Roasting-Related Changes in Oxidative Stability and Antioxidant Capacity of Apricot Kernel Oil

Apricot kernels were roasted for various lengths of time (0–30 min) at 180 °C and changes in the oxidative stability, antioxidant capacity, color, as well as the level of tocopherols and fatty acids of the apricot kernel oil (AKO) were monitored. While the level of tocopherols decreased, the oxidati...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2010-04, Vol.87 (4), p.401-409
Main Authors: Durmaz, Gökhan, Karabulut, İhsan, Topçu, Ali, Asiltürk, Meltem, Kutlu, Türkan
Format: Article
Language:English
Subjects:
Agriculture
Antioxidant capacity
Antioxidants
Apricot kernel oil
Biological and medical sciences
Biomaterials
Biotechnology
Chemistry
Chemistry and Materials Science
Fat industries
Food industries
Food Science
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Industrial Chemistry/Chemical Engineering
Maillard reaction products
Molecular structure
Oils & fats
Original Paper
Oxidative stability
Roasting
Tocopherol
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Summary:Apricot kernels were roasted for various lengths of time (0–30 min) at 180 °C and changes in the oxidative stability, antioxidant capacity, color, as well as the level of tocopherols and fatty acids of the apricot kernel oil (AKO) were monitored. While the level of tocopherols decreased, the oxidative stability and antioxidant capacity of AKO increased with roasting, probably due to the formation of antioxidative Maillard reaction products (MRPs) during the roasting. Medium roasted samples (15–20 min) were found to be more resistant to oxidative deterioration. The oil from the 30-min roasted sample was more susceptible to oxidation compared to the oil from the 20-min roasted sample in most of the stability tests. Relatively shorter roasting periods (5–10 min) also led to a decrease in oxidative stability in comparison to the unroasted sample. Brownish color and antiradical activity increased with roasting and the highest values were measured in the 30 min roasted sample.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-009-1518-9