Changes in the quality parameters of Cephalaria syriaca L. seed oil after the refining process
Keywords:Cephalaria syriaca seed, Crude and refined vegetable oil, Physico-chemical, Quality properties, Food
The present study has determined that the crude-oil refining process from the Cephalaria syriaca (CS) seed, which could be a new vegetable oilseed source, changed its physical and chemical quality properties (except specific gravity and refractive index). It was also determined that the dominant saturated and unsaturated fatty acids in the crude and refined oils were myristic (21.06-11.80%), palmitic (10.8-8.91%), stearic (2.26-2.70%), oleic (29.17-34.24%) and linoleic (35.56-40.57%). The vitamin E values of the crude and refined CS seed oils were 51.95-50.90 mg/kg, respectively. The oxidative stability values for crude and refined CS seed oils were 2.32-2.69 h, respectively. β-sitosterol and campesterol were the predominant sterols. As a result of the refining process, although magnesium, potassium, iron and copper decreased, the ratios of sodium, aluminum, calcium, chromium, strontium, rubidium, and barium increased. The results provide preliminary data for the future consumption of CS oil in particular for refined CS seed oil.
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