Effect of filtration on virgin argan oil: Quality and Stability
نویسندگان
چکیده
The quality, composition and oxidative stability of argan oils from unroasted kernels were evaluated before and after filtering the cold-pressed oils. Filtering leads to significant changes in the content of free fatty acids, the peroxide value, the total content of phospholipids and the oxidative stability measured by the Rancimat test at 110°C. The high level of tocopherols, fatty acid and sterols composition were not significantly influenced by filtrations but it contributes to the oxidative stability of the oils. The removal of phospholipids as well as other antioxidant active compounds, not measured by the DPPH seems to be responsible for the effect on the oxidative stability by filtration.
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