Research and Innovation in Food Science and Technology

Evaluation of chemical composition and oxidative stability of khinjuk kernel oils

Document Type : Original Paper

Authors

1 MSc. Graduated Student, Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran

2 Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran

Abstract

The aim of this study is to describe the physicochemical properties of khinjuk kernel oil and oxidative stability of it was compared to virgin olive oil. Investigation showed that Kernel of Khinjuk has 30٪ oil. Kernel oil contains more than 80 percentages unsaturated fatty acids (USFA) and dominant fatty acid is oleic acid (57.39%).  Iodine value, saponification number, total tocopherols, total sterols, Refractive Index and wax content were 98.7 g I/g , 172.3 mg KoH/g, 619.4 mg/Kg, 0.25%, 1.47 Degree and 0.002% respectively.  In this research, also oxidative stability during 8 hours of heating process at 170 Ċ for khinjuk kernel oil and virgin olive oil were determined and compared. Oxidative Stability results based on data such as Peroxide Value, acidity value, Conjugated Diene Value (CDV), Oil/Oxidative Stability Index (OSI) and Carbonyl value (CV) were analyzed. The results of the comparison at different times of the thermal process showed that there was statistically Significant differences between means of CDV and OSI, but the CV means was not significantly among the oils. Finally due to the low values of conjugate and peroxides compounds and high OSI, oxidative stability of khinjuk kernel oil was more than virgin olive oil, that can be attributed to antioxidant compound specifically tocopherols.

Keywords

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Research and Innovation in Food Science and Technology
Volume 2, Issue 3
December 2013
Pages 265-278
  • Receive Date: 18 May 2013
  • Revise Date: 14 November 2013
  • Accept Date: 20 November 2013