ArticleFood technology and biotechnology2015
Kolkhoung (
Article in Food technology and biotechnology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- An Analysis of ThreeCurrent issues in molecular biology · 2025Review
- Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil.Food science & nutrition · 2024Article
- Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification.Molecules (Basel, Switzerland) · 2023Review
- Antibacterial activity and improvement of the oxidative stability of soybean oil by 4-hydroxybenzyl isothiocyanate from white mustard seeds.Current research in food science · 2023Article
- Fatty acid profile and in vitro biological properties of two Rosacea species (Food science & nutrition · 2020Article
- Frying stability of canola oil supplemented with ultrasound-assisted extraction ofFood science & nutrition · 2020Article
- Antioxidant activity ofJournal of food science and technology · 2019Article
- Preservation of gallic acid and methyl gallate on purified Kilka fish oil oxidation by Rancimat.Food science & nutrition · 2019Article
- Bioactive compounds, antioxidant and antimicrobial activities ofFood science & nutrition · 2019Article
- Evaluation of antioxidant properties of lemon verbena (Food science & nutrition · 2018Article
- Effect of unsaponifiable matter extracted fromJournal of food science and technology · 2017Article
- Stabilization of sunflower oil with pussy willow (Food science & nutrition · 2017Article
Corrections and comments
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Authors and funding
4 authors.
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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.
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Registered trials
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