Study of specification of refined camelina oil and effect of deodorization process on fatty acid composition and tocopherol content
| Autor: | Azardokht Pourangnia, Nargess Mooraki, Zahra Piravi vanak |
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| Jazyk: | English<br />Persian |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | فناوریهای جدید در صنعت غذا, Vol 10, Iss 4, Pp 359-375 (2023) |
| Druh dokumentu: | article |
| ISSN: | 2783-350X 2783-1760 |
| DOI: | 10.22104/ift.2023.6320.2147 |
| Popis: | Camelina oil is highly unsaturated and is a rich source of omega-3 fatty acids. Camelina oil contains high amounts of tocopherol which confers a reasonable shelf life without the need for special storage conditions. Generally crud oils contain many unwanted matters which must be removed to yield a stable product with a bland or pleasant taste. Chemical refining includes degumming, neutralization, bleaching and deodorization as separate process. In this study, the qualitative (FFA and PV) and compositional characteristics of camelina oil obtained from four regions of Ilam, Kermanshah, Hamedan and Fars were investigated after chemical refining operations. Changes in composional specifications were also evaluated before and after the final stage of refining, deodorization.Oils were extracted from camelina seeds from above region by soxhlet method, The extracted oils were refined. Fatty acid methyl ester (FAME), tocopherols FFA and PV were determined. Collected data was subjected to a one- way analysis of variance and Duncan's posthoc at the P |
| Databáze: | Directory of Open Access Journals |
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