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

Maryam Asnaashari1, Seyed Mohammad Bagher Hashemi2*, Hamed Mahdavian Mehrand Seyed Hossein Asadi Yousefabad4 

1Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU),
 Sari, Iran

2Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran
3Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, Mashhad, Iran
4Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran

Article history:
Received May 8, 2014
Accepted January 8, 2015

Key words:
chemical composition, hull oil, kernel oil, kolkhoung (Pistacia khinjuk), oxidative stability

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.

*Corresponding author: 
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