EVALUATION OF CHEMICAL COMPOSITION AND OXIDATIVE STABILITY OF KHINJUK KERNEL OILS

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.

HAMEDANIAN FATEMEH; HADAD KHODAPARAST MOHAMMAD HOSSEIN

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

Journal Paper

Paper Information

Journal: Research and Innovation in Food Science and Technology Year:2013 | Volume:2 | Issue:3 Page(s): 265-278

Download Full-Text

Persian Verion

View:

1,216

Download:

Cites:

Information Journal Paper

Title

EVALUATION OF CHEMICAL COMPOSITION AND OXIDATIVE STABILITY OF KHINJUK KERNEL OILS

Author(s)

HAMEDANIAN FATEMEH | HADAD KHODAPARAST MOHAMMAD HOSSEIN | Issue Writer Certificate

Keywords

CHEMICAL COMPOSITIONQ1

CONJUGATED DIENE VALUEQ2

KHINJUK KERNEL OILQ2

OXIDATIVE STABILITYQ2

Abstract

The aim of this study is to describe the physicochemical properties of KHINJUK KERNEL OIL and OXIDATIVE STABILITY of it was compared to virgin olive oil. Investigation showed that Kernel of Khinjuk has 30٪ oil. Kernel oil contains more than 80 percentages unsaturated fatty acids (USFA) and dominant fatty acid is oleic acid (57.39%). Iodine value, saponification number, total tocopherols, total sterols, Refractive Index and wax content were 98.7 g I/g, 172.3 mg KoH/g, 619.4 mg/Kg, 0.25%, 1.47 Degree and 0.002% respectively. In this research, also OXIDATIVE STABILITY during 8 hours of heating process at 170 Ċ for KHINJUK KERNEL OIL and virgin olive oil were determined and compared. OXIDATIVE STABILITY results based on data such as Peroxide Value, acidity value, CONJUGATED DIENE VALUE (CDV), Oil/Oxidative Stability Index (OSI) and Carbonyl value (CV) were analyzed. The results of the comparison at different times of the thermal process showed that there was statistically Significant differences between means of CDV and OSI, but the CV means was not significantly among the oils. Finally due to the low values of conjugate and peroxides compounds and high OSI, OXIDATIVE STABILITY of KHINJUK KERNEL OIL was more than virgin olive oil, that can be attributed to antioxidant compound specifically tocopherols.

Cites

DETERMINATION OF THE NUTRITIONAL CHARACTERISTICS OF THE OIL EXTRACTED FROM PERSIAN OAK FRUIT

References

No record.

Cite

APA: Copy

HAMEDANIAN, FATEMEH, & HADAD KHODAPARAST, MOHAMMAD HOSSEIN. (2013). EVALUATION OF CHEMICAL COMPOSITION AND OXIDATIVE STABILITY OF KHINJUK KERNEL OILS. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 2(3), 265-278. SID. https://sid.ir/paper/234103/en

Vancouver: Copy

HAMEDANIAN FATEMEH, HADAD KHODAPARAST MOHAMMAD HOSSEIN. EVALUATION OF CHEMICAL COMPOSITION AND OXIDATIVE STABILITY OF KHINJUK KERNEL OILS. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;2(3):265-278. Available from: https://sid.ir/paper/234103/en

IEEE: Copy

FATEMEH HAMEDANIAN, and MOHAMMAD HOSSEIN HADAD KHODAPARAST, “EVALUATION OF CHEMICAL COMPOSITION AND OXIDATIVE STABILITY OF KHINJUK KERNEL OILS,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 3, pp. 265–278, 2013, [Online]. Available: https://sid.ir/paper/234103/en

Related Journal Papers