the oil extracted from three major canola cultivars (hyolla401, hyolla420 and rgs003) grown in golestan province was analyzed for physico-chemical properties, fatty acid composition, minerals content, and stability during 16 weeks of storage. according to the results, the highest iodine value and refractive index belonged to hyolla401. the highest saponification value was observed in hyolla420....

the stability of ten winter safflower cultivars and lines was evaluated in three different environmental conditions in karaj, isfahan and darab in iran, a randomized complete block design with 4 replications over three years (1995, 1996 and 1997). simple analysis of variances of grain and oil yields from each experiment showed significant differences among the genotypes. after conducting a homo...

raw (intact) sesame seed showed a high content of oil, protein and ash: respectively, 52%, 24% and 5%. studies were conducted on some quality characteristics of sesame and olive oils. the following values were obtained from raw sesame, sesame paste and olive oils, respectively: unsaponifiable matter 1.35, 1.46, and 1.50%; total phenols 14.21, 16.82, and 53.33 mg kg-1 oil; chlorophylls 0.04, 0.0...

background: the dispersed phase volume fraction plays key role in oil-in-water emulsion stability by different mechanisms like partial flocculation, depletion flocculation and bridging flocculation. since the mentioned mechanism is affected by emulsifier concentration presented in system, the major aim of this study was to investigate the effect of dispersed phase volume fraction on physical st...

the present study was conducted to determine the relative contribution of initial quality and compositional parameters to the rate of changes (rctpc) in the content of total polar compounds (tpc), which is considered to be one of the most reliable indicators of heated oils quality, of olive oil during continuous heating at 180 ºc. the ratio between monounsaturated and polyunsaturated fatty acid...

Background: The dispersed phase volume fraction plays key role in oil-in-water emulsion stability by different mechanisms like partial flocculation, depletion flocculation and bridging flocculation. Since the mentioned mechanism is affected by emulsifier concentration presented in system, the major aim of this study was to investigate the effect of dispersed phase volume fraction on physical st...

this study investigated the fatty acids profile, oxidative stability indices, and bioactive compounds of virgin and processed olive oils (leccino and frantoio cultivars). results showed that fatty acid profile of the studied oils contained mostly oleic acid followed by palmitic and linoleic acid. acid values of virgin frantoio and processed leccino were 0.78 and 0.18 mg koh/g oil, with peroxide...

The essential oil yield stability of damask rose (Rosa damascena Mill.) as an important medicinal and aromatic plant in different environments has not been well documented. In order to determine appropriate stability parameters, six statistics were studied for essential oil stability of 35 Rosa damascena landraces in seven locations (Sanandaj, Arak, Kashan, Dezful, Stahban, Ke...