Influence of argan kernel roasting-time on virgin argan oil composition and oxidative stability.
Fiche publication
Date publication
juin 2011
Auteurs
Membres identifiés du Cancéropôle Est :
Pr GUILLAUME Dominique
Tous les auteurs :
Harhar H, Gharby S, Kartah B, El Monfalouti H, Guillaume D, Charrouf Z
Lien Pubmed
Résumé
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 degrees C is optimum to preserve virgin argan oil nutritive properties.
Référence
Plant Foods Hum Nutr. 2011 Jun;66(2):163-8.