COMPARISON ON STABILITY OF OIL EXTRACTED FROM THREE MAJOR CANOLA VARIETIES GROWN IN GOLESTAN PROVINCE DURING STORAGE TIME

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BEYG MOHAMMADI Z.; MAGHSOUDLOU Y.; SADEGHI MAHOUNAK A.R.; SAFA FAR H.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2010 | Volume:6 | Issue:4 Page(s): 19-28

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Title

COMPARISON ON STABILITY OF OIL EXTRACTED FROM THREE MAJOR CANOLA VARIETIES GROWN IN GOLESTAN PROVINCE DURING STORAGE TIME

Author(s)

BEYG MOHAMMADI Z. | MAGHSOUDLOU Y. | SADEGHI MAHOUNAK A.R. | SAFA FAR H. | Issue Writer Certificate

Keywords

CANOLA OILQ2

OXIDATIVE STABILITYQ2

STORAGE TIMEQ3

CHLOROPHYLLQ2

IRON CONTENTSQ3

Abstract

In the present Study, oil from three major canola varieties grown in Golestan province namely Hyolla 401, Hyolla 420 and RGS003, have been extracted and stored for four months in dark at room temperature. Oil samples were tested every week for, free fatty acid, acid value, peroxide value, anisidine value, totex value and rancimat test. The results showed that in all three varieties, free fatty acids, acid value, peroxide value, anisidine value and totex value were increased significantly during storage (a=0.05). Most changes in free fatty acids, acid value, peroxide value, anisidine value and totex value were observed in Hyolla 420 variety and the least were founded in RGS003 variety. The results of rancimat test showed significant decrease in CANOLA OIL stability during storage in all three varieties. The highest oil stability was observed in Hayolla 420 variety. Hyolla 420 variety had the highest level of iron that led to significant decrease in its stability. CHLOROPHYLL is one of the most important factors in oil stability that act as antioxidant in dark condition. The lowest level of CHLOROPHYLL were determined in Hyolla4 20 variety that was in accordance with its low stability.

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APA: Copy

BEYG MOHAMMADI, Z., MAGHSOUDLOU, Y., SADEGHI MAHOUNAK, A.R., & SAFA FAR, H.. (2010). COMPARISON ON STABILITY OF OIL EXTRACTED FROM THREE MAJOR CANOLA VARIETIES GROWN IN GOLESTAN PROVINCE DURING STORAGE TIME. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 6(4), 19-28. SID. https://sid.ir/paper/72645/en

Vancouver: Copy

BEYG MOHAMMADI Z., MAGHSOUDLOU Y., SADEGHI MAHOUNAK A.R., SAFA FAR H.. COMPARISON ON STABILITY OF OIL EXTRACTED FROM THREE MAJOR CANOLA VARIETIES GROWN IN GOLESTAN PROVINCE DURING STORAGE TIME. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;6(4):19-28. Available from: https://sid.ir/paper/72645/en

IEEE: Copy

Z. BEYG MOHAMMADI, Y. MAGHSOUDLOU, A.R. SADEGHI MAHOUNAK, and H. SAFA FAR, “COMPARISON ON STABILITY OF OIL EXTRACTED FROM THREE MAJOR CANOLA VARIETIES GROWN IN GOLESTAN PROVINCE DURING STORAGE TIME,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 6, no. 4, pp. 19–28, 2010, [Online]. Available: https://sid.ir/paper/72645/en

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