Evaluation of oxidative stability of sweet and bitter almond oils under accelerated storage conditions. (September 2020)

• Record Type: Journal Article
• Authors: El Bernoussi, Sara; Boujemaa, Ihssan; Harhar, Hicham; Belmaghraoui, Walid; Matthäus, Bertrand; Tabyaoui, Mohamed
• Is Part Of: Journal of stored products research. Volume 88(2020)
• Publication Date: 2020-09
• Subjects: Bitter almonds -- Oxidative stability -- Phytosterol -- Sweet almonds -- Tocopherol; Food -- Storage -- Periodicals; Farm produce -- Storage -- Diseases and injuries -- Periodicals; Entomology -- Periodicals; Food Contamination -- Periodicals; Food Preservation -- Periodicals; Insect Control -- Periodicals; Aliments -- Entreposage -- Périodiques; Produits agricoles -- Entreposage -- Maladies et dommages -- Périodiques; Electronic journals; 631.568
• DOI: 10.1016/j.jspr.2020.101662
• Languages: English
• ISSNs: 0022-474X

Abstract

Abstract: This study aimed to investigate the oxidative stability of cold-pressed bitter and sweet almond oil under accelerated aging conditions. The oxidative stability of both oils was analyzed using as physicochemical metrics: fatty acid (FA) composition, sterol content, chlorophyll and carotenoid level, tocopherol level, iodine index, free fatty acid, Peroxide value and specific extinction coefficients K232–K270. The variations of these parameters were evaluated over four weeks at 60 °C. The results showed that carotenoid, total sterol, and tocopherol levels were decreased, the free fatty acid, Peroxide value, K232 and K270 parameters increased slightly for both oils, while, FA profiles and Iodine value did not significantly vary over four weeks. After four weeks, sweet almond cold-pressed oil still presents an excellent physicochemical profile. Bitter almond oil presents after the same delay much less satisfactory properties. Highlights: Oxidative stability of cold-pressed bitter and sweet almond oil under accelerated aging conditions was investigated for four weeks at 60 °C. A slight increase in the values of free fatty acids, primary and secondary oxidation index was observed for both oils, with a decrease in carotenoids, total sterols and tocopherols. Cold-pressed sweet almond oil presents a better oxidative stability and physicochemical profile than bitter almond oil.