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بررسی ویژگیهای فیزیکوشیمیایی روغن کنجد تولید شده به روش پرس سرد | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 8، دوره 50، شماره 3، آبان 1398، صفحه 581-593 اصل مقاله (731.96 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2019.269801.665119 | ||
| نویسندگان | ||
| مریم جلیلی1؛ لادن رشیدی* 1؛ حمید رشیدی نوده2 | ||
| 1عضو هیئت علمی استادیار ،گروه مواد غذایی، پژوهشکده صنایع غذایی و کشاورزی، پژوهشگاه استاندارد، کرج، ایران | ||
| 2پژوهشگر پسادکترا، گروه مواد غذایی، پژوهشکده صنایع غذایی و کشاورزی، پژوهشگاه استاندارد، کرج، ایران | ||
| چکیده | ||
| هدف از این تحقیق، بررسی ویژگیهای روغن های کنجد تهیه شده به روش پرس سرد بود. تعداد 18 نمونه روغن کنجد جمع آوری و علاوه بر ویژگیهای کیفی مقدار اسیدهای چرب سیس و ترانس، استرول‌ها، استیرن و توکوفرول‌ها در آنها اندازه گیری شد. نتایج نشان داد از بین نمونه های مورد بررسی، 7 نمونه (حدود 39%) حداقل در یکی از ویژگیهای مورد بررسی با استاندارد ملی مطابقت نداشته و بیشترین میزان عدم انطباق نمونه ها مربوط به مقدار توکوفرول‌ها و استرول‌ها بود. مهمترین استرول موجود در روغن کنجد از نظر کمی بتاسیتوسترول بود (7/57 تا 9/61%). نتایج نشان داد نمونه ها از ویژگیهای کیفی خوبی برخوردارند، گرچه کاهش توکوفرول در برخی از نمونه ها مشاهده شد که میتواند به دلیل استفاده از المنتهای حرارتی حین استخراج روغن باشد. لذا تعیین میزان توکوفرول شاخص مهمی برای تعیین کیفیت روغن استحصال شده به روش پرس سرد میباشد. | ||
| کلیدواژه‌ها | ||
| روغن کنجد؛ پرس سرد؛ کیفیت | ||
| عنوان مقاله [English] | ||
| To Investigate the Physicochemical Properties of Cold Pressed Sesame Oil | ||
| نویسندگان [English] | ||
| Maryam Jalili1؛ Ladan Rashidi1؛ Hamid Rashidi Nodeh2 | ||
| 1faculty member, Department of food, faculty of food and agriculture, Standard Research Institute (SRI), Karaj, Iran | ||
| 2Postdoctoral student, Department of food, faculty of food and agriculture, Standard Research Institute (SRI), Karaj, Iran | ||
| چکیده [English] | ||
| The aim of the current study was to investigate the characteristics of sesame oils prepared by cold pressing method. 18 samples of sesame oil were collected and addition to qualitative characteristics, the amount of Cis and trans fatty acid, sterols, sterenes and tocopherols were determined. The results showed that 7 out of 18 samples (about 39%) did not match with the national standard at least for one of the investigated characteristics. The highest non-conformance of the samples related to the amount of tocopherols and sterols. The most important sterol in sesame oil was beta-sitosterol (between 57.7 and 61.9%).The current study showed that samples of sesame oil had the acceptable qualitative specifications, although some of them showed a decrease in tocopherol, which could be due to the use of thermal elements during oil extraction. Therefore, determining the amount of tocopherol is an important indicator to determine the quality of cold pressed oil. | ||
| کلیدواژه‌ها [English] | ||
| sesame oil, cold pressed, Quality | ||
| مراجع | ||
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