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Oxidative stability of edible argan oil: A two-year study

Oxidative stability of edible argan oil: A two-year study,10.1016/j.lwt.2010.07.003,Lwt - Food Science and Technology,Saïd Gharby,Hicham Harhar,Domini

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Oxidative stability of edible argan oil: A two-year study   (Citations: 2)
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The present study investigated the oxidative stability of the threemarketed types of edible argan oil. Edible argan oil is prepared by pressing the slightly roasted kernels of peeled argan fruit. High quality edible argan oil is exclusively prepared using mechanical presses. However, hand-extracted argan oil is still artisanally produced and can be found in local markets. In this latter case, goat-peeled fruit is still sometimes introduced in the oil production chain even though the resulting oil is notoriously of unsatisfactory quality. The oxidative stability of press-extracted, hand-extracted, and goat-peeled fruit derived argan oil was analyzed using as physicochemical metrics: fatty acid composition, β-carotene level, phosphorus level, tocopherol level, iodine index, saponification, peroxide and acid values, specific extinction, and Rancimat induction time. The variations of these parameters were evaluated over a period of 2 years at 5 °C, 25 °C (protected or exposed to sunlight), or 40 °C. After this period of time, mechanically extracted argan oil still presents an excellent physicochemical profile. Domestic and traditionally prepared argan oil presents much less satisfactory properties after the same period.
Journal: Lwt - Food Science and Technology , vol. 44, no. 1, pp. 1-8, 2011
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    • ...Resistance to oxidation was determined at various temperatures in triplicate on 3 g of oil using a Metrohm Rancimat 743 apparatus (Metrohm, Switzerland), with an airflow of 20 L/h [16]...
    • ...Injected quantity was 1 lL for each analysis [16]...
    • ...Column temperature was isothermal at 270 C, injector and detector temperature was 300 C. Injected quantity was 1 lL for each analysis [16]...
    • ...Because the four VAO samples displayed very homogeneous data, and since preservation of VAO from cooperatives has already been evaluated [16], we continued our study only on the sample bought from the supermarket since its quality was more uncertain...

    Saïd Gharby, et al. Chemical and oxidative properties of olive and argan oils sold on the ...

    • ...Changes in red and yellow colour with heating were significantly (P<0.05) different (Table 1). Specific extinction at 232 and 270 nm is useful to reflect the oxidative deterioration and purity of argan oil through detection of peroxides (232 nm) and secondary oxidation products (270 nm) [22]...
    • ...Even though those products did not yield to secondary oxidation products, their influence on argan oil preservation could be of importance since they could promote the formation of numerous non-fat oxidative products, rapidly decrease the level in anti-oxidant molecules, and favor the formation of off-flavour [9, 22]...

    Hicham Harhar, et al. Influence of Argan Kernel Roasting-time on Virgin Argan Oil Compositio...

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