Chemical changes in extra virgin Argan oil after thermal treatment

Natural Product Communications

Volumn 8, Issue 1, 2013, Pages 29-31

  Gharby, Saïd ^a,b   Harhar, Hicham ^a   Kartah, Badr Eddine ^a   Guillaume, Dom ^c   Charrouf, Zoubida ^a  

^a MOHAMMED V UNIVERSITY   (Morocco)

^b Laboratoire de Contôle Qualité   (Morocco)

^c UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

Author keywords

Argan oil; Preservation; Stability; Thermal treatment

Indexed keywords

EDIBLE OIL; EXTRA VIRGIN ARGAN OIL; OLIVE OIL; PALM OIL; RAPESEED OIL; SUNFLOWER OIL; UNCLASSIFIED DRUG;

ARTICLE; HEAT TREATMENT; HIGH TEMPERATURE; NONHUMAN; OXIDATION; PHYSICAL CHEMISTRY; THERMOSTABILITY;

EID: 84873859996     PISSN: 1934578X     EISSN: 15559475     Source Type: Journal    
DOI: 10.1177/1934578x1300800107     Document Type: Article

References (26)

1. Charrouf Z, Guillaume D. (2010) Should the Amazigh diet (regular and moderate argan-oil consumption) have a beneficial impact on human health? Critical Reviews in Food Science and Nutrition, 50, 473-477.
2. Guillaume D. (2011) The Mediterranean diet: a cultural journey. The Lancet, 378, 766-767.
3. El Monfalouti H, Guillaume D, Denhez C, Charrouf Z. (2010) Therapeutic potential of argan oil-A review. Journal of Pharmacy and Pharmacology, 62, 1669-1675.
4. Charrouf Z, Guillaume D. (2008) Argan oil, functional food, and the sustainable development of the argan forest. Natural Product Communications, 3, 283-288.
5. Charrouf Z, Guillaume D. (2008) Argan oil: Occurrence, composition and impact on human health. European Journal of Lipid Science and Technology, 110, 632-636.
6. Visioli F, Ieri F, Mulinacci N, Vincieri FF, Romani A. (2008) Olive-oil phenolics and health: potential biological properties. Natural Product Communications, 3, 2085-2088.
7. Cimato A. (1990) Effect of agronomic factors on virgin olive oil quality. Olivae, 31, 20-31.
8. Tovar MJ, Romero MP, Alegre S, Girona J, Motilva MJ. (2003) Composition and organoleptic characteristics of oil from Arbequina olive (Olea europaea L.) trees under deficit irrigation. Journal of the Science of Food and Agriculture, 82, 1755-1763.
9. Khallouki, F, Spiegelhalder, B, Bartsch H, Owen RW. (2005) Secondary metabolites of the argan tree (Morocco) may have disease prevention properties. African Journal of Biotechnology, 4, 381-388.
10. Gharby S, Harhar H, Guillaume D, Haddad A, Charrouf Z. (2012) The origin of virgin argan oil's high oxidative stability unraveled. Natural Product Communications, 7, 621-624.
11. Dobbs, JE, Vaisey-genser M, Diamant R. (1978) Unpleasant odors of rapeseed oil heated to frying temperatures. Journal of the Canadian Institute of Food Science and Technology, 11, 66-70.
12. Esterbauer H. (1993) Cytotoxicity and genotoxicity of lipid-oxidation products. American Journal of Clinical Nutrition, 57, 779S-786S.
13. Eder K, Keller U, Hirche F, Brandsch C. (2003) Thermally oxidized dietary fats increase the susceptibility of rat LDL to lipid peroxidation but not their uptake by macrophages. Journal of Nutrition, 133, 2830-2837.
14. Warner K, Neff WE, Brydwell WC, Gardner HW. (2001) Effect of oleic and linoleic acids on the production of deep-fried odor in heated triolien and trilinolen. Journal of Agricultural and Food Chemistry, 49, 899-905.
15. Yaghmur A, Aserin A, Mizrahi Y, Nerd A, Garti N. (2001) Evaluation of argan oil for deep-fat. Lebensmittel-Wissenschaft und-Technologie, 34, 124-130.
16. Khallouki F, Mannina L, Viel S, Owen RW. (2008) Thermal stability and long-chain fatty acid positional distribution on glycerol of argan oil. Food Chemistry, 110, 57-61.
17. Dobarganes MC, Marquez-Ruiz G, Pérez-Camino MC. (1993) Thermal stability and frying performance of genetically modified sunflower seed (Helianthus annuus L.) oils. Journal of Agricultural and Food Chemistry, 41, 679-681.
18. Harhar H, Gharby S, Kartah BE, El Monfalouti H, Charrouf Z, Guillaume D. (2010) Long argan fruit drying time is detrimental for argan oil quality. Natural Product Communications, 5, 1799-1802.
19. Ng TWK. (2007) Local repeatedly-used deep frying oils are generally safe. International e-Journal of Science, Medicine & Education, 1, 55-60.
20. Combe N, Rossignol-Castera A. (2010) Vegetable oils and frying. Cahiers de nutrition et diététique, 45, S44-S51.
21. Marquez Ruiz G, Polvillo MM, Jorge N, Ruiz Mendez MV, Dobarganes MC. (1999) Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes. Journal of the American Oil Chemist's Society, 76, 421-425.
22. Charrouf Z, El Hamchi H, Mallia S, Licitra G, Guillaume D. (2006) Influence of roasting and seed collection on argan oil odorant composition. Natural Product Communications, 1, 399-404.
23. ISO (2009) ISO-660: Animal and vegetable fats and oils - Determination of acid value and acidity.
24. ISO (2007) ISO-3960: Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination.
25. Hilali M, Charrouf Z, Soulhi AA, Hachimi L, Guillaume D. (2005) Influence of origin and extraction method on argan oil physico-chemical characteristics and composition. . Journal of Agricultural and Food Chemistry, 53, 2081-2087.
26. Waltking AE, Wessels H. (1981) Chromatographic separation of polar and non-polar components of frying fats. Journal of the Association of Official Analytical Chemists, 64, 1329-1330.