Introducing Pistacia khinjuk (Kolkhoung) Fruit Hull Oil as a Vegetable Oil with Special Chemical Composition and Unique Oxidative Stability

被引：0
作者：
Javad Tavakoli
Mohammad Hossein Haddad Khodaparast
Mahmood Aminlari
Reza Esmaeilzadeh Kenari
Ali Sharif
机构：
[1] Jahrom University,Faculty of Agriculture, Department of Food Science and Technology
[2] Ferdowsi University of Mashhad,Faculty of Agriculture, Department of Food Science and Technology
[3] Shiraz University,Department of Biochemistry, School of Veterinary Medicine
[4] Sari Agricultural Sciences and Natural Resources University,Food Science and Technology Department, Faculty of Agricultural Engineering
来源：
Chemistry of Natural Compounds | 2013年 / 49卷
关键词：
hull oil; oxidative stability; chemical composition; hull oil; L. cv Dezful seed oil;
D O I：
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中图分类号：
学科分类号：
摘要：
The chemical and qualitative characteristics of P. khinjuk hull oil (PKHO), P. atlantica hull oil (PAHO), and Sesamum indicume L. cv. Dezful seed oil (SISO) were compared. The high values of wax and tocopherol compounds and low values of the saponification number of PKHO were interesting. PKHO was also unique due to its high content of tocotrienols (92.6% of total tocol compounds). Oxidation stability data showed that PKHO was the most stable oil against lipid oxidation, followed by PAHO and SISO. The conjugated diene hydroperoxides increase during heat treatment (8 h) at 170°C for PKHO, PAHO, and SISO and were 18.41, 25.28, and 300.66%, respectively. Moreover, the carbonyl value was significantly increased at the lowest speed for PKHO, followed by PAHO and SISO. During heat treatment, there was no difference between PKHO and PAHO concerning total polar compounds, whereas the parameter showed a linear increase for SISO. The antioxidative activity of PKHO at low concentration (0.0099%) in olive oil was also almost equal to that of TBHQ (100 ppm).
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页码：803 / 810
页数：7
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