Javad Tavakoli

Publications (2)3.05 Total impact

• Article: Chemical Composition and Oxidative Stability of Kernel Oils from Two Current Subspecies of Pistacia atlantica in Iran

  Reza Farhoosh, Javad Tavakoli, Mohammad Hossein Haddad Khodaparast
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  ABSTRACT: Pistacia atlantica subsp. mutica (PAM) and kurdica (PAK) kernel oils showed significantly lower unsaturated to saturated fatty acid ratios (6.39, 6.33, respectively) and calculated oxidizability (Cox) values (3.99, 4.13, respectively) than those of the P. vera L. cv. Ohadi (PVO) kernel oil (8.91, 4.41) samples. The highest peroxide value was observed for the PAK oil (4.07mequivkg−1) (PAM, 1.94; PVO, 0.37) samples. Iodine values for the PAM, PAK, and PVO oils were 104.26, 104.77, and 110.66, respectively. The saponification number of the PVO oil was significantly greater than the PAM and PAK oils, which were statistically not different. The unsaponifiable contents, which were composed mainly of sterols, ranged from 5.63 to 6.14%. Statistically the total tocopherols contents of the PAM (818.58mg α-tocopherol kg−1) and PVO (815.90mg α-tocopherol kg−1) oils were significantly higher than that of the PAK oil (499.91mg α-tocopherol kg−1). Total phenolics contents differed significantly, the greatest concentration was for the PAM oil (81.12mg gallic acid kg−1), followed by the PVO (62.84mg gallic acid kg−1) and PAK (56.51mg gallic acid kg−1) oil samples. The wax contents of the oil samples were statistically in the same range, namely 5.67–6.48%. Oxidative stability data indicated that the PAM oil is the most resistant to the formation of lipid oxidation products, followed by the PAK and PVO oil samples.
  Journal of Oil & Fat Industries 04/2012; 85(8):723-729. · 1.77 Impact Factor
• Article: PHYSICOCHEMICAL PROPERTIES OF KERNEL OIL FROM AMYGDALUS SCOPARIA GROWING WILD IN IRAN

  REZA FARHOOSH, JAVAD TAVAKOLI
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  ABSTRACT: Amygdalus scoparia kernel (ASK) oil showed significantly higher unsaturated to saturated fatty acids ratio (7.50) and calculated oxidizability value (3.23) than those of olive oil (4.61, 2.75). Significant differences existed between physicochemical indices of the ASK and olive oils. Peroxide value (meq/kg), acid value, iodine value, saponification number, refractive index, dynamic viscosity (cP) and density (g/cm3) of the ASK and olive oils were 0.38 and 0.83, 0.53 and 0.33, 97.32 and 84.12, 98.60 and 177.79, 1.4639 and 1.465, 113.16 and 104.48, and 0.9229 and 0.9091, respectively. Unsaponifiable matter contents, which were mainly composed of sterols, for the ASK and olive oils were 5.32 and 1.60%, respectively. Total tocopherols and phenolics contents of the ASK oil (744.98 and 37.18 mg/kg) were significantly higher than those of olive oil (365.59 and 15.65 mg/kg). Wax contents were statistically in the same range of 4.08–5.18%. Oxidative stability data indicated that the ASK oil is more resistant to the formation of primary, secondary and tertiary products of lipid oxidation.PRACTICAL APPLICATIONSThis research introduces Amygdalus scoparia, a species of almond growing wild in Iran, as a valuable source of vegetable oil for human nutrition and health with relatively high oxidative stability.
  Journal of Food Lipids 10/2008; 15(4):433 - 443. · 1.27 Impact Factor