NDLI: Investigating Chemical Properties and Oxidative Stability of Kernel Oil from Pistacia khinjuk Growing Wild in Iran

Content Provider	Springer Nature Link
Author	Tavakoli, Javad Hamedani, Fatemeh Haddad Khodaparast, Mohammad Hossein
Copyright Year	2016
Abstract	In this study in order to introduce a new vegetable oil, oxidative stability and chemical characteristics of Pistacia khinjuk kernel oil (PKKO) as compared with P. atlantica kernel oil (PAKO) and extra virgin olive oil (EVOO) were investigated. Oxidative stability of studied oils was considered based on the conjugated diene value (CDV), carbonyl value (CV) and oil/oxidative stability index (OSI) through an 8-h thermal process at 170 °C. Also, chemical characteristics [fatty acid composition, unsaponifiable matter (USM), total tocopherols (TT), total phenolics (TP) and total sterols (TS), iodine value, saponification number and waxes] of these oils were analyzed. The ratio of polyunsaturated fatty acids to saturated fatty acids and the oxidizability (Cox) value of PKKO (1.14 and 2.78; respectively) were between those of PAKO (2.37 and 4.23; respectively) and EVOO (1.14 and 2.78; respectively). USM content of the three studied oils was between 1.1 and 1.51 %. TT and TP contents of PKKO (619.4 and 26.6 ppm) were lower than those of PAKO (845.33 and 75.22 ppm) and higher than those of EVOO (365.23 and 19.78 ppm). TS contents of PKKO, PAKO and EVOO were 2,500, 2,150 and 3,800 ppm, respectively. Oxidative stability data indicated that PKKO is the most resilient oil against lipid oxidation, followed by PAKO and EVOO. CDV significantly increased by the lowest speed for PKKO, followed by PAKO and EVOO. Increase of CV and reduction of OSI for PKKO, PAKO and EVOO were 29.2, 128 and 338.7 and 32.8, 67.9 and 79.3 %; respectively.
Starting Page	681
Ending Page	687
Page Count	7
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	93
Issue Number	5
e-ISSN	15589331
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2016-03-28
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Chemical composition Extra-virgin olive oil Kernel oil Oxidative stability Pistacia atlantica Pistacia khinjuk Industrial Chemistry/Chemical Engineering Biomaterials Agriculture Food Science Biotechnology
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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