10.17113/ftb.53.01.15.3719

Antioksidacijska svojstva, oksidacijska stabilnost i hranjiva vrijednost ulja iz ljuske i jezgre iranske pistacije (Pistacia khinjuk)

Abstract

In this study, in order to introduce natural antioxidative vegetable oil in food industry, the kolkhoung hull oil and kernel oil were extracted. To evaluate their antioxidant efficiency, gas chromatography analysis of the composition of kolkhoung hull and kernel oil fatty acids and high–performance liquid chromatography analysis of tocopherols were done. Also, the oxidative stability of the oil was considered based on the peroxide value and anisidine value during heating at 100, 110 and 120 °C. Gas chromatography analysis showed that oleic acid was the major fatty acid of both types of oil (hull and kernel) and based on a low content of saturated fatty acids, high content of monounsaturated fatty acids, and the ratio of ω-6 and ω-3 polyunsaturated fatty acids, they were nutritionally well-balanced. Moreover, both hull and kernel oil showed high oxidative stability during heating, which can be attributed to high content of tocotrienols. Based on the results, kolkhoung hull oil acted slightly better than its kernel oil. However, both of them can be added to oxidation–sensitive oils to improve their shelf life.U ovom su radu iz ljuske i jezgre iranske pistacije ekstrahirana ulja koja se mogu koristiti u proizvodnji hrane kao prirodna biljna ulja s antioksidacijskim svojstvima. Da bi se utvrdio njihov antioksidacijski učinak, plinskom je kromatografijom analiziran sastav masnih kiselina, a visokodjelotvornom tekućinskom kromatografijom udjel tokoferola. Oksidacijska je stabilnost ulja ispitana određivanjem peroksidnog i anisidinskog broja tijekom zagrijavanja ulja na 100, 110 i 120 °C. Plinskom je kromatografijom utvrđeno da je u oba ulja najzastupljenija oleinska kiselina, a iz malog udjela zasićenih masnih kiselina, velikog udjela mononezasićenih masnih kiselina i omjera ω-6 i ω-3 polinezasićenih masnih kiselina zaključeno da su ulja nutritivno uravnotežena. Osim toga, velik je udjel tokotrienola u oba ulja vjerojatno utjecao na njihovu oksidacijsku stabilnost tijekom zagrijavanja. Rezultati pokazuju da je ulje dobiveno iz ljuske pistacije imalo nešto bolja svojstva od onog iz jezgre pistacije. Međutim, oba se ulja mogu dodati uljima koja lako oksidiraju, da im produlje rok trajanja

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