4412

4161

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1387

دوازده ،95،[II}ص،مصور،جدول ،نمودار

ص.ع به:فارسي وانگليسي

جواد كرامت، محمد فضيلتي

مهدي كديور

18/1/87

امين الله معصومي ،محمد شاهدي

1396/09/11

كتابنامه

مهندسي كشاورزي

ID4161

به فارسي وانگليسي :قابل رويت در نسخه ديجيتال

AbstractHigh quality of millet oil due to the fatty acid composition necessary for the human s body high percent ofthree glycerides none saturated in this oil and the most important of all holding the highest percent of oilamong the other cereals make it possible for the researchers to study further Millet oil is a foodstuff rich innatural antioxidants tocopherols that raises the thermal stability as well as prevents the undesirable flavorresulted from linolenic acid oxidation in this oil Presence linoleic acid at significant amount of millet oil 45 67 caused this oil having an important role in increasing of the pelasma HDL and decreasing LDL and asthe result preventing the risk of heart diseases Millet oil is useful in providing anti depress drugs favor high blood pressure diabete diarrhea and high blood fat as well as dietary complementaries for elderypeople In this research oil of three common varieties millet italian common pearl are evaluated in respectto their physicochemical characteristics Oil protein moisture ash fiber were determined according toAOAC official method Iodine value IV acid value peroxide value soaponification value non soaponification value refractive index specific gravity color index were determined according to AOCSofficial method Common and pearl millet oils were identified suitable in their quality characteristics becausetheir acid value and peroxide value were relatively low in proportion to the italian millet oil Iodin value andrefractive index of italian millet oil were high considerably in proportion to the two other oils This is a reasonconsidered for their high percent of non saturated of this oil Common and pearl millet oils had a very lightand clear color in proportion to the italian millet oil Much pigments are caused darken color resulted inarising non soaponification value in italian millet oil To determine the fatty acid profile oil samples of gaschromatography GC and to evaluate their triglyceride composition high performance liquidchromatography RP HPLC were used The profile attained of sampeles showed that the original fatty acid incommon pearl and italian millet oils is linoleic acid in which the linoleic acid percent in millet oil had themost portion comparing to the total of fatty acids in it Also oliec palmitic stearic and linolenic acids had themost rate respectively The italian millet oil of linoleic palmitic and linolenic acids contain the most rate inproportion to the two other oil and they had low oleic acid rate The composition of the most importantLLLn Three linoleoil glycerol OOL PLL acylglyceroles oil samples in the test contains POL LLL OLL LLL is the most triglyceride available in all three samples in which the italian millet common and pearlmillet oils had the most rate of this triglyceride Di linoleoil oleoil glycerol OLL also had the most rate oftriglyceride after LLL It s identified that linoleic acid is distributed in the first second and third positions ofmillet oil triglycerides and the more oleic acid in the second position of triglyceride Also palmitic acid isobserved only in the first position of triglycerides

جواد كرامت، محمد فضيلتي

مهدي كديور

امين الله معصومي ،محمد شاهدي