Cold pressed pine (Pinus koraiensis) nut oil

Abstract

Korean pine (Pinus koraiensis) is a member of the Pinaceae family. This Pinus genus is widely grown in Asian countries. The edible part of seeds is named the pine nut. Pine nuts are generally consumed in roasted cookie form and for flavor-enhancing culinary usage. While the nuts have generally been accepted as protein- and fiber-rich foods, they are also a potentially rich source of oil. Green extraction methods such as supercritical fluid extraction, ultrasound and/or microwave-assisted extraction, pulsed electric field assisted extraction, pressurized liquid extraction, enzymatic hydrolysis, and mechanic expression (cold pressing) are commonly used for oil extraction from pine nuts. Cold pressing has gained attention in recent years due to the pure and high-quality products that can be obtained via this process. Korean nut oil also has a special polyunsaturated fatty acid called pinolenic acid. Pine nut oil also contains health-promoting minor nutrients such as phenolic compounds and shows antioxidant and antiinflammatory effects. The interactions between pine nut oil consumption and lipid metabolism have been mentioned in different scientific papers. This chapter explains the production, chemical properties, usage areas, and other indirect effects of cold pressed pine nut oil. © 2020 Elsevier Inc.