Extraction of oil from rapeseeds incorporated with the olive leaf by cold press and evaluation of its qualitative properties

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Karimpoor Golsefidi S.; AZADMARD DAMIRCHI S.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:17 | Issue:107 Page(s): 161-169

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Title

Extraction of oil from rapeseeds incorporated with the olive leaf by cold press and evaluation of its qualitative properties

Author(s)

Karimpoor Golsefidi S. | AZADMARD DAMIRCHI S. | Issue Writer Certificate

Keywords

Bioactive CompoundsQ1

olive leafQ1

Rapeseed OilQ2

Cold PressQ2

Abstract

In this study, olive leaves which are rich in phenolic compounds were used as sources of natural antioxidants during extraction of oil from rapeseeds by coldpress. This new method was developed to increase Bioactive Compounds, stability and shelf life of the oil. Qualitative factors (phenolic compounds, acidity, peroxide value, schaal test) in oil extracted fromrapeseeds incorporated with 0 (control sample), 2. 5, 5, 7. 5 and 10% (w/w)of olive leaf were performed every 30 days of 90 days storage at room temperature. The results showed that samples containing more olive leaves had more phenolic compounds. Acidity and peroxide value increased but theamount of phenolic compounds decreased during storage. The highest amount of peroxide value was found for samples containing low percentages of olive leaves. The sample containing 10% olive leaves had the highest acidity compared to other samples. Overall the results showed that extraction of Rapeseed Oil by this new method will produce a new product rich of phenolic compounds and similar properties compared to virgin olive oil that has more linolenic fatty acids (omega-3) than olive oil. Generally, extraction of oil from a mixture of olive leaf with rapeseeds produces a bioactive rich oil which can be introduced as a new product.

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APA: Copy

Karimpoor Golsefidi, S., & AZADMARD DAMIRCHI, S.. (2021). Extraction of oil from rapeseeds incorporated with the olive leaf by cold press and evaluation of its qualitative properties. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(107 ), 161-169. SID. https://sid.ir/paper/399414/en

Vancouver: Copy

Karimpoor Golsefidi S., AZADMARD DAMIRCHI S.. Extraction of oil from rapeseeds incorporated with the olive leaf by cold press and evaluation of its qualitative properties. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;17(107 ):161-169. Available from: https://sid.ir/paper/399414/en

IEEE: Copy

S. Karimpoor Golsefidi, and S. AZADMARD DAMIRCHI, “Extraction of oil from rapeseeds incorporated with the olive leaf by cold press and evaluation of its qualitative properties,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 107 , pp. 161–169, 2021, [Online]. Available: https://sid.ir/paper/399414/en

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