Sea buckthorn oil is not a homogeneous product, It is created in two versions: from the flesh of fruit and seeds, each of them differs in both composition and purpose. After harvesting, the raw material is thoroughly sorted, and then cooled or pre -frozen, which allows you to reduce juice losses and facilitates mechanical separation of seeds from the pulp. From the material prepared in this way, cold pressed oil is obtained or using a more advanced method of carbon dioxide extraction. The pulp oil is distinguished by an intense, orange-red color due to the high content of carotenoids, as well as sour and fruit aroma and a resinous aftertaste; It has a dense consistency and sometimes naturally turns, which is why it is often subjected to filtration. In turn, seed oil is brighter, a more delicate taste and smell, as well as higher resistance to the innovation process.
Technological differences are reflected in the composition and practical use of both varieties. The pulp oil provides large amounts of palmitoleic acid (omega-7) and carotenoids that are responsible for protective and regenerating skin; Its downside is less durability, so after opening it requires a cool and shaded storage. Sea buckthorn seed oil is rich in unsaturated Omega-3 and Omega-6 fatty acids, tocopherols and phytosterolethanks to which it is more often used in the diet as a complement to daily meals, especially consumed cold.
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In terms of nutritional Sea buckthorn oil is extremely concentrated a source of substances that are often lacking in the daily menu. Contains carotenoids, tocopherols, phytosterols and omega-7 fatty acid characteristic of this plant. These ingredients have synergistically: phytosterols limit the absorption of cholesterol in the intestine, tocopherols stabilize lipids before oxidation processes, and carotenoids and polyphenols act as natural antioxidants. Regular consumption of sea buckthorn oil supports normal lipid parameters and soothes the gastric mucosa. In culinary practice, 1-3 teaspoons per day are considered an optimal dose, which allows you to enrich your diet with bioactive compounds no significant increase in fat intake.
They will especially benefit from its use People with stomach problemsstruggling with dry, sensitive skin, as well as those whose diet is poor in natural sources of antioxidants. This oil can also be an alternative to products enriched with phytosterols, available in the form of margarines or yogurt. An additional benefit is the fact that vitamin C present in sea buckthorn improves non -ham iron absorption, That is why it is worth combining it in meals with legumes or liver. However, the contraindications should be remembered: special attention should be kept to permanently taking anticoagulants, cholelithiasis or acute liver and pancreatic diseases.
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Sea buckthorn oil works best in cold served dishes or added just before administration, because the high temperature reduces the content of carotenoids and tocopherols, and also worsens its taste. A good way to introduce it to the menu is a classic vinaigrette, in which a teaspoon of sea buckthorn oil with three tablespoons of neutral oil, lemon juice or apple vinegar, and a small amount of honey and mustard – such proportions are connected – such proportions balance Intensive fruit aroma. A few drops can also be added to natural yogurt, cottage cheese or porridge, which enriches breakfast with a note of acid taste and a portion of antioxidants.
This oil should be treated as Universal additive to diversifying the dishes. A few drops for soup pumpkin, carrot or tomato cream emphasizes the color, adds aromatic contrast and improves the nutritional value of the meal. In desserts, it works in light sauces – a mixture of sea buckthorn oil, honey and lemon juice goes well with cold cheesecake or virgin cottta, giving them acidity and a characteristic color. Due to intensive pigmentation in dishes requiring aesthetics, the product should be dosed carefully, preferably with a droplet, And after opening, store in a fridge in a dark glass bottle.
Source: NowowoPuje.pl
