Kangar (Gundelia tehranica) seed oil: Quality measurement and frying performance

• Published in: Journal of food and nutrition research Vol. 56; no. 1; pp. 86 - 95
• Main Authors: Hashemi, S M B, Amarowicz, R, Mousavi Khaneghah, A, Vardehsara, M S, Hosseini, M, Yousefabad, S H A
• Format: Journal Article
• Language: English
• Published: 01.01.2017
• Subjects: Solanum tuberosum
• ISSN: 1336-8672; 1338-4260

Performance of extracted edible oil from Kangar (Gundelia tehranica) seed including crude oil, tocopherols free oil, butylated hydroxytoluene (BHT) added oil (200 mg[middot]kg super(-1)) and tertiary butyl hydroquinone (TBHQ) added oil (200 mg[middot]kg super(-1)) during potato slices frying at 180 [degrees]C, 190 [degrees]C and 200 [degrees]C, totally for 12 h, were investigated. According to instrumental analysis by high performance liquid chromatography (HPLC) and gas chromatography (GC), the crude oil contained notable levels of tocopherols, tocotrienols and unsaturated fatty acids as well as lowest levels of free fatty acids, conjugated dienes, conjugated trienes, carbonyl and anisidine in comparison with other supplemented oils. Although oil stability index decreased during frying process in all examined samples, crude oil was demonstrated to be the most stable oil. The low temperature dependency of oxidation reaction and concentration of the activated complex and, consequently, the slowest rate of oxidation during frying of crude oil were demonstrated by the recorded values of activation energy (5.645 kJ[middot]mol super(-1), 11.280 kJ[middot]mol super(-1) and 24.260 kJ[middot]mol super(-1)), frequency factor (0.058 h super(-1), 0.659 h super(-1) and 2.305 h super(-1)), enthalpy (1.667 kJ[middot]mol super(-1), 7.301 kJ[middot]mol super(-1) and 20.280 kJ[middot]mol super(-1)), entropy and free energy of activation, during 1 h, 6 h and 12 h, respectively. Based on obtained results, the Kangar seed oil, in crude oil form, can be employed for food frying process.