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Investigating Chemical Properties and Oxidative Stability of Kernel Oil from Pistacia khinjuk Growing Wild in Iran

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

In this study in order to introduce a new vegetable oil, oxidative stability and chemical characteristics of Pistacia khinjuk kernel oil (PKKO) as compared with P. atlantica kernel oil (PAKO) and extra virgin olive oil (EVOO) were investigated. Oxidative stability of studied oils was considered based on the conjugated diene value (CDV), carbonyl value (CV) and oil/oxidative stability index (OSI) through an 8-h thermal process at 170 °C. Also, chemical characteristics [fatty acid composition, unsaponifiable matter (USM), total tocopherols (TT), total phenolics (TP) and total sterols (TS), iodine value, saponification number and waxes] of these oils were analyzed. The ratio of polyunsaturated fatty acids to saturated fatty acids and the oxidizability (Cox) value of PKKO (1.14 and 2.78; respectively) were between those of PAKO (2.37 and 4.23; respectively) and EVOO (1.14 and 2.78; respectively). USM content of the three studied oils was between 1.1 and 1.51 %. TT and TP contents of PKKO (619.4 and 26.6 ppm) were lower than those of PAKO (845.33 and 75.22 ppm) and higher than those of EVOO (365.23 and 19.78 ppm). TS contents of PKKO, PAKO and EVOO were 2,500, 2,150 and 3,800 ppm, respectively. Oxidative stability data indicated that PKKO is the most resilient oil against lipid oxidation, followed by PAKO and EVOO. CDV significantly increased by the lowest speed for PKKO, followed by PAKO and EVOO. Increase of CV and reduction of OSI for PKKO, PAKO and EVOO were 29.2, 128 and 338.7 and 32.8, 67.9 and 79.3 %; respectively.

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Abbreviations

ANOVA:

Analysis of variance

AV:

Acid value

CDV:

Conjugated diene value

Cox:

Calculated oxidizability

CV:

Carbonyl value

EVOO:

Extra-virgin olive oil

FAME:

Fatty acid methyl ester(s)

IV:

Iodine value

MUFA:

Monounsaturated fatty acids

OSI:

Oil/oxidative stability index

PAKO:

Pistacia atlantica kernel oil

PKKO:

P. khinjuk kernel oil

PUFA:

Polyunsaturated fatty acid(s)

PV:

Peroxide value

SFA:

Saturated fatty acid(s)

SN:

Saponification number

TP:

Total phenolics

TS:

Total sterols

TT:

Total tocopherols

USFA:

Unsaturated fatty acid(s)

USM:

Unsaponifiable matter

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Authors and Affiliations

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

    Javad Tavakoli

  2. Department of Food Science and Technology, Islamic Azad University, Quchan Branch, Quchan, Iran

    Fatemeh Hamedani

  3. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, PO Box 91779-48968, Mashhad, Iran

    Mohammad Hossein Haddad Khodaparast

Authors
  1. Javad Tavakoli
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  2. Fatemeh Hamedani
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  3. Mohammad Hossein Haddad Khodaparast
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Correspondence to Javad Tavakoli.

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Tavakoli, J., Hamedani, F. & Haddad Khodaparast, M.H. Investigating Chemical Properties and Oxidative Stability of Kernel Oil from Pistacia khinjuk Growing Wild in Iran. J Am Oil Chem Soc 93, 681–687 (2016). https://doi.org/10.1007/s11746-016-2817-6

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  • DOI: https://doi.org/10.1007/s11746-016-2817-6

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