EVALUATION OF THE THERMAL STABILITY, ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS AND FATTY ACIDS PROFILE IN SOME EDIBLE NUT OILS (PISTACHIO, WALNUT, ALMOND)

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.

MAZINANI S.; ELHAMIRAD A.H.; PIRAVI VANAK Z.; NAGHAVI M.R.

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

Journal Paper

Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:3 | Issue:2 (8) Page(s): 45-52

Download Full-Text

Persian Verion

View:

2,096

Download:

Cites:

Information Journal Paper

Title

EVALUATION OF THE THERMAL STABILITY, ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS AND FATTY ACIDS PROFILE IN SOME EDIBLE NUT OILS (PISTACHIO, WALNUT, ALMOND)

Author(s)

MAZINANI S. | ELHAMIRAD A.H. | PIRAVI VANAK Z. | NAGHAVI M.R. | Issue Writer Certificate

Keywords

PHENOLICSQ2

WALNUT OILQ2

ALMOND OILQ3

PISTACHIO OILQ2

FATTY ACIDSQ2

Abstract

With regard to the significant functions of nuts in preventing cardiovascular diseases and certain kinds of cancer as well as their high consumption in our country, the present research was conducted to identify some characteristics of Iranian nut oils including walnut, almond, pistachio with cultivars Damavand, c.v.b12, Ahmad Aghaee with %4, Momtaz by measuring the total phenolic compounds using folin assay, identifying FATTY ACIDS profile by GC, oil oxidative stability at three different temperatures: 110oc / 120oc / 130oc by Rancimat method and measuring other oxidative stability by Oven Test. Folin assay results showed that walnut consists the most phenolic compounds, then were pistachio and almond, respectively. Rancimat test results indicated that pistachio possessed the highest oxidative stability in each of three mentioned temperatures and then were almond and walnut, respectively. The results of the other oil oxidative stability showed the most oxidative stability among the mentioned oils and the conclusion of variation trend of peroxide index with less rate was in pistachio and then were almond and walnut, respectively. The important results of the FATTY ACIDS profile indicated that pistachio contained the most saturated FATTY ACIDS and the least saturated FATTY ACIDS belonged to walnut. Among the mentioned oils, ALMOND OIL had the least poly-unsaturated FATTY ACIDS and walnut had the most one. In addition, almond possesed higher oleic acid, then were pistachio and walnut, respectively. According to these findings and inspite of having high phenolic compounds in WALNUT OIL compared with other mentioned oils, it is concluded that the profile of FATTY ACIDS has a more effective and crucial role in the stability of oils oxidation.

Cites

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

References

No record.

Cite

APA: Copy

MAZINANI, S., ELHAMIRAD, A.H., PIRAVI VANAK, Z., & NAGHAVI, M.R.. (2011). EVALUATION OF THE THERMAL STABILITY, ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS AND FATTY ACIDS PROFILE IN SOME EDIBLE NUT OILS (PISTACHIO, WALNUT, ALMOND). INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 3(2 (8)), 45-52. SID. https://sid.ir/paper/176588/en

Vancouver: Copy

MAZINANI S., ELHAMIRAD A.H., PIRAVI VANAK Z., NAGHAVI M.R.. EVALUATION OF THE THERMAL STABILITY, ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS AND FATTY ACIDS PROFILE IN SOME EDIBLE NUT OILS (PISTACHIO, WALNUT, ALMOND). INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2011;3(2 (8)):45-52. Available from: https://sid.ir/paper/176588/en

IEEE: Copy

S. MAZINANI, A.H. ELHAMIRAD, Z. PIRAVI VANAK, and M.R. NAGHAVI, “EVALUATION OF THE THERMAL STABILITY, ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS AND FATTY ACIDS PROFILE IN SOME EDIBLE NUT OILS (PISTACHIO, WALNUT, ALMOND),” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 3, no. 2 (8), pp. 45–52, 2011, [Online]. Available: https://sid.ir/paper/176588/en

Related Journal Papers