Title of article
Evaluation of the Non Saponifiable Matter of Oils Extracted from Nine Varieties of Sunflower Seeds
Author/Authors
Jamali Kermanshahi ، M. نويسنده M. Sc. of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran , , Amini، N. نويسنده M. Sc. of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran , , Ghavami، M. نويسنده ,
Issue Information
سالنامه با شماره پیاپی 0 سال 2013
Pages
6
From page
61
To page
66
Abstract
ABSTRACT: In this study the non-saponifiable matter of oils extracted from nine varieties of sunflower seed were subjected a series of chemical tests. The non-saponifiable matters were fractionated into a number of chemical classes of compounds namely sterols, 4 methyl sterols, triterpene alcohols, tocopherols and hydrocarbons. The two major and important classes of compounds consisting of sterols and tocopherols were evaluated qualitatively and quantitatively. The results indicated that ?-tocopherol and B-sitosterol were the predominant tocopherol and sterol respectively. Zaria variety was evaluated as the superior variety in respect of tocopherol concentration and Lacumca variety in respect of sterol concentration
Journal title
Journal of Food Biosciences and Technology
Serial Year
2013
Journal title
Journal of Food Biosciences and Technology
Record number
2390997
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