RELATION OF FATTY ACIDS COMPOSITION WITH STABILITY OF SUNFLOWER AND CANOLA OIL BLENDS

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.

MOHAMMADI T.; AZIZI TABRIZZAD MOHAMMAD HOSSEIN; TASLIMI AGHDAS

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2007 | Volume:4 | Issue:2 Page(s): 67-76

Download Full-Text

Persian Verion

View:

2,531

Download:

Cites:

Information Journal Paper

Title

RELATION OF FATTY ACIDS COMPOSITION WITH STABILITY OF SUNFLOWER AND CANOLA OIL BLENDS

Author(s)

MOHAMMADI T. | AZIZI TABRIZZAD MOHAMMAD HOSSEIN | TASLIMI AGHDAS | Issue Writer Certificate

Keywords

STABILITYQ2

SUNFLOWER OILQ2

CANOLA OILQ2

FATTY ACIDSQ2

Abstract

Low STABILITY in vegetable oils has been a quality problem. On the other hand the STABILITY of vegetable oils depends on the composition of FATTY ACIDS especially oleic and linoleic acids. The aim of this study is finding one or more optimum ratio of the mixture of sunflower and CANOLA OILs that have good STABILITY as well as suitable amount of essential FATTY ACIDS. The other aim is survey of dependence of STABILITY to the amount of FATTY ACIDS in the mixture of sunflower and CANOLA OILs. In this study 7 samples of deodorized (and without any synthetic antioxidant) oils were prepared from several ratios of sunflower and canola mixtures. Metrohm rancimat was employed to evaluate the STABILITY of the samples at 110oc. FATTY ACIDS composition was determined with GC and peroxide, iodine value and refractive index at 40oc be measured. There was a strong straight linear correlation between STABILITY and the amount of oleic acid (r=0.988, P-Value=0) but there was a straight reverse correlation between STABILITY and the amount of linoleic acid (r= -0.988, P-Value=0). Results showed that the CANOLA OIL in spite of its higher linolenic acid had higher STABILITY than SUNFLOWER OIL. Between the amount of CANOLA OIL in mixture (with SUNFLOWER OIL) and iodine value (r=-1, P-Value=0) and refractive index (r=-1, P-Value=0) there were reverse correlation. Results demonstrated that SUNFLOWER OIL, in spite of its lower linolenic acid, had very lower STABILITY than CANOLA OIL. The reason may be that SUNFLOWER OIL has high content of linoleic acid, while CANOLA OIL has high content of oleic acid. With the considering the results, it is recommended that CANOLA OIL can be added to SUNFLOWER OIL to increase its STABILITY and nutritional values. Moreover two formulas "70% CANOLA OIL+ 30% SUNFLOWER OIL" and "50% CANOLA OIL+ 50% SUNFLOWER OIL" proposed as suitable blends.

Cites

References

بررسی پایداری انواع مختلف روغن های گیاهی مایع موجود در بازار ایران

Cite

APA: Copy

MOHAMMADI, T., AZIZI TABRIZZAD, MOHAMMAD HOSSEIN, & TASLIMI, AGHDAS. (2007). RELATION OF FATTY ACIDS COMPOSITION WITH STABILITY OF SUNFLOWER AND CANOLA OIL BLENDS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 4(2), 67-76. SID. https://sid.ir/paper/71729/en

Vancouver: Copy

MOHAMMADI T., AZIZI TABRIZZAD MOHAMMAD HOSSEIN, TASLIMI AGHDAS. RELATION OF FATTY ACIDS COMPOSITION WITH STABILITY OF SUNFLOWER AND CANOLA OIL BLENDS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2007;4(2):67-76. Available from: https://sid.ir/paper/71729/en

IEEE: Copy

T. MOHAMMADI, MOHAMMAD HOSSEIN AZIZI TABRIZZAD, and AGHDAS TASLIMI, “RELATION OF FATTY ACIDS COMPOSITION WITH STABILITY OF SUNFLOWER AND CANOLA OIL BLENDS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 4, no. 2, pp. 67–76, 2007, [Online]. Available: https://sid.ir/paper/71729/en

Related Journal Papers