COMPARATIVE AND IDENTIFICATION OF FATTY ACID COMPOSITION OF IRANIAN AND IMPORTING GRAPE SEED OIL

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MOVAHED SARA; GHAVAMI MEHRDAD

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Journal: Year:2007 | Volume:20 | Issue:2 (75 IN NATURAL RESOURCES) Page(s): 8-16

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Information Journal Paper

Title

COMPARATIVE AND IDENTIFICATION OF FATTY ACID COMPOSITION OF IRANIAN AND IMPORTING GRAPE SEED OIL

Author(s)

MOVAHED SARA | GHAVAMI MEHRDAD | Issue Writer Certificate

Keywords

GRAPESEED OILQ3

FREEFATTY ACIDQ2

PEROXIDE VALUEQ3

INDUCTION PERIODQ3

COMPOSITION OF FATTY ACIDQ2

Abstract

Three samples grapeseed were collected from different regions and subjected to oil extraction. For comperation, two samples importing grape seed oils were prepared. The samples grapeseed is extracted by solvent and determination chemical and physical properties extracted oils, for example, fat percent, free fatty acids percent, PEROXIDE VALUE, INDUCTION PERIOD. Then fatty acid methyl esters were prepared from the extracted oils and subjected to gas chromatography. It was concluded that linoleic and oleic acids were the predominant fatty acids presented. Also result of PEROXIDE VALUE, INDUCTION PERIOD and free fatty acid from samples subjected that Iranian grape seed oil might be considered suitable oil for salad and cooking practices.

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APA: Copy

MOVAHED, SARA, & GHAVAMI, MEHRDAD. (2007). COMPARATIVE AND IDENTIFICATION OF FATTY ACID COMPOSITION OF IRANIAN AND IMPORTING GRAPE SEED OIL. PAJOUHESH-VA-SAZANDEGI, 20(2 (75 IN NATURAL RESOURCES)), 8-16. SID. https://sid.ir/paper/18893/en

Vancouver: Copy

MOVAHED SARA, GHAVAMI MEHRDAD. COMPARATIVE AND IDENTIFICATION OF FATTY ACID COMPOSITION OF IRANIAN AND IMPORTING GRAPE SEED OIL. PAJOUHESH-VA-SAZANDEGI[Internet]. 2007;20(2 (75 IN NATURAL RESOURCES)):8-16. Available from: https://sid.ir/paper/18893/en

IEEE: Copy

SARA MOVAHED, and MEHRDAD GHAVAMI, “COMPARATIVE AND IDENTIFICATION OF FATTY ACID COMPOSITION OF IRANIAN AND IMPORTING GRAPE SEED OIL,” PAJOUHESH-VA-SAZANDEGI, vol. 20, no. 2 (75 IN NATURAL RESOURCES), pp. 8–16, 2007, [Online]. Available: https://sid.ir/paper/18893/en

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