Oxidative Stability at Different Storage Conditions and Adulteration Detection of Prickly Pear Seeds Oil
المؤلفون المشاركون
Gadhi, Chemseddoha
El Antari, Abderraouf
Ettalibi, Fatima
Harrak, Hasnaâ
المصدر
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-12، 12ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-09-30
دولة النشر
مصر
عدد الصفحات
12
الملخص EN
Lipid oxidation and adulteration have a negative impact on functionality and notoriety of foods especially vegetable oils and cause economic losses.
The present study investigates the control of two commercial quality aspects of prickly pear seeds oil (PPSO): oxidative stability during storage and detection of adulteration.
Peroxide index, specific extinction coefficients K232 and K270, free acidity, and fatty acids composition were evaluated during different periods of incubation (6, 12, and 18 months) at various temperatures (4°C, 25°C, 40°C, and uncontrolled room temperature ranging between 4°C and 40°C) with different packaging (protected and unprotected from sunlight, with and without nitrogen gas bubbling).
Based on the physicochemical and biochemical parameters evolution, this study has shown that PPSO stored at 4°C for 18 months preserves the initial quality.
However, at 40°C, an intense lipid oxidative process occurred after 6 months of storage.
The changes have also affected fatty acids composition, especially rates of linoleic and oleic acids.
The shelf-life of oils stored at 25°C and at uncontrolled room temperature can be limited to 6 months.
Regarding the impact of light and nitrogen bubbling, sunlight has affected seriously the oxidative stability of oils after 12 months of storage and the bubbling with nitrogen has improved their stability when they have been stored in clear glass bottles.
The levels of adulteration detection using fatty acids as markers are relatively high.
The detection of oil adulteration can be depicted by fatty acids composition up to 15% of olive and almond oils and up to 20% of rapeseed oil.
The iodine value could also be an indicator of the sunflower oil presence in PPSO.
Therefore, other minor compounds including sterols and tocopherols should be investigated to depict PPSO adulteration with cheaper oils and to determine lower levels of detection in order to ensure the authenticity of PPSO.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Ettalibi, Fatima& El Antari, Abderraouf& Gadhi, Chemseddoha& Harrak, Hasnaâ. 2020. Oxidative Stability at Different Storage Conditions and Adulteration Detection of Prickly Pear Seeds Oil. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-12.
https://search.emarefa.net/detail/BIM-1184874
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Ettalibi, Fatima…[et al.]. Oxidative Stability at Different Storage Conditions and Adulteration Detection of Prickly Pear Seeds Oil. Journal of Food Quality No. 2020 (2020), pp.1-12.
https://search.emarefa.net/detail/BIM-1184874
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Ettalibi, Fatima& El Antari, Abderraouf& Gadhi, Chemseddoha& Harrak, Hasnaâ. Oxidative Stability at Different Storage Conditions and Adulteration Detection of Prickly Pear Seeds Oil. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-12.
https://search.emarefa.net/detail/BIM-1184874
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1184874
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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