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:: Volume 12, Issue 3 (Jul-Sep 2025) ::
Nutr Food Sci Res 2025, 12(3): 41-50 Back to browse issues page
Investigating Fatty Acids, Triglycerides and Physicochemical Characteristics of Ostrich Oil for Human Nutrition
Alireza Bahonar * , Asghar Azizian , Mojtaba Ayaz , Norallah Nikkhah
Department of Food hygiene and quality control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran , abahonar@ut.ac.ir
Abstract:   (183 Views)
Background and Objectives: Ostrich oil is a valuable source for use as edible oil in the food industry and production of cosmetic products due to its high nutrients and contents of essential fatty acids. However, the quality of ostrich oil is important for use in products containing this oil.
Materials and Methods: In methods of this study, ostrich oil in liquid and solid phases was first extracted from tallow by wet melting. Then, their physicochemical characteristics including iodine number, moisture, hexane residue, peroxide value, volatile matter, saponification number, un-saponifiable matter, stability, acidity, melting point, smoke point, refractive index, specific weight, quantity of α-tocopherol (vitamin E) were assessed. In addition, fatty acid composition and triglyceride content were assessed. All experiments in this study were carried out in triplicate based on valid methods. The means were compared with independent sample T test (P ≤ 0.05).
Results: Results of peroxide value and free fatty acid tests showed efficiency of the fat extraction method. Results also showed that this oil contained high quantities of α-tocopherol that can protect the oil against oxidation and its most important fatty acid is oleic acid (36.99 mg ml-1 in liquid oil and 37.40 mg g-1 in solid oil.
Conclusions: Based on the findings of this study, ostrich oil with high contents of unsaturated fatty acids, acidity, melting point and smoke point, makes it appropriate for introduction and use in the food industry (production of frying products due to its appropriate smoke point and high-fat products due to its high antioxidant content). Therefore, use and consumption of this oil as edible human oil is recommended.
Keywords: Ostrich oil, Physicochemical characteristics, Edible oil
Full-Text [PDF 687 kb]   (60 Downloads)    
Article type: Research | Subject: Food Science
Received: 2025/02/3 | Accepted: 2025/05/12 | Published: 2025/06/7

  • Ostrich oil includes high contents of unsaturated fatty acids
  • The value of peroxide in liquid ostrich oil (4.54 ±0.01 mEq. O2 kg-1) is 2.67-times higher than solid ostrich oil
  • Ostrich oil (liquid and solid oils) contains alpha-tocopherol
  • Results of this study showed that the Saponification number of ostrich oil is close to the saponification number of corn (187–195), palm (190–202) and safflower (186–198) oils
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Bahonar A, Azizian A, Ayaz M, Nikkhah N. Investigating Fatty Acids, Triglycerides and Physicochemical Characteristics of Ostrich Oil for Human Nutrition. Nutr Food Sci Res 2025; 12 (3) :41-50
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Volume 12, Issue 3 (Jul-Sep 2025) Back to browse issues page
Nutrition and food in health and disease
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