بررسي برخي خواص فيزيكي و شيميايي روغن بذر چاي

In this study, some physico-chemical characteristics of Iranian tea-seed oil (Lahijan variety) were compared with those of the oils from sunflower seed (Fars variety) and olive (Gilezeytoon variety) in terms of fatty acid contents, peroxide value, iodine value, saponification value, and oil shelf-life. Also the shelf-life of sunflower and olive oils containing 5% and 10% tea-seed oil were compared against control sample shelf-life. Tea-seed oil was found to be suitable and stable in nutritional properties. At a temeprature of 63°C, tea-seed and olive oils were found to have identical shelf-life values, which was higher than that of sunflower oil. Furthermore, the shelf-life of sunflower oil increased when mixed with tea-seed oil.