Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil
This work aimed at assessing the effects of roasting temperature and duration on chemical composition of argan oil. Thus, argan oils extracted from almonds roasted at different temperatures (75-175°C) and times (10-30 min) were analyzed and compared to a control. The physicochemical parameters (acid...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2018/7683041 |
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| author | Rahma Belcadi-Haloui Abderrahmane Zekhnini Yassine El-Alem Abdelhakim Hatimi |
| author_facet | Rahma Belcadi-Haloui Abderrahmane Zekhnini Yassine El-Alem Abdelhakim Hatimi |
| author_sort | Rahma Belcadi-Haloui |
| collection | DOAJ |
| description | This work aimed at assessing the effects of roasting temperature and duration on chemical composition of argan oil. Thus, argan oils extracted from almonds roasted at different temperatures (75-175°C) and times (10-30 min) were analyzed and compared to a control. The physicochemical parameters (acidity, peroxide value, and absorbance at 232, 270 nm) increased slightly and the fatty acid composition did not show significant variation, regardless of roasting temperature and duration. The browning index increased significantly for temperatures greater than or equal to 100°C. The tocopherols content significantly decreased with roasting temperature and time (from 977.9 to 305.2 mg/kg after roasting at 175°C for 10 min). However, fluctuations are noted as a function of temperature. The phospholipids content increased with roasting temperature and time (from 0.198 % to 1.370 % after roasting at 175°C for 30 min). The decrease in the tocopherols content would be due to their thermolability. The increase in phospholipids and tocopherols content could be explained by better extractability. The results obtained make it possible to conclude that a roasting at 125-150°C / 10 min would allow the development of the organoleptic properties of the oil, notably its hazelnut flavour, without compromising its oxidative stability. |
| format | Article |
| id | doaj-art-eb5dae13af694a3b91009349038faff8 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-eb5dae13af694a3b91009349038faff82025-02-03T05:43:35ZengWileyInternational Journal of Food Science2356-70152314-57652018-01-01201810.1155/2018/76830417683041Effects of Roasting Temperature and Time on the Chemical Composition of Argan OilRahma Belcadi-Haloui0Abderrahmane Zekhnini1Yassine El-Alem2Abdelhakim Hatimi3Laboratory of Plants Biotechnologies, Faculty of Sciences, BP 8016, Agadir 80 000, MoroccoLaboratory of Aquatic Systems, Faculty of Sciences, BP 8016, Agadir 80 000, MoroccoAutonomous Establishment of Control and Coordination of Exports, 23 E, Industrial Zone of Tassila, Agadir 80 000, MoroccoLaboratory of Plants Biotechnologies, Faculty of Sciences, BP 8016, Agadir 80 000, MoroccoThis work aimed at assessing the effects of roasting temperature and duration on chemical composition of argan oil. Thus, argan oils extracted from almonds roasted at different temperatures (75-175°C) and times (10-30 min) were analyzed and compared to a control. The physicochemical parameters (acidity, peroxide value, and absorbance at 232, 270 nm) increased slightly and the fatty acid composition did not show significant variation, regardless of roasting temperature and duration. The browning index increased significantly for temperatures greater than or equal to 100°C. The tocopherols content significantly decreased with roasting temperature and time (from 977.9 to 305.2 mg/kg after roasting at 175°C for 10 min). However, fluctuations are noted as a function of temperature. The phospholipids content increased with roasting temperature and time (from 0.198 % to 1.370 % after roasting at 175°C for 30 min). The decrease in the tocopherols content would be due to their thermolability. The increase in phospholipids and tocopherols content could be explained by better extractability. The results obtained make it possible to conclude that a roasting at 125-150°C / 10 min would allow the development of the organoleptic properties of the oil, notably its hazelnut flavour, without compromising its oxidative stability.http://dx.doi.org/10.1155/2018/7683041 |
| spellingShingle | Rahma Belcadi-Haloui Abderrahmane Zekhnini Yassine El-Alem Abdelhakim Hatimi Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil International Journal of Food Science |
| title | Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil |
| title_full | Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil |
| title_fullStr | Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil |
| title_full_unstemmed | Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil |
| title_short | Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil |
| title_sort | effects of roasting temperature and time on the chemical composition of argan oil |
| url | http://dx.doi.org/10.1155/2018/7683041 |
| work_keys_str_mv | AT rahmabelcadihaloui effectsofroastingtemperatureandtimeonthechemicalcompositionofarganoil AT abderrahmanezekhnini effectsofroastingtemperatureandtimeonthechemicalcompositionofarganoil AT yassineelalem effectsofroastingtemperatureandtimeonthechemicalcompositionofarganoil AT abdelhakimhatimi effectsofroastingtemperatureandtimeonthechemicalcompositionofarganoil |