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Chemical properties and oxidative stability of Arjan (Amygdalus reuteri) kernel oil as emerging edible oil

Tavakoli, Javad, Emadi, Teymour, Hashemi, Seyed Mohammad Bagher, Mousavi Khaneghah, Amin, Munekata, Paulo Eduardo Sichetti, Lorenzo, Jose Manuel, Brnčić, Mladen, Barba, Francisco J.
Food research international 2018 v.107 pp. 378-384
Prunus scoparia, acid value, antioxidants, chemical composition, cooking fats and oils, extra-virgin olive oil, iodine value, oleic acid, ovens, oxidative stability, polyphenols, saponification number, seeds, sterols
The oxidative stability, as well as the chemical composition of Amygdalus reuteri kernel oil (ARKO), were evaluated and compared to those of Amygdalus scoparia kernel oil (ASKO) and extra virgin olive oil (EVOO) during and after holding in the oven (170 °C for 8 h). The oxidative stability analysis was carried out by measuring the changes in conjugated dienes, carbonyl and acid values as well as oil/oxidative stability index and their correlation with the antioxidant compounds (tocopherol, polyphenols, and sterol compounds). The oleic acid was determined as the predominant fatty acid of ARKO (65.5%). Calculated oxidizability value and an iodine value of ARKO, ASKO and EVOO were reported as 3.29 and 3.24, 2.00 and 100.0, 101.4 and 81.9, respectively. Due to the high wax content (4.5% and 3.3%, respectively), the saponification number of ARKO and ASKO (96.4 and 99.8, respectively) was lower than that of EVOO (169.7). ARKO had the highest oxidative stability, followed by ASKO and EVOO. Therefore, ARKO can be introduced as a new source of edible oil with high oxidative stability.