In order to achieve a better understanding of the shelf-life behavior of extra virgin Argan oils (EVAO) during storage, the influences of storage periods, roasting process and packaging materials were studied. Those oils were
extracted from roasted and unroasted kernels. The EVAO shelf life assessment was made by determining chemical properties (acidity, peroxide value, specific absorbances K232 and K270, tocopherol content, fattyacids and sterol composition, and oxidative stability index) and by FTIR spectra. Sixty EVAO samples (30 roasted and 30 unroasted) were evaluated after production and then were packed in two glass bottle types (dark and clear), which resulted in 120 samples. They were stored under realistic storage conditions (ambient temperature) for two successive years and analysed 6-monthly. Chemometric data analysis was applied to study the shelf-life influence. PCA and PLS-DA, on either the chemical data or the FTIR spectra, allowed the discrimination
between fresh and oxidized oils. The oil shelf-life was predicted by means of PLS regression. Thus, the time of storage after which the oil loses its extra virgin quality could be predicted. Finally, the potential of FTIR fingerprinting to quantify four physicochemical properties (i.e. acidity, PV, K232 and K270) during EVAO storage was established using PLS regression.
Original languageEnglish
Article number107607
JournalFood Control
Volume121
Publication statusPublished - 2021

    Research areas

  • Extra virgin Argon oil; Fourier transform infrared spectroscopy; Oxidative stability; Shelf life; Storage degradability; Chemometric tools

ID: 54103082