Comparative and identification of fatty acid composition of Iranian and importing grape seed oil
2007
S. Movahed, Assistant Professor of Islamic Azad University | M. Ghavami, Assistant Professor of College of Food Science and Technology, Science and Research Campus, Islamic Azad University, Assistant Professor in Soil Conservation and Watershed Management Research Institute | M. Ghavami, Assistant Professor of College of Food Science and Technology, Science and Research Campus, Islamic Azad University
Three samples grapeseed were collected from different regions and subjected to oil extraction. For comperation, two samples importing grape seed oils were prepared. The samples grapeseed is extracted by solvent and determination chemical and physical properties extracted oils, for example, fat percent,free fatty acids percent, peroxide value,induction period. Then fatty acid methyl esters were prepared from the extracted oils and subjected to gas chromatography. It was concluded that linoleic and oleic acids were the predominant fatty acids presented. Also result of peroxide value, induction period and free fatty acid from samples subjected that Iranian grape seed oil might be considered a suitable oil for salad and cooking practices.
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