Physical and Chemical Properties of Some Seed and Kernel Oils
Küçük Resim Yok
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Asian Journal of Chemistry
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Nine varieties of the seed and oils (flax, soybean, rice bran, peanut, grape, sesame, almond, sorghum, pistachio) were carried out for a comparative results on their physico-chemical and nutrition value. The oil content of oils ranged from 13.7% (rice bran) to 53.7 % (almond). The protein contents varied between 9.7 % (sorghum) to 22.3 % (peanut). Seeds were evaluated for oil, protein, crude ash and crude fibre. Refraxtive index, relative density, unsaponifiable matter, peroxide value, saponification value and pH values were determined in the seed oils. The main fatty acids identified by gas chromatography were palmitic acid. oleic acid and linoleic acid. The oleic acid content of oils were found high compared with other acids.
Açıklama
Anahtar Kelimeler
Seeds, Oil, Physico-chemical properties, Fatty acids
Kaynak
Asian Journal of Chemistry
WoS Q Değeri
Q4
Scopus Q Değeri
Q4
Cilt
22
Sayı
8
Künye
Özcan, M. M., Endes, Z., Er, F., (2010). Physical and Chemical Properties of Some Seed and Kernel Oils. Asian Journal of Chemistry, 22(8), 6531-6536.
