Evaluatin oxidative stability of Kolkhoung hull oil as a wild pistachio in Iran
Publish Year: 1395
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
NCFOODI24_165
تاریخ نمایه سازی: 6 اردیبهشت 1396
Abstract:
Oxidative stability of Kolkhoung hull oil (KHO), Bene hull oil (BHO) and seasame seed oil (SSO) were compared. Initial peroxide and acid values of the three studied oils indicated thatthe lowest initial quality was significantly in KHO, followed by BHO and SSO. Oxidation stability data showed that KHO was the most stable oil against lipid oxidation, followed byBHO and SSO. Conjugated diene hydroperoxides increase during a heating treatment (8 h) at170°C for KHO, BHO and SSO was 18.41, 25.28 and 300.66%, respectively. Moreover, carbonyl value was significantly increased by the lowest speed for KHO, followed by BHO and SSO. High oxidation stability of KHO can be explained by its high antioxidant, specially tocol compounds content. Total tocopherol (TT) content of KHO(2043.4 mg kg-1) was significantly higher than those of the other investigated oils, followed by SSO and BHO ( 993.69 and 648.91 mg kg-1, respectively).
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Authors
Javad Tavakoli
Faculty of Agriculture, Department of Food Science and Technology, Jahrom University, Jahrom, Fars, Iran
Mohammad Hossein Haddad Khodaparast
Faculty of Agriculture, Department of Food Science and Technology, Ferdowsi University of Mashhad,Mashhad, Iran.
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