PHENOLIC COMPOUNDS CONTENT IN LEAF OF DIFFERENT VARIETIES OF OLIVE AND ITS EFFECT ON STABILITY OF RAPESEED OIL

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.

JAFARIAN P.; ASEFI N.; TEIMORI R.

Educational Videos and Scientific Workshops

Scientific Information Database

ISSN: 2588-4824

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2014 | Volume:24 | Issue:3 Page(s): 307-314

Download Full-Text

Persian Verion

View:

1,148

Download:

Cites:

Information Journal Paper

Title

PHENOLIC COMPOUNDS CONTENT IN LEAF OF DIFFERENT VARIETIES OF OLIVE AND ITS EFFECT ON STABILITY OF RAPESEED OIL

Author(s)

JAFARIAN P. | ASEFI N. | TEIMORI R. | Issue Writer Certificate

Keywords

OLIVE LEAF EXTRACTQ2

OXIDATIVE STABILITYQ2

PHENOLIC COMPOUNDSQ2

RAPESEED OILQ2

Abstract

Olive leaf is a source of natural polyphenolic compounds that have antioxidant activity and enrichment of oils with OLIVE LEAF EXTRACT which contains high amounts of polyphenols and tocopherol can increase its OXIDATIVE STABILITY. In this study, the total amount of methanolic extracts of polyphenols of olive leaf (Oleaeurpopeae) in four Iranian varieties of olive was determined and the leaf antioxidant effect on thermal stability of RAPESEED OIL was studied by rancimat (P<0.05). The amount of tocopherols, fatty acids and polyphenols were determined before and after heating at 180oC. Maximum amount of polyphenols was 80 mg (acid galic in 100 grams of dry leaf) in Taram variety and minimum amount was 52.5mg in Moghan variety. The results showed tocopherols amount were decreased after heating at 180oC. Rancimat results showed that oil fortified with Taram variety extract with induction time of 11.3 hr was stable in comparison with control samples without antioxidants. According to the obtained results, adding olive leaf as a natural and valuable antioxidant to increase stability of oil can be recommended.

Cites

No record.

References

No record.

Cite

APA: Copy

JAFARIAN, P., ASEFI, N., & TEIMORI, R.. (2014). PHENOLIC COMPOUNDS CONTENT IN LEAF OF DIFFERENT VARIETIES OF OLIVE AND ITS EFFECT ON STABILITY OF RAPESEED OIL. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 24(3), 307-314. SID. https://sid.ir/paper/148626/en

Vancouver: Copy

JAFARIAN P., ASEFI N., TEIMORI R.. PHENOLIC COMPOUNDS CONTENT IN LEAF OF DIFFERENT VARIETIES OF OLIVE AND ITS EFFECT ON STABILITY OF RAPESEED OIL. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2014;24(3):307-314. Available from: https://sid.ir/paper/148626/en

IEEE: Copy

P. JAFARIAN, N. ASEFI, and R. TEIMORI, “PHENOLIC COMPOUNDS CONTENT IN LEAF OF DIFFERENT VARIETIES OF OLIVE AND ITS EFFECT ON STABILITY OF RAPESEED OIL,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 24, no. 3, pp. 307–314, 2014, [Online]. Available: https://sid.ir/paper/148626/en

Related Journal Papers

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops

Download

Move to top

وبگردی