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Introducing Pistacia khinjuk (Kolkhoung) Fruit Hull Oil as a Vegetable Oil with Special Chemical Composition and Unique Oxidative Stability

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Chemistry of Natural Compounds Aims and scope

The chemical and qualitative characteristics of P. khinjuk hull oil (PKHO), P. atlantica hull oil (PAHO), and Sesamum indicume L. cv. Dezful seed oil (SISO) were compared. The high values of wax and tocopherol compounds and low values of the saponification number of PKHO were interesting. PKHO was also unique due to its high content of tocotrienols (92.6% of total tocol compounds). Oxidation stability data showed that PKHO was the most stable oil against lipid oxidation, followed by PAHO and SISO. The conjugated diene hydroperoxides increase during heat treatment (8 h) at 170°C for PKHO, PAHO, and SISO and were 18.41, 25.28, and 300.66%, respectively. Moreover, the carbonyl value was significantly increased at the lowest speed for PKHO, followed by PAHO and SISO. During heat treatment, there was no difference between PKHO and PAHO concerning total polar compounds, whereas the parameter showed a linear increase for SISO. The antioxidative activity of PKHO at low concentration (0.0099%) in olive oil was also almost equal to that of TBHQ (100 ppm).

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Authors and Affiliations

  1. Faculty of Agriculture, Department of Food Science and Technology, Jahrom University, P.O. Box 74137-66171, Jahrom, Fars, Iran

    Javad Tavakoli

  2. Faculty of Agriculture, Department of Food Science and Technology, Ferdowsi University of Mashhad, P. O. Box 91779-48968, Mashhad, Iran

    Mohammad Hossein Haddad Khodaparast & Ali Sharif

  3. Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz, Iran

    Mahmood Aminlari

  4. Food Science and Technology Department, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Mazandaran, Iran

    Reza Esmaeilzadeh Kenari

Authors
  1. Javad Tavakoli
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  2. Mohammad Hossein Haddad Khodaparast
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  3. Mahmood Aminlari
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  4. Reza Esmaeilzadeh Kenari
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  5. Ali Sharif
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Correspondence to Javad Tavakoli.

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Published in Khimiya Prirodnykh Soedinenii, No. 5, September–October, 2013, pp. 692–697.

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Tavakoli, J., Khodaparast, M.H.H., Aminlari, M. et al. Introducing Pistacia khinjuk (Kolkhoung) Fruit Hull Oil as a Vegetable Oil with Special Chemical Composition and Unique Oxidative Stability. Chem Nat Compd 49, 803–810 (2013). https://doi.org/10.1007/s10600-013-0752-4

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  • DOI: https://doi.org/10.1007/s10600-013-0752-4

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