6533b856fe1ef96bd12b309c

RESEARCH PRODUCT

Chemical properties and oxidative stability of Arjan ( Amygdalus reuteri ) kernel oil as emerging edible oil

Teymour EmadiMladen BrnčićPaulo E.s. MunekataSeyed Mohammad Bagher HashemiJosé M. LorenzoJavad TavakoliAmin Mousavi KhaneghahFrancisco J. Barba

subject

Saponification valueHot TemperatureAntioxidantFood Handlingmedicine.medical_treatmentIodine valuechemistry.chemical_compound0404 agricultural biotechnologymedicinePlant OilsFood scienceTocopherolchemistry.chemical_classificationWaxfood and beveragesFatty acid04 agricultural and veterinary sciences040401 food scienceOxidative StressOleic acidchemistryPolyphenolvisual_artTerminaliavisual_art.visual_art_mediumOxidation-ReductionFood Science

description

The oxidative stability, as well as the chemical composition of Amygdalus reuteri kernel oil (ARKO), were evaluated and compared to those of Amygdalus scoparia kernel oil (ASKO) and extra virgin olive oil (EVOO) during and after holding in the oven (170 °C for 8 h). The oxidative stability analysis was carried out by measuring the changes in conjugated dienes, carbonyl and acid values as well as oil/oxidative stability index and their correlation with the antioxidant compounds (tocopherol, polyphenols, and sterol compounds). The oleic acid was determined as the predominant fatty acid of ARKO (65.5%). Calculated oxidizability value and an iodine value of ARKO, ASKO and EVOO were reported as 3.29 and 3.24, 2.00 and 100.0, 101.4 and 81.9, respectively. Due to the high wax content (4.5% and 3.3%, respectively), the saponification number of ARKO and ASKO (96.4 and 99.8, respectively) was lower than that of EVOO (169.7). ARKO had the highest oxidative stability, followed by ASKO and EVOO. Therefore, ARKO can be introduced as a new source of edible oil with high oxidative stability.

yearjournalcountryeditionlanguage
2017-09-06Food Research International
https://doi.org/10.1016/j.foodres.2018.02.002