Volume 17, Issue 107 (2021)                   FSCT 2021, 17(107): 161-169 | Back to browse issues page


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Karimpour Golsephidi S, Azadmard-Damirchi S. Extraction of oil from canola seeds incorporated with olive leaves by cold press and evaluation of its qualitative properties. FSCT 2021; 17 (107) :161-169
URL: http://fsct.modares.ac.ir/article-7-41123-en.html
1- Department of Food Science and Technology, University of Tabriz
2- Professor, Department of Food Science and Technology, University of Tabriz , sodeifazadmard@yahoo.com
Abstract:   (2318 Views)
In this study, olive leaves which are rich in phenolic compounds were used as sources of natural antioxidants during extraction of oil from rapeseeds by cold press. This new method was developed to increase bioactive compounds, stability and shelf life of the oil. Canola seeds were blended with 0 (control sample) 2.5, 5, 7.5 and 10% of olive leaf and their oil were extracted by cold press. Qualitative factors of extracted oil from were tested in the [production day and every 30 days of 90 days storage at room temperature. The results showed that samples containing more olive leaves had more phenolic compounds. Acidity and peroxide value increased but the amount of phenolic compounds decreased during storage. The highest amount of peroxide value was found for samples containing low percentages of olive leaves. The sample containing 10% olive leaves had the highest acidity compared to other samples. Schaal test results also indicated that the stability of the samples decreased with the addition of olive leaves. Overall the results showed that extraction of rapeseed oil by this new method will produce new product rich of phenolic compounds and similar properties compared to virgin olive oil that has more linolenic fatty acids (omega-3) than olive oil. Generally, extraction of oil from a mixture of olive leaf with rapeseeds produces a bioactive rich oil which can be introduced as a new product.
 
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Article Type: Original Research | Subject: Enriching food
Received: 2020/03/2 | Accepted: 2020/07/4 | Published: 2020/12/30

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