Startseite Naturwissenschaften Use of Iranian Milkweed Seed Oil to Increase Oxidative Stability of Olive Cultivar Roghani Oil
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Use of Iranian Milkweed Seed Oil to Increase Oxidative Stability of Olive Cultivar Roghani Oil

  • Mehran Azizpour , Mahmoud Najafzadeh , Mahmoud Yolmeh EMAIL logo und Masoomeh Mehraban Sangatash
Veröffentlicht/Copyright: 24. Dezember 2016
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Abstract

This study aimed to evaluate fatty acid composition and physicochemical properties of Iranian milkweed seed oil (IMSO) and olive cultivar Roghani oil (OCRO). The extraction yield and unsaturated fatty acids content of IMSO were 21.9 % (dry basis) and 65 %, respectively. The monounsaturated fatty acids/polyunsaturated fatty acids ratio, calculated oxidizability, peroxide value, unsaponifiable matter, total tocopherol content, total phenolic content, total sterol, wax content, carbonyl value, conjugated diene value and oxidative stability index of IMSO and OCRO were measured. The results indicated that oxidation stability (OS) of IMSO (6.46 h) was significantly higher than OS of OCRO (5.53 h). In addition, application of IMSO to OCRO resulted in higher OS that was the greatest after 10 % addition of IMSO.

Funding statement: This research was funded by Iranian Academic Center for Education, Culture and Research, (IACECR) under Project Grant AGRI/1215/2014.

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Published Online: 2016-12-24
Published in Print: 2017-2-1

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