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- Title
ویژگیهای کیفی روغن استخراج شده با پرس سرد از دانه بزرک همراه با برگ زیتون آنزیم-بری شده.
- Authors
رامین تیموری اوخ; افشین جوادی; صدیف آزادمرد دمی; محمدعلی تربتی
- Abstract
Flaxseed oil is sensitive to oxidation due to its high content of polyunsaturated fatty acids. Antioxidant sources such as olive leaves can be used to stabilize vegetable oils. Olive leaves contain lipase and lipoxygenase enzymes that need to be inactivated before use. Therefore, the aim of this study was to investigate the extraction of oil by cold pressing of flax seeds with blanched leaves at levels (0 (control sample), 2.5, 5, 7.5 and 10% w / w). Acidity, peroxide value, phenolic content, fatty acid composition, chlorophyll content, carotenoid content and oxidative stability of extracted flaxseed oil were investigated during storage. The results showed that by adding different levels of blanched olive leaves, the acidity and peroxide value decreased and the amount of carotenoids, chlorophyll, phenolic compounds content and oxidative stability of oil samples in different levels of blanched olive leaves significantly increased compared to the control sample(P <0.05). On the other hand, during the storage period in the treated samples, the acidity and peroxide value of the samples increased significantly (P <0.05) but this increase was less for control sample. Also, fatty acid profiles showed that by adding blanched olive leaves, the linolenic acid (18: 3) was preserved better during storage. According to the obtained results, it can be concluded that with the addition of blanched olive leaves, phenolic compounds content and oxidative stability in the produced oil increased and beneficial compounds such as linolenic acid and carotenoids were well preserved and thus a useful oil can be produced and introduced to the market.
- Publication
Journal of Food Science & Technology (2008-8787), 2022, Vol 19, Issue 127, p125
- ISSN
2008-8787
- Publication type
Academic Journal
- DOI
10.22034/FSCT.19.127.125