An Overview of Kermanshahi Oil as a Functional Food

الموضوعات :

B. Mehraban ¹ (Associate Professor of the Department of Languages, Linaeus University, Vaxjo, Sweden.)
Kh. Safaei ² (Associate Professor of the Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran; Administrative of Kermanshah Nomadic Affairs, Nomadic Organization, Kermanshah, Iran.)
M. Chalabi ³ (Associate Professor of the School of Dentistry, Kermanshah University of Medical Sciences, Kermanshah, Iran.)

تاريخ الإرسال : 02 الثلاثاء , شوال, 1443 تاريخ التأكيد : 28 السبت , صفر, 1444 تاريخ الإصدار : 10 السبت , رمضان, 1444

الکلمات المفتاحية: Fermentation, Cholesterol, Fatty Acid Content, Kermanshahi Oil, Yogurt,

ملخص المقالة :

Kermanshahi oil is one of the most popular Iranian dairy products that is also exported annually to several countries. Kermanshah has a moderate and mountainous climate with high pastures and diverse fragrant vegetation, which has made the oil of this region unique taste and smell. Traditionally, diluted yogurt (doogh) is subsequently churned to separate the butter content. The separated butter is heated at 45-50 ˚C until its doogh separates. The final product is called “Kermanshahi oil”. Although animal fats are important source of harmful substances namely cholesterol, long-chain saturated and unsaturated-trans fatty acids, Kermanshahi oil possesses a suitable fat content with particular aroma and taste. Some studies have demonstrated a decrease in cholesterol, atherogenic, and thrombogenic fatty acids of oil which play a major role in preventing and decreasing cardiovascular diseases. Besides, there is an increase in useful fatty acids such as butyric, oleic, linolenic, linoleic acids, and linoleic conjugated form in oil that participate in reducing inflammation of the digestive system and colon cancer. Oil has suitable fat contents, aroma, and taste which make it a unique product with potential health benefits, even though it is a type of animal fat.

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