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Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil
المؤلفون المشاركون
Belcadi-Haloui, Rahma
Zekhnini, Abderrahmane
El-Alem, Yassine
Hatimi, Abdelhakim
المصدر
International Journal of Food Science
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-8، 8ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-06-07
دولة النشر
مصر
عدد الصفحات
8
الملخص EN
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.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Belcadi-Haloui, Rahma& Zekhnini, Abderrahmane& El-Alem, Yassine& Hatimi, Abdelhakim. 2018. Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil. International Journal of Food Science،Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1172607
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Belcadi-Haloui, Rahma…[et al.]. Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil. International Journal of Food Science No. 2018 (2018), pp.1-8.
https://search.emarefa.net/detail/BIM-1172607
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Belcadi-Haloui, Rahma& Zekhnini, Abderrahmane& El-Alem, Yassine& Hatimi, Abdelhakim. Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil. International Journal of Food Science. 2018. Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1172607
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1172607
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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