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​Background:  The aim of this study was to investigate the quantitative and qualitative changes of the canned Fesenjan fatty acid composition during the process and the shelf-life, as well as physicochemical properties of this canned food and the extracted oil during the cannery process and storage.
Materials and Methods: Samples were tested after 23, 45, 68 days at 55 ° C which were equivalent to 6 months, 12 months and 18 months at 25 ° C (reference temperature), respectively. In order to study the effect of heat on canned Fesenjan, samples during the process were also studied. 
Results: After sterilization of canned Fesenjan, the amount of acidity, peroxide, moisture, and darkness grew and phenolic compounds and vitamin A decreased but no significant difference was found between the secondary products of lipid degradation and pH (p> 0.05). During the maintenance period, the initial products of lipid rancidity increased significantly and the phenolic compounds decreased. Other qualitative parameters of fat did not show any significant difference (p>0.05). The best sample in terms of organoleptic indexes was for the sample after 23 days of storage at 55 ° C (equivalent to 6 months of storage at 25 ° C).The results showed that the sterilization process increased the ratio of omega-6 to omega-3 which is not good for health. 
Conclusion: According to the research, the best date for using canned Fesenjan, based on the parameters studied, was reported 6 months at ambient temperature, but preserving the canned Fesenjan for 18 months is also possible.

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Background: Sesame is one of the most consumed oilseeds that despite being rich in mineral salts, contains some anti-nutritional compounds that are limiting nutrients to the body. Therefore, the aim of this study was to investigate some of the antinutritional compounds (oxalate and phytate) and heavy metals (lead and cadmium) in sesame oil, raw and peeled sesame seed (Sesamum indicum L.) of two varieties; Dashtestan 2 and Darab 14; Cultivated in Iran.
Material and methods: Sesame seed samples were collected from Seed and Plant Certification and Registration Institute in Karaj, iran. Oxalate and phytate were determined using High Performance Liquid Chromatography (HPLC) methods and Pb, Cd, Ca, Mg, Fe, Zn and Mn were determined using atomic absorption spectrophotometry (AAS).
Results: The lead content of all samples is higher than the maximum permissible level and their cadmium content is below the maximum permissible standard in Iran. The Darab variety contains more phytic acid and the Dashtestan variety has higher oxalic acid content. Most of the minerals in the samples are calcium. The oil extracted from the raw sesame seeds lacks phytic acid and contains about 2.5 mg/Kg oxalic acid.
Conclusion: The raw sesame seeds have some anti-nutritional compounds that significantly reduces by peeling, while the amount of these compounds in sesame oil is much lower than the standard Iranian and Codex. Therefore, it is better to evaluate its quality before using raw sesame seeds.

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Olive cultivars Bladi and Arbequina were collected and their oil was extracted (cold press). Oil was refined under bleaching and deodorization conditions for 30 minutes at 55-50°C and their property was compared with the virgin olive oil. Virgin and refined oils of the cultivars were processed by fryer heating at 180°C (intervals of 0, 1, 2, 4, and 8 hours) and indexes of fatty acid, free fatty acid, peroxide, thiobarbituric acid, polar compounds, conjugated dienes and trienes, Rancimat, color, total polyphenol, tocopherol, chlorophyll and carotenoid were compared. Results showed that these oils mainly contained oleic (48.69-60.18%), palmitic (18.31-27.02%), linoleic (7.54-18.58%), palmitoleic (3.9-3.08%), stearic (1.78-2.53%), and linoleic acids (1.87-0.22%). According to the results, it was recommended to refine virgin olive oil by mild bleaching and deodorization to save bioactive compounds. Due to the heating condition, the relative amounts of unsaturated fatty acids (22.37-50.6%), polyphenols, tocopherols, chlorophyll, carotenoid and oxidative stability decreased and the relative amounts of saturated fatty acids (14.2-17.1%), acidity, peroxide, conjugated dienes and trienes, polar compounds, and thiobarbituric acid increased significantly, but the colorant initially decreased and then increased (P< 0.05). Due to polar compounds, for frying process, mild refined oil was better than extra virgin oil.

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The present study aims to shed light on the effects of encapsulation by the nanoemulsion (NE) method of garlic essential oil (GEO) on the oxidative stability of olive oil. To this end, the effect of different GEO percentages on NE droplet size, encapsulation efficiency, antioxidant properties, stability, and turbidity at concentrations of 200, 400, and 600 ppm was evaluated. The results showed that the droplet size of NEs ranged from 50.75 to 220.20 nm. The NEs were added to olive oil, and the oil’s peroxide, thiobarbituric acid, iodine, acid values, antioxidant properties, and sensory properties were measured at 1, 30, 60, and 90 days of storage. According to the findings, from day 30th to 90th, the lowest amount of peroxide, thiobarbituric acid, and acid values, and also the highest antioxidant activity (lowest IC50), were detected in the sample with the highest concentration of NE (600 ppm of garlic essential oil nanoemulsion [GEON] encapsulated with Arabic gum).
 

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The purpose of this study was to investigate the production of mayonnaise containing oleogel prepared based on sesame oil and organogelators of ethyl cellulose and carnauba wax and to evaluate its physicochemical and organoleptic properties. In this research, the optimization of oleogel production was done based on the hardness and oil migration rate, and the treatment containing 7.41 grams of carnauba wax and 4.41 grams of ethyl cellulose was selected as the optimal treatment. Then 5 types of mayonnaise samples were prepared and physicochemical and sensory tests were performed on them on days 1, 30 and 60. During the storage period, the amount of replaced oleogel had an inverse relationship with peroxide index, thiobarbituric acid and the amount of released oil and a direct relationship with the emulsion stability of the samples. Also, the results showed that the storage time has no significant effect on the color characteristics of the samples; But with increasing amount of oleogel, the *L component of the samples decreases, but the *a and *b components of the samples increase. In the organoleptic evaluation, at the end of the shelf life, all the treatments were in the optimal and moderate range.Therefore, the results showed that mayonnaise with desirable physicochemical and sensory properties can be prepared using oleogels based on sesame oil and organogels of ethylcellulose and carnoba wax.
                                                                                                                                    
 

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Current research, has evaluated the efficiency of the membrane process in degumming and neutralization of crude rapeseed oil. Crude rapeseed oil miscellas were prepared using hexane solvent with 20:80 and 30:70 ratios. In order to degumming, the micella passed through the membrane   after adding 0.3% of 85% (w/w) phosphoric acid, under three pressure levels of 2, 3, and 4bar and two flow speed of 0.5 and 1m/s; Then, for neutralization, after adding NaOH aqueous solution in two concentrations of 10% and 30% (w/v) the micella passed through the membrane, under the previous conditions, as well as three temperature levels of 30, 40 and 50⁰C. The results showed that for 20:80 micella, the flux gradually decreased with the passage of time and reached a stable state after about 20 minutes. Surveying the simultaneous effect of conditions throught the neutralization process for 20:80 micella, revealed that the highest flux corresponds to 40⁰C, 4bar, 1.0m/s. Surveying the simultaneous effect of temperature, pressure and flow rate throught the neutralization process for 30:70 micella, has also revealed that the highest flux corresponds to 50⁰C, 2bar, and 1.0m/s. The results of the physicochemical tests also revealed that there is no significant difference in the levels of phosphorus and phosphates in both membrane filtration and conventional rifining methods (p<0.01); But acidity reduction for membrane filtration method was significantly higher than that of classical refining method (p<0.01). The reduction of peroxide index was also significantly higher for classic refining method than membrane filtration method (p<0.01). In terms of color, the results showed that the membrane filtration method was not able to reduce the yellow color in crude oil, while the classic refining method significantly reduced the yellow color (p<0.01). The red color index for the classic method also had a significant decrease compared to the membrane method (p<0.01).
 

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Milk fat, one of the expensive fatty matters, might be sometimes adulterated with other edible fats, particularly palm oil or its fractions, which can be a major problem for the dairy industry, especially in Iran. The aim of this study was to investigate the adulteration of milk fat based on some minor components present in unsaponifiable matters, namely, sterols and squalene. Different concentrations of palm oil and its fractions (0, 1, 2, 5, 10, 20, 50, and 100%) were added to pure milk fat. Sterol and squalene contents were determined by the application of GC and HPLC, respectively. The experimental data showed that β-sitosterol was the main phytosterol in palm oils and it could be a good indicator for detection of adulteration by palm oil as low as 5%. The result also indicated that squalene was not identified in milk fat, so, it can be considered as a good indicator to show the presence of palm oil as low as 1%. According to the results, it might be concluded that sterols and squalene could be used as important indicators to find the presence of palm oil and its fractions in milk fat.