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Heating, microwave and UV irradiation effects on oxidative stability of Sardasht red grape ( Vitis vinifera cultiv. Sardasht) seed oil
Author(s) -
Hashemi Seyed Mohammad Bagher,
Mousavi Khaneghah Amin,
Nikmaram Nooshin,
Raeisi Susan,
Rahman Mohammad Shafiur,
Avallone Sylvie
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13421
Subject(s) - chemistry , conjugated diene , peroxide value , food science , iodine value , oxidative phosphorylation , antioxidant , linoleic acid , fatty acid , conjugated linoleic acid , acid value , organic chemistry , biochemistry , monomer , polymer
Summary In the current study, for the first time, the oxidation stability of the extracted edible oil from Sardasht red grape at three different accelerated deteriorative conditions (oven, microwave and ultraviolet ( UV ) irradiation) was investigated. In this context, the peroxide value ( PV ), conjugated diene value ( CDV ), carbonyl value ( CV ), radical scavenging activity ( RSA ) and oil/oxidative stability indices, as well as fatty acid composition and total tocopherol content, were evaluated. Sardasht grape seed oil as a rich oil in unsaturated fatty acid (about 87%) contains linoleic acid in terms of the principal fatty acid (70.4 ± 1.8%). The excessive oxidative stability of crude oil can be correlated with the extreme content of natural antioxidants (tocopherols and tocotrienols). The findings showed that Sardasht red grape seed oil could be approached as new source of edible oil with acceptable oxidative stability.