Kolkhoung (Pistacia khinjuk) Hull Oil and Kernel Oil as Antioxidative Vegetable Oils with High Oxidative Stability and Nutritional Value

Asnaashari, Maryam; Hashemi, Seyed Mohammad Bagher; Mehr, Hamed Mahdavian; Yousefabad, Seyed Hossein Asadi

doi:10.17113/ftb.53.01.15.3719

Cited by 33 publications

(26 citation statements)

References 11 publications

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“…Peroxides are the main initial products of oil oxidation and can be determined using the peroxide value (PV) (Asnaashari, Hashemi, Mohammad, Mehr, & Asadi Yousefabad, ). A higher peroxide value implies a lower oxidative stability (Farahmandfar, Asnaashari, & Sayyad, ).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of antioxidant properties of lemon verbena (Lippia citriodora) essential oil and its capacity in sunflower oil stabilization during storage time

Farahmandfar

Asnaashari

pourshayegan

et al. 2018

Food Science & Nutrition

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In this study, lemon verbena essential oil as a natural antioxidant was used to increase the stability of sunflower oil, and stabilization effects in terms of storage conditions were compared with synthetic antioxidant (BHT). For this purpose, the antioxidant activity of the essential oil was determined by DPPH assay and β‐carotene bleaching method. Then, lemon verbena essential oil (0, 400, 800, and 1,600 ppm) was added to sunflower oil without synthetic antioxidant and stored at 60°C for 60 days. Results from different parameters (peroxide value, free fatty acid, iodine value, total polar compound, carbonyl value, conjugated dienes, and oxidative stability index) were in agreement with each other, suggesting that lemon verbena essential oil (1,600 ppm) could act better than BHT in inhibition of lipid oxidation in sunflower oil and can be used as predominant alternative of synthetic antioxidants.

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Section: Resultsmentioning

confidence: 99%

Evaluation of antioxidant properties of lemon verbena (Lippia citriodora) essential oil and its capacity in sunflower oil stabilization during storage time

Farahmandfar

Asnaashari

pourshayegan

et al. 2018

Food Science & Nutrition

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“…In this regard, the fatty acid composition of BK oil reported in this study was close to the results of a study by Farhoosh et al (). Also, according to Asnaashari et al (), the amount of the abovementioned fatty acids in the Kolkhoung ( Pistacia khinjuk : another wild species of Pistacia in Iran) kernel oil was determined as 16.11, 0, 0, 61.11, 20.09, and 1.14%, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…The mixture was then placed in a vacuum oven (OV11; Jeiotech, Daejeon, Korea) at 40°C for 6–12 hr to remove the remaining solvents (Farhoosh et al, ; Tavakoli, Emadi et al, ). Hexane was selected for oil extraction according to the previously published articles (Asnaashari, Hashemi, Mahdavian Mehr, & Asadi Yousefabad, ; Tavakoli, Hamedani, & Haddad Khodaparast, ).…”

Section: Methodsmentioning

confidence: 99%

“…The fatty acid composition of the extracted vegetable oils was determined according to a previously established method (Asnaashari et al, ; Tavakoli, Emadi et al, ).…”

Section: Methodsmentioning

confidence: 99%

“…Peroxide value (PV) was determined by a spectrophotometry method developed by Hashemi, Amarowicz et al () and Asnaashari et al ().…”

Section: Methodsmentioning

confidence: 99%

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Effects of packaging and storage conditions on Iranian wild pistachio kernels and assessment of oxidative stability of edible extracted oil

Tavakoli

Sedaghat

Khaneghah

2019

J Food Process Preserv

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In the present research, Baneh Kernels (BK) (Pistacia atlantica var mutica, wild pistachio) were packaged with laminated‐type pouches of polyethylene/polyamide/polyethylene and polyester/aluminum foil/low‐density polyethylene (PET/AL/LDPE) under two packaging conditions (vacuum and conventional conditions) and were stored for 12 weeks at 20, 35, and 50°C. The oil of each sample was extracted and was evaluated for peroxide value, carbonyl value, total tocopherol, and total phenolic contents. No significant difference (p < 0.05) between the peroxide and carbonyl values at 20 and 35°C was observed while only an increase in these parameters (with a very small slope) was noted at 50°C. High levels of oxidative stability of BK samples can be correlated with low reduction in the content of antioxidants, especially tocopherols during storage, while it (reduction) was noted as17.9% in the worst condition. In this regard, (PET/AL/LLDPE) under vacuum was identified as the best packaging condition. Practical applications Baneh Kernels (BK) can be used as a good source of oil due to high oxidative stability. Moreover, the suitable packaging material for BK as well as an adjusted storage condition until processing (extraction) could play an important role in improving oxidative stability. In this context, the introduced packaging in this study can be approached to keep the quality of BK. Also, the proposed temperature could reduce the adverse effects of storage before processing.

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Antioxidant Activity of Essential Oils in Foods

Hashemi

Khorram

Sohrabi

2017

Essential Oils in Food Processing

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Kolkhoung (Pistacia khinjuk) Hull Oil and Kernel Oil as Antioxidative Vegetable Oils with High Oxidative Stability and Nutritional Value

Cited by 33 publications

References 11 publications

Evaluation of antioxidant properties of lemon verbena (Lippia citriodora) essential oil and its capacity in sunflower oil stabilization during storage time

Evaluation of antioxidant properties of lemon verbena (Lippia citriodora) essential oil and its capacity in sunflower oil stabilization during storage time

Effects of packaging and storage conditions on Iranian wild pistachio kernels and assessment of oxidative stability of edible extracted oil

Antioxidant Activity of Essential Oils in Foods

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