جستجوی مقالات مرتبط با کلیدواژه « روغن آفتابگردان » در نشریات گروه « صنایع غذایی »

The purpose of this study was to compare the efficacy of citrus peel phenolic compounds extracted using carboxylated multi-walled carbon nanotubes (MWCNT–COOH) with common synthetic antioxidants [butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT)] in stabilizing sunflower oil (SO) during frying (180 ± 5 °C, 24 h). To evaluate the antioxidant activity of these compounds, total phenolic, and flavonoid contents, reducing power, ABTS scavenging activity, β-carotene bleaching ability, and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were measured. Extracts were combined at various concentrations (100-1000 ppm) with SO, and both synthetic antioxidants were standardized at 200 ppm. Thermal-oxidative stability was investigated by assessing the change in peroxide value (PV), color, free fatty acid (FFA) content, conjugated diene value (CDV), and thiobarbituric acid (TBA). Bitter orange peel extract (BPE) displayed a higher content of phenolic compounds and antioxidant activity. At 1000 ppm, it showed a lower FFA content, PV, TBA, and CDV. It can be used as an alternative to synthetic antioxidants. As a result, citrus peel phenolic compounds extracted with MWCNT–COOH can be used as preservatives in frying oils.

Due to undesirable effects of synthetic antioxidants, application of vegetable antioxidants to retard or prevent food oxidation especially oil-based foods is considered. In this study, antioxidant effect of essence and extract of chevil (ferulago angulate) for heat oxidation of sunflower oil was investigated. Effect of essence and extract of chevil on the stability of deodorized sunflower oil at three concentration (0.200,400ppm) by two extraction methods (alcoholic and aqueous extracts) and frying temperatures (160, 170, 180˚c ) as compared to synthetic tertiary buthyl hydroquinone (TBHQ) at 100ppm was studied. Peroxide index, tiobarbituric acid, anisidine totox acidity, and Rancimate stability (100˚c ) were evaluated. The lowest peroxide value, acidity, anisidine value, totox value and tiobarbituric acid was found for 400ppm and the lowest stability was reported for control sample. The highest peroxide, anisidine and totux values, and thiobarbituric acid were related to the control sample, while the sample containing chevil extract (200ppm) had the highest acidity. Chevil essence was better than its ethanolic essence. The best temperature for chemical properties was 160˚c . The results demonstrated the positive effect of chevil essence on the stability of sunflower oil and it, s priority over synthetic antioxidants.

The onset of some diseases is due to the increased free radicals produced during normal body metabolism. To confront these radicals, compounds known as antioxidants have been identified. Antioxidants that there are in fruits and vegetable, prevent the free radicals from doing activity and damage the vital cells. Antioxidants prevent oxidation of oils. However, with regard to synthetic antioxidants may cause undesirable effects in the body, the preparation and production of natural antioxidants is necessary. One of the plants with high antioxidant capacity is Lavandula officinalis L. belongs to the Lamiaceae.

The fresh shoots of Lavender were harvested from the Agricultural and Natural Resources Research Center of Isfahan in June 2017 and dried in a dark place and room temperature. Essential oil was extracted by water distillation method using Clevenger's apparatus. Extract of water, methanol (80% methanol) and hexane (hexane 95%) was prepared by maceration method. The phenols, flavonoids and terpenoids amount of extracts was determined respectively by Folin-Ciocalteu, aluminum chloride and separation colorimetric in ether methods. The antioxidant capacity of each extract was analyzed by DPPH method. Essential oil composition of lavender were determined by GC-MS. The effect of extracts on delaying oxidative degradation in Purified sunflower oil was determined by measuring the peroxide index, anisidine index, totox index and oxidation resistance time of the samples.

Phenol, flavonoid and terpenoid contents of methanol extract was higher than the other two extractions. Free radical scavenging of methanol and water extracts were higher than hexane extract and were similar to BHT. Inhibition percent of hexane extract was less than the other extracts. The performance of aqueous extracts was higher than other extracts. The major compounds identified by GC-MS are linalol, linal acetate, boronol, camphor and geranyl acetate. Methanolic extracts had the lowest levels of peroxide index, anisidine index and totox index and the highest oxidation stability time. Methanol extract had the best effect in preventing the oxidation of sunflower oil. The effect of the aqueous extract and essential oil were similar to the synthetic antioxidant.Coclution: By comparing the three extracts it can be concluded that methanol is the best solvent for the extraction of phenol, flavonoids and terpenoid. On the other hand, methanolic extract had a higher inhibitory effect than other extracts. The methanol extract with high anti-radical effect can be replaced by BHT in sunflower oil in the food industry. The aqueous extracts and essential oils of this plant can also be used as antioxidants similar to synthetic antioxidants.

There are several methods to prevent oxidation of oils, one of which is the use of antioxidants. Antioxidants are substances that reduce, delay, or stop oxidation reactions. The use of medicinal plants and their active ingredients as natural antioxidants are now considered by researchers. Effective ingredients of plants such as the compounds in the extract and essential oils in the food industry are very important. Tanacetum balsamita is belongs toAsteraseae family. According to numerous applications of this plant in the fields of food and pharmaceutical, In this study, the compounds were isolated in essential oil and of water, methanol, hexane and chloroforms extracts of the plant. The type of existing compounds was identified. Their effect on oxidation of sunflower oil was studied.

The fresh shoots of the plant were collected from west of Isfahan in khordad 1397. Then they were dried in a dark place at room temperature. Essential oil was extracted by water distillation method using Clevenger's apparatus. Water, methanol, hexane and chloroform extracts were prepared by soaking method. The amount of phenol, flavonoids and terpenoid of the extracts were measured by Folin-Sycaltol, aluminum chloride colorimetric and separation in ether methods. The DPPH method was used to evaluate the antioxidant properties of each extract.100 grams of powdered plant in the balloon shed and a ratio of 1 to 5 added water heater was put on. The first 15 minutes of the temperature was set to 150 ° C and then the temperature was adjusted to 50 ° C. It takes 2 hours for the essential oil to form above the sweat. The essential oil was taken twice to obtain the desired amount of essential oil. Essential components were determined by GC-MS.Considering that the antioxidant capacity of the methanolic extract was higher than other extracts and was almost the same as that of the essential oils of the aerial parts.Therefore, they were used as antioxidants to prevent the oxidation of sunflower oil. Methanolic extracts with concentrations of 1000, 500 and 250 ppm were also added with 800 and 600 ppm and BHT antioxidants in two concentrations of 200 and 100 ppm in sunflower oil and 100 grams of refined sunflower oil without addition of extracts or any other combination As an example, the control was considered. The effect of extracts on delaying oxidative degradation in refined sunflower oil was determined by measuring peroxide value, barbituric acid number and oxidation resistance time of samples. The choice of extract used in oil stability was based on the amount of phenolic compounds present. The choice of extract used in oil stability was based on the amount of phenolic compound contents.Result s and

The results showed that methanolic extracts had the highest amount of flavonoid and total phenol (12.98 and 98.38 mg / ml), the chloroform extract had the highest amount of tripnoyid (1320.4 mg / g). Phenol compounds have been extracted with methanol and water solvents better than hexanes and chloroforms. Flavonoids are also extracted by methanol solvent than hexane, chloroform and water. Therefore, flavonoids in this plant are soluble in polar solvents rather than non-polar solvents. The highest percentage of inhibition was associated with methanolic extract with 68.66%. The inhibitory effect of this extract is mostly on non-flavonoids phenolic compounds. The compounds identified in the essential oil were 1, 8 cineole, beta-thujone, cyclopentanol, cyclohexane and the beta bisabolin. Increasing the concentration of extract and essential oil increased the antioxidant effect.During the study period, with increasing concentrations of extract and essential oil, the peroxide value increased.Delay in oxidation and their antioxidant effect.Therefore, the extract used in oil stability was based on the amount of phenolic compounds present.As the concentration of the extract increases, there will be more phenolic compounds. As a result of the increase in the number of hydroxyl groups in the reaction medium, the probability of hydrogen donation to free radicals followed by the inhibitory effect of the extract increases. The results of the study of oil oxidative stability containing different concentrations of extract and essential oil showed that methanolic extract concentration of 1000 ppm and essential oil at 800 ppm concentration compared to other concentrations and control sample was more effective in the oxidative stability of sunflower oil. They had a greater effect Compared to the synthetic antioxidant (BHT) at 200 ppm concentration. The highest oxidation resistance time was observed for samples in which the methanolic extract was used at a concentration of 1000 and an essential oil at a concentration of 800 mg / L. High levels of peroxide value show lower oxidative stability in oil samples. Increasing the concentration of extract and essential oil used to affect the amount of peroxide value, which was decreased by increasing the concentration during the test period. Antioxidants remain active during a certain period of time, and gradually their effect gradually decreases. As a result, increasing the storage time of oil samples under oxidation conditions, the amount of peroxide value increased. All of the antioxidants used in this experiment, had thiobarbituric contents lower than control. 1,8-Cinole and Tujun are more effective in preventing lipid oxidation than other essential oil compounds. Considering that these two substances are the major components of essential oil of the plant, the effect of the essential oil of this plant on the stability of sunflower oil is probably due to the presence of these compounds.Peroxides are the primary product of the oxidation of fats and can be estimated using the peroxide index. High levels of peroxide value show lower oxidative stability in oil samples. In all cases, the peroxide value has increased. The lowest amount was related to oil treatment with 1000 mg / L of methanolic extract, which was statistically different from that of synthetic antioxidant containing 200 mg / L oil and essential oil containing 800 mg / L. With increasing concentrations of extract and essential oil, the oxidation rate has decreased.

Therefore, they can be used as a source of natural antioxidants. By comparing the extracts it can be concluded that methanol is the best solvent for the extraction of phenol, flavonoids. On the other hand, the methanolic extract and essential oil of the plant have a high inhibitory effect. Methanol extract and essential oils with Suitable anti-radical effect can be replaced by BHT in sunflower oil.

Due to unsaturated fatty acids of GSO, is exposed to various types of chemical reactions, including enzymatic reactions and lipid oxidation. In this regard, the use of antioxidants for increasment the resistance of the oil to oxidation, is essential. Due to the poor nutritional and cancerous effects of these compounds and the consumer's desire to use natural compounds, the use of natural antioxidants is considered by researchers instead of industrial antioxidants. Spices (ginger, pepper, cinnamon, cardamom, thyme) and aromatic vegetables such as basil and peppermint with essential oils (EOS) containing multiple polyphenols with anti-oxidant and anti-microbial properties are a good source of natrul antioxidant (Teixeira et al., 2013; Srinivasan, 2017). Ginger is an important medicinal herb and has several properties, including anti-nausea, cardiovascular, antibacterial, liver anti-inflammatory, lowering blood cholesterol stimulates brain circulation and stimulates digestion. The presence of antioxidants in ginger causes the removment of free radicals from oil. Thyme is the other valuable herbs with high antioxidant and antimicrobial activity and is one of the world's best herbs in terms of high levels of antioxidants. The phenolic antioxidants in thyme, eliminate free radicals and prevent oxidative stress in all body systems. In spite of studies on the use of phenolic compounds in oxidation stability of oils, the use of ginger and thyme EOS in combination, as a natural antioxidant has not been investigated for the stability of grape seed oil. By extracting these phenolic compounds and adding to grape seed oil, it can be expected that the oleoresin in these plant extracts, in comparison to industrial antioxidants, increases the oxidative stability of grape seed oil. Methods Extraction of phenolic compounds from ginger and thyme 25 g of powdered ginger or thyme was placed in a cellulose ring of suksele apparatus. Then their phenolic compounds were extracted using methanol solvent. Extraction was done at a temperature higher than boiling point of solvent (65 °C) and continued until extraction complete. The solvent was removed using a rotary evaporator and the extracted compounds was stored for further experiments in the refrigerator (Seidi Damyeh and Niakousari, 2015). Different types and concentrations of metanoic extraction were added to GSO (Table 1) and experiments was done during 45 days of storage. Table 1 Number Timar 1 Control sample (grape seed oil without antioxidant) 2 GSO+ α-tocopherol (200 ppm) 3 GSO+ ginger phenolic compounds (300 ppm) 4 GSO+ thyme phenolic compounds (300 ppm) 5 GSO+(ginger+thyme) phenolic compounds (300 ppm) Experiments The properties of sunflower oil including acidity, peroxide and tiobarbioturic acid (TBA) indices, total phenol and antioxidant activity were studied during 45 days of storage. Statistical Analysis The results were analyzed using completely randomized blocks during 45 days of the storage time. One-way ANOVA and Duncan’s mean comparison tests were used at 5% significance (p < 0.05). Results and discussions Acidity acidity of the all samples increased significantly during the 45 days of storage (p < 0.05). The sample contained 300 ppm of (thyme and ginger) phenolic compounds on the 45th day had the lowest acidity and the highest acidity was observed in the sample without antioxidants (control sample). GSO containing two species of thyme and ginger had fewer amounts of FFA and were able to prevent oxidation, resulting in less acidity, Peroxide index The rate of peroxide index increased significantly during the 45 days of storage. In all days, the control sample had the highest amount of peroxide because the presence of antioxidants in different samples caused the peroxide to be neutralized and consequently reduced its amount and against the lowest index after 45 days of the sample. TBA index In all samples, the level of TBA index increased significantly, while the lowest amount of the index after 45 days of storage was related to the sample containing α-tocopherol and the sample containing 300 ppm of thyme metanoic extraction. It should also be noted that no significant difference was found between them. In the case of other treatments, it can be stated that the highest level of this index is related to the control sample without any antioxidants. TBA index shows the amount of secondary oxidation products, especially aldehydes. Total phenol Over time, Total phenol (mg of gallic acid per liter) of oil samples containing different concentrations of antioxidants has been significantly reduced in all samples. According to the results, it can be stated that with increasing concentrations of phenolic compounds in oil samples, the total phenol content also increased. This can be attributed to the presence of phenolic compounds in both essential oils of thyme and ginger. Phenolic compounds play an essential role in antioxidant activity due to the presence of hydroxyl groups in their structure and their ability to donate hydrogen to the free radicals. Conclusion The results showed acidity of the samples increased during storage. Peroxide value and TBA of sunflower oil samples were significantly increased during storage. The lowest amount of these indices after 45 days was related to the samples containing α-tocopherol and 300 ppm mixture of ginger and thyme, respectively. The total phenol also was increased by increasing the concentration of extract which can be due to the presence of phenolic compounds in the ginger and thyme extracts. The radical scavenging activity of all samples was decreased during storage. The highest antioxidant activity was related to the samples containing α-tocopherol and then those containing 300 ppm of ginger +thyme extract In general, it can be concluded that the metanoic extraction of ginger and thyme can be used as a natural antioxidants in the edible oils to prevent their oxidation.

Quality and nutritional properties of oils are the most important factors in food technology. Olive oil is fairly nutritious. Apart from its beneficial fatty acids, it contains modest amounts of phytosterols. Thus, this research studies the efficiency of the determinations of fatty acids and phytosterols in the detection of adulteration of olive oil with certain vegetable oils. The fatty acid composition of oil samples was carried out by Liquid-Gas chromatography and the amount of phytosterols was measured through TLC sheets. Results showed that the main fatty acids in the olive oils were Oleic acid (C18:1), Palmitic acid (C16:0), and Linoleic acid (C18:2). In general, the addition of Sunflower and Soybean oils to Olive oil increased the amount of Linoleic acid, PUFA, PUFA/SFA, Iodine value, Cox value, Campestrol, and Stigmasterol but decreased Oleic acid, MUFA, MUFA/PUFA, OSI, IPpv, β-sitosterol, and Delta 5-avenasterol. It can be conducted that low amount of Campestrol is the most effective factor in identifying adulteration of Olive oil with Sunflower and Soybean oils.

Lipid oxidation is one of the most important reasons for decrease in nutritional quality and organoleptic properties of foods as well as the development and progression of various diseases through the formation of free radicals. Hence, the use of antioxidant compounds to protect foods against oxidation is essential. Nowadays, extensive studies were carried out on exploration of natural and safe antioxidant compounds due to consumers concerns about safety of synthetic ones. Therefore, in this study, the protective ability of green pea pod extract as a plant antiradical agent against oxidation of sunflower oil was investigated. At first, green pea pod extract was obtained using water, ethanol, acetone and hexane. Total phenolic content (TPC) and antiradical activities of extracts were assessed using colorimetry method, and DPPH and H2O2 radical scavenging activity test, respectively. Then, effect of green pea pod extract containing the highest amount of total phenolics and maximum antiradical ability on oxidative stability of sunflower oil under accelerated conditions at 65 ºC for 24 days were evaluated through peroxide, p-anisidine and TOTOX values. For this purpose, green pea pod extract at five different concentrations (200, 400, 600, 800 and 1000 ppm) and the synthetic antioxidant of BHT (200 ppm) were added to sunflower oil. The highest TPC (140.4 mgGAE/g) and DPPH and H2O2 radicals scavenging activity (82.47 and 10.63%, respectively) was obtained for ethanolic bioactive extract from green pea pod. For control sample, the maximum values of peroxide, p-anisidine and TOTOX were 185 meq O2/kg oil, 37 and 407 after 24 days under accelerated conditions. While these values were 128.2 meq O2/kg oil, 28 and 208 for the oil containing the lowest concentration of green pea pod ethanolic extract. The results revealed that addition of green pea pod ethanolic extract at a concentration of 1000 ppm in sunflower oil was more effective than BHT (200 ppm). The results obtained confirmed the suitability of green pea pod bioactive compounds antiradical activity especially for ethanolic extract. On the other hand, stability of sunflower oil seems to be difficult due to the high amount of linoleic acid but the results revealed that ethanolic extract of green pea pod was able to protect sunflower oil against oxidation as well. As a result, green pea pod ethanolic extract could be suggested as a natural and effective alternative for BHT in order to increase oxidative stability of sunflower oil.

The performance of antioxidants depends on different factors, including chemical structure, interaction with oxidative environment, hydrophobicity and thermal conditions of the oil, and due to behavioral complexities, their results are unpredictable in oil systems. Therefore, gallic acid and syringic acid antioxidant activity were evaluated by DPPH assay, its oxidative stability by Rancimat and fatty acids profile of sunflower oil using GC-MS. In oven test, sunflower oil without antioxidants was monitored in presence of four levels of syringic acid and gallic acid (200, 400, 800 and 1600 ppm) at 110 and 120 °C. Sampling was carried out at continuous time intervals and the induction period of hydroperoxides, conjugated dienes and trienes formation was determined. The results showed the fatty acid structure of sunflower oil consisted mainly of unsaturated fatty acids (especially linoleic acid, C18:2 ω3) and saturation ones (especially palmitic acid, C16:0), respectively. The results of oxidative parameters showed that both antioxidants increased the stability of sunflower oil compared to the control sample, and the antioxidant activity of gallic acid was significantly higher in both temperatures than syringic acid and synthetic antioxidant, BHT. Also, with increasing temperature, the stabilization factor (F) and antioxidant activity (A) of gallic acid in the most treatments had significantly lower reduction than that of syringic acid, which is due to the higher carry-through property of gallic acid. In general, gallic acid and syringic acid have high potential for enhancing the oxidative stability of edible oils and can be used as a substitute for synthetic antioxidants.

The crystallization process has direct impact on the consistency and spreadability of fats. Organogelator compounds like monoacylglycerols (MAG) are able to modify the nature of edible oils by altering the crystallization mechanism. In this research, the effects of MAG addition as organogelator on crystallization kinetic (induction time of crystallization (IPcrystallization) and crystallization rate), rheological moduliand the microstructure of sunflower oil have been investigated. Adding the MAG can decrease induction period of crystallization, which such an effect was more noticeable in the sample containing 5.0 % monoacylglycerol. The MAG addition increased the rate of crystallization and decreased IPcrystallization at temperature ranges of 10 to 50 °C. IPcrystallization and crystallization rate for the structured sample with 5.0% MAG were 18.93 (s) and 0.16 (1/min), respectively. In general, with the increase of temperature, the rate of crystallization decreased.Evaluatingthe microstructure of oleogel samples was in accordance with complex modulus; it showed that MAGwas able to increase the hardness of the ologel samples. In general, the samples which had higher MAG levels, denser structure presented. Due to process crystallization is timeconsuming and expensive;an organogelator compound such as MAG is useful, being a proper option to use in the product requiring fast crystallization.

Free radicals may cause lots of diseases in humans and oxidative degradation of lipids is a major factor limiting the shelf life of foods. The free radical reaction of lipid peroxidation is generally responsible for the deterioration of lipid-containing foods. Use of antioxidants during the manufacturing process can minimize the extent of lipid peroxidation. Phenolic antioxidant compounds can prevent the destructive effect of free radicals and their resulting mutation. Sunflower oil is widely used in nutrition as a source of essential linoleic (9-cis, 12-cis-octadecadienoic) acid. The present study explored the chemical constitution and antioxidant activity of Fleawort (Plantago ovate) extract and the effect of these natural antioxidants on sunflower oil. It is well known that edible oils used as cooking medium at high temperatures in the presence of oxygen are subject to therm-oxidation, polymerization, and hydrolysis, and the resulting decomposition products not only produce undesirable off-flavors, but can also decrease the nutritional quality of the fried product.
Material and The present study was carried out in refined sunflower oil, free of additives, supplemented by pure concentration levels of normal and encapsulated extract of Fleawort (i.e., 200, 500, 700 and 1000 ppm) and one level of BHT (200) ppm .The doses of Fleawort extract were chosen in agreement with previous studies that have proved that the inhibitory effect on lipid oxidation increased with the antioxidant concentration In this research the phenolic content of the ethanol extract of Fleawort was determined by Folin–Ciocalteu method. The antioxidant activity of this extract was evaluated using DPPH• and ABTS methods. Furthermore, the oven tests including peroxide and thiobarbituric acid values were done at 65º C in sunflower oil.
The results showed that different concentrations of this extract were effective in retarding the oil oxidation at 65ºC. Among the treatments, the 1000 ppm Concentration of encapsulated extract has higher antioxidant activity than other treatments during storage time. Based on the evaluation results of phenolic compounds in Plantago ovata extract, the amount of phenolic compounds of this extract will be increased according to the concentration of the extract. Although this index was the highest in treatment of EN 1000, there was no significant difference between the ordinary and encapsulated treatments (p>0/05). According to DPPH Evaluation Test for determining the antioxidant capacity of the samples, the highest amount of DPPH was seen in treatment of EN 1000 (p0/05). Also, based on the Restoration Power Test, treatment of EN 1000 had the most meaningful restoration power and in all concentrations of the extract and treatment showed the most meaningful restoration power (p

In this study the antioxidant effects of kiwifruit peel extract (800 ppm) and synthetic antioxidant TBHQ (100ppm) on oxidation stability and fatty acids composition of sunflower oil were studied. First the kiwifruit peel extract was extracted. Then phenolic and tocopherolic compounds in extract were measured. Kiwifruit peel extract and TBHQ were added to oil in 800 and 100 ppm respectively and oil were heated in constant temperature of 180 ° C for 24 hours. Thermal oxidation factors such as acidy index, peroxide index, iodine index, conjugate index, carbonyl index, color index, oxidative stability, polar compounds, calculated oxidative stability of oil and fatty acid composition of oil were evaluated at intervals of 4 hours (0, 4, 8, 12, 16, 20 and 24). The results showed that change in fatty acids composition in oil containing kiwifruit peel extract was partly low, while samples containing TBHQ has more change in fatty acid profile at 180 ° C. Stability of oil containing TBHQ in aspect of fatty acid change (based on COX value) was higher than oil containing kiwifruit peel extract. The results also showed that kiwifruit peel extract due to the presence of phenolic compounds created higher oil oxidative stability than oil containing TBHQ. The results of this study introduced kiwifruit peel extract as good source of natural antioxidant, which can prevent the oxidation of oils and reduce undesirable effects of synthetic antioxidant on human health.

Oils Oxidation in addition to Changes of Oils Properties has Negative Effects on Consumers Health. One of the Important Method for Preventing from Oxidation is Using Antioxidants. Using Synthetic Antioxidants due to being Toxicity and Undesirable Effects such as Mutation Effects and Creating Cancer is a Very Controversial Issue, Nowadays. Therefore, Production of natural Antioxidants is Necessary as a Substitution for Synthetic Antioxidants. In this Study, First Tocopherol and Phenolic Compounds in Strawberry Leaf were Extracted. After that, the Extract was Formulated in two Concentration 400 ppm and 800 ppm with Sunflower Oil without Antioxidant. Then, the Oil Samples formulated with this Antioxidant during Storage Condition were Kept for 60 Days in 25 Temperature and the Sampling was done during 0, 15, 30, 45, 60 Days. And the rate of Oxidation and its Stability based on Acid Value, Peroxide Value, Oxidation Stability Index, Polar Compounds and Carbonyl Value was Investigated and with Control Sample (the Oil Containing 100 ppm TBHQ Antioxidant) was Compared in Similar Conditions. The results in this Study Showed that, the 800 ppm Concentration Strawberry Leaf Extract has been Effective for Stabilizing of Sunflower Oil during the Storing than TBHQ and 400 ppm Concentration Strawberry Leaf Extract and this is due to High amount of Phenolic and Tocopherols Compounds in 800 ppm Extract in respect of lower Extract Concentrations.

Food adulteration is done in various forms. The most common adulteration in sesame oil is done with adding by sunflower oil, corn oil and hazelnut oil. This study examines the pure sesame oil using Differential Scanning Calorimetry (DSC) analysis deals. Samples of pure sesame oil, 5%, 10% and 15% corn oil and sunflower oil was mixed with sesame oil. With the increase of corn oil and sunflower oil, sesame oil, peak displaced towards lower temperatures and the temperatures start, maximum and end of both large and small melting peak was reduced. According to the triglycerides of saturated fatty acids at higher temperatures than triglycerides with unsaturated fatty acids are melted. The peak shift toward lower temperatures can be increased by addition of unsaturated lipid components of corn and sunflower oils.

Degumming is the first step of oil refining. The aim of this study is using Ultrasonic waves in degumming process with presence of water in order to reduce the time and temperature of process in regard to conventional Water Degumming. Soybean and Sunflower oils were added 3% W-W water and were placed in Ultrasonic Bath (150w, 20 KHz) treatments times were 10,20,30 min in temperatures of 30˚C and 60 ˚C . Conventional Water Degumming of Oils (T 60 ˚C, t 30 min) were done in order to compare with Ultrasonic Water Degumming. Primary Phosphorus content of soybean and sunflower oils were respectively 508 ppm and 329 ppm that reduce to 24.5 ppm and 31.8 ppm after Conventional Water Degumming and reduce to least Phosphorus content of 9.7 ppm and10.8 ppm in Ultrasonic Water Degumming. A composition of FAs was not change after degumming by Ultrasonic waves and there were not also a considerable change in peroxide values. Usage of Ultrasonic Waves in Degumming process was so efficient. Ultrasonic Waves can reduce phospholipids content of oils in lower Times and Temperatures in regard to conventional Degumming and do this without any destructive influence on FA composition.

Samanu is a traditional Iranian dessert with high nutritional value that using it as substitute of high-calorie and high-consumption foods such as breakfast chocolates and other fat spreads is important. Hence، in order to evaluate of low-fat samanu spread formulation total oil (10-30%)، vegetable oil to butter ratio (50:50-80:20%) and stabilizer content (0. 1-0. 5%) parameters were used. Effect of each parameter was studied on physicochemical properties of the spread namely moisture، pH، acidity، emulsion stability and color difference using by response surface methodology and factorial during storage at 4 ͦϹ for 14 days. Moisture، pH، emulsion stability and color difference of the spread were significantly decreased during storage however، the acidity was decreased. Carrageenan increasing in the spread formulation revealed that the sample contained more carrgeenan has less moisture and acidity but much pH، emulsion stability and color difference. As well as increasing butter compared to vegetable oil increased the all studied properties.

Considering the widespread consumption of fried food products in the world¡ many studies based on the use of natural antioxidants on improvement of the stability of oils has been done. In most cases the results indicated this natural ingredients were efficient in the extension of shelf life and oxidative stability. Therefore¡ in this study¡ methanolic extract of blackberry leaf was prepared. Total amount of phenolic and also Tocopherol compounds present in the extract were measured by Folin Ciocalteau method and spectrophotometry . Results revealed that amount of phenolic compound was 97.31 g/mg galic acid in dry matter and amount of Tocopherol compounds was 756.5 mg/g. In the next step¡ the antioxidant activity of methanolic extract of blackberry leaf for preventing oxidation of sunflower oil during heating was studied by determining of some parameters like conjugated dien value¡ carbonyle value¡ acid value¡ and total polar components and then compared with the oil containing TBHQ. Comparisons between treatment means showed that there were significant differences with 0.95 confidence level between concentrations of the extract and control samples. Based on the results¡ blackberry leaf extract at concentration of 800 ppm had the highest antioxidant activity to inhibit sunflower oil oxidation and also had better effect than synthetic antioxidant TBHQ.

The Oxidation of lipids change organoleptical properties، Nutritional value and shelf life of oils، and produce undesirable compounds that are not safe for customer”s health. There is many methods for prevention of oxidation such synthetic antioxidants، (BHA، BHT، TBHQ، GallatEster). synthetic antioxidants، have undesirable effects such cancer، motation in human body، therefore it was removed from consumption”s list gradually، and it seems necessary production of natural Antioxidants. In this research the first، plant extract included phenolic compounds، Tocopherol was extracted by methanolic solvent from kiwi peel and added at 2 concentration (400 and 80ppm) to sunflower oil without antioxidant and storage at 250c during 60 day Then oxidative stability determined by parameters such، proxid value، OSI، Acid value، Carbonyl value، Total polar compound at storage Temperature at time (0،15،45،60) days during storage and were compared with sunflower oil containing 100ppm (TBHQ). Results showed that concentration (800ppm) of kiwi peel extract was more effective than on stability of sunflower oil Related to 100ppmTBHQ، 400ppm kiwi peel extract. It seems Concentration of 800ppm peel kiwi extract to having higher levels of Phenols and tocopherols content is more effective

Mixtures of palm and sunflower oils with different compounds of 80:20, 60:40, 50:50, 40:60, 20:80 were inter-esterified. For this purpose a special stabilized lipase (Lipozyme TLIM) was used and the physicochemical properties were determined as following: free fatty acids content, peroxide value, iodine value, slip melting point, solid fat content, P-anisidine value, soap, oxidative stability at 110 0C, and the profile of fatty acids on the primitive blends and final samples after esterification processes. The inter-esterification reactions were done by addition 6% enzyme to blend and reactions were done at 70 0C for 4 hours. Esterification caused to decrease in oxidative stability, solid fat content, slip melting point, peroxide value and increase in P-anisidine value, soap and free fatty acids. The blend of palm and sunflower oils with different percentages had saturated and unsaturated by and from fatty acids in ranges of 37.6-52%, 48-62.4% respectively. Loss of oil is the most important issue in inter esterification process of oils and fats; so the optimization of the process was studied to produce the minimum free fatty acids content and to minimize loss of the oil. The optimum condition for minimizing the fatty acid in oil under the condition at 65 0C and using 7.5 percent enzyme for 4.5 hours reaction was obtained. Also the statistical studies of fatty acids blends before and after reaction for 50:50 ratio of the used oils showed that the esterification process has no effect on fatty acid structure of the blends.