Vegetable oils are mainly composed of fatty acids and it is these different molecules that give the oils their cosmetic, nutritional and therapeutic properties. But be careful, fatty acids often mean oxidation! And it is this oxidation that will affect the quality of your oil, apart from the choice of raw material at the beginning obviously. So how to choose good quality vegetable oils and especially how to store them well? We explain everything here.Related articles [View] - The Guide of the vegetable oils in aromatherapy, natural cosmetics and nutrition - Precautions for the use of vegetable oils - Really take care of your hair with vegetable oils - The characteristics of vegetable oils useful in cosmetics - What are vegetable oils made of? - Which vegetable oil for my skin? - The 50 most used vegetable oils in aromatherapy, nutrition and cosmetics
Just like essential oils, there are many different qualities of vegetable oils. In order to guarantee the quality of your vegetable oil, it is enough to pay attention to these few points:
These different mentions ensure that the oil has been produced in the best possible conditions, nevertheless like essential oils, vegetable oils are natural products and their final quality depends initially on the raw materials selected.
In effect, if the raw material is of poor quality, the finished product will be too, regardless of the skills of the processor. And to make sure that an oil contains all the molecules we are looking for, there is only one solution: the chromatographic analysis! It alone allows you to know precisely which molecules are present in the oil and in what proportion.
This is why the composition of the oils is meticulously analyzed to ensure the best possible quality. A small subtlety foroily macerates, it is important to check both the organic origin of the carrier oil, often sunflower oil, as well as the origin of the plant used in the maceration.
It is possible to see tocopherol mentioned in the list of ingredients on the label of some vegetable oils. This is actually the other name for vitamin E, which is an antioxidant. It is often added to vegetable oils or oily macerates that are more sensitive to oxidation, to increase their stability and thus preserve them longer.
On the label of a quality vegetable oil, you must find :
If essential oils are stable products that can be kept for several years at room temperature, vegetable oils are less stable and will age more quickly, particularly because of their fatty acid composition.
Vegetable oils are often defined by their oxidative potential, this is a degradation of the fatty acids that make up the oil and which will therefore alter the quality of the oil. This oxidation can be caused by various factors:
These factors can therefore promote the oxidation of oils and consequently lead to allergic reactions, pimples (because an oxidized oil becomes very comedogenic) and a rancid odor when used. It is therefore important to store your oils away from heat and light, but also in a cool, dry place to avoid any contamination of microorganisms and in a suitable container! A virgin oil extracted by first cold pressing is richer and will therefore tend to degrade more quickly than mineral oils. This is why it is essential to take care of the conservation of your vegetable oils.
Here are some examples of vegetable oils classified according to their stability to oxidation: