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Determination And Comparison The Amount Of Toccopherolic And Phenolic Compounds And Fatty Acids Profile In Edible Nuts (Pistachio, Almond And Walnut) Oil, Amin Mousavi Khaneghah Mr, Amir Hossein Elhami Rad Dr
Determination And Comparison The Amount Of Toccopherolic And Phenolic Compounds And Fatty Acids Profile In Edible Nuts (Pistachio, Almond And Walnut) Oil, Amin Mousavi Khaneghah Mr, Amir Hossein Elhami Rad Dr
Amin Mousavi Khaneghah
The importance of function properties of edible nuts in inhibiting and decreasing of arteriosclerosis and cancer, and high consumption of these products in Iran, causes that this study investigates some functional properties of oils which are obtained from walnut, almond and pistachio in identified varieties of Damavand, C.V.B12 and Ahmad aghaee with 4% superiority, respectively. Studied factors were indication and measurement of phenolic and tocopherolic compounds by high performance liquid chromatography (HPLC), determination of oil oxidative stability in 110 0C, 120 0C and 130 0C by rancimat method, and identification fatty acid profile by Gas chromatography. Results showed that phenolic …