چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| نویسنده ثبت کننده مقاله | محمدعلی تربتی |
| مرحله جاری مقاله | تایید نهایی |
| دانشکده/مرکز مربوطه | دانشکده تغذیه |
| کد مقاله | 61438 |
| عنوان فارسی مقاله | Quality Properties of Sesame and Olive Oils Incorporated with Flaxseed Oil |
| عنوان لاتین مقاله | Quality Properties of Sesame and Olive Oils Incorporated with Flaxseed Oil |
| ناشر | 4 |
| آیا مقاله از طرح تحقیقاتی و یا منتورشیپ استخراج شده است؟ | بلی |
| عنوان نشریه (خارج از لیست فوق) | |
| نوع مقاله | Original Article |
| نحوه ایندکس شدن مقاله | ایندکس شده سطح یک – ISI - Web of Science |
| آدرس لینک مقاله/ همایش در شبکه اینترنت | http://apb.tbzmed.ac.ir/Portals/0/Archive/Vol7-2017/12-Torbati.pdf |
| Abstract Purpose: Suitable ratio of essential fatty acids has an important role in maintaining good health. There is no pure oil with an ideal fatty acid composition and oxidative stability. The main goal of the present study was to evaluate the physical, chemical and nutritional properties of oil obtained by blending flaxseed oil as a rich source of ω3 fatty acids with sesame and olive oils. Methods: Three different ratios (65:30:5, 60:30:10 and 55:30:15) were prepared using olive, sesame and flaxseed oils. These mixtures were stored at 4°C and 24°C and their quality and physicochemical properties were determined by measuring the fatty acid composition, phenolic compound, peroxide, anisidine values and schaal tests. Results: Fatty acid composition indicated that adding 10% and 15% flaxseed oil into blends have suitable ratio of essential fatty acids. The sample which contained 5% flaxseed oil had the highest phenolic content among treatments and these compounds showed a significant decrease during storage. A significant increase (p<0.05) was observed in peroxide values of all samples during storage. Increasing the flaxseed oil content in the blends, lead to an increase of the anisidine value. Conclusion: Blending sesame and olive oils with flaxseed oil produced oil blends with a good balance of essential fatty acids. Although peroxide and anisidine values increased during storage of the oil blends; the blends were of a good quality for home and industrial use. |
| نویسنده | نفر چندم مقاله |
|---|---|
| محمدعلی تربتی | دوم |
| فتانه هاشم پور بلترک | اول |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| 12-Torbati (1).pdf | 1396/06/29 | 753793 | دانلود |
