Lipid oxidation of argan compared to virgin olive, and cactus oils: Rancimat test for kinetic and thermodynamic analysis

This study examined the stability and oxidation kinetics of argan oil (AO) in comparison to other reputed culinary oils worldwide, namely virgin olive oil (VOO) and cactus oil (CO). In order to provide a comprehensive comparative analysis, various parameters were assessed, including fatty acid compo...

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Veröffentlicht in:	Chemical papers 2024-11, Vol.78 (16), p.8619-8634
Hauptverfasser:	Asbbane, Abderrahim, Hallouch, Otmane, Oubannin, Samira, Gagour, Jamila, Ait Bouzid, Hasna, Gharby, Saïd
Format:	Artikel
Sprache:	eng
Schlagworte:	Biochemistry Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Fatty acids High temperature Industrial Chemistry/Chemical Engineering Lipids Materials Science Medicinal Chemistry Olive oil Original Paper Oxidation Oxidation rate Parameters Rate constants Reaction kinetics Shelf life Stability Sterols Temperature Thermodynamics Tocopherol
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Beschreibung
Zusammenfassung:	This study examined the stability and oxidation kinetics of argan oil (AO) in comparison to other reputed culinary oils worldwide, namely virgin olive oil (VOO) and cactus oil (CO). In order to provide a comprehensive comparative analysis, various parameters were assessed, including fatty acid composition, sterol and tocopherol profiles, and the Rancimat test under elevated temperatures to determine kinetic parameters. The results revealed significant variations between argan, olive, and cactus oils in terms of the physicochemical characteristics studied ( p
ISSN:	0366-6352 2585-7290 1336-9075
DOI:	10.1007/s11696-024-03688-9