جستجوی مقالات مرتبط با کلیدواژه "شاخص پایداری اکسایشی" در نشریات گروه "صنایع غذایی"

In recent years, Camelina (Camelina Sativa) has gained an extensive attention due to its properties as a new source of edible oil. Camelina seeds contain significant amounts of oil and essential fatty acids with nutritional and industrial importance. In this study, fatty acid composition, physicochemical properties, oxidative stability index, as well as atherogenicity and thrombogenicity of oil from camelina seed grown in Iran were investigated and compared with those of canola and sunflower seed oils extracted by cold pressing method. The dominant fatty acids of camelina, canola and sunflower oils were linolenic (30.429 ± 0.443), oleic (62.494 ± 0.187%) and linoleic (62.062 ± 0.252%) acids, respectively. Camelina oil w:as char:acterized by low values of atherogenicity (0.061 ± 0.001) and thrombogenicity (0.061 ± 0.001) and relatively high hypocholesterolemic to hypercholesterolemic ratio (12.314 ± 0.170). In addition, camelina oil had the lowest ratio of omega-6 to omega-3 (0.729 ±0.028), and the highest calculated oxidizability value (8.47 ±0.079) and monounsaturated to polyunsaturated fatty acids ratio (0.628 ±0.003). These results indicate the appropriate nutritional properties but high oxidative susceptibility of camelina oil compared to sunflower and canola oils. The peroxide and anisidine values of camelina, canola and sunflower oils were found to be 0.8 ±0.028, 0.77 ±0.042, 1.12 ± 0.057, and 0.21 ±0.014, 0.18 ±0.028, 0.28 ±0.000, respectively. Therefore, the stability of camelina oil was higher than expected despite the high level of omega-3 fatty acids, which might be justified by its high levels of tocopherols and other antioxidant compounds.

The present study attempts to investigate the effect of thermal treatment at 180 °C for 8 hours on chemical changes, quality indexes and oxidative stability of three Iranian common virgin olive oils (Zard, Mari and Phishomi). Oil samples were taken every 2h of heating treatment and assessed for fatty acid composition, conjugated diene value, carbonyl value, color index and oxidative stability index. Prior to the treatment, the total amount of phenolic compounds was also measured. Mari oil showed the highest amount of phenolic compounds (05/0P)

The current research studies the qualitative characteristics of Iranian brand chipsaccording to the extracted oil from the products. In this experiment, seven samples ofpotato chips (salty) including 5 Iranian samples (T1, T2, T3, T4, T5) and 2 foreign brands(T6, T7), were evaluated by different kinds of qualitative methods. Experimentalparameters that had been examined in this research include measurement of theextracted oil percentage, oil oxidative stability, Iodine value and profile of fatty acidswas performed by GC. The findings showed that the percents of extracted oils fromseven potato chips samples were in the range of 24/24 (T6) - 41/55(T4). In order to setcriteria for oxidative stability of oil by rancimat test, the sample T4 (32/91) has thehighest oxidative stability of oil and other samples were as this sequence:T3>T5>T2>T7>T1>T6. Also the range of Iodine value changes 54/20(T7) – 105/93(T6) gr/100gr, and there is a negative relation between stability time and Iodine value. Thesaturated fatty acid, mainly represented in the samples, was palmetic acid andunsaturated fatty acids mainly oleic acid. The amount of oil in all potato chips samplesof this study were within the Iranian National Standard range, while the foreign brandscontained lowest amount of oil content.