EVALUTION OF NONSAPONIFIABLE COMPOSITIONS IN IRANIAN AND IMPORTING GRAPESEED OILS

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MOVAHED S.; GHAVAMI M.

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ISSN: 2588-4824

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Journal: Year:2009 | Volume:21 | Issue:IN AGRONOMY AND HORTICULTURE (SPECIAL ISSUE) Page(s): 123-129

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Title

EVALUTION OF NONSAPONIFIABLE COMPOSITIONS IN IRANIAN AND IMPORTING GRAPESEED OILS

Author(s)

MOVAHED S. | GHAVAMI M. | Issue Writer Certificate

Keywords

GRAPESEEDOILQ3

NON SAPONIFIABLE MATTERQ3

STEROLQ3

Abstract

Samples of grapeseed were collected from different parts of the country. The samples were subjected to oil extraction using solvent. For comperation, two samples Importing grapeseed oil were prepared. Chemical tests for evalution consisting fat, nonsaponifiable matters content, content and them evalution. It was concluded that Iranian Red grapeseed had highest amounts of fat and nonsaponifiable matter contents. The NON SAPONIFIABLE MATTERs were fractionated into a number of chemical classes consisting of STEROLs, 4-methyl STEROLs, triterpenealchols, tocopherols and hydrcocarbons. Eech fraction was isolated and quntified and chemical components present in each fraction were identified by TLC and GC Methods. sitosterol was the predominant STEROL present with smaller quantities of campesterol, stigmasterol, -5 avenasterol.

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APA: Copy

MOVAHED, S., & GHAVAMI, M.. (2009). EVALUTION OF NONSAPONIFIABLE COMPOSITIONS IN IRANIAN AND IMPORTING GRAPESEED OILS. PAJOUHESH-VA-SAZANDEGI, 21(IN AGRONOMY AND HORTICULTURE (SPECIAL ISSUE)), 123-129. SID. https://sid.ir/paper/20188/en

Vancouver: Copy

MOVAHED S., GHAVAMI M.. EVALUTION OF NONSAPONIFIABLE COMPOSITIONS IN IRANIAN AND IMPORTING GRAPESEED OILS. PAJOUHESH-VA-SAZANDEGI[Internet]. 2009;21(IN AGRONOMY AND HORTICULTURE (SPECIAL ISSUE)):123-129. Available from: https://sid.ir/paper/20188/en

IEEE: Copy

S. MOVAHED, and M. GHAVAMI, “EVALUTION OF NONSAPONIFIABLE COMPOSITIONS IN IRANIAN AND IMPORTING GRAPESEED OILS,” PAJOUHESH-VA-SAZANDEGI, vol. 21, no. IN AGRONOMY AND HORTICULTURE (SPECIAL ISSUE), pp. 123–129, 2009, [Online]. Available: https://sid.ir/paper/20188/en

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