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Bene hull oil as a highly stable and antioxidative vegetable oil
Author(s) -
Farhoosh Reza,
Khodaparast Mohammad Hossein Haddad,
Sharif Ali
Publication year - 2009
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200900081
Subject(s) - unsaponifiable , saponification value , iodine value , chemistry , food science , peroxide value , composition (language) , acid value , antioxidant , wax , organic chemistry , biochemistry , philosophy , linguistics
Fatty acid composition, peroxide value, acid value, iodine value, saponification number, unsaponifiable matter content, total tocopherols and phenolics contents, and wax content of Bene hull oil (BHO) were determined and compared to those of Bene kernel oil (BKO) and extra‐virgin olive oil (EVOLO). Considering the fatty acid composition and total tocopherols and phenolics contents, the resistance to the production of conjugated diene hydroperoxides and carbonyl compounds during the heating process at 170 °C for BHO was about 4.2 and 7.3 times and about 1.7 and 2.0 times those of BKO and EVOLO, respectively. The antioxidant activity of BHO was exactly the same as that of tert ‐butylhydroquinone at low concentrations (100 ppm).