TY - JOUR
T1 - Physico-chemical Characteristics and Oxidative Stability of Date-Pits Oil during Storage at Different Temperatures
AU - Al-Kharousi, Naima
AU - Al-Khusaibi, Mohammed
AU - Al-Bulushi, Ismail
AU - Guizani, Nejib
AU - Waly, Mostafa
AU - Rahman, Mohammad Shafiur
N1 - Publisher Copyright:
© 2016 by De Gruyter.
PY - 2016/6/1
Y1 - 2016/6/1
N2 - In this study, oxidative stability of date-pits (i. e. Khalas variety) was investigated during storage as a function of temperature. The stability of date-pits oil was determined by measuring acid value (AV), peroxide value (PV), p-anisidine value (PAV), tocopherol and oxidative stability index. Initial characteristics of oil were assessed by measuring its physico-chemical and melting characteristics, fatty acids composition and aflatoxin. Storage of date-pits caused highest reduction in linoleic acid (C18:2, ω6) followed by oleic acid (C18:1, ω9). AV, PV and PAV of the fresh oil were 1.41 mg KOH/g oil, 3.30 meq/kg oil and 0.60, respectively. These values increased linearly at slower rate in the case of 30°C storage, while sharp rise was observed after 40 days in cases of 100 and 150°C storage (p < 0.05). The results of this study indicate that date pits oil had a good oxidative and thermal stability and could thus be used to develop value-added food ingredients.
AB - In this study, oxidative stability of date-pits (i. e. Khalas variety) was investigated during storage as a function of temperature. The stability of date-pits oil was determined by measuring acid value (AV), peroxide value (PV), p-anisidine value (PAV), tocopherol and oxidative stability index. Initial characteristics of oil were assessed by measuring its physico-chemical and melting characteristics, fatty acids composition and aflatoxin. Storage of date-pits caused highest reduction in linoleic acid (C18:2, ω6) followed by oleic acid (C18:1, ω9). AV, PV and PAV of the fresh oil were 1.41 mg KOH/g oil, 3.30 meq/kg oil and 0.60, respectively. These values increased linearly at slower rate in the case of 30°C storage, while sharp rise was observed after 40 days in cases of 100 and 150°C storage (p < 0.05). The results of this study indicate that date pits oil had a good oxidative and thermal stability and could thus be used to develop value-added food ingredients.
KW - date-pits oil
KW - glass transition
KW - melting
KW - peroxide value
KW - polyphenols
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U2 - 10.1515/ijfe-2015-0173
DO - 10.1515/ijfe-2015-0173
M3 - Article
AN - SCOPUS:84975089421
SN - 2194-5764
VL - 12
SP - 385
EP - 393
JO - International Journal of Food Engineering
JF - International Journal of Food Engineering
IS - 4
ER -