بررسی ویژگیهای فیزیکوشیمیایی روغن کنجد تولید شده به روش پرس سرد

Abidi, S.L. (2001). Chromatographic analysis of plant sterols in foods and vegetable oils. Journal of Chromatography A, 935, 173-20.

Aglave, H.R. (2018). Physiochemical characteristics of sesame seeds. Journal of Medicinal Plants Studies, 6(1), 64-66.

Anilakumar, K.R., Pal, A., Khanum, F. & Bawa, A.S. (2010). Nutritional, medicinal and industrial uses of sesame (Sesamumindicum L.) seeds–an overview. Agriculturae Conspectus Scientificus, 75 (4), 159-168.

AOCS. Official method CC-Loa-25. (1993). Specific gravity of oils and liquid fats.

Crews, C., Hough, P., Godward, J., Brereton, P., Lees, M., Guiet, S. & Winkelmann, W. (2006). Quantitation of the main constituents of some authentic grape-seed oils of different origin. Journal of Agricultural and Food Chemistry, 54, 6261-6.

Erinç, H., Tekin, A. & Ozcan, M.M. (2009). Determination of fatty acid, tocopherol and phytosterol contents of the oils of various poppy (Papaver somniferumL.) seeds. GRASAS Y ACEITES, 60 (4), 375-381.

Gharby, S., Harhar, H., Z. Asdadi A.,  El Yadini, A. & Charrouf, Z. (1017). Chemical characterization and oxidative stability of seeds and oil of sesame grown in Morocco. Journal of the Saudi Society of Agricultural Sciences. 16(2), 105-111.

Gogolewski, M., Nogala-Kałucka, M. & Szeliga, M. (2000). Changes of tocopherol and fatty acid contents in rapeseed oil during refining. European Journal of Lipid Science and Technolo,120, 618-623.

Hajimahmoodi, M., Oveisi, M.R., Sadeghi, N., Jannat, B., Bahaeddin, Z. & Mansoori, S. (2008). Gamma tocopherol content of Iranian sesame seeds. Iranian Journal of Pharmaceutical Research, 7(2), 135-139.

Hemalatha, S. & Ghafoorunissa, (2004). Lignans and tocopherols in Indian sesame Cultivars, Journal of the American Oil Chemists' Society, 81(5), 467-470.

 Kikugawa, K., Arai, M. & Kurechi, T.R. (1983). Participation of sesamol in stability of sesame oil. Journal of the American Oil Chemists' Society, 60(8), 1528-1533.

Kurt, C., Arioglu, H., Erdem, T. & Akkaya. M.R. (2016). A comparative study of fatty acid extraction methods of sesame (sesamumindicum l.) varieties grown under mediterranean. Journal of Experimental Biology and Agricultural Sciences, 4, (V-Suppl.).

ISIRI 13392, (2015). Edible cold pressed oils – Specifications &Test methods. 1st. revision. Iranian National Standardization Organization. (In Farsi).

ISIRI 4177, (2009). Animal and vegetable fats and oils- Determination of water content-Karl Fischer method (pyridine free). 1st. revision. Iranian National Standardization Organization. (In Farsi).

ISIRI 9670, (2007). Animal and vegetable fats and oils -Determination of individual and total strols contents by as chromatography -Test method. 1st.edition.Iranian National Standardization Organization. (In Farsi).

IOOC COI/T.20/Doc.no.16/Rev.1, (2001). Method of analysis – Determination of sterenes in refined vegetable oils.

ISO 3657, (2013)(E). Animal and vegetable fats and oils-Determination of saponification value. International Organization on Standardisation.

ISO 3961, (2013). Animal and vegetable fats and oils – Determination of iodine value – Test method. International Organization on Standardisation.

ISO 6320, (2000). Animal and vegetable fats and oils- Determination of refractive index. International Organization on Standardisation.

ISO 3596-2, (1988). Animal and vegetable fats and oils - Determination of unsaponifiable matter. Part 2: Rapid method using hexane extraction. International Organization on Standardisation.

ISO 9936, (2016). Animal and vegetable fats and oils- Determination of tocopherol and tocotrienol contents by highperformance liquid chromatography method. International Organization on Standardisation.

ISO 12966-2, (2011). Animal and vegetable fats and oils-Gas chromatography of fatty acid methyl esters- Part 2: Preparation of fatty acid methyl esters. International Organization on Standardisation.

ISO 12966-4, (2011). Animal and vegetable fats and oils-Gas chromatography of fatty acid methyl esters- Part 4: Determination by capillary gas chromatography. International Organization on Standardisation.

ISO 660, (2009). Animal and vegetable fats and oils . Determination of acid value and acidity. Test method. International Organization on Standardisation.

ISO 3960, (2017). Animal and vegetable fats and oils - Determination of peroxide value -Iodometric (visual) endpoint determination.

ISO 3657, (2013)(E). Animal and vegetable fats and oils - Determination of saponification value. International Organization on Standardisation.

Nederal, S., Kraljic, K., Bataljaku, A., Skevin, D., Obranovic, M. & Papesa. S. (2012). Chemical Composition and Oxidative Stability of Roasted and Cold Pressed Pumpkin Seed Oils. Journal of the American Oil Chemists Society, 89, 1763–1770.

Nzikou, J.M., Matos, L., Bouanga-Kalou, G., Ndangui, C.B., Pambou-Tobi, N.P.G., Kimbonguila, A., Silou, Th., Linder M. & Desob, S. (2009). Chemical Composition on the Seeds and Oil of Sesame (Sesamumindicum L.) Grown in Congo. Advance Journal of Food Science and Technology, 1(1), 6-11.

Olaleye, O.O. & Kukwa, R.E. (2018). Physico Chemical Properties and Chemical Constituent Characterization of Moringa oleifera Seed Oil from Benue State, Nigeria, Extracted Using Cold and Soxhlet Method. International Research Journal of Pure and Applied Chemistry, 16(3): 1-11.

Orsavova, J., Misurcova, L., Ambrozova, V. J., Vicha, R. & Mlcek, J. (2015). Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids. International Journal of Molecular Science, 16, 12871-12890.

Pathak, N., Rai, A.K., Kumari, R. & Bhat, K.V. (2014). Valueadditionin sesame: A perspective on bioactive components forenhancing utility and profitability. Pharmacogn Review, 8,147-155.

Rahman, M.S.,  Hossain, M.A., Ahmed, G.M. & Uddin, M.M. (2007). Studies on the characterization, lipids and glyceride compositions of Sesame (Sesamumindicumlinn.) seed oil. Bangladesh Journal of Scientific and Industrial Research, 42, 67-74.

Rubalya Valantina, S., Mukesh Kumar, V. & Devasena, T. (2016). Selected Rheological Characteristics and Physicochemical Properties of Vegetable Oil Affected by Heating. International Journal of Food Properties, 19(8), 1852-1862.

Speek, J. A., Schrijver, J. & Schreurs, W.H.P. (1985). Vitamin E composition of some seed oil as determined by high performance liquid chromatography with fluorometric Detection. Journal of Food Science, 50, 121-124.

Unal, M.K. & Yalcın, H. (2008). Proximate composition of Turkish sesame seeds and characterization of their oils. . GRASAS Y ACEITES, 59 (1), 23-26.

Yamashita, K., Nohara, Y., Katayama, K. & Namiki, M. (1992). Sesame Seed Lignans and γ-Tocopherol Act Synergistically to Produce Vitamin E Activity in Rats. Journal of Nutrition, 122, 2440–2446.