FATTY ACID AND STEROL COMPOSITION OF OILS EXTRACTED FROM PISTACHIO, WALNUT, HAZELNUT AND ALMOND EMPLOYING BY COLD PRESS METHOD

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

PIRAVI VANAK Z.; POURFALATON SH.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2015 | Volume:12 | Issue:3 (47) Page(s): 77-84

Download Full-Text

Persian Verion

View:

3,492

Download:

Cites:

Information Journal Paper

Title

FATTY ACID AND STEROL COMPOSITION OF OILS EXTRACTED FROM PISTACHIO, WALNUT, HAZELNUT AND ALMOND EMPLOYING BY COLD PRESS METHOD

Author(s)

PIRAVI VANAK Z. | POURFALATON SH. | Issue Writer Certificate

Keywords

COLD PRESSQ2

FATTY ACIDSQ2

NUT OILSQ2

STEROLSQ2

Abstract

Introduction: Oils extracted from nuts by the COLD PRESS might be regarded as valuable oils due to their high yield, unique flavors characteristics. Due to the role of nuts in Iranian society regarding its high consumption, this preliminary study concerned with the fatty acid and sterol compositions of the oils extracted from the related nuts by COLD PRESS have been carried out.Materials and Methods: To define the chemical compositions of NUT OILS, four nuts consisting of pistachio, walnut, hazelnut and almond were collected from Kerman, Tuyserkan, Qazvin and Azarshahr areas respectively and the oils were extracted at 25oC using the COLD PRESS methods. Fatty acid and sterol compositions were determined using a gas chromatography equipped with a capillary column and Flame Ionisation Detector according to the defined methods of standard.Results: The results showed that oleic acid was predominant fatty acid in hazelnut (83.3%), almond (67.6%) and pistachio (63.3%) oils while the linoleic acid had the highest concentration in walnut oil (52.5%). The analysis of the sterol fractions of the nonsaponifiable matters of the extracted oils indicated that the apparent O-sitosterol was the predominant sterol and covered 85-91% of the total sterol fractions in all the oils examined.Conclusion: The results showed that the oils extracted from nuts have desirable quantities of oleic and linoleic acids. The results also indicated the absence of trans acids. Due to the presence of high concentrations of oleic acid in hazelnut, almond and pistachio, these oils have a good stability against oxidation chain reactions.

Cites

No record.

References

Cite

APA: Copy

PIRAVI VANAK, Z., & POURFALATON, SH.. (2015). FATTY ACID AND STEROL COMPOSITION OF OILS EXTRACTED FROM PISTACHIO, WALNUT, HAZELNUT AND ALMOND EMPLOYING BY COLD PRESS METHOD. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 12(3 (47)), 77-84. SID. https://sid.ir/paper/143238/en

Vancouver: Copy

PIRAVI VANAK Z., POURFALATON SH.. FATTY ACID AND STEROL COMPOSITION OF OILS EXTRACTED FROM PISTACHIO, WALNUT, HAZELNUT AND ALMOND EMPLOYING BY COLD PRESS METHOD. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2015;12(3 (47)):77-84. Available from: https://sid.ir/paper/143238/en

IEEE: Copy

Z. PIRAVI VANAK, and SH. POURFALATON, “FATTY ACID AND STEROL COMPOSITION OF OILS EXTRACTED FROM PISTACHIO, WALNUT, HAZELNUT AND ALMOND EMPLOYING BY COLD PRESS METHOD,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 12, no. 3 (47), pp. 77–84, 2015, [Online]. Available: https://sid.ir/paper/143238/en

Related Journal Papers