THE STABILIZING EFFECT OF THREE VARIETIES OF CRUDE MANGO SEED KERNEL OIL ON TALLOW

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.

JAFARI J.; GHARACHORLOO M.; HEMMASI A.H.

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

Journal Paper

Paper Information

Journal: Journal of Food Biosciences and Technology Year:2014 | Volume:4 | Issue:1 Page(s): 31-36

Download Full-Text

View:

370

Download:

227

Cites:

Information Journal Paper

Title

THE STABILIZING EFFECT OF THREE VARIETIES OF CRUDE MANGO SEED KERNEL OIL ON TALLOW

Author(s)

JAFARI J. | GHARACHORLOO M. | HEMMASI A.H. | Issue Writer Certificate

Keywords

ANTIOXIDANT ACTIVITY

INDUCTION PERIOD

MANGO SEED KERNEL OIL

PEROXIDE VALUE

Abstract

Considering the possibility of the harmful side effects of synthetic antioxidants, it is necessary to substitute the synthetic antioxidants by the natural ones, the antioxidants that have been consumed by man for years. The mango seeds were washed and air dried and the kernels were removed manually from the seeds. MANGO SEED KERNEL OIL was extracted by hexane using soxhlet extraction apparatus. The results indicated that according to mango varieties, the seed represented 6 to 7% of the whole fruit weight and this consists of 10.2% oil that contains approximately 55% and 45% saturated and unsaturated fatty acids, respectively. The INDUCTION PERIODs of the MANGO SEED KERNEL OIL samples were 58.8 - 85.2 hours. Subsequently the ANTIOXIDANT ACTIVITY was investigated after adding 1, 5 and 10 percent crude MANGO SEED KERNEL OIL to tallow as a substrate free of natural antioxidants and determining the INDUCTION PERIOD and PEROXIDE VALUEs at the predetermined temperatures. The addition of 1, 5 and 10% of MANGO SEED KERNEL OIL to tallow caused significant increases in the INDUCTION PERIODs of the treated oil. These results provide useful information on utilization of MANGO SEED KERNEL OIL as a natural antioxidant concentrate.

Cites

No record.

References

Cite

APA: Copy

JAFARI, J., GHARACHORLOO, M., & HEMMASI, A.H.. (2014). THE STABILIZING EFFECT OF THREE VARIETIES OF CRUDE MANGO SEED KERNEL OIL ON TALLOW. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 4(1), 31-36. SID. https://sid.ir/paper/627216/en

Vancouver: Copy

JAFARI J., GHARACHORLOO M., HEMMASI A.H.. THE STABILIZING EFFECT OF THREE VARIETIES OF CRUDE MANGO SEED KERNEL OIL ON TALLOW. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2014;4(1):31-36. Available from: https://sid.ir/paper/627216/en

IEEE: Copy

J. JAFARI, M. GHARACHORLOO, and A.H. HEMMASI, “THE STABILIZING EFFECT OF THREE VARIETIES OF CRUDE MANGO SEED KERNEL OIL ON TALLOW,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 4, no. 1, pp. 31–36, 2014, [Online]. Available: https://sid.ir/paper/627216/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops