初榨和精炼摩洛哥坚果油在加速老化条件下的氧化稳定性及室温下的保质期预测:比较研究

Analytica Pub Date : 2023-12-02 DOI:10.3390/analytica4040034
R. Aissa, Abderrahim Asbbane, Samira Oubannin, Laila Bijla, Zahra Bousaid, Otmane Hallouch, S. El Harkaoui, Bertrand Matthaeus, E. Sakar, S. Gharby
{"title":"初榨和精炼摩洛哥坚果油在加速老化条件下的氧化稳定性及室温下的保质期预测:比较研究","authors":"R. Aissa, Abderrahim Asbbane, Samira Oubannin, Laila Bijla, Zahra Bousaid, Otmane Hallouch, S. El Harkaoui, Bertrand Matthaeus, E. Sakar, S. Gharby","doi":"10.3390/analytica4040034","DOIUrl":null,"url":null,"abstract":"Argan kernels, fruits regurgitated by goats, are 30% cheaper than the regular kernels used to prepare food argan oil. The use of such argan kernels as a cosmetic ingredient, after refining, is thus economically attractive. The oxidative stability of argan oil prepared from sub-quality kernels is not known. In the present paper, the physicochemical quality, oxidative stability indices, and bioactive compounds of refined argan oil (RAO) obtained from sub-quality kernels and virgin argan oil (VAO) were compared and evaluated over a period of storage of 12 weeks at 60 °C. Quality parameters consisted of free fatty acids (FFAs), peroxide value (PV), p-anisidine value (p-AV), UV extinction coefficients (K232 and K270), total oxidation, iodine and saponification values, induction time, fatty acid composition, and tocopherol content. Our outcomes reveal that the combined effects of refining and storage generally resulted in high values of the routinely measured quality indices, including FFA, p-AV, K270, K232, and PV. Likewise, refining reduced the levels of individual tocopherols and unsaturated fatty acids (USFAs) but increased saturated fatty acids (SFAs). Similar trends were observed under storage with decreased levels of tocopherols and high SFA for both RAO and VAO. Storage also resulted in an increased level of USFAs in the case of RAO but not in VAO. The obtained results show that RAO was more sensitive to oxidation than VAO. At room temperature, RAO had a shorter induction time of six months, implying that RAO will have a shorter shelf life compared to VAR. Thus, such instability means that the refining process for argan oil must be carried out with great care, and this oil needs to be protected once refined.","PeriodicalId":7829,"journal":{"name":"Analytica","volume":"110 20","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Oxidative Stability of Virgin and Refined Argan [Argania spinosa L. (Skeels)] Oil under Accelerated Aging Conditions and Shelf-Life Prediction at Room Temperature: A Comparative Study\",\"authors\":\"R. Aissa, Abderrahim Asbbane, Samira Oubannin, Laila Bijla, Zahra Bousaid, Otmane Hallouch, S. El Harkaoui, Bertrand Matthaeus, E. Sakar, S. Gharby\",\"doi\":\"10.3390/analytica4040034\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Argan kernels, fruits regurgitated by goats, are 30% cheaper than the regular kernels used to prepare food argan oil. The use of such argan kernels as a cosmetic ingredient, after refining, is thus economically attractive. The oxidative stability of argan oil prepared from sub-quality kernels is not known. In the present paper, the physicochemical quality, oxidative stability indices, and bioactive compounds of refined argan oil (RAO) obtained from sub-quality kernels and virgin argan oil (VAO) were compared and evaluated over a period of storage of 12 weeks at 60 °C. Quality parameters consisted of free fatty acids (FFAs), peroxide value (PV), p-anisidine value (p-AV), UV extinction coefficients (K232 and K270), total oxidation, iodine and saponification values, induction time, fatty acid composition, and tocopherol content. Our outcomes reveal that the combined effects of refining and storage generally resulted in high values of the routinely measured quality indices, including FFA, p-AV, K270, K232, and PV. Likewise, refining reduced the levels of individual tocopherols and unsaturated fatty acids (USFAs) but increased saturated fatty acids (SFAs). Similar trends were observed under storage with decreased levels of tocopherols and high SFA for both RAO and VAO. Storage also resulted in an increased level of USFAs in the case of RAO but not in VAO. The obtained results show that RAO was more sensitive to oxidation than VAO. At room temperature, RAO had a shorter induction time of six months, implying that RAO will have a shorter shelf life compared to VAR. Thus, such instability means that the refining process for argan oil must be carried out with great care, and this oil needs to be protected once refined.\",\"PeriodicalId\":7829,\"journal\":{\"name\":\"Analytica\",\"volume\":\"110 20\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-12-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Analytica\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3390/analytica4040034\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Analytica","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/analytica4040034","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

阿甘坚果是山羊反刍的水果,比用来制作食物阿甘油的普通坚果便宜30%。使用这种摩洛哥坚果核作为化妆品成分,经过提炼,因此具有经济吸引力。从劣质坚果仁制备的摩洛哥坚果油的氧化稳定性尚不清楚。本文对从亚优质摩洛哥坚果籽粒和初榨摩洛哥坚果油(VAO)中提取的精炼摩洛哥坚果油(RAO)在60℃条件下贮存12周后的理化品质、氧化稳定性指标和生物活性成分进行了比较和评价。质量参数包括游离脂肪酸(FFAs)、过氧化值(PV)、对茴香胺值(p-AV)、紫外线消光系数(K232和K270)、总氧化值、碘值和皂化值、诱导时间、脂肪酸组成和生育酚含量。我们的研究结果表明,精炼和储存的综合作用通常导致常规测量的质量指标的高值,包括FFA, p-AV, K270, K232和PV。同样,精炼降低了个体生育酚和不饱和脂肪酸(USFAs)的水平,但增加了饱和脂肪酸(sfa)。在贮藏过程中也观察到类似的趋势,RAO和VAO的生育酚水平降低,SFA水平升高。在RAO的情况下,储存也导致USFAs水平升高,而在VAO中则没有。结果表明,RAO对氧化反应的敏感性高于VAO。在室温下,RAO的诱导时间较短,为6个月,这意味着RAO的保质期比VAR短。因此,这种不稳定性意味着摩洛哥坚果油的精炼过程必须非常小心,并且这种油在精炼后需要进行保护。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Oxidative Stability of Virgin and Refined Argan [Argania spinosa L. (Skeels)] Oil under Accelerated Aging Conditions and Shelf-Life Prediction at Room Temperature: A Comparative Study
Argan kernels, fruits regurgitated by goats, are 30% cheaper than the regular kernels used to prepare food argan oil. The use of such argan kernels as a cosmetic ingredient, after refining, is thus economically attractive. The oxidative stability of argan oil prepared from sub-quality kernels is not known. In the present paper, the physicochemical quality, oxidative stability indices, and bioactive compounds of refined argan oil (RAO) obtained from sub-quality kernels and virgin argan oil (VAO) were compared and evaluated over a period of storage of 12 weeks at 60 °C. Quality parameters consisted of free fatty acids (FFAs), peroxide value (PV), p-anisidine value (p-AV), UV extinction coefficients (K232 and K270), total oxidation, iodine and saponification values, induction time, fatty acid composition, and tocopherol content. Our outcomes reveal that the combined effects of refining and storage generally resulted in high values of the routinely measured quality indices, including FFA, p-AV, K270, K232, and PV. Likewise, refining reduced the levels of individual tocopherols and unsaturated fatty acids (USFAs) but increased saturated fatty acids (SFAs). Similar trends were observed under storage with decreased levels of tocopherols and high SFA for both RAO and VAO. Storage also resulted in an increased level of USFAs in the case of RAO but not in VAO. The obtained results show that RAO was more sensitive to oxidation than VAO. At room temperature, RAO had a shorter induction time of six months, implying that RAO will have a shorter shelf life compared to VAR. Thus, such instability means that the refining process for argan oil must be carried out with great care, and this oil needs to be protected once refined.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
1.80
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信