Grasas y Aceites, Vol 65, No 3 (2014)

Kinetic parameter determination of roasted and unroasted argan oil oxidation under Rancimat test conditions

I. Zaanoun
Equipe de recherche de Biotechnologie, Energie et Environnement, École Supérieure de Technologie, Université Ibn Zohr - Ecole ploytechnique d’Agadir, Universiapolis, Morocco

S. Gharby
Laboratoire de Chimie des Plantes et Synthèse Organique, Département de Chimie, Faculté des Sciences, Université MohammedV, Morocco

I. Bakass
Equipe de recherche de Biotechnologie, Energie et Environnement, École Supérieure de Technologie, Université Ibn Zohr, Morocco

E. Ait addi
Equipe de recherche de Biotechnologie, Energie et Environnement, École Supérieure de Technologie, Université Ibn Zohr, Morocco

I. Ait ichou
Laboratoire des Systèmes Aquatiques: Milieux Marin et Continental, Faculté des Sciences, Université Ibn Zohr, Morocco


The present study investigated the Kinetic parameter determination of edible argan oil (coldpressed from roasted argan kernels) and cosmetic argan oil (cold-pressed from unroasted argan kernels) under the Rancimat test conditions. The physicochemical parameters of edible and cosmetic argan oil immediately after preparation and after accelerated oxidation test Rancimat at different temperatures 90 °C, 100 °C, 110 °C, 120 °C, 130 °C and 140 °C were determined and compared. The natural logarithms of the kinetic rate constant (kvalue) varied linearly with respect to temperature. An increasing rate of oxidation could be observed as temperature increased. On the basis of the Arrhenius equation and the activated complex theory, frequency factors A, activation energies Ea, Q10 numbers, activation enthalpies ΔH, and activation entropies ΔS for oxidative stability of the vegetable oils were calculated. The accelerated oxidation and Kinetic parameters have shown that edible argan oil can be stored much better than cosmetic oil.


Argan oil; Kinetic parameters; Oxidative stability; Rancimat; Roasting

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