title: Influence of argan kernel roasting-time on virgin argan oil composition and oxidative stability.
abstract: Virgin argan oil, which is harvested from argan fruit kernels, constitutes an alimentary source of substances of nutraceutical value. Chemical composition and oxidative stability of argan oil prepared from argan kernels roasted for different times were evaluated and compared with those of beauty argan oil that is prepared from unroasted kernels. Prolonged roasting time induced colour development and increased phosphorous content whereas fatty acid composition and tocopherol levels did not change. Oxidative stability data indicate that kernel roasting for 15 to 30 min at 110 °C is optimum to preserve virgin argan oil nutritive properties.
authors: Laboratoire de Chimie des Plantes et Synthèse Organique et Bioorganique, Faculté des Sciences, Université MohammedV-Agdal, BP1014, Rabat, Morocco.
authors: Hicham
authors: H
authors: Harhar
authors: Saïd
authors: S
authors: Gharby
authors: Bader
authors: B
authors: Kartah
authors: Hanae
authors: H
authors: El Monfalouti
authors: Dom
authors: D
authors: Guillaume
authors: Zoubida
authors: Z
authors: Charrouf
mesh_terms: D003116:Color; D005227:Fatty Acids / Q000032:analysis; D005511:Food Handling / Q000379:methods; D009753:Nutritive Value; D010084:Oxidation-Reduction; D010743:Phospholipids / Q000032:analysis; D010758:Phosphorus / Q000032:analysis; D010938:Plant Oils / Q000737:chemistry*; D029632:Sapotaceae / Q000737:chemistry; D012639:Seeds / Q000737:chemistry; D013696:Temperature; D013997:Time Factors; D024505:Tocopherols / Q000032:analysis; D014867:Water
chemical_list: D005227:Fatty Acids; D010743:Phospholipids; D010938:Plant Oils; D014867:Water; D010758:Phosphorus; C555574:argan oil; D024505:Tocopherols