The primary aim of this study was to determine the oxidative stability of argan oils by using peroxides and conjugated diene hydroperoxides measurements as analytical indicators. Both food and cosmetic argan oils were investigated. Their oxidative stability was also determined by monitoring the relative changes of their fatty acid profiles by 1H NMR. In addition, valuable information regarding minor components as well as the acyl positional distribution, were obtained for both grades by high field 1H and 13C NMR, respectively. Given that the cosmetic and food grades have a similar profile and content of phenolic antioxidants, vitamers, and squalene, it appears that the ratio of fatty acid aliphatic to bisallylic CH2 groups, much higher in argan oils than in other vegetable oils, is responsible for their higher thermal stability.

Thermal stability and long-chain fatty acid positional distribution on glycerol of argan oil / Farid, Khallouki; Mannina, Luisa; Stephane, Viel; Robert W., Owen. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - ELETTRONICO. - 110:1(2008), pp. 57-61. [10.1016/j.foodchem.2008.01.055]

Thermal stability and long-chain fatty acid positional distribution on glycerol of argan oil

MANNINA, LUISA;
2008

Abstract

The primary aim of this study was to determine the oxidative stability of argan oils by using peroxides and conjugated diene hydroperoxides measurements as analytical indicators. Both food and cosmetic argan oils were investigated. Their oxidative stability was also determined by monitoring the relative changes of their fatty acid profiles by 1H NMR. In addition, valuable information regarding minor components as well as the acyl positional distribution, were obtained for both grades by high field 1H and 13C NMR, respectively. Given that the cosmetic and food grades have a similar profile and content of phenolic antioxidants, vitamers, and squalene, it appears that the ratio of fatty acid aliphatic to bisallylic CH2 groups, much higher in argan oils than in other vegetable oils, is responsible for their higher thermal stability.
2008
1h and 13c nmr; argan oil; h-1 and c-13 nmr; high field; regiospecificity; thermal stability
01 Pubblicazione su rivista::01a Articolo in rivista
Thermal stability and long-chain fatty acid positional distribution on glycerol of argan oil / Farid, Khallouki; Mannina, Luisa; Stephane, Viel; Robert W., Owen. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - ELETTRONICO. - 110:1(2008), pp. 57-61. [10.1016/j.foodchem.2008.01.055]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/46313
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