Influence of roasting temperature and time on the oxidative stability of argan (Argania spinosa L.) oil

Belcadi-Haloui R., . and Hatimi A., . and Zekhnini A., . Influence of roasting temperature and time on the oxidative stability of argan (Argania spinosa L.) oil. pp. 1087-1093. ISSN 2231-7546

The present work aimed to evaluate the oxidative stability of argan oil extracted from almonds roasted at different temperatures (75 - 175C) and durations (10 - 30 min). Oxidative stability was determined by monitoring three oxidation parameters (PV K232 and K270) during storage at 65C for a period of ten weeks. The roasting induced slight variations in physicochemical parameters of the oil (peroxide value and absorbance at 232 and 270 nm). The total tocopherols content significantly decreased with increasing roasting temperature (from 970.1 mg/kg in control to 301.2 mg/kg in oil roasted at 175C/10 min). On the other hand the total tocopherols significantly increased with roasting time (505.3 mg/kg in oil roasted at 175C/30 min). Similar variations were noted for the different forms of tocopherols (- - and ´-tocopherol). Phospholipid contents significantly increased as a function of both the temperature and time of roasting (from 0.20 for control to 1.37 in oil roasted at 175C/30 min). The lowest oxidation rate was obtained at roasting temperature of 175C. In addition the oxidation rate decreased when the roasting time increased from 10 to 30 min. Thus the best oxidative stability of argan oil was recorded at 175C/30 min. The improvement in stability under this roasting condition would be due to the increase in the content of oil in phospholipids and the formation of Maillard reaction products which are endowed with antioxidant activity. In a nutshell roasting makes it possible to increase the stability of argan oil despite the loss of tocopherols. The condition of 175C/30 min was demonstrated as the best roasting condition.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(06)%202020/DONE%2...

Abstract

The present work aimed to evaluate the oxidative stability of argan oil extracted from almonds roasted at different temperatures (75 - 175C) and durations (10 - 30 min). Oxidative stability was determined by monitoring three oxidation parameters (PV K232 and K270) during storage at 65C for a period of ten weeks. The roasting induced slight variations in physicochemical parameters of the oil (peroxide value and absorbance at 232 and 270 nm). The total tocopherols content significantly decreased with increasing roasting temperature (from 970.1 mg/kg in control to 301.2 mg/kg in oil roasted at 175C/10 min). On the other hand the total tocopherols significantly increased with roasting time (505.3 mg/kg in oil roasted at 175C/30 min). Similar variations were noted for the different forms of tocopherols (- - and ´-tocopherol). Phospholipid contents significantly increased as a function of both the temperature and time of roasting (from 0.20 for control to 1.37 in oil roasted at 175C/30 min). The lowest oxidation rate was obtained at roasting temperature of 175C. In addition the oxidation rate decreased when the roasting time increased from 10 to 30 min. Thus the best oxidative stability of argan oil was recorded at 175C/30 min. The improvement in stability under this roasting condition would be due to the increase in the content of oil in phospholipids and the formation of Maillard reaction products which are endowed with antioxidant activity. In a nutshell roasting makes it possible to increase the stability of argan oil despite the loss of tocopherols. The condition of 175C/30 min was demonstrated as the best roasting condition.

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Item Type:	Article
AGROVOC Term:	Argan oil
AGROVOC Term:	Argania spinosa
AGROVOC Term:	Extraction
AGROVOC Term:	Roasting
AGROVOC Term:	Temperature
AGROVOC Term:	Duration
AGROVOC Term:	Time
AGROVOC Term:	Oxidative stability
AGROVOC Term:	Tocopherols
AGROVOC Term:	Phospholipids
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9450

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