Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil

Table 1

Effects of temperature and duration of roasting on the physicochemical characteristics of argan oil.

Roasting conditions	Peroxide value (meq O2/Kg)	Acidity (%)	K232	K270
Control	0.10 ± 0.01	0.180 ± 0.020	0.844 ± 0.021	0.054 ± 0.001
75°C
10 min	0.11± 0.01	0.230 ± 0.010	0.793 ± 0.042	0.057 ± 0.003
20 min	0.11± 0.01	0.240 ± 0.010	0.815 ± 0.014	0.054 ± 0.001
30 min	0.11± 0.01	0.240 ± 0.010	0.896 ± 0.075	0.062 ± 0.002
100°C
10 min	0.12 ± 0.02	0.207 ± 0.015	0.906 ± 0.062	0.052 ± 0.001
20 min	0.12 ± 0.01	0.210 ± 0.010	0.806 ± 0.097	0.048 ± 0.001
30 min	0.12 ± 0.01	0.217 ± 0.015	0.846 ± 0.061	0.051 ± 0.001
125°C
10 min	0.11 ± 0.02	0.250 ± 0.010	0.858 ± 0.092	0.053 ± 0.001
20 min	0.13 ± 0.02	0.240 ± 0.010	0.824 ± 0.063	0.050 ± 0.001
30 min	0.14 ± 0.01	0.220 ± 0.010	0.836 ± 0.095	0.052 ± 0.003
150°C
10 min	0.14 ± 0.02	0.223 ± 0.012	0.860 ± 0.033	0.050 ± 0.002
20 min	0.13 ± 0.02	0.260 ± 0.017	0.834 ± 0.034	0.044 ± 0.004
30 min	0.12 ± 0.02	0.270 ± 0.010	0.824 ± 0.025	0.041 ± 0.003
175°C
10 min	0.15 ± 0.02	0.280 ± 0.010	0.878 ± 0.021	0.055 ± 0.002
20 min	0.15 ± 0.02	0.283 ± 0.015	0.827 ± 0.031	0.053 ± 0.003
30 min	0.16 ± 0.02	0.300 ± 0.010	0.814 ± 0.097	0.052 ± 0.004

Values present means ± standard deviations from triplicate measurements.
Significantly different from control (p < 0.05).