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

Authors

  • I. Zaanoun Equipe de recherche de Biotechnologie, Energie et Environnement, École Supérieure de Technologie, Université Ibn Zohr - Ecole ploytechnique d’Agadir, Universiapolis
  • S. Gharby Laboratoire de Chimie des Plantes et Synthèse Organique, Département de Chimie, Faculté des Sciences, Université MohammedV
  • I. Bakass Equipe de recherche de Biotechnologie, Energie et Environnement, École Supérieure de Technologie, Université Ibn Zohr
  • E. Ait addi Equipe de recherche de Biotechnologie, Energie et Environnement, École Supérieure de Technologie, Université Ibn Zohr
  • I. Ait ichou Laboratoire des Systèmes Aquatiques: Milieux Marin et Continental, Faculté des Sciences, Université Ibn Zohr

DOI:

https://doi.org/10.3989/gya.122713

Keywords:

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

Abstract


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.

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Published

2014-09-30

How to Cite

1.
Zaanoun I, Gharby S, Bakass I, Ait addi E, Ait ichou I. Kinetic parameter determination of roasted and unroasted argan oil oxidation under Rancimat test conditions. Grasas aceites [Internet]. 2014Sep.30 [cited 2024Mar.28];65(3):e033. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1498

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