Evaluation of oxidative stability of sweet and bitter almond oils under accelerated storage conditions
作者： Sara El Bernoussi , Ihssan Boujemaa , Hicham Harhar , Walid Belmaghraoui , Bertrand Matthäus
DOI: 10.1016/J.JSPR.2020.101662
关键词:
摘要: Abstract This study aimed to investigate the oxidative stability of cold-pressed bitter and sweet almond oil under accelerated aging conditions. The both oils was analyzed using as physicochemical metrics: fatty acid (FA) composition, sterol content, chlorophyll carotenoid level, tocopherol iodine index, free acid, Peroxide value specific extinction coefficients K232–K270. variations these parameters were evaluated over four weeks at 60 °C. results showed that carotenoid, total sterol, levels decreased, value, K232 K270 increased slightly for oils, while, FA profiles Iodine did not significantly vary weeks. After weeks, still presents an excellent profile. Bitter almond after same delay much less satisfactory properties.
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