期刊名称：Journal of Materials and Environmental Science
印刷版ISSN：2028-2508
出版年度：2015
卷号：6
期号：1
页码：254-263
出版社：University of Mohammed Premier Oujda
摘要：The aim of this study was to determine the evolution of the quality index of both extra-virgin argan oils (edible and beauty), stored and packaging in different conditions during two years. The selected quality parameters were: acidity index, peroxide value (PV), K232 and K270 coefficients, iodine index, induction time, fatty acid (FA) and sterols profile. Both of oils were packaged in dark and transparent glass bottles. The results showed that the acidity and K270 parameters increased slightly in all cases, while PV changes were significant in both oils stored in transparent glass bottles and at 40°C. Fatty acid and sterol profiles did not significantly vary over two years. The variations of these parameters were followed over a period of 2 years at 5°C, 25°C (protected or exposed to sunlight), or 40°C. After two years, mechanically pressed argan oil still presents an excellent physicochemical profile. Beauty oil presents after the same delay much less satisfactory properties.
