:: Volume 11, Issue 1 (Spring 2016) ::
2016, 11(1): 67-74 Back to browse issues page
Extraction and Physicochemical Properties of Salicornia (Salicornia persica Akhani sub sp. Rudshurensis Akhani) Oil
H Ahmadi, J Noroozy, M Farhoodi, MR Mohammad, B Rahmatzadeh *
Varamin Oil Company
Abstract:   (5654 Views)

Background and Objectives: Salicornia is a genus of halophyte (salt tolerant). In this study, the structure and physicochemical properties of Salicornia Persica Akhani (sub sp. rudshurensis Akhani) oil were investigated.

Materials and Methods: Soxhlet method was used to extract Salicornia oil, and the obtained oil was evaluated by using gas chromatography. Then its fatty acids profile and physicochemical properties were evaluated. Finally, the oxidative stability of oil was determined based on rancimat test and peroxide value.

Results: Maximum oil content extraction from plant Salicornia Persica Akhani was 9.3%. Gas chromatography analysis identified 10 types of fatty acids in the extracted oil. Palmitic acid among the saturated fatty acids and alpha-linolenic acid among the polyunsaturated fatty acids was predominant. Refractive index (°C), Iodine Value (IV), density, Saponification number and combustion heat (ΔHC) were 1.4704, 150.34 g I2/m gr oil, 0.927 gr/cm3, 196.8 mg KOH/g oil, 12.4 and 9428 Cal/g, respectively. Oxidative stability index (OSI) at 110°C was 8.5 hours, and the peroxide value after 8 days storage at 50°C was 5 meq active oxygen per kg of oil.

Conclusion: The analysis revealed that the oil extracted from Salicornia Persica Akhani contained about
 70% unsaturated fatty acids, and its dominant fatty acid was alpha-linonenic acid. In addition, the extracted oil had proper oxidative stability compared to other edible oils used in the food industry.

Keywords: Salicornia, Gas chromatography, Fatty acids profile, Physicochemical properties, Oxidative stability 

Keywords: Salicornia, Gas chromatography, Fatty acids profile, Physicochemical properties, Oxidative stability
Full-Text [PDF 417 kb]   (2030 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2015/08/8 | Accepted: 2016/01/24 | Published: 2016/04/6

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Volume 11, Issue 1 (Spring 2016) Back to browse issues page