Research Article
Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil
Table 2
Effect of temperature and duration of roasting on the content of the argan oil in principal fatty acids.
| Roasting conditions | Fatty acid (%) | C16:0 | C18:0 | C18:1 | C18:2 | C18:3 |
| Control | 13.59 ± 0.10 | 5.49 ± 0.04 | 47.00 ± 0.05 | 32.66 ± 0.02 | 0.085 ± 0.001 |
| 75°C | | | | | | 10 min | 12.89 ± 0.09 | 5.61 ± 0.07 | 46.79 ± 0.06 | 33.44 ± 0.04 | 0.084 ± 0.003 | 20 min | 13.17 ± 0.03 | 5.44 ± 0.06 | 47.75 ± 0.05 | 32.38 ± 0.11 | 0.082 ± 0.001 | 30 min | 13.17 ± 0.03 | 5.34 ± 0.05 | 47.73 ± 0.02 | 32.50 ± 0.07 | 0.083 ± 0.002 |
| 100°C | | | | | | 10 min | 13.41 ± 0.03 | 5.46 ± 0.07 | 46.71 ± 0.08 | 33.23 ± 0.06 | 0.090 ± 0.001 | 20 min | 13.50 ± 0.04 | 5.52 ± 0.05 | 46.39 ± 0.07 | 33.30 ± 0.11 | 0.091 ± 0.001 | 30 min | 13.54 ± 0.02 | 5.51 ± 0.07 | 46.21 ± 0.02 | 33.41 ± 0.06 | 0.092 ± 0.001 |
| 125°C | | | | | | 10 min | 13.48 ± 0.08 | 5.50 ± 0.05 | 46.11 ± 0.04 | 33.61 ± 0.12 | 0.092 ± 0.001 | 20 min | 13.41 ± 0.03 | 5.48 ± 0.10 | 45.88 ± 0.03 | 33.91 ± 0.06 | 0.095 ± 0.001 | 30 min | 13.31 ± 0.10 | 5.52 ± 0.09 | 46.16 ± 0.17 | 33.66 ± 0.09 | 0.100 ± 0.013 |
| 150°C | | | | | | 10 min | 13.58 ± 0.01 | 5.52 ± 0.12 | 46.08 ± 0.07 | 33.46 ± 0.03 | 0.094 ± 0.002 | 20 min | 13.31 ± 0.01 | 5.36 ± 0.21 | 46.24 ±0.14 | 33.72 ± 0.04 | 0.094 ± 0.004 | 30 min | 13.36 ± 0.01 | 5.51 ± 0.10 | 45.82 ± 0.04 | 33.96 ± 0.01 | 0.096 ± 0.003 |
| 175°C | | | | | | 10 min | 13.33 ± 0.02 | 5.45 ± 0.10 | 46.06 ± 0.03 | 33.80 ± 0.02 | 0.095 ± 0.002 | 20 min | 13.16 ± 0.02 | 5.28 ± 0.16 | 47.16 ± 0.13 | 33.03 ± 0.03 | 0.091 ± 0.003 | 30 min | 13.28 ± 0.01 | 5.47 ± 0.15 | 47.48 ± 0.41 | 32.12 ± 0.17 | 0.086 ± 0.004 |
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Values present mean ± standard deviations from triplicate measurements. No significant variation was recorded compared to the control.
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