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.

Chemical characteristics of Kolkhoung hull oil (KHO), Bene hull oil (BHO) and seasame seed oil (SSO) were compared. High values of wax and total tocols (TT) content and lowvalue of saponification number (SN) of KHO was interesting. TT content of KHO (2043.4 mg kg-1) was significantly higher than those of the other investigated oils, followed by SSOand BHO ( 993.69 and 648.91 mg kg-1, respectively). KHO was also unique due to its tocolcomposition. KHO contain high level of tocotrienols. Tocotrienols content of KHO, BHO and SSO constituted 92.6%, 15.1% and 2% of their TT content, respectively. SN of KHO, BHOand SSO was 64.46, 77.71 and 179.72, respectively. The highest wax value was observed in KHO(16.78%), followed by BHO(13.14%) and SSO(5.49%). The high rate of wax in KHO is responsible for its low SN. The values of saturated fatty acids in KHO and BHO ( 25.84 and25.95% respectively) which were statistically equal to each other, were higher than that of SSO (16.87%). Dominant saturated fatty acid in all the three oils was palmitic acid, followed by stearic acid. The highest value of unsaturated fatty acids ( mainly linoleic acid) was found in SSO (52.11%), followed by KHO( 13.52%) and BHO (6.51%). Based on the composition of fatty acids, SSO had the highest food value, followed by KHO and BHO

Kolkhoung hull oil, Tocol compounds, Chemical composition, Bene hull oil,Sesame oil