EVALUATING ANTIOXIDANT ACTIVITY OF KOLKHUNG SKIN OIL AS A NEW EDIBLE SOURCE IN IRAN

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TAVAKOLI J.; HADDAD KHODAPARAST M.H.; ESMAILZADE KENARI R.; AMIN LARI M.; SHAHRIF A.

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Journal: Iranian Food Science and Technology Research Journal Year:2013 | Volume:9 | Issue:1 Page(s): 61-67

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Title

EVALUATING ANTIOXIDANT ACTIVITY OF KOLKHUNG SKIN OIL AS A NEW EDIBLE SOURCE IN IRAN

Author(s)

Keywords

KOLKHOUNG SKIN OILQ2

ANTIOXIDANT ACTIVITYQ1

ANTIOXIDANT COMPOUNDSQ2

BANEH SKIN OILQ2

SESAME OILQ1

Abstract

In this study, ANTIOXIDANT ACTIVITY of kolkhung skin oil, BANEH SKIN OIL and seasame oil were compared. The ratio between polyunsaturated to saturated fatty acids (PUFA/SFA) of kolkhung skin oil, bane skin oil and seasame seed oil were 0.52, 0.26 and 3.06, respectively. Total phenolic contents of kolkhung skin oil, bane skin oil and seasame seed oil were 99.67, 645.73 and 81.72 mg/kg, respectively. Total tocopherol content of kolkhung skin oil (2154.3mg/kg) was significantly higher than those of the other investigated oils, followed by seasame seed oil and bane skin oil ( 993.69 and 648.91 mg/kg, respectively). ANTIOXIDANT ACTIVITY of the three mentioned oils were determined by DPPH, FRAP and rancimat tests. ANTIOXIDANT ACTIVITY of kolkhung skin oil was significantly higher than those of the other investigated oils, followed seasame seed oil and bane skin oil, respectively. Also it was found a correlation between amount of ANTIOXIDANT COMPOUNDS of oils and their ANTIOXIDANT ACTIVITY.

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APA: Copy

TAVAKOLI, J., HADDAD KHODAPARAST, M.H., ESMAILZADE KENARI, R., AMIN LARI, M., & SHAHRIF, A.. (2013). EVALUATING ANTIOXIDANT ACTIVITY OF KOLKHUNG SKIN OIL AS A NEW EDIBLE SOURCE IN IRAN. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 9(1), 61-67. SID. https://sid.ir/paper/143705/en

Vancouver: Copy

TAVAKOLI J., HADDAD KHODAPARAST M.H., ESMAILZADE KENARI R., AMIN LARI M., SHAHRIF A.. EVALUATING ANTIOXIDANT ACTIVITY OF KOLKHUNG SKIN OIL AS A NEW EDIBLE SOURCE IN IRAN. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2013;9(1):61-67. Available from: https://sid.ir/paper/143705/en

IEEE: Copy

J. TAVAKOLI, M.H. HADDAD KHODAPARAST, R. ESMAILZADE KENARI, M. AMIN LARI, and A. SHAHRIF, “EVALUATING ANTIOXIDANT ACTIVITY OF KOLKHUNG SKIN OIL AS A NEW EDIBLE SOURCE IN IRAN,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 9, no. 1, pp. 61–67, 2013, [Online]. Available: https://sid.ir/paper/143705/en

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