Lipid oxidation of argan compared to virgin olive, and cactus oils: Rancimat test for kinetic and thermodynamic analysis

IF 2.2 4区 化学 Q2 Engineering
Abderrahim Asbbane, Otmane Hallouch, Samira Oubannin, Jamila Gagour, Hasna Ait Bouzid, Saïd Gharby
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Abstract

This study examined the stability and oxidation kinetics of argan oil (AO) in comparison to other reputed culinary oils worldwide, namely virgin olive oil (VOO) and cactus oil (CO). In order to provide a comprehensive comparative analysis, various parameters were assessed, including fatty acid composition, sterol and tocopherol profiles, and the Rancimat test under elevated temperatures to determine kinetic parameters. The results revealed significant variations between argan, olive, and cactus oils in terms of the physicochemical characteristics studied (p < 0.05). In terms of fatty acids, argan oil contains the highest percentage of saturated fatty acids (19.3%), while olive oil has a higher percentage of monounsaturated fatty acids (75.3%) and cactus oil is distinguished by its higher content of polyunsaturated fatty acids (62.6%). Additionally, argan and olive oils contain higher quantities of total sterols (152.5 ± 5.5 and 140.5 ± 2.5 mg/100 g, respectively) compared to cactus oil (112.5 ± 5.5 mg/100 g). Furthermore, argan and cactus oils contain significant amounts of total tocopherols, mainly γ-Tocopherol (65.5–55.4 mg/100 g), whereas olive oil is characterized by a high content of β-Tocopherol (20.5 mg/100 g). The oils were subjected to oxidation at five distinct temperatures (373, 383, 393, 403, and 413 K) using the Rancimat test. A noticeable increase in the oxidation rate was observed as the temperature increased. The natural logarithms of the kinetic rate constants exhibited a linear relationship with temperature, with the temperature coefficient varying between 6.93 × 10⁻2 K⁻1 for virgin olive oil and 7.45 × 10⁻2 K⁻1 for cactus oil. Argan oil demonstrated better oxidative stability and a significantly longer shelf life (20 months) than the other oils. These results were corroborated by kinetic measurements of oxidative stability, including reaction rate constants, the Arrhenius equation, and other thermodynamic indicators.

摩洛哥坚果油与初榨橄榄油和仙人掌油的脂质氧化比较:用于动力学和热力学分析的 Rancimat 试验
本研究对摩洛哥坚果油(AO)的稳定性和氧化动力学进行了研究,并与世界上其他著名的烹调油(即初榨橄榄油(VOO)和仙人掌油(CO))进行了比较。为了提供全面的比较分析,对各种参数进行了评估,包括脂肪酸组成、固醇和生育酚概况,以及在高温下进行的 Rancimat 试验,以确定动力学参数。结果显示,阿甘油、橄榄油和仙人掌油在所研究的理化特性方面存在明显差异(p < 0.05)。就脂肪酸而言,摩洛哥坚果油的饱和脂肪酸含量最高(19.3%),而橄榄油的单不饱和脂肪酸含量较高(75.3%),仙人掌油的多不饱和脂肪酸含量较高(62.6%)。此外,坚果油和橄榄油的总固醇含量(分别为 152.5 ± 5.5 和 140.5 ± 2.5 毫克/100 克)高于仙人掌油(112.5 ± 5.5 毫克/100 克)。此外,坚果油和仙人掌油含有大量的总生育酚,主要是 γ-生育酚(65.5-55.4 毫克/100 克),而橄榄油的特点是含有大量的 β-生育酚(20.5 毫克/100 克)。使用 Rancimat 试验法对橄榄油进行了五种不同温度(373、383、393、403 和 413 K)的氧化试验。随着温度的升高,氧化率明显增加。动力学速率常数的自然对数与温度呈线性关系,温度系数在初榨橄榄油的 6.93 × 10-2 K-1 和仙人掌油的 7.45 × 10-2 K-1 之间变化。与其他油相比,阿甘油具有更好的氧化稳定性和更长的保质期(20 个月)。这些结果得到了氧化稳定性动力学测量的证实,包括反应速率常数、阿伦尼乌斯方程和其他热力学指标。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Chemical Papers
Chemical Papers Chemical Engineering-General Chemical Engineering
CiteScore
3.30
自引率
4.50%
发文量
590
期刊介绍: Chemical Papers is a peer-reviewed, international journal devoted to basic and applied chemical research. It has a broad scope covering the chemical sciences, but favors interdisciplinary research and studies that bring chemistry together with other disciplines.
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