کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7591796 1492104 2015 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of the refining process on Moringa oleifera seed oil quality
ترجمه فارسی عنوان
اثر فرایند پالایش بر کیفیت روغن دانه مورینگا اولیفرا
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
We evaluated the physicochemical properties and oxidative stability of the oil extracted from the seeds of Moringa oleifera during its refining process. Refining is accomplished in three stages: neutralization, degumming, and bleaching. Four samples were analyzed, corresponding to each step of the processed and crude oil. Increases in the density, viscosity, saponification value and oxidation of the oil were detected during the refining, while the peroxide value and carotenoid content diminished. Moreover, the refractive index and iodine content were stable throughout the refining. Nine fatty acids were detected in all four samples, and there were no significant differences in their composition. Oleic acid was found in the largest amount, followed by palmitic acid and behenic acid. The crude, neutralized, and degummed oils showed high primary oxidation stability, while the bleached oil had a low incidence of secondary oxidation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 187, 15 November 2015, Pages 53-57
نویسندگان
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