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Register a new userDetermination of fatty acids and the most important physicochemical characteristic for Nigella Sativa oil, Fenugreek oil, Borage oil and Rocket oil which are local oils produced in Syria
تحديد الأحماض الدسمة و الخواص الفيزيوكيميائية الأكثر أهمية لزيت حبة البركة و زيت الحلبة و زيت لسان الثور و زيت الجرجير المحلية المنتجة في سورية
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يهدف البحث إلى تحديد أهم الأحماض الدسمة الداخلة في تركيب كل من الزيوت المستخرجة من بذور كل من حبة البركة و الحلبة و لسان الثور و الجرجير المحلية, و ذلك باستخدام الكروماتوغرافيا الغازية GC, بالإضافة إلى تحديد بعض أهم الخصائص الفيزيائية ( الكثافة و معامل الانكسار) و الكيميائية ( الرقم اليودي و رقم التصبن ) بغية تحسين و تطوير الأصناف السورية للزيوت المدروسة. أظهرت نتائج البحث احتواء زيت لسان الثور على أعلى نسبة من مجموع الأحماض الدسمة عديدة اللاإشباع (81.5%) PUFA و من غامًا لينولينيك ( 14.4% )GLA , و احتوى كل من زيت حبة البركة و زيت الحلبة نسب جيدة و متقاربة من (60.95%-60.89%) PUFA , و من مجمل الأحماض الدسمة أحادية عدم الإشباع (28.19%-33.89% ) MUFA و من الحمض الدسم اللينوليئيك (60.71%-58.92%) LA , و قد تمتع زيت الحلبة بأعلى قيمة للحمض الدسم الأوليك ( 26.72% ), أما زيت الجرجير فكان له أعلى قيم ( 79% ) MUFA مختلفاً بذلك عن باقي الزيوت المدروسة. و كانت نتائج هذا البحث متوافقة بشكل واضح مع نتائج الدراسات العالمية على الزيوت ذاتها.
The research aims to identify incoming fatty acids in the composition of both the Syrian domestic oil extracted from the seeds of Nigella sativa, fenugreek, borage and Rocket , using gas chromatography GC, as the goal to identify some of the most important physical properties ( density and refractive index ) and chemical ( Iodine number and saponification number ) utmost to improve and develop the Syrian varieties of the studied oils. Search Results showed that borage oil contain the highest proportion of the Poly unsaturated fatty acids ( 81.5% ) PUFA and the highest percentage of gamma -linolenic acid ( 14.4% ) GLA, and it was for each of Nigella sativa oil and oil fenugreek close by percent's of ( 60.89%-60.95% ) PUFA, and overall mono unsaturated fatty acids ( 33.89%- 28.19% ) MUFA and linoleic acid ( 60.71%-58.92% ) LA has the enjoyment of the highest value oil ring of oleic fatty acid ( 26.72% ), while oil Rocket had the highest values ( 79%) MUFA so different from the rest of the studied oils. The results of this research clearly compatible with the results of global studies at the same oils.
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Research summary
يهدف البحث إلى تحديد الأحماض الدسمة والخواص الفيزيوكيميائية لزيوت حبة البركة، الحلبة، لسان الثور، والجرجير المنتجة في سوريا باستخدام الكروماتوغرافيا الغازية (GC). تم تحليل الزيوت لتحديد الكثافة، معامل الانكسار، الرقم اليودي، ورقم التصبن. أظهرت النتائج أن زيت لسان الثور يحتوي على أعلى نسبة من الأحماض الدسمة عديدة اللاإشباع (PUFA) بنسبة 81.5% وأعلى نسبة من حمض غاما لينولينيك (GLA) بنسبة 14.4%. زيت الحلبة أظهر أعلى قيمة للحمض الدسم الأوليك بنسبة 26.72%. زيت الجرجير تميز بأعلى قيمة للأحماض الدسمة الأحادية اللاإشباع (MUFA) بنسبة 79%. النتائج كانت متوافقة مع الدراسات العالمية على نفس الزيوت. البحث يوصي باستخدام خليط من الزيوت المدروسة مع زيوت أخرى مشهورة لتحسين الفوائد الصحية.
Critical review
دراسة نقدية: الدراسة قدمت معلومات قيمة حول الأحماض الدسمة والخواص الفيزيوكيميائية لزيوت نباتية محلية هامة. ومع ذلك، كان من الممكن تحسين الدراسة من خلال تضمين تحليل أوسع لمزيد من الزيوت النباتية المحلية الأخرى، وكذلك دراسة تأثير العوامل البيئية والزراعية على تركيبة الزيوت. كما أن الدراسة لم تتطرق بشكل كافٍ إلى التطبيقات العملية لهذه الزيوت في المجالات الطبية والصناعية، وهو جانب مهم يمكن أن يضيف قيمة كبيرة للبحث.
Questions related to the research
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ما هي الأحماض الدسمة الرئيسية التي تم تحديدها في زيت لسان الثور؟
زيت لسان الثور يحتوي على أعلى نسبة من الأحماض الدسمة عديدة اللاإشباع (PUFA) بنسبة 81.5% وأعلى نسبة من حمض غاما لينولينيك (GLA) بنسبة 14.4%.
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ما هي الخصائص الفيزيوكيميائية التي تم تحليلها في الدراسة؟
تم تحليل الكثافة، معامل الانكسار، الرقم اليودي، ورقم التصبن للزيوت المدروسة.
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أي زيت أظهر أعلى قيمة للحمض الدسم الأوليك؟
زيت الحلبة أظهر أعلى قيمة للحمض الدسم الأوليك بنسبة 26.72%.
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كيف كانت نتائج الدراسة مقارنة بالدراسات العالمية؟
النتائج كانت متوافقة بشكل واضح مع نتائج الدراسات العالمية على نفس الزيوت.
References used
AFTAB, A. K., MAHESAR, S. A., KHASKHELI, A. R., SHERAZI, S. T. H., SOFIA, Q.AND ZAKIA, k. Gas chromatographic coupled mass spectroscopic study of fatty acids composition of Nigella sativa L. (KALONJI) oil commercially available in Pakistan. International Food Research Journal. 21(4), 2014,1533-1537
AHMAD, A., HUSAIN, A., MUJEEB, M., KHAN, S.A., NAJMI, A.K., SIDDIQUE, N.A., DAMANHOURI, Z.A., ANWAR.F. Areview on therapeutic potential of Nigella sativa: A miracle herb. Asian Pac J Trop Biomed . 3(5),2013, 337-352
AJAYI, IA., ODERINDE, RA., KAJOGBOLA, DO., UPONI, JI. Oil content and fatty acid composition of some underutilized legumes from Nigeria. Food Chem. 99, 2006, 115-120
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The research aims to Study the fatty acids composition of each of (Rapeseed-
Borage-Soya bean) Oil Syrian Gas Chromatography-invasive manner, and compare the
results with global studies of the same studied oils, and shed light on both the Syrian
o
ils(Rapeseed- Borage) to be used as substitutes or mixtures of health benefit or as a drug.
the study showed that the importance of the oil lies in the amount of the percentages of
unsaturated fatty acids UFA and Polyunsaturated fatty acids PUFA and Monounsaturated
fatty acids MUFA, with the highest values in the UFA installation Syrian oils to Rapeseed
oil < Borage oil < Soya bean oil, search results compared Rapeseed oil and improved
processor and the highest percentage of genetically MUFA also showed the back of Syrian
oil Borage percentage of MUFA less, but The best percentage of PUFA clear appeared in
the oil Borage.
The application of this research was implemented at the laboratories of
Food Science Department, Agriculture College, Damascus University in order
to investigate the effect of different ratios of added oil upon the rheological,
chemical and microb
ial characteristics of mayonnaise. The traditional
mayonnaise was made from fresh egg, vinegar, salt, mustard, citric acid and
corn oil at 70% ratio, to be used as a standard. Two changes in the oil ratio:
40% and 50% were applied for obtaining lower oil mayonnaise, with fewer
calories (Diet). The influence of adding Xantan gum as a substitute to oil
reduction, on the properties of final product was also investigated. Results
showed that the addition of Xantan gum at 1.5% was necessary to complement
the reduction in the added oil. The results also confirmed that reduction in the
added oil of the diet mayonnaise led to reduction in viscosity and firmness when
compared with the standard mayonnaise.
Orange fruits contain many materials such as oils in seeds which
have biological and nutritional values, due to that, physical and
chemical properties of orange seed oil (OSO) have been
determined, which extracted from two samples collected from two
areas (Al-ssisanyah and Al-jma'ashyah) which are different in
environmental factors.
Some local natural sources of antioxidant such as orange peel extract (Citrus
sinensis), pomegranate peel extract (Punica granatum) and ginger extract
(Zingiber officinale L.) were evaluated during 5 days storage of refined palm oil
at 63°C as com
pared to the synthetic antioxidant such as propyl gallate. The
above extracts were obtained with ethanol and oil (palm oil). Those extracts
were added to the oil at two different levels (100 ppm and 200 ppm).
Antioxidant activity of natural extracts, synthetic antioxidant and the control
treatment without antioxidant under thermal treatment (Schaal test) was
assessed by measuring acid value (AV), peroxide value (PV), iodine value (IV)
and refractive index (RI) during 6 days storage of refined palm oil at
temperature mentioned above. Antioxidant activity also measured by studying
the stability of oil by the use of rancimat method. All treatments exhibited
antioxidant activity. Statistical analysis results were shown that the
pomegranate peel extract treatment was significantly (P<0.05) superior than
the orange peel extract and ginger extract treatments whereas, it was not
significant difference about propyl gallate treatment.
The objective of this research was to identify the potentials of Syrian olive
oil exports through studying the current situation of the Syrian olive oil in the
world and local markets and the most important factors effecting its
competitiveness ca
pabilities in the world markets. This study was built on
analyzing the primary data obtained from the delivered questionnaires,
searches lists and personal interviews with the exporting and manufacturing
companies (30 companies) of Syrian olive oil. Some of the economic indicators
were calculated to determine the competiveness status in the import markets.
Results indicated that the Syrian olive oil exports had suffered from low
competitiveness indicators of production which was 0.12 in the most important
import markets for the studied period. In addition, the increased pricing levels
compared with other competitors in the same markets had reached an average
of 3083.98 dollars per ton representing 106% of world export price, high
production costs, the reduction of the market penetration rate related to Syrian
olive oil exports in the most important markets amounted to about 0.245 during
the second period of the study. The low value of the dependence on export
indicator compared with the competitive countries where Syria occupied the
seventh place .This means that Syria doesn’t have a good export efficiency, lack
of marketing researches on the foreign markets, the absence of promotional
programs the restrictions applied by the European Union on the exports of
Syrian olive oil, lack of access to all distribution outlets due to the dependence
of the exported companies on the exclusive agents in the process of distribution
and marketing. The results had recommended that the establishment of a
comprehensive database and accurate studies is very necessary for the Syrian
exported products, in addition to detailed studies about the major and
promising markets to Syrian olive oil exports, iImproving the Syrian business
environment to encourage the foreign direct investment to support the
competitiveness of Syrian olive oil exports.
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