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Evaluation of Fatty Acid Composition of Oil Extracted from Nine Varieties of Sunflower Seed
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نویسنده
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Amini N. ,Jamali Kermanshahi M. ,Mahasti P.
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منبع
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journal of food biosciences and technology - 2014 - دوره : 4 - شماره : 1 - صفحه:65 -68
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چکیده
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In this study nine new varieties of sunflower seeds were obtained and subjected to oil extraction using soxhlet apparatus. the extracted oil was analyzed for fatty acid composition and phosphorus content to measure the phospholipid concentration. the results indicated that armavirski variety had the highest oil content. the fatty acid composition of the extracted oils indicated that armavirski followed by alstar varieties had the highest concentrations of oleic acid and lower concentrations of linoleic acid as compared to other varieties. therefore the two varieties mentioned earlier might be considered as suitable substrates for frying and cooking practices
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کلیدواژه
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Fatty Acids ,Frying Oils ,Sunflower Seed Oil
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آدرس
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M. Sc. of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran, ایران, M. Sc. of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran, ایران, islamic azad university, ایران
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Authors
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