The Comparison of chemical structure and thermal stability of the Pistacia Khinjuk kernel oil as a new source of vegetable oil with olive oil

Document Type : Research Article

Authors

1 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran

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

3 Department of Food Science and Technology, Agricultural Sciences & Natural Resources University of Sari, Sari, Iran

Abstract

Identification and cultivation of new oilseeds is a major step forward in providing the required oil in Iran. In the country Pistachio trees such as P. khinjuk, have formed the more than 1200000 hectares of land in the country.  In this study, the chemical structure of the P. khinjuk kernel oil such as the fatty acid structure, tocopherol composition and the refractive index were determined. Also its oxidative stability during heat treatment at 170 ° C for 8 hours was compared by Conjugated Diene Value (CDV) Oil/Oxidative Stability Index (OSI) with 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%).Also total tocopherols, Refractive Index were 619.4 mg/kg, 1.47 degree respectively. The results also showed that there was statistically Significant differences between means of CDV and OSI  between the olive and  khinjuk kernel oils. According to the results mentioned above, P. khinjuk kernel oil as a new source of vegetable oil is unsaturated such as cottonseed and sunflower oils. Well as P. khinjuk kernel oil has a more oxidative stability compared to olive oil, that can be attributed to its antioxidant composition in particular tocopherols.

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References

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Innovative Food Technologies
Volume 2, Issue 1
December 2014
Pages 83-91

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History

  • Receive Date: 07 May 2014
  • Revise Date: 07 July 2014
  • Accept Date: 23 November 2014

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