Different effect of chemical refining process on Baneh (Pistacia atlantica var mutica) kernel oil: Regeneration of tocopherols

Abstract

One of the eleven common species of pistachio is Baneh (Pistacia atlantica), which grows wildly in different parts of Iran. The area under the cultivation of these trees in Iran is more than 1.2 million hectares with approximately 100 million trees (Hatamnia et al., 2014;Moslehi et al., 2021). The annual fruit yield of this tree is 30-40 kg. The fruit of the Baneh tree consists of three parts: the outer oily green hull, the wood hull, and the kernel. Baneh kernels make up to 25% of Baneh fruit, and its oil yield is close to 50% (Padulosi & Hadj-Hassan, 1998;Tavakolli et al., 2019b). This species has three varieties, with mutica being the most famous and common Baneh variety, which comprises 90% of the population of these trees in Iran (Tavakoli et al., 2019b). There have been various researches on Baneh crude oil. Farhoosh et al. (2008), for example, proved that Baneh crude oil has a very high oxidative stability at

Effect of refining on the quality of oils extracted by cold press from black cumin (Nigella sativa L.) seed and by solvent from its cake

“…The deodorising stage had a 98% decline in p ‐AnV compared to the bleaching stage. The volatility of aldehydes by high temperature and vacuum during the deodorising step is responsible for this effect (Zarei Jelyani et al ., 2021). Another investigation found an increase in the p ‐AnV as well as a decrease in the peroxide content of Moringa oleifera seed oil during refining (Solati et al ., 2014).…”

“…However, the FFA content should be lower than this level in the application of refining in the industrial scale. These results were the same as those of the previous research on the refining of evening primrose oil, sunflower oil, and Baneh kernel oil (Zarei Jelyani et al ., 2021).…”

“…Refining did not affect the content of fatty acids in the extracted oils. In earlier studies, during the process of refining, the fatty acid composition of hazelnut oil, Baneh kernel oil, groundnut oil, rice bran oil, sunflower oil, and evening primrose oil was not noticeably affected (Zarei Jelyani et al ., 2021).…”

“…Changes in p ‐AnV during the refining of Baneh kernel oil were reported by Zarei Jelyani et al . (2021). The value of p ‐AnV raised from 5.5 to 6.55 in the degumming stage but decreased in the next refining steps.…”

Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil

“…The determination of acid value, peroxide value, and p-anisidine value (p-AV) of the different oil samples was done based on the method ascribed by Tavakoli et al (2016), Zarei Jelyani et al (2021,…”