بررسي خواص فيزيكوشيميايي روغن و تركيب دانه در ژنوتيپ هاي گلرنگ و تعيين بهترين شرايط جهت توليد روغن قنادي

چكيده انگليسي :

Investigation of physicochemical properties of oil and seed composition in safflower genotypes for determination the best conditions inorder to producing shortening Safoura Ahmadzadeh Sf ahmadzadeh@yahoo com submitted on January 27 2009 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Irandegree M Sc Language Farsi1 M Kadivar Assoc Prof Supervisor kadivar@cc iut ac ir2 G Saeidi Prof Supervisor saeidi@cc iut ac irAbstractThe world production of safflower carthamus tinctorius L increased sharply in the early 1960s as aresult of the increased use of the highly unsaturated oil as an edible rather than an industrial oil Theseeds are primarily grown for their oil Poly unsaturated vegetable oils have not been satisfactory asfrying oils because of high oxidative instability resulting from the chemical structure of the linoleic andlinolenic acids Safflower oil is comprised primarily of palmitic stearic oleic and linoleic acids with the vast majoritycomprised of oleic and linoleic acids Two different types of oil can be produced depending on thegenetics of the particular safflower line One type is high in linoleic acid and the other is high in oleicacid A third experimental type of safflower oil contains about equal amounts of oleic and linoleicacids Objectives in plant breeding programs to improve safflower have been similar to those in most othercrops Among them would be oil contents of the seed higher protein contents and modifications in oilquality In this study the physicochemical properties and the fatty acid composition of oil extractedfrom twenty genotypes of safflower were investigated Fatty acid composition and contents and physicochemical characteristics of oil extracted from seeds oftwenty safflower genotypes Kouseh C121 C128 A1 A2 A3 K12 K15 K21 S122 S411 S3110 M112 M420 H27 E2428 Arak 28 11 GE62916 GE34078 Saffir Sabz were studied Fat proteinand moisture contents refractivity index peroxide value iodine value tiobarbitoric acid TBA saponification value and acidic value were measured according to AOCS official methods Thesedeterminations were carried out in triplicate Results indicated that there was significant difference p 0 01 in all characteristics among genotypes The seeds contained 20 24 36 73 oil 15 64 21 50 protein and 4 29 6 45 moisture For C121 and E2428 Fat content was higher than other genotypes 36 73 and 36 24 respectively for M112 and E2428 protein content was maximum 21 50 and21 40 respectively and for A2 and E2428 moisture content was lower than other genotypes 4 29and 4 55 respectively Physical and chemical characteristics of the extracted oil the density varied from 0 861 to 0 926 g mlat 30 C the refractive index was found to be in the range of 1 463 to 1 475 The acidic value for allgenotypes ranged from 0 1253 to 0 5593 mg KOH g oil which indicated that safflower seeds canresist insects and or fungus spoilage during growth The values obtained for peroxide value were belowthe permissible limit of the international standards 10 mEq O2 kg for safflower oil This value wasfound to range between 3 08 and 5 08 The iodine values of the genotypes varied from 164 39 to189 69 g I2 100g oil The saponification value for all genotypes varied from 124 01 to 193 81 mgKOH g oil The amount of the most abundant fatty acid linoleic acid found in the oil was to range between 65 14 M112 and 80 11 K15 oleic acid content for all genotypes ranged from 0 15 to 21 03 For M112and M420 oleic acid content was higher than that of other genotypes 21 03 and 14 69 respectively Linolenic acid was found in seven genotypes between 0 02 to 6 23 of total fatty acid The amount of

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بررسي خواص فيزيكوشيميايي روغن و تركيب دانه در ژنوتيپ هاي گلرنگ و تعيين بهترين شرايط جهت توليد روغن قنادي

روغن پالم , توليد شورتنينگ , مارگارين , استريفيكاسيون