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首页> 美国卫生研究院文献>International Journal of Food Science >Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil
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Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil

机译：焙烧温度和时间对摩洛哥坚果油化学成分的影响

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This work aimed at assessing the effects of roasting temperature and duration on chemical composition of argan oil. Thus, argan oils extracted from almonds roasted at different temperatures (75-175°C) and times (10-30 min) were analyzed and compared to a control. The physicochemical parameters (acidity, peroxide value, and absorbance at 232, 270 nm) increased slightly and the fatty acid composition did not show significant variation, regardless of roasting temperature and duration. The browning index increased significantly for temperatures greater than or equal to 100°C. The tocopherols content significantly decreased with roasting temperature and time (from 977.9 to 305.2 mg/kg after roasting at 175°C for 10 min). However, fluctuations are noted as a function of temperature. The phospholipids content increased with roasting temperature and time (from 0.198 % to 1.370 % after roasting at 175°C for 30 min). The decrease in the tocopherols content would be due to their thermolability. The increase in phospholipids and tocopherols content could be explained by better extractability. The results obtained make it possible to conclude that a roasting at 125-150°C / 10 min would allow the development of the organoleptic properties of the oil, notably its hazelnut flavour, without compromising its oxidative stability.
机译：这项工作旨在评估焙烧温度和持续时间对摩洛哥坚果油化学成分的影响。因此，分析了从在不同温度（75-175°C）和时间（10-30分钟）烘焙的杏仁中提取的摩洛哥坚果油，并将其与对照进行了比较。物理化学参数（酸度，过氧化物值和232、270 nm处的吸光度）略有增加，并且脂肪酸组成没有显着变化，无论焙烧温度和持续时间如何。当温度大于或等于100°C时，褐变指数显着增加。生育酚的含量随焙烧温度和焙烧时间的延长而显着降低（在175°C焙烧10分钟后从977.9降至305.2 mg / kg）。但是，波动是温度的函数。磷脂含量随焙烧温度和焙烧时间的增加而增加（在175°C焙烧30分钟后从0.198％增至1.370％）。生育酚含量的减少将归因于它们的可热性。磷脂和生育酚含量的增加可以通过更好的萃取性来解释。获得的结果可以得出这样的结论：在125-150°C / 10分钟的焙烧条件下，可以提高油的感官特性，尤其是其榛子风味，而不会损害其氧化稳定性。

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