Volume 19, Issue 130 (2022)                   FSCT 2022, 19(130): 343-354 | Back to browse issues page

‎ 10.22034/FSCT.19.130.343
‎ 20.1001.1.20088787.1401.19.130.26.5

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Dehghan N, Barzegar H, Mehrnia M A, Jooyandeh H. Effect of Bene (Pistacia atlantica) oil on oxidative stability of soy bean oil. FSCT 2022; 19 (130) :343-354
URL: http://fsct.modares.ac.ir/article-7-60463-en.html
Effect of Bene (Pistacia atlantica) oil on oxidative stability of soy bean oil
Nasim Dehghan1 , Hassan Barzegar 2, Mohammad Amin Mehrnia3 , Hossein Jooyandeh4
1- MSc., Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2- Associate Prof., Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran , barzegarha@yahoo.com
3- Assistant Prof., Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
4- Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
Abstract:   (732 Views)
Nowadays, by proving the harmful effects of synthetic antioxidants on human health, food scientists are seeking natural compounds to replace synthetic antioxidants. In this study antioxidant properties of Bene (Pistacia atlantica) oil in stabilizing crude soybean oil were investigated. Treatments were prepared by blending different ratios of Bene oil with soybean oil (1, 3, and 5%w/w) and synthetic antioxidants of TBHQ (100 ppm) and BHT (200 ppm) along with the antioxidant free soybean oil were used as a control to monitor stability at accelerated oxidation conditions (70 °C). At different time intervals (2 to 12 days), peroxide value, acid value and thiobarbituric acid of samples were evaluated. Fatty acid profile of Bene oil was analyzed using gas chromatography and its total phenolic content and antioxidant properties were measured using Folin-Ciocalteu and DPPH methods, respectively.  Results showed that the predominant fatty acid in Bene oil was oleic acid (% 56.53) and Free Radical scavenging activity and total phenol content were 64.7 ± 2.6 % and 87.3 ± 4.5 μg/mg, respectively. Accelerated oxidation test showed that antioxidant properties of 5% Bene oil containing samples were comparable with BHT samples. Generally, the results of this study showed the ability of Bene oil in retarding the oxidation of crude soybean oil.
 
Keywords: Oxidation, Fatty acid, Thiobarbituric acid, Antioxidant activity
Full-Text [PDF 432 kb]   (266 Downloads)    
Article Type: Original Research | Subject: Oil and products technology
Received: 2022/03/28 | Accepted: 2022/11/16 | Published: 2022/12/1
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