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   Evaluation of the Composition and Oxidative Stability of Cold-Pressed Sesame Oils in the Market of Zanjan Province, Iran (2019)  
   
نویسنده Davoodi Zanjani Naier ,Ghasemi Afshar Peymaneh ,Adeli Milani Morteza
منبع Journal Of Human Environment And Health Promotion - 2020 - دوره : 6 - شماره : 4 - صفحه:159 -166
چکیده    Background: supply centers of coldpressed sesame oil have recently appeared in the market, while no data are available on the composition and oxidative stability of these oils. the present study aimed to investigate the properties of coldpressed and refined sesame oil samples in the market of zanjan province, iran in 2019.methods: in total, 10 sesame oil samples were collected, including eight coldpressed and two refined samples. fatty acid and sterol compositions were determined by gas chromatography, and tocopherols were measured by highperformance liquid chromatography. in addition, oxidative stability, iodine, and peroxide values were determined.results: sesame oil was composed of 8285% unsaturated fatty acids, with linoleic and oleic acids as the major fatty acids and beta;sitosterol as the main sterol. moreover, gamma;tocopherol was the predominant tocopherol. fatty acid composition significantly differed in various samples (p ˂ 0.05), and the total sterol and iodine values were within the standard ranges. significant differences were observed between the coldpressed and refined samples in terms of beta; sitosterol, campesterol, ∆7stigmastenol, gamma;tocopherol, and oxidative stability (p ˂ 0.05). the mean oxidative stability of the pressed samples (8.61 hours) did not meet the standards of edible oils.conclusion: due to low oxidative stability, the longterm preservation and use of the coldpressed sesame oils extracted in shops are not recommended.
کلیدواژه Sesame Oil ,Cold-Pressed ,Refined ,Zanjan Market
آدرس Islamic Azad University, Hidaj Branch, Department Of Food Science And Technology, Iran. Zanjan University Of Medical Sciences, Food Control Laboratory, Iran, Islamic Azad University, Hidaj Branch, Department Of Food Science And Technology, Iran, Islamic Azad University, Hidaj Branch, Department Of Food Science And Technology, Iran
پست الکترونیکی dr.adelimilani@gmail.com
 
     
   
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