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

Javad Tavakoli; Teymour Emadi; Seyed Mohammad Bagher Hashemi; Amin Mousavi Khaneghah; Paulo Eduardo Sichetti Munekata; Jose Manuel Lorenzo; Mladen Brnčić; Francisco J Barba

doi:10.1016/j.foodres.2018.02.002

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

Food Res Int. 2018 May:107:378-384. doi: 10.1016/j.foodres.2018.02.002. Epub 2018 Feb 5.

Authors

Javad Tavakoli¹, Teymour Emadi², Seyed Mohammad Bagher Hashemi³, Amin Mousavi Khaneghah⁴, Paulo Eduardo Sichetti Munekata⁵, Jose Manuel Lorenzo⁶, Mladen Brnčić⁷, Francisco J Barba⁸

Affiliations

¹ Faculty of Agriculture, Department of Food Science and Technology, Jahrom University, Jahrom, Fars, Iran. Electronic address: [email protected].
² Department of Food and Drug, Shiraz University of Medical Science, Shiraz, Iran.
³ Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran.
⁴ Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil. Electronic address: [email protected].
⁵ Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900 Pirassununga, São Paulo, Brazil.
⁶ Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain.
⁷ Department of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
⁸ Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain. Electronic address: [email protected].

PMID: 29580498
DOI: 10.1016/j.foodres.2018.02.002

Abstract

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.

Keywords: Amygdalus reuteri; Amygdalus scoparia; Chemical composition; Kernel oil; Oxidative stability.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Food Handling / methods*
Hot Temperature
Oxidation-Reduction
Oxidative Stress
Plant Oils / chemistry*
Terminalia / chemistry*

Substances

Plant Oils