Evaluatin oxidative stability of Kolkhoung hull oil as a wild pistachio in Iran

Oxidative stability of Kolkhoung hull oil (KHO), Bene hull oil (BHO) and seasame seed oil (SSO) were compared. Initial peroxide and acid values of the three studied oils indicated thatthe lowest initial quality was significantly in KHO, followed by BHO and SSO. Oxidation stability data showed that KHO was the most stable oil against lipid oxidation, followed byBHO and SSO. Conjugated diene hydroperoxides increase during a heating treatment (8 h) at170°C for KHO, BHO and SSO was 18.41, 25.28 and 300.66%, respectively. Moreover, carbonyl value was significantly increased by the lowest speed for KHO, followed by BHO and SSO. High oxidation stability of KHO can be explained by its high antioxidant, specially tocol compounds content. Total tocopherol (TT) content of KHO(2043.4 mg kg-1) was significantly higher than those of the other investigated oils, followed by SSO and BHO ( 993.69 and 648.91 mg kg-1, respectively).

کلیدواژه ها:

Kolkhoung hull oil ، Oxidative stability ، Chemical composition ، Bene hull oil ، Sesame oil