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

Gharby, Saïd; Harhar, Hicham; Guillaume, Dominique; Haddad, Aziza; Matthäus, Bertrand; Charrouf, Zoubida

doi:10.1016/j.lwt.2010.07.003

Cited by 92 publications

(106 citation statements)

References 22 publications

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“…In the present study, the highest results of Rancimat induction period (IP) values calculated accounted for almost 2 h for roasted hazelnuts (Table 2.). In the majority of papers on oxidative stability, Rancimat analyses are performed at 110 or 120°C (Hassanien et al 2014;Gharby et al 2011); however, the Rancimat results are repetitive even at 140°C (Mateos et al 2006). IP values obtained in 140°C for olive oils were in the range of 0.9 to 9.8 h (Mateos et al 2006), and the results obtained herein for hazelnut oils were within the range presented for olive oil.…”

Section: Oxidative Stability Of Roasted Hazelnutssupporting

confidence: 60%

“…Hence, the %FFA levels in oils extracted from roasted hazelnuts are only slightly affected by the high-temperature treatment. PV is the well recognised indicator for primary oxidation (Gharby et al 2011) which shows the amount of hydroperoxides present. The PV values for cold-pressed oils, including hazelnut oils, should not exceed 15 meqO 2 /kg of oil (Codex Alimentarius 2013).…”

Section: Oxidative Stability Of Roasted Hazelnutsmentioning

confidence: 99%

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Assessment of the Hazelnuts Roasting Process by Pressure Differential Scanning Calorimetry and MID-FT-IR Spectroscopy

Ciemniewska‐Żytkiewicz

Bryś

Sujka

et al. 2015

Food Anal. Methods

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The effect of the roasting process on the quality of hazelnuts (Corylus avellana L.) lipidic fraction was investigated by pressure differential scanning calorimetry (PDSC) and middle Fourier transform infrared (MID-FT-IR) spectroscopy. The data obtained were referred to and related with fatty acid composition, free fatty acids content, peroxide value, anisidine value and tocopherols concentration measured by standard techniques. These methods were used to decipher between the roasted hazelnuts (shelled and in-shell) treated in different thermal conditions (100°C, 130°C and 160°C) and time (10, 30 and 60 min). The results of free fatty acids (FFA), peroxide value (PV) and anisidine value remained low for all roasting conditions applied and were within quality requirement ranges. The shell left on hazelnuts during the roasting process limited hazelnuts oxidative deterioration, hence it showed protective function. Minor changes occurred in the fatty acid and tocopherol contents and compositions. PDSC, as an appropriate unbiased method for assessing the oxidative stability, revealed a slight elevation of oxidative stability as the temperature and time of the roasting process increased (p<0.05). Discriminant models constructed with the use of principal components (PC) procedure confirmed the ability of MID-FT-IR to monitor the roasting process within a certain range of temperature and time applied.

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Section: Oxidative Stability Of Roasted Hazelnutssupporting

confidence: 60%

Section: Oxidative Stability Of Roasted Hazelnutsmentioning

confidence: 99%

Assessment of the Hazelnuts Roasting Process by Pressure Differential Scanning Calorimetry and MID-FT-IR Spectroscopy

Ciemniewska‐Żytkiewicz

Bryś

Sujka

et al. 2015

Food Anal. Methods

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“…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]. Specific extinctions in argan oil prepared from unroasted kernels were 1.1 and 0.2 at 232 and 270 nm, respectively (Table 1).…”

Section: Contentsmentioning

confidence: 99%

Influence of Argan Kernel Roasting-time on Virgin Argan Oil Composition and Oxidative Stability

Harhar

Gharby

Kartah

et al. 2011

Plant Foods Hum Nutr

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Virgin argan oil, which is harvested from argan fruit kernels, constitutes an alimentary source of substances of nutraceutical value. Chemical composition and oxidative stability of argan oil prepared from argan kernels roasted for different times were evaluated and compared with those of beauty argan oil that is prepared from unroasted kernels. Prolonged roasting time induced colour development and increased phosphorous content whereas fatty acid composition and tocopherol levels did not change. Oxidative stability data indicate that kernel roasting for 15 to 30 min at 110 °C is optimum to preserve virgin argan oil nutritive properties.

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“…This discouraging statement results from old sayings concerning traditionally prepared edible argan oil whose preparative process often included sanitary unsafe water that negatively impacted the oil preservation time. Because beauty and edible argan oils are now prepared by press-extraction, the preservation capacity of argan oil has favourably changed and edible argan oil can be stored up to two years [22]. However, beauty argan oil can only be preserved for a few weeks [23].…”

Section: Argan Oil Preservationmentioning

confidence: 99%

Argan oil and other argan products: Use in dermocosmetology

Guillaume¹,

Charrouf

2011

Euro J Lipid Sci & Tech

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Argan oil is of food or cosmetic (INCI name: Argania spinosa kernel oil) grade. During the past 15 years cosmetic argan oil, as beauty oil or cosmetic ingredient, has become one of the major actors in the dermocosmetic field. Beauty argan oil is produced by cold-pressing argan-fruit kernels. As a cosmetic ingredient, argan oil is produced by solvent-assisted extraction of the finely crushed kernels. Enrichedargan oil which is produced by distillation of cosmetic argan oil can be supplemented with antioxidants. Hence, it presents an even better cosmetic potential. Argan fruit pulp and argan leaves also contain proteins, peptides, saponins and other chemicals presenting highly interesting dermocosmetics. Therefore, the argan tree (A. spinosa) is sometimes nicknamed A. cosmetosa. We comprehensively review the current knowledge (literature and patent) related to argan oil and argan tree products in the dermocosmetic domain.

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

Cited by 92 publications

References 22 publications

Assessment of the Hazelnuts Roasting Process by Pressure Differential Scanning Calorimetry and MID-FT-IR Spectroscopy

Assessment of the Hazelnuts Roasting Process by Pressure Differential Scanning Calorimetry and MID-FT-IR Spectroscopy

Influence of Argan Kernel Roasting-time on Virgin Argan Oil Composition and Oxidative Stability

Argan oil and other argan products: Use in dermocosmetology

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