Characterization of almond kernel oils of five almonds varieties cultivated in Eastern Morocco
2016
Houmy, N | Mansouri, F | Benmoumen, A | Elmouden, S | Boujnah, M | Sindic, M | Fauconnier, ML | Serguini-Caid, H | Elamrani, A
This study focuses on characterization of almond kernel oils extracted mechanically from five sweet almond varieties: ‘Marcona’, ‘Fournat’, ‘Ferragnes’, ‘Ferraduel’ and ‘Beldi’), cultivated in eastern Morocco. Oil content, physicochemical parameters, triacylglycerol and fatty acid compositions were determined. Analyzed oils showed low acidity values that range between 0.77-0.88 per cent, peroxide values range between 6.43-16.39 meq per kg and Iodine values range between 98.42-103.90 per cent. The principal fatty acid of almond kernel oils is oleic acid (C18:1); oils of ‘Ferragnes-Ferraduel’ and ‘Beldi’ varieties show higher values of C18:1 respectively of 72.87 and 71.62 per cent, however ‘Fournat’ almond kernel oil shows the lowest content of C18:1 (63.54 per cent). HPLC analysis of triglycerides was carried out, and results show that analyzed almond kernel oils are characterized by the dom inance of trioleylglycerol (OOO) that contents range between a minimum of 31.48 per cent for Fournat’s oil and 43.82 per cent for Ferragnes-Ferraduel’s oil. The oxidative stability of almond kernel oils was determined by rancimat tests as the induction period (IP, h recorded by a 743 Rancimat apparatus Metrohm, Switzerland). Results show that stability, of almond kernel oils is clearly influenced by the almond variety; Oxidative stability of tested almond kernel oils ranged between an IP equal to 20.28 h for ‘Marcona’ oil and an IP equal to 27.55 h for ‘Ferragnes-Ferraduel’
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