.55 No.139 pg.29472
- ↑ Mensink, RP; Katan, MB (1992). "Effect of dietary fatty acids on serum lipids and lipoproteins. A meta-analysis of 27 trials". Arterioscler Thromb. 12 (8): 911–?. doi:10.1161/01.ATV.12.8.911. PMID 1386252.
- ↑ United States Department of Agriculture (June 2006). Palm Oil Continues to Dominate Global Consumption in 2006/07. Siaran pers. Diakses pado 22 September 2009. "archive copy" (PDF). Archived from the original on 2009-04-26. Diakses tanggal 2023-05-01.
- ↑ Che Man, YB; Liu, J.L.; Jamilah, B.; Rahman, R. Abdul (1999). "Quality changes of RBD palm olein, soybean oil and their blends during deep-fat frying". Journal of Food Lipids. 6 (3): 181–193. doi:10.1111/j.1745-4522.1999.tb00142.x.
- ↑ Matthäus, Bertrand (2007). "Use of palm oil for frying in comparison with other high-stability oils". European Journal of Lipid Science and Technology. 109 (4): 400. doi:10.1002/ejlt.200600294.