Evaluation of Fatty Acids and Triacylglycerols Composition and Physicochemical Properties of Oils from Three Millet Varieties (Setaria italica, Pennisetum miliaceum, and Pennisetum typhoides) Arable of Iran

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 4, Volume 7, Issue 2 - Serial Number 16, July 2011   

Document Type: Research Article

DOI: 10.22067/ifstrj.v7i2.10060

Authors

Najmeh Shams^* ; Mohammad Fazilati

Abstract

High quality of millet oil due to the fatty acid composition necessary for the human,s body, high percent of three glycerides none-saturated in this oil, and the most important of all holding the highest percent of oil among the other cereals make it possible for the researchers to study further. In this research oil of three common varieties millet (italian, common, pearl) are evaluated in respect to their physicochemical characteristics and the fatty acids structure attained of sampeles showed that the original fatty acid in common, pearl and italian millet oils is linoleic acid in which the linoleic acid percent in millet oil had the most portion comparing to the total of fatty acids in it. Also oliec, palmitic, stearic and linolenic acids had the most rate, respectively. The composition of the most important acylglyceroles oil samples in the test contains POL, LLL, OLL, PLL, OOL, LLLn. Three linoleoil glycerol (LLL) is the most triglyceride available in all three samples in which the italian millet, common and pearl millet oils had the most rate of this triglyceride. Di-linoleoil oleoil glycerol (OLL) also had the most rate of triglyceride after LLL. Common and pearl millet oils were identified suitable in their quality characteristics, because their acid value and peroxide value were relatively low in proportion to the italian millet oil. Iodin value and refractive index of italian millet oil were high considerably in proportion to the two other oils. This is a reason considered for their high percent of non-saturated of this oil. Common and pearl millet oils had a very light and clear color in proportion to the italian millet oil.

Keywords: Fatty acids composition, Chemical characteristics, Millet oil, Gas chromatography