Evaluation of Fatty Acid Composition of Oil Extracted from Nine Varieties of Sunflower Seed
الموضوعات :
N. Amini
1
(M. Sc. of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
M. Jamali Kermanshahi
2
(M. Sc. of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
P. Mahasti
3
(Associate Professor of the College of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
الکلمات المفتاحية: Fatty acids, Frying Oils, Sunflower Seed Oil,
ملخص المقالة :
In this study nine new varieties of sunflower seeds were obtained and subjected to oil extraction using soxhlet apparatus. The extracted oil was analyzed for fatty acid composition and phosphorus content to measure the phospholipid concentration. The results indicated that Armavirski variety had the highest oil content. The fatty acid composition of the extracted oils indicated that Armavirski followed by Alstar varieties had the highest concentrations of oleic acid and lower concentrations of linoleic acid as compared to other varieties. Therefore the two varieties mentioned earlier might be considered as suitable substrates for frying and cooking practices.
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