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

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

Kolkhoung (Pistacia khinjuk) Hull Oil and Kernel Oil as Antioxidative Vegetable Oils with High Oxidative Stability and Nutritional Value

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

Graft Copolymerization of Itaconic Acid onto Sodium Alginate Using Ceric Ammonium Nitrate as Initiator

WOS: 000268738500006Graft copolymers of sodium alginate (NaAlg) with itaconic acid (IA) were prepared in aqueous solution using ceric ammonium nitrate (CAN) as the redox initiator under N(2) atmosphere. The carboxylic acid groups of IA were neutralized with sodium hydroxide before grafting process. Grafted copolymers as sodium salts (NaAlg-g-PIA) were characterized by Fourier transform infrared spectroscopy, scanning electron microscopy, intrinsic viscosity measurement, differential scanning calorimetry, and thermogravimetric analysis. The graft yield (GY %) of the graft copolymer and the grafting efficiency (GE %) of the reaction were evaluated comparatively. The effects of the reaction variables such as the reaction time, temperature, percentage of NaAlg, monomer and initiator concentrations on these parameters were studied. It was observed that GY% and GE% increased and then decreased with increasing concentrations of IA and polymerization temperature. The optimum grafting conditions for maximum GY were obtained with a reaction time of 5 h, reaction temperature of 30 degrees C, IA concentration of 0.23 M, CAN concentration of 9.12 X 10(-2) M and percentage of NaAlg 0.5 g/dL. The overall activation energy for the grafting was also calculated to be 1135 cal/mol. (C) 2009 Wiley Periodicals, Inc. J Appl Polym Sci 114: 40-48, 200