Cotton seed Oil
Its fatty acid profile generally consists of 70% unsaturated fatty acids (18% monounsaturated, and 52% polyunsaturated), 26% saturated fatty acids.[3] When it is fully hydrogenated, its profile is 94% saturated fat and 2% unsaturated fatty acids (1.5% monounsaturated, and 0.5% polyunsaturated).[4] According to the cottonseed oil industry, cottonseed oil does not need to be hydrogenated as much as other polyunsaturated oils to achieve similar results.[2]
Gossypol is a toxic, yellow, polyphenolic compound produced by cotton and other members of the order Malvaceae, such as okra.[5] This naturally occurring coloured compound is found in tiny glands in the seed, leaf, stem, tap root bark, and root of the cotton plant. The adaptive function of the compound facilitates natural insect resistance. The three key steps of refining, bleaching, and deodorization in producing finished oil act to eliminate the gossypol level. Ferric chloride is often used to decolorize cotton seed oil.[6]
Comparison to other vegetable oils[edit]
| Vegetable oils[7][8] | ||||||||
|---|---|---|---|---|---|---|---|---|
| Type | Processing treatment | Saturated fatty acids | Monounsaturated fatty acids | Polyunsaturated fatty acids | Smoke point | |||
| Total mono[7] | Oleic acid (ω-9) | Total poly[7] | linolenic acid (ω-3) | Linoleic acid (ω-6) | ||||
| Avocado[9] | 11.6 | 70.6 | 13.5 | 1 | 12.5 | 249 °C (480 °F)[10] | ||
| Canola[11] | 7.4 | 63.3 | 61.8 | 28.1 | 9.1 | 18.6 | 238 °C (460 °F)[12] | |
| Coconut[13] | 82.5 | 6.3 | 6 | 1.7 | 175 °C (347 °F)[12] | |||
| Corn[14] | 12.9 | 27.6 | 27.3 | 54.7 | 1 | 58 | 232 °C (450 °F)[15] | |
| Cottonseed[16] | 25.9 | 17.8 | 19 | 51.9 | 1 | 54 | 216 °C (420 °F)[15] | |
| Flaxseed/Linseed[17] | 9.0 | 18.4 | 18 | 67.8 | 53 | 13 | 107 °C (225 °F) | |
| Grape seed | 10.5 | 14.3 | 14.3 | 74.7 | - | 74.7 | 216 °C (421 °F)[18] | |
| Hemp seed[19] | 7.0 | 9.0 | 9.0 | 82.0 | 22.0 | 54.0 | 166 °C (330 °F)[20] | |
| Olive[21] | 13.8 | 73.0 | 71.3 | 10.5 | 0.7 | 9.8 | 193 °C (380 °F)[12] | |
| Palm[22] | 49.3 | 37.0 | 40 | 9.3 | 0.2 | 9.1 | 235 °C (455 °F) | |
| Peanut[23] | 20.3 | 48.1 | 46.5 | 31.5 | 31.4 | 232 °C (450 °F)[15] | ||
| Safflower[24] | 7.5 | 75.2 | 75.2 | 12.8 | 0 | 12.8 | 212 °C (414 °F)[12] | |
| Soybean[25] | 15.6 | 22.8 | 22.6 | 57.7 | 7 | 51 | 238 °C (460 °F)[15] | |
| Sunflower (standard, 65% linoleic)[26] | 10.3 | 19.5 | 19.5 | 65.7 | 0 | 65.7 | ||
| Sunflower (< 60% linoleic)[27] | 10.1 | 45.4 | 45.3 | 40.1 | 0.2 | 39.8 | 227 °C (440 °F)[15] | |
| Sunflower (> 70% oleic)[28] | 9.9 | 83.7 | 82.6 | 3.8 | 0.2 | 3.6 | 227 °C (440 °F)[15] | |
| Cottonseed[29] | Hydrogenated | 93.6 | 1.5 | 0.6 | 0.3 | |||
| Palm[30] | Hydrogenated | 88.2 | 5.7 | 0 | ||||
| Soybean[31] | Partially hydrogenated | 14.9 | 43.0 | 42.5 | 37.6 | 2.6 | 34.9 | |
