Food Chemistry
Laleh Arjmand Fard; Shahla Shahriari; Mehrdad Ghavami
Abstract
Introduction: Olive oil is one of the most useful vegetable oils. The climatic conditions, cultivars, cultivation methods, harvesting time and processing method determine the final qualities of olive oil, recognizing the best olive oil for leaching seems to be necessary. Materials and Methods: This ...
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Introduction: Olive oil is one of the most useful vegetable oils. The climatic conditions, cultivars, cultivation methods, harvesting time and processing method determine the final qualities of olive oil, recognizing the best olive oil for leaching seems to be necessary. Materials and Methods: This study aimed to evaluate the chemical composition, acidity index, iodine and soap number of virgin olive oil derived from Amygdal, Manzanilla, Arbicen and mixed vegetable oils grown in Darab, Shiraz. Results and Discussion: The results showed that all the oil acidity index the limit set by the Codex and IOOC were higher. The maximum and a minimum number of olive oil acid, was observwd in the amygdala (83.7%) and Arbicen (83.1%) respectively. The highest and lowest amount of iodine was seen in olive cultivar Manzanilla (78.06) and Arbicen (81.6122), respectively. No significant difference in soap numbers in the samples was observed. During the study of tecopherolone compounds, alpha-tocopherol was the highest in all samples, after which the levels of alpha-tocopherol and gamma-tocopherol were higher than all compounds. Delta-tocopherol and Delt- tocutriol were not observed in any of the examined specimens. The highest total Techenological compound was in Manzanilla (1691.88%). oleic fatty acid abundant in all samples. The content of oleic and linoleic acid show that oleic acid and linoleic acid content is always an inverse correlation. Also, the linoleic acid content increases with the reduction of oleic acid. Investigation of conjugated compounds showed that the samples were Virgin.
Ana Abdolshahi; Seyed Ali Mortazavi; Ali Akbar Shabani; Amir Hossein Elhami Rad; Mehrdad Taheri; Mojtaba Heidari Majd
Abstract
Pistachio oil has important nutritional and therapeutic properties because of high concentration of essential fatty acids. The extraction method used to obtain natural compounds from raw matter is critical for product quality and especially protection of nutrition value of them. The study was conducted ...
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Pistachio oil has important nutritional and therapeutic properties because of high concentration of essential fatty acids. The extraction method used to obtain natural compounds from raw matter is critical for product quality and especially protection of nutrition value of them. The study was conducted to compare fatty acid composition of pistachio oil extracted by two conventional procedures: soxhlet extraction (Sox) and maceration. Different solvents: n-Hexan (Hx), dichloromethane (DCM), ethyl acetate (EtAc) and ethanol (EtOH) in term of polarity index was used. The higher unsaturated fatty acid (88.493%) was obtained by Sox with EtAc. Although linoleic acid had higher concentration (36.32%) in mac method. Sox method extracted highest concentration of oleic and linolenic acids (51.99% and 0.385% respectively).
Roya Fathitil; Javad Hesari; Sodeif Azadmard Damirchi; Mahbub Nemati; Seyed Hadi Peighambardoust; Seyed Abbas Rafat
Abstract
Milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. Samples of butter adulterated with different levels (5, 10 and 15% w/w) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and ...
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Milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. Samples of butter adulterated with different levels (5, 10 and 15% w/w) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and polenske values. GC and HPLC were utilized to determine fatty acid and tocol profiles of samples, respectively. Results showed that margarine addition up to the level of 15%, had a significant (p
