EVALUATION OF FATTY ACID COMPOSITION OF OIL EXTRACTED FROM NINE VARIETIES OF SUNFLOWER SEED

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AMINI N.; JAMALI KERMANSHAHI M.; MAHASTI P.

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

Journal Paper

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Journal: Journal of Food Biosciences and Technology Year:2014 | Volume:4 | Issue:1 Page(s): 65-68

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Title

EVALUATION OF FATTY ACID COMPOSITION OF OIL EXTRACTED FROM NINE VARIETIES OF SUNFLOWER SEED

Author(s)

AMINI N. | JAMALI KERMANSHAHI M. | MAHASTI P. | Issue Writer Certificate

Keywords

FATTY ACIDS

FRYING OILS

SUNFLOWER SEED OIL

Abstract

In this study nine new varieties of sunflower seeds were obtained and subjected to oil extraction using soxhlet apparatus. The extracted oil was analyzed for fatty acid composition and phosphorus content to measure the phospholipid concentration. The results indicated that Armavirski variety had the highest oil content. The fatty acid composition of the extracted oils indicated that Armavirski followed by Alstar varieties had the highest concentrations of oleic acid and lower concentrations of linoleic acid as compared to other varieties. Therefore the two varieties mentioned earlier might be considered as suitable substrates for frying and cooking practices.

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APA: Copy

AMINI, N., JAMALI KERMANSHAHI, M., & MAHASTI, P.. (2014). EVALUATION OF FATTY ACID COMPOSITION OF OIL EXTRACTED FROM NINE VARIETIES OF SUNFLOWER SEED. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 4(1), 65-68. SID. https://sid.ir/paper/611470/en

Vancouver: Copy

AMINI N., JAMALI KERMANSHAHI M., MAHASTI P.. EVALUATION OF FATTY ACID COMPOSITION OF OIL EXTRACTED FROM NINE VARIETIES OF SUNFLOWER SEED. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2014;4(1):65-68. Available from: https://sid.ir/paper/611470/en

IEEE: Copy

N. AMINI, M. JAMALI KERMANSHAHI, and P. MAHASTI, “EVALUATION OF FATTY ACID COMPOSITION OF OIL EXTRACTED FROM NINE VARIETIES OF SUNFLOWER SEED,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 4, no. 1, pp. 65–68, 2014, [Online]. Available: https://sid.ir/paper/611470/en

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