Articles
OXIDATION STABILITY OF ALMOND OIL
Article number
591_16
Pages
125 – 131
Language
English
Abstract
Oxidative stability of almond oil from six important cultivars (Carmel, Nonpareil, Marcona, Desmayo Largueta, Ferragnès and Guara) is studied in two different conditions: at 120ºC and under irradiation from a UV source at room temperature.
Oxidation experiments are followed by conductimetric measurements of an aqueous solution of evolved polar volatile products and by gas chromatographic analysis of volatiles collected in ethanol.
Identification of the latter products was performed by mass spectrometry.
Significant differences in oxidation induction times and in the amount of some representative volatiles, mainly in hexanal and acetic acid, are shown.
Oxidation experiments are followed by conductimetric measurements of an aqueous solution of evolved polar volatile products and by gas chromatographic analysis of volatiles collected in ethanol.
Identification of the latter products was performed by mass spectrometry.
Significant differences in oxidation induction times and in the amount of some representative volatiles, mainly in hexanal and acetic acid, are shown.
Authors
V.B. Navarro, N.G. Teruel, M.L.M. Carratalá
Keywords
oxidative stability, almond oil
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