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Extra Virgin Argan oils’ shelf-life monitoring and prediction based on chemical properties or FTIR fingerprints and chemometrics. / Kharbach, Mourad; Marmouzi, Ilias; Kamal, Rabie; Yu, Huiwen; Barra, Issam; Cherrah, Yahia; Alaoui, Katim; Vander Heyden, Yvan; Bouklouze, Abdelaziz.

In: Food Control, Vol. 121, 107607, 2021.

Research output: Contribution to journalArticle

Harvard

Kharbach, M, Marmouzi, I, Kamal, R, Yu, H, Barra, I, Cherrah, Y, Alaoui, K, Vander Heyden, Y & Bouklouze, A 2021, 'Extra Virgin Argan oils’ shelf-life monitoring and prediction based on chemical properties or FTIR fingerprints and chemometrics.', Food Control, vol. 121, 107607.

APA

Kharbach, M., Marmouzi, I., Kamal, R., Yu, H., Barra, I., Cherrah, Y., ... Bouklouze, A. (2021). Extra Virgin Argan oils’ shelf-life monitoring and prediction based on chemical properties or FTIR fingerprints and chemometrics. Food Control, 121, [107607].

Vancouver

Author

Kharbach, Mourad ; Marmouzi, Ilias ; Kamal, Rabie ; Yu, Huiwen ; Barra, Issam ; Cherrah, Yahia ; Alaoui, Katim ; Vander Heyden, Yvan ; Bouklouze, Abdelaziz. / Extra Virgin Argan oils’ shelf-life monitoring and prediction based on chemical properties or FTIR fingerprints and chemometrics. In: Food Control. 2021 ; Vol. 121.

BibTeX

@article{ab12fa5cb90348dba4634a3e36e26502,
title = "Extra Virgin Argan oils’ shelf-life monitoring and prediction based on chemical properties or FTIR fingerprints and chemometrics.",
abstract = "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 wereextracted 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 discriminationbetween 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.",
keywords = "Extra virgin Argon oil; Fourier transform infrared spectroscopy; Oxidative stability; Shelf life; Storage degradability; Chemometric tools",
author = "Mourad Kharbach and Ilias Marmouzi and Rabie Kamal and Huiwen Yu and Issam Barra and Yahia Cherrah and Katim Alaoui and {Vander Heyden}, Yvan and Abdelaziz Bouklouze",
year = "2021",
language = "English",
volume = "121",
journal = "Food Control",
issn = "0956-7135",
publisher = "Elsevier BV",

}

RIS

TY - JOUR

T1 - Extra Virgin Argan oils’ shelf-life monitoring and prediction based on chemical properties or FTIR fingerprints and chemometrics.

AU - Kharbach, Mourad

AU - Marmouzi, Ilias

AU - Kamal, Rabie

AU - Yu, Huiwen

AU - Barra, Issam

AU - Cherrah, Yahia

AU - Alaoui, Katim

AU - Vander Heyden, Yvan

AU - Bouklouze, Abdelaziz

PY - 2021

Y1 - 2021

N2 - 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 wereextracted 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 discriminationbetween 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.

AB - 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 wereextracted 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 discriminationbetween 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.

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

M3 - Article

VL - 121

JO - Food Control

JF - Food Control

SN - 0956-7135

M1 - 107607

ER -

ID: 54103082