An Overview of Kermanshahi Oil as a Functional Food
محورهای موضوعی : food scienceB. Mehraban 1 , Kh. Safaei 2 , M. Chalabi 3
1 - Associate Professor of the Department of Languages, Linaeus University, Vaxjo, Sweden.
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.
3 - Associate Professor of the School of Dentistry, Kermanshah University of Medical Sciences, Kermanshah, Iran.
کلید واژه: Fermentation, Cholesterol, Fatty Acid Content, Kermanshahi Oil, Yogurt,
چکیده مقاله :
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.
Anon. (2003). WHO Joint Consultation FAO Expert. Diet, nutrition and the prevention of chronic diseases. Retrieved from https://apps.who.int/iris/bitstream/handle/10665/42665/WHO_TRS_916.pdf;jsessionid=F398183F996C36080E78BDC3967C2E1B?sequence=1
Aulisa, G., Binda, C., Padua, E., Pratesi, A., Bellia, A., Bellia, C. & Lombardo, M. (2020). If we eat soy, do we keep the beneficial effects of the Mediterranean diet? Nutrition & Food Science, 50(6), 1099-1108. doi:https://doi.org/10.1108/NFS-10-2019-03222
Bagci, E., Aydin, E., Mihasan, M., Maniu, C. & Hritcu, L. (2016). Anxiolytic and antidepressant‐like effects of Ferulago angulata essential oil in the scopolamine rat model of Alzheimer's disease. Flavour and Fragrance Journal, 31(1), 70-80. doi:https://doi.org/10.1002/ffj.3289
Bahrami, Gh. & Piravi Vanak, Z. (2009). Improvement of fatty acids composition and reduction of cholesterol contents in traditionally prepared butter and oil in west of Iran. ARYA Atheroscler, 4(4), 152-156
Briggs, M., Petersen, K. & Kris-Etherton, P. (2017). Saturated fatty acids and cardiovascular disease: Replacements for saturated fat to reduce cardiovascularrisk. Healthcare, 5(29), 1-29. doi:https://doi.org/10.3390/healthcare5020029
Chalabi, M., Bahrami, G. & Mostafaie, A. (2018). Kermanshahi roghan and yoghurt: Comparison of fatty acid profiles and lipid qualities. International Journal of Dairy Technology, 71(4), 893-897. doi:http://doi.org/10.1111/1471-0307.12541
Chen, T., Noto, D., Hoshino, Y., Mizuno, M. & Miyake, S. (2019). Butyrate suppresses demyelination and enhances remyelination. Journal of Neuroinflammation, 16(1), 1-13. doi:https://doi.org/10.1186/s12974-019-1552-y
Chen, X., Li, L., Liu, X., Luo, R., Liao, G., Li, L. & Chen, Y. (2018). Oleic acid protects saturated fatty acid mediated lipotoxicity in hepatocytes and rat of non-alcoholic steatohepatitis. Life Sciences, 203, 291-304. doi:https://doi.org/10.1016/j.lfs.2018.04.022
Cheon, H. G. & Cho, Y. S. (2014). Protection of palmitic acid-mediated lipotoxicity by arachidonic acid via channeling of palmitic acid into triglycerides in C2C12. Journal of Biomedical Science, 21(1), 1-10. doi:http://10.1186/1423-0127-21-13
Fabian, E., Majchrzak, D., Dieminger, B., Meyer, E. & Elmadfa, I. (2008). Influence of probiotic and conventional yoghurt on the status of vitamins B1, B2 and B6 in young healthy women. Annals of Nutrition and Metabolism, 52(1), 29-36. doi:http://10.1159/000114408
Gallego-Llorente, M., Connell, S., Jones, E. R., Merrett, D., Jeon, Y., Eriksson, A. & Beyer, R. J. S. (2016). The genetics of an early Neolithic pastoralist from the Zagros, Iran. Scientific Reports, 6(1), 1-7. doi:http://10.1038/srep31326
Ganguli, N. & Jain, M. (1973). Ghee: Its Chemistry, Processing and Technology. Journal of Dairy Science, 56(1), 19-25. doi:http://org.doi/10.3168/jds.S0022-0302(73)85109-4
Isaksson, S. & Hallgren, F. (2012). Lipid residue analyses of Early Neolithic funnel-beaker pottery from Skogsmossen, eastern Central Sweden, and the earliest evidence of dairying in Sweden. Journal of Archaeological Science, 39(12), 3600-3609. doi:https://doi.org/10.1016/j.jas.2012.06.018
Mehta, M. (2013). Consumption pattern and fatty acid composition of ghee. food science research journal, 4(2), 116-120
Mostafaie, A., Bahrami, G. & Chalabi, M. (2018). Effect of fermentation temperature and different Streptococcus thermophilus to Lactobacillus bulgaricus ratios on Kermanshahi roghan and yoghurt fatty acid profiles. Journal of Dairy Research, 13, 1-4. doi:https://doi.org/10.1017/S0022029918000626
Muller, H., Lindman, A., Brantsaeter, A. & Pedersen, J. (2003). The serum LDL/HDL cholesterol ratio is influenced more favorably by exchanging saturated with unsaturated fat than by reducing saturated fat in the diet of women. The Journal of Nutrition, 133(1), 78-83. doi:https://doi.org/10.1093/jn/133.1.78
Nelson, D. & Cox, M. (2000). Lehninger, Principles of Biochemistry (3rd ed ed.). New York: Worth Publishing.
Paszczyk, B., Polak-Śliwińska, M. & Łuczyńska, J. (2020). Fatty acids profile, trans isomers, and lipid quality indices in smoked and unsmoked cheeses and cheese-like products. International Journal of Environmental Research, 17(1), 71. doi:https://doi.org/10.3390/ijerph17010071
Rafieian-Kopaei, M., Shahinfard, N., Rouhi-Boroujeni, H., Gharipour, M. & Darvishzadeh-Boroujeni, P. (2014). Effects of Ferulago angulata extract on serum lipids and lipid peroxidation. Evidence-Based Complementary and Alternative Medicine, 2014. doi:https://doi.org/10.1155/2014/680856
Sağdıç, O., Dönmez, M. & Demirci, M. (2004). Comparison of characteristics and fatty acid profiles of traditional Turkish yayik butters produced from goats’, ewes’ or cows’ milk. Food Control, 15(6), 485–490. doi:http://org.doi/10.1016/j.foodcont.2003.07.003
Smith, P. E. (1990). Architectural innovation and experimentation at Ganj Dareh, Iran. World Archaeology, 21(3), 323-335. doi:https://doi.org/10.1080/00438243.1990.9980111
Sserunjogi, M., Abrahamsen, R. & Narvhus, J. (1998). A Review Paper: Current knowledge of ghee and related products International Dairy Journal, 8, 677-688. doi:https://doi.org/10.1016/S0958-6946(98)00106-X
Ulbricht, T. & Southgate, D. (1991). Coronary heart disease: seven dietary factors. The Lancet, 338(8773), 985-992. doi:http://org.doi/10.1016/0140-6736(91)91846-m
Wright, R. P. (2010). The ancient Indus: Urbanism, economy, and society: Cambridge University Press Cambridge.
Zeder, M. A., & Hesse, B. (2000). The initial domestication of goats (Capra hircus) in the Zagros mountains 10,000 years ago. Science, 287(5461), 2254-2257. doi:http://10.1126/science.287.5461.2254
