EVALUATION OF FATTY ACID COMPOSITION AND STABILITY OF ROSE HIP OIL

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EYVAZZADEH O.; SEYEDAIN ARDEBILI M.; CHAMANI M.; DARVISHI F.

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Journal: Journal of Food Technology and Nutrition Year:2010 | Volume:7 | Issue:2 (26) Page(s): 66-73

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Title

EVALUATION OF FATTY ACID COMPOSITION AND STABILITY OF ROSE HIP OIL

Author(s)

EYVAZZADEH O. | SEYEDAIN ARDEBILI M. | CHAMANI M. | DARVISHI F. | Issue Writer Certificate

Keywords

FATTY ACID COMPOSITIONQ1

RESISTANCE TO OXIDATIONQ2

ROSA CANINAQ3

ROSEHIP SEED OILQ3

Abstract

Introduction: ROSA CANINA is one of the Rosa species which grows wildly in various regions of Iran. The fruit of this plant "Rose hip" is well-known for its efficacy in strengthening the body's defense against infection and particularly the common cold. Furthermore it has preventive and remedial properties in cardiovascular and renal diseases.Material & Methods: In this study the oil extracted from Rose hip seed collected from Ardabil province was extracted by soxhlet application. Chemical composition concerned with properties of the seeds concerned with crude fiber, moisture, dried matter, protein and ash contents were determined. Rancimat apparatus was used to measure the stability of extracted oils.Results: The results showed high quantities of linoleic and linolenic acids, 44% and 22% respectively. Rancimat method indicated that the oil has a low RESISTANCE TO OXIDATION. Chemical properties of the seeds concerning moisture, ash, fat, protein and crude fiber indicated a high percentage of fiber and acceptable concentration of protein in the residue of defatted seed which might be used as animal feed.Conclusion: The oil extracted from Rose hip might be regarded a unique oil due to its FATTY ACID COMPOSITION particularly Omega3 content and the desirable ratio of Omega6 to omega3.

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APA: Copy

EYVAZZADEH, O., SEYEDAIN ARDEBILI, M., CHAMANI, M., & DARVISHI, F.. (2010). EVALUATION OF FATTY ACID COMPOSITION AND STABILITY OF ROSE HIP OIL. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 7(2 (26)), 66-73. SID. https://sid.ir/paper/356431/en

Vancouver: Copy

EYVAZZADEH O., SEYEDAIN ARDEBILI M., CHAMANI M., DARVISHI F.. EVALUATION OF FATTY ACID COMPOSITION AND STABILITY OF ROSE HIP OIL. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2010;7(2 (26)):66-73. Available from: https://sid.ir/paper/356431/en

IEEE: Copy

O. EYVAZZADEH, M. SEYEDAIN ARDEBILI, M. CHAMANI, and F. DARVISHI, “EVALUATION OF FATTY ACID COMPOSITION AND STABILITY OF ROSE HIP OIL,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 7, no. 2 (26), pp. 66–73, 2010, [Online]. Available: https://sid.ir/paper/356431/en

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