EVALUATION AND COMPARISON OF SOME CHEMICAL PROPERTIES OF SESAME SEED AND FLAXSEED

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MOMENI S.; GHIASSI TARZI B.

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

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Journal: Journal of Food Technology and Nutrition Year:2015 | Volume:12 | Issue:4 (48) Page(s): 77-84

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Title

EVALUATION AND COMPARISON OF SOME CHEMICAL PROPERTIES OF SESAME SEED AND FLAXSEED

Author(s)

MOMENI S. | GHIASSI TARZI B. | Issue Writer Certificate

Keywords

CHEMICAL PROPERTIESQ2

FATTY ACID COMPOSITIONQ2

FIBERQ2

FLAXSEEDQ1

SESAMEQ1

Abstract

Introduction: SESAME seed and FLAXSEED are rich sources of the essential fatty acids and due to their unique nutritional characteristics valuable research works have been carried out on these oil seeds. In this study, some of the chemical characteristic of SESAME and FLAXSEED are evaluated and compared to each other.Materials and Methods: SESAME and FLAXSEED were purchased randomly from Grand Bazaar of Tehran. The fat, FIBER, protein and ash contents were determined by standard methods of evaluation. The cold press hexane extracted oil was subjected to series of tests consisting of FATTY ACID COMPOSITION, Peroxide, acids, totax and anisidine values. The induction period, the oil resistance to oxidation was also measured.Results: This study indicated that the amounts of protein, FIBER, ash and acid value in the FLAXSEED were significantly higher (P<0.01) while the amount of oil content, totox and anisidine values and resistant to oxidation were significantly lower in the FLAXSEED as compared to the SESAME seed. In respect of peroxide index, there was no difference between the examined samples. The fatty acid analysis showed that linoleic acid (w-6) and linolenic acid (w-3), were the predominant fatty acids in SESAME seed and FLAXSEED oils respectively. Conclusion: The results of this study indicated that SESAME seed and FLAXSEED are rich sources of essential fatty acids, proteins, FIBER, minerals and other nutrients. Thus, the extracted oils might be considered valuable oil resources and might be employed in food formulations.

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APA: Copy

MOMENI, S., & GHIASSI TARZI, B.. (2015). EVALUATION AND COMPARISON OF SOME CHEMICAL PROPERTIES OF SESAME SEED AND FLAXSEED. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 12(4 (48)), 77-84. SID. https://sid.ir/paper/143282/en

Vancouver: Copy

MOMENI S., GHIASSI TARZI B.. EVALUATION AND COMPARISON OF SOME CHEMICAL PROPERTIES OF SESAME SEED AND FLAXSEED. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2015;12(4 (48)):77-84. Available from: https://sid.ir/paper/143282/en

IEEE: Copy

S. MOMENI, and B. GHIASSI TARZI, “EVALUATION AND COMPARISON OF SOME CHEMICAL PROPERTIES OF SESAME SEED AND FLAXSEED,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 12, no. 4 (48), pp. 77–84, 2015, [Online]. Available: https://sid.ir/paper/143282/en

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