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

Values present mean ± standard deviations from triplicate measurements.
No significant variation was recorded compared to the control.