Volume 19, Issue 122 (2022)                   FSCT 2022, 19(122): 47-58 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Mehrnia M A, dehghan N, Zadeh Dabagh R. Evaluation of chemical characteristics and thermal stability of sesame oil prepared using cold press in Ahvaz. FSCT 2022; 19 (122) :47-58
URL: http://fsct.modares.ac.ir/article-7-49913-en.html
1- Khuzestan Agricultural Sciences and Natural Resources University , mamehrnia@asnrukh.ac.ir
2- Khuzestan Agricultural Sciences and Natural Resources University
3- Food and Drug Administration of Ahvaz Jundishapur university of medical sciences
Abstract:   (1727 Views)
Edible oils are exposed to physicochemical changes during heating, cooking and frying. Due to the high importance of this issue and the public perception of the health of oils prepared in oil shops in the city, this study was conducted to evaluate and compare the thermal stability of sesame oils prepared by shop and industrial press. Sesame oil samples were prepared from four lubrication centers in Ahvaz and their stability during 12 days during the thermal process with tests, acid number, peroxide, anisidine, Totex and iodine to evaluate the oxidative stability and also measure the composition of fatty acids with The use of gas chromatography was performed and evaluated according to Iranian national standards. The results showed that linoleic acid (C18: 2) Level (41.5-42.7) Percentand and oleic acid (C18: 1) Level (38.5- 39.47) Percentand of the maximum fatty acids in sesame oils were studied which The fatty acids of all samples were in the range specified by the National Standard of Iran. The results of acid, iodine, peroxide, anisidine and totex tests all showed a significant difference between the sample of industrially prepared sesame oil and other oils prepared by shop press method and the better performance of industrial oil at a significant level Showed 5%. By interpreting the data and results, it can be found that sesame oils prepared by industrial method have higher thermal stability than oils prepared by shop press method and are more suitable for thermal applications.
Full-Text [PDF 794 kb]   (1264 Downloads)    
Article Type: Original Research | Subject: Oil and products technology
Received: 2021/02/6 | Accepted: 2021/12/4 | Published: 2022/04/5

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.