Volume 7, Issue 25 (2010)
FSCT 2010, 7(25): 19-28 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Evaluation of effects of refining processes on minor compounds of hazelnut oil. FSCT 2010; 7 (25) :19-28
URL: http://fsct.modares.ac.ir/article-7-4001-en.html
URL: http://fsct.modares.ac.ir/article-7-4001-en.html
Abstract: (4940 Views)
Hazelnut is a rich source of energy and contains 40-60% lipid. Because of its high oil content, essential fatty acids, phytosterols, antioxidants and minerals has a high nutritional value. However, phytosterol oxidation products (POPs) may have negative effects on health. In this study, effects of hazelnut oil refining were studied on fatty acid composition, phytosterols, POPs and tocopherols. Fatty acid composition, phytosterols and POPs after separation and enrichment with solid phase extraction (SPE) were analyzed with gas chromatography (GC) and tocopherols determined with high performance liquid chromatography (HPLC). Refining processes had negligible effects on fatty acid composition of analyzed hazelnut oil sample. However, refining processes had noticeable effects on phytosterols, POPs and tocopherols. In the refined oil, total amount of phytosterols, POPs and tocopherols were reduced from 1369.8 ppm, 10.57 ppm and 334.4 ppm to 1061 ppm, 3.19 ppm and 183 ppm, respectively.
Keywords: Fatty acids, Phytosterols, phytosterol oxidation products, Tocopherols, chemical refining, hazelnut oil
Received: 2008/06/30 | Accepted: 2008/08/31 | Published: 2012/06/30
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |