Author/Authors :
Jamali Kermanshahi ، M. نويسنده M. Sc. of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran , , Amini، N. نويسنده M. Sc. of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran , , Ghavami، M. نويسنده ,
Abstract :
ABSTRACT: In this study the non-saponifiable matter of oils extracted from nine varieties of sunflower seed were subjected a series of chemical tests. The non-saponifiable matters were fractionated into a number of chemical classes of compounds namely sterols, 4 methyl sterols, triterpene alcohols, tocopherols and hydrocarbons. The two major and important classes of compounds consisting of sterols and tocopherols were evaluated qualitatively and quantitatively. The results indicated that ?-tocopherol and B-sitosterol were the predominant tocopherol and sterol respectively. Zaria variety was evaluated as the superior variety in respect of tocopherol concentration and Lacumca variety in respect of sterol concentration
