Thermal stability and long-chain fatty acid positional distribution on glycerol of argan oil |
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| Authors: | Farid Khallouki,Luisa Mannina,Sté phane Viel,Robert W. Owen |
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| Affiliation: | 1. Division of Toxicology and Cancer Risk Factors, German Cancer Research Center (DKFZ), Im Neuenheimer Feld 280, D-69120 Heidelberg, Germany;2. Università degli Studi del Molise, Dip. STAAM, I-86100 Campobasso, Italy;3. CNR, Istituto di Metodologie Chimiche, I-00016 Monterotondo Scalo, Italy;4. Aix-Marseille Université, ISM2-UMR-6263, Centre de Saint Jérôme, Avenue Escadrille Normandie Niémen, Case 512, F-13397 Marseille cedex 20, France |
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| Abstract: | The primary aim of this study was to determine the oxidative stability of argan oils by using peroxides and conjugated diene hydroperoxides measurements as analytical indicators. Both food and cosmetic argan oils were investigated. Their oxidative stability was also determined by monitoring the relative changes of their fatty acid profiles by 1H NMR. In addition, valuable information regarding minor components as well as the acyl positional distribution, were obtained for both grades by high field 1H and 13C NMR, respectively. Given that the cosmetic and food grades have a similar profile and content of phenolic antioxidants, vitamers, and squalene, it appears that the ratio of fatty acid aliphatic to bisallylic CH2 groups, much higher in argan oils than in other vegetable oils, is responsible for their higher thermal stability. |
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| Keywords: | Argan oil Thermal stability Regiospecificity High field 1H and 13C NMR |
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