| Popis: |
Objectives: This study aims to evaluate the levels of heavy metals and aflatoxins in Kermanshahi oil and grape pekmez (a concentrated grape product) from the central provinces of Iran, as well as to assess how processing affects their fatty acid profiles.Methods: Twenty samples of Kermanshahi oil and grape pekmez were randomly collected from production centers in Chaharmahal and Bakhtiari and Isfahan provinces in Iran.Results: The aflatoxin levels in both Kermanshahi oil and grape pekmez were within acceptable limits. Lead (Pb) and cadmium (Cd) concentrations in Kermanshahi oil and grape pekmez ranged from 0.001 to 0.1 ppb and 0.001 to 0.04 ppb, respectively. Traditional butter and Kermanshahi oils were found to contain high levels of SFAs, including palmitic (C16) and myristic (C14) acids, as well as unsaturated fatty acids such as oleic acid (C18:1). The composition of saturated, unsaturated, and trans fatty acids in Kermanshahi oils derived from traditional butter was measured at 77.075%, 16.34%, and 4.82%, respectively. Following the addition of grape pekmez to Kermanshahi oil, a decrease in short-chain fatty acids was observed, while palmitic, stearic, oleic, and linolenic acid levels increased. Additionally, the concentration of TFAs decreased.Conclusion: The incorporation of grape pekmez into Kermanshahi oil positively influenced the fatty acid composition, enhancing its overall quality. |
