DETERMINING OF PHYSICO-CHEMICAL AND THERMAL PROPERTIES POMEGRANATE SEED OIL IN SABZEVAR REGION

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BASIRI S.; SHAHIDI F.; FARHOOSH R.; KADKHODAEI R.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:4 | Issue:4 (14) Page(s): 97-107

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Title

DETERMINING OF PHYSICO-CHEMICAL AND THERMAL PROPERTIES POMEGRANATE SEED OIL IN SABZEVAR REGION

Author(s)

BASIRI S. | SHAHIDI F. | FARHOOSH R. | KADKHODAEI R. | Issue Writer Certificate

Keywords

POMEGRANATE SEED OILQ3

PHYSICO-CHEMICAL PROPERTIESQ2

THERMAL CHARACTERISTICSQ3

Abstract

Pomegranate seed contains high nutritional valuable bioactive compounds that are considered as losses in pomegranate processing factories due to lack of suitable processing methods on it. So this research was conducted with the aims of recognition physical, chemical and thermal properties of POMEGRANATE SEED OIL. In order to measuring its physical, chemical characteristics, the classical methods were used. The results showed values for viscosity, refractive index, colorimeter index (Yellow/Red): 155centipoise, 1.5088-1.5095, 6.71 respectively. Besides predominant fatty acids were ponicic, linoleic and oleic. Tri acyl glicerols of POMEGRANATE SEED OIL were classified in 5 categories by ECN as of 36, 38, 40, 42 and equal or more than 44. The highest tri acyl glycerols were with ECN=36. POMEGRANATE SEED OIL contains phenol, tocol and esterol compounds as of 168.13, 425.995 and 598.7 milligrams per kilogram of oil respectively.Thermal properties of the POMEGRANATE SEED OIL and the amounts of the released or absorbed energies were measured by differential scanning calorimetery. There were different melting and soliding points in this oil that resulted of different tri acyl glycerols structures. Our results suggested that the POMEGRANATE SEED OIL, which have high nutrition properties, can be used in food and medical industries.

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APA: Copy

BASIRI, S., SHAHIDI, F., FARHOOSH, R., & KADKHODAEI, R.. (2013). DETERMINING OF PHYSICO-CHEMICAL AND THERMAL PROPERTIES POMEGRANATE SEED OIL IN SABZEVAR REGION. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(4 (14)), 97-107. SID. https://sid.ir/paper/176498/en

Vancouver: Copy

BASIRI S., SHAHIDI F., FARHOOSH R., KADKHODAEI R.. DETERMINING OF PHYSICO-CHEMICAL AND THERMAL PROPERTIES POMEGRANATE SEED OIL IN SABZEVAR REGION. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;4(4 (14)):97-107. Available from: https://sid.ir/paper/176498/en

IEEE: Copy

S. BASIRI, F. SHAHIDI, R. FARHOOSH, and R. KADKHODAEI, “DETERMINING OF PHYSICO-CHEMICAL AND THERMAL PROPERTIES POMEGRANATE SEED OIL IN SABZEVAR REGION,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 4 (14), pp. 97–107, 2013, [Online]. Available: https://sid.ir/paper/176498/en

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