Effect of Bene Kernel Oil on the Frying Stability of Canola Oil

Sharayei, Parvin; Farhoosh, Reza; Poorazrang, Hashem; Khodaparast, Mohammad Hossein Haddad

doi:10.1007/s11746-010-1708-5

Cited by 17 publications

(24 citation statements)

References 37 publications

(34 reference statements)

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“…6 The oil displays antioxidant activity which is important for human health. 6 BHO contains tocopherols and phenolic constituents, 7 both of which are very important natural antioxidants by providing an effective protection against oxidative stress.…”

Section: Introductionmentioning

confidence: 99%

Cutaneous Wound Healing after Topical Application of <i>Pistacia atlantica</i> Gel Formulation in Rats

Hamidi

Naeini

Oryan

et al. 2017

tjps

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ÖZAmaç: Bu çalışma, sıçanlarda oluşturulan deneysel yara modelinde Pistacia atlantica yağı ile hazırlanmış jel formülasyonunun, enzimatik antioksidanlar üzerindeki etkisini araştırmak amacıyla yapılmıştır. Gereç ve Yöntemler: Genel anestezi altına alınan hayvanlarda, aseptik koşullarda, insizyon yapmak suretiyle kare şeklinde yaralar (2x2 cm) oluşturulmuştur. Daha sonra, hayvanlar rasgele dört gruba ayrılmıştır (I-tedavi edilmemiş kontrol grubu, II-haricen uygulanan baz jel grubu, IIIharicen %5 jel uygulanan grup, IV-haricen %10 jel uygulanan grup). Bulgular: Sonuçlar, Pistacia atlantica yağı ile hazırlanmış jel formülasyonunun haricen uygulanmasının, kontrol ve baz jel gruplarına kıyasla, bütünlüğü bozulmamış stratum bazalisi, olgun granülasyon dokusunu, kıl folikülleri ve ter bezleri ile reepitelizasyonu arttırdığını göstermektedir. Yara oluşumundan 21 gün sonra, %10 yağlı jel ile tedavi edilen hayvanların dokularındaki gerilme kuvveti, kopma gerilimi ve bükülme direnci, kontrol ve baz jel grubu ile karşılaştırıldığında önemli ölçüde artmıştır. Aynı evredeki kontrol ve baz jel ile muamele edilen gruplara kıyasla, kollajen liflerin daha organize bir düzenlenme ve dokunun daha düzgün bir iyileşme gösterdiği belirlenmiştir. Sonuç: Pistacia atlantica yağ jelinin haricen uygulanmasının, sıçanlarda oluşturulan deneysel yaralar üzerinde morfolojik, biyokimyasal ve biyomekanik yönden düzeltici rol oynadığı ortaya koyulmuştur. Anahtar kelimeler: Pistacia atlantica, yara iyileşmesi, histopatoloji, biomekanik, deri Objectives: This study has been undertaken to investigate the antioxidant activity of the gel formulation from Pistacia atlantica oil extraction on enzymatic antioxidants in experimental wound created in rats. Materials and Methods: Under anesthesia, a square-shaped skin defect (2x2 cm) was created aseptically by surgical incision. Then, animals were randomly allocated to four groups (I-untreated controls, II-topically treated with base gel, III-topically treated with 5% gel, IV-topically treated with 10% gel). Results:The results suggest that topical application of Pistacia atlantica oil gels improved reepithelialization with continuous stratum basalis and a mature granulation tissue and adnexa (hair follicles and sweat gland) compared with control and base gel groups. Treatment with 10% oil gel significantly enhanced the tensile strength, ultimate stress, yield strength and stiffness in this group compared with the control and base gel groups at 21 days post injury. The collagen fibers showed a more organized pattern and the tissue alignment was greater as compared to the control and base gel-treated groups at the same stage. Conclusion:The results suggest that topical application of Pistacia atlantica oil gel improved the morphological, biochemical and biomechanical properties of experimentally-induced wound defects in rats.

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Section: Introductionmentioning

confidence: 99%

Cutaneous Wound Healing after Topical Application of <i>Pistacia atlantica</i> Gel Formulation in Rats

Hamidi

Naeini

Oryan

et al. 2017

tjps

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“…Also, the proposed temperature could reduce the adverse effects of storage before processing. and its unsaponifiable matters were evaluated (Sharayei, Farhoosh, Poorazarang, & Haddad Khodaparast, 2011a, 2011b. On the other hand, various studies have been carried out regarding the effects of packaging on the quality of Pistacia species (Esmaeili, Goli, Shirvani, & Shakerardakani, 2018;Ozturk, Sagdic, Yalcin, Capar, & Hakan Asyali, 2016;Raei & Jafari, 2013), but despite the determination of high nutritional value and the excellent oxidative stability of Baneh kernel oil, no research was performed on Baneh kernel packaging.…”

Section: Practical Applicationsmentioning

confidence: 99%

“…In this context, the Folin-Ciocalteau reagent was combined with a spectroscopic technique (Tavakoli, Emadi et al, 2018). The total tocopherol (TT) content of the extracted oil from the BK samples was determined according to the colorimetric method (Sharayei et al, 2011a;Tavakoli, Emadi et al, 2018;Wong, Timms, & Goh, 1988). The units of TP and TT are mg gallic acid/kg oil and mg α-tocopherol/kg oil, respectively.…”

Section: Total Phenolics and Total Tocopherol Contentsmentioning

confidence: 99%

“…Farhoosh et al investigated the chemical composition and oxidative stability of kernel from two Baneh varieties (Mutica and Kurdica) and concluded that Mutica kernel oil is one of the most stable edible oils against lipid oxidation with appropriate nutritional properties (Farhoosh et al, ). In two investigations, improvement in canola oil oxidative stability using Baneh kernel oil and its unsaponifiable matters were evaluated (Sharayei, Farhoosh, Poorazarang, & Haddad Khodaparast, ). On the other hand, various studies have been carried out regarding the effects of packaging on the quality of Pistacia species (Esmaeili, Goli, Shirvani, & Shakerardakani, ; Ozturk, Sagdic, Yalcin, Capar, & Hakan Asyali, ; Raei & Jafari, ), but despite the determination of high nutritional value and the excellent oxidative stability of Baneh kernel oil, no research was performed on Baneh kernel packaging.…”

Section: Introductionmentioning

confidence: 99%

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Effects of packaging and storage conditions on Iranian wild pistachio kernels and assessment of oxidative stability of edible extracted oil

Tavakoli

Sedaghat

Khaneghah

2019

J Food Process Preserv

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In the present research, Baneh Kernels (BK) (Pistacia atlantica var mutica, wild pistachio) were packaged with laminated‐type pouches of polyethylene/polyamide/polyethylene and polyester/aluminum foil/low‐density polyethylene (PET/AL/LDPE) under two packaging conditions (vacuum and conventional conditions) and were stored for 12 weeks at 20, 35, and 50°C. The oil of each sample was extracted and was evaluated for peroxide value, carbonyl value, total tocopherol, and total phenolic contents. No significant difference (p < 0.05) between the peroxide and carbonyl values at 20 and 35°C was observed while only an increase in these parameters (with a very small slope) was noted at 50°C. High levels of oxidative stability of BK samples can be correlated with low reduction in the content of antioxidants, especially tocopherols during storage, while it (reduction) was noted as17.9% in the worst condition. In this regard, (PET/AL/LLDPE) under vacuum was identified as the best packaging condition. Practical applications Baneh Kernels (BK) can be used as a good source of oil due to high oxidative stability. Moreover, the suitable packaging material for BK as well as an adjusted storage condition until processing (extraction) could play an important role in improving oxidative stability. In this context, the introduced packaging in this study can be approached to keep the quality of BK. Also, the proposed temperature could reduce the adverse effects of storage before processing.

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“…Bene ( Pistacia atlantica subsp. mutica ) kernel and hull oils, which have recently been recognized as new sources of highly stable vegetable oils (Farhoosh and Tavakoli 2008; Farhoosh and others 2009; Sharif and others 2009; Farhoosh and others 2011a; Sharayei and others 2011a), contain considerable amounts of the unsaponifiable matters (∼6%, w/w). The unsaponifiable matters of bene kernel (UKO) and hull (UHO) oils, which naturally contain a number of antioxidative fractions (such as terpene alcohols, sterols, and tocopherols) (Farhoosh and others 2011b), have been able to significantly improve the OS of some vegetable oils (Farhoosh and others 2011a, 2011b; Farhoosh and Tavassoli‐Kafrani 2011; Sharayei and others 2011b).…”

Section: Introductionmentioning

confidence: 99%

Oxidative Stability of Virgin Olive Oil as Affected by the Bene Unsaponifiable Matters and Tertiary‐Butylhydroquinone

Farhoosh¹,

Khodaparast²,

Sharif³

et al. 2012

Journal of Food Science

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During 16 h heating at 180 °C, the oxidative stability (OS) of virgin olive oil (VOO) as affected by the same concentrations (200 ppm) of tertiary-butylhydroquinone (TBHQ) and unsaponifiable matters of bene kernel (UKO) and hull (UHO) oils in terms of the inhibitory effect on the formation of conjugated diene hydroperoxides (OS(CDV)) and off-flavor carbonyl compounds (OS(CV)) was investigated. TBHQ was not able to considerably increase the OS(CDV) (7.51) of the VOO (7.2) and showed no synergistic effect with indigenous antioxidative compounds of the VOO (IOV) in this respect. However, it could significantly improve the OS(CV) (from 2.49 to 4.52), which was mainly due to its synergism with the IOV. The UKO increased considerably the OS(CDV) (to 11.8), and its OS(CV) (4.22) was nearly the same as that of TBHQ. The IOV still had marked contributions to the prevention of VOO oxidation but the majority of stabilizing effect was related to the UKO and its synergism with the IOV. The OS(CDV) in presence of the UHO was less than that of the VOO (5.96), although it significantly increased the OS(CV) (to 5.2), mainly due to the stabilizing effect of UHO and its synergism with the IOV.

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Effect of Bene Kernel Oil on the Frying Stability of Canola Oil

Cited by 17 publications

References 37 publications

Cutaneous Wound Healing after Topical Application of <i>Pistacia atlantica</i> Gel Formulation in Rats

Cutaneous Wound Healing after Topical Application of <i>Pistacia atlantica</i> Gel Formulation in Rats

Effects of packaging and storage conditions on Iranian wild pistachio kernels and assessment of oxidative stability of edible extracted oil

Oxidative Stability of Virgin Olive Oil as Affected by the Bene Unsaponifiable Matters and Tertiary‐Butylhydroquinone

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