Document Details

Document Type : Thesis 
Document Title :
Evaluation Of Physical,Chemical and Biological Properties Of Seeds Oil in Kingdom Of Saudia
تقييم الصفات الطبيعية والكيميائية والبيولوجية تقييم الصفات الطبيعية لزيت بذور السمسم بالمملكة العربية السعودية لزيت بذور
 
Subject : plant oil 
Document Language : Arabic 
Abstract : This investigation was carried out on oil extracted from sesame varieties namely : White and brown sesame in an attempt to study the following points . Gross Chemical Composition of white and brown sesame seed varieties.Physico. chemical properties of crude oil extracted from the white and brown sesame seeds Effect of roasting of sesame seeds at 180 0C for 30 minutes on the physic. Chemical oils extracted roasted ( sesame seeds. )Anti-Oxidative effect of isolated from sesame oils on the oxidative stability of sun flower oil during storage at ambient temperatures (25-30 0c) for 6 months. Evaluation of utilization of sesame oils as a source of natural antioxidants. The result could be summarized in the following points : white and brown seeds varieties contained high oil content ranged from S2. 36 – S5.11.Protein, Stability of oils measured by rancimat at 100 0c showed that white seed oils was higher stability compared with brown seed oils Natural antioxidant content ( crude lignan )was higher in sesame oil (2.99 g / 100 g oil). Compared to brown sesame oil(2.33 g / 100 g).GLC chromatograms showed that all studied samples were characterized by the presence of higher levels of unsaturated fatty acids than the saturated ones . Unsaponifiable matters of sesame oil were fractioned by GLC technique it consisted mainly of hydrocarbons and sterols .β-Sitosteral and sigmasterol where the major sterol components in all studied samples .Acid value , peroxide value , TBA value , conjugated diene and triene and total sterols increased .,meanwhile , iodine value and total hydrocarbons were decreased as effected by roasting of sesame seeds at 180 0C for 30 minutes . the data revealed that sunflower oil containing natural antioxidants (crude lignans) had a much greater oxidative stability than oils without antioxidants .The result showed that rats feed containing sesame oils decreased the levels of serum total lipids, total tri-glusrids, total cholesterol , low density lipoprotein (LDL) and increased level of serum high density lipoprotein (HDL). 
Supervisor : Prof.Dr Sohair Kandel 
Thesis Type : Doctorate Thesis 
Publishing Year : 1431 AH
2010 AD 
Number Of Pages : 153 
Added Date : Monday, September 9, 2013 

Researchers

Researcher Name (Arabic)Researcher Name (English)Researcher TypeDr GradeEmail
مها أحمد حجازيHEJAZI, MAHA AHMADInvestigatorDoctorate 

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