Effect of Roasting Temperature and Time on the Chemical Composition and Oxidative Stability of Argan (Argania spinosa L.) Oils

• Published in: European journal of lipid science and technology 2018-07, Vol.120 (7), p.n/a
• Main Authors: Demnati, Dalila, Pacheco, Rafael, Martínez, Leopoldo, Sánchez, Sebastián
• Format: Article
• Language: English
• Subjects: argan oils; Argania spinosa; Argania spinosa L; Biofuels; Chemical composition; Convection; Energy transfer; Food processing; Kernels; Oil; Organic chemistry; oxidative stability; Peroxide; Phenolic compounds; Phenols; Phosphorus; Physicochemical properties; Polycyclic aromatic hydrocarbons; Roasting; Stability; Temperature effects; Thermal degradation; Tocopherol; Tocopherols
• ISSN: 1438-7697; 1438-9312
• DOI: 10.1002/ejlt.201700136

The effect of roasting on the chemical composition and oxidative stability of oils extracted from argan (Argania spinosa L. Skeels) kernel is studied, observing changes in the characteristics of oils from unroasted and roasted kernels. Argan kernels are roasted at different temperatures (150, 175, and 200 °C) and times (10, 30, and 50 min), in an electric air roaster, prior to oil extraction using the Abencor system. Phosphorus content (PC) of oils increases significantly when roasting temperature and time increases. Roasting facilitates the transfer of phenolic compounds to argan oil. However, only minor changes in characteristics such as peroxide value and carotenoid content of argan oils occurs when roasting temperature and time are raised. The amount of γ‐tocopherol still remains over 85% of the total tocopherols after roasting at the harshest conditions (200 °C, 50 min). However, the content of each tocopherol (α, γ, and δ) gradually decreases when roasting temperature and time increases, certainly due to their thermal degradation. The oxidative stability of argan oil improves when the roasting temperature and time rise. Simultaneously, significant augmentations (p