SAGE JournalsQuality Parameters for Cold Pressed Edible Argan Oils
The most important parameters for the quality of an edible oil are its odor and taste. The product should be free from foreign and rancid odor and taste. Argan oil is not included in the Codex
Argan oil belongs to the high-price vegetable oils on the market. Therefore, consumers have the right to purchase a high-quality product. The quality of edible vegetable oils
Quality parameters for cold pressed edible argan oils
Argan oil belongs to the high-price vegetable oils on the market. Therefore, consumers have the right to purchase a high-quality product. The quality of edible vegetable oils is defined in food
Seventeen argan oils from Swiss and German markets were evaluated regarding the sensory quality, identity, oxidative state as well as contaminants in order to give an overview about the
Argan Oil: Chemical Composition, Extraction Process,
The volatile compounds of cold pressed argan oil are strongly dependent on the roasting process that is particularly applied to food-grade argan oil. Gharby S, Haddad A, Harhar H, Charrouf Z.
The quality of edible vegetable oils is defined in food standards in which sensory quality is the most important feature. Additional parameters are defined to assess the identity of oils or to evaluate
SAGE JournalsQuality Parameters for Cold Pressed Edible Argan Oils
The sensory quality of cold pressed argan oil is altered if the production has not been performed with reasonable care regarding raw material and extraction. Only oil from roasted
Quality parameters for cold pressed edible argan oils. Natural Product Communications, 8 (1) (2013), pp. 37-41. B. Matthäus, L. Brühl. Quality parameters for the
Quality parameters for the evaluation of cold-pressed edible
Nevertheless, the dosage of various types of minor components of argan oil used as markers is the most frequently proposed method. Dosage of tocopherols (Matthaüs and Bruehl,
Figure 2: Oxidative state of argan oils obtained after different processing when stored at 20°C for 20 weeks and accelerated storage conditions at 60°C for 35 days. "Quality Parameters for Cold Pressed Edible Argan Oils"
Editorial: Cold Pressed Oils: A Green Source of Specialty Oils
The main explored topics are as follows: (i) evaluation procedures and quality attributes (e.g., distinction between virgin and extra virgin), yield, quality parameter, and physicochemical
The Moroccan tree, Argania spinosa (L.) Skeels (formely named A. sideroxylon Roem & Schult) is mostly found on the Moroccan arid and semi-arid southwestern areas, where it
csic.esKinetic parameter determination of roasted and unroasted argan oil
The present study investigated the Kinetic parameter determination of edible argan oil (coldpressed from roasted argan kernels) and cosmetic argan oil (cold-pressed from unroasted
The study investigates the chemical changes occurring in extra virgin argan oil (EVAO) after thermal treatment. It examines the variations in key physicochemical parameters, including acidity,
Evaluation of the physicochemical parameters of edible oils
Alteration
Besides rice bran oil now available in Bangladesh is rather tricky. Quality represents the evaluation of excellence of a product and is indicated in terms of grade, standards
- Why is argan oil not included in the CODEX standard?
- Argan oil is not included in the Codex standard because its use outside of Morocco is relatively new. Nevertheless, the parameters can be applied to ensure the quality of cold pressed argan oil. The loss of quality of cold pressed argan oil is directly correlated with the sensory evaluation of the product.
- Does cold pressed argan oil have a sensory quality?
- The sensory quality of cold pressed argan oil is altered if the production has not been performed with reasonable care regarding raw material and extraction. Only oil from roasted seeds extracted by a screw-press had a sufficient sensory quality over a period of 20 weeks without unacceptable sensory attributes.
- What are the parameters for the quality of an edible oil?
- The most important parameters for the quality of an edible oil are its odor and taste. The product should be free from foreign and rancid odor and taste. Argan oil is not included in the Codex standard because its use outside of Morocco is relatively new. Nevertheless, the parameters can be applied to ensure the quality of cold pressed argan oil.
- What are the quality parameters of argan oil?
- Moreover, the evaluation of argan oils quality parameters demonstrated that the enzyme extracted argan oils showed low oxidation, with the following quality parameters: acid values (0.4–0.6 mg/g), iodine values (95–110 g/100 g), dienes ( K232 < 2), trienes ( K270 < 0.35), and peroxide values (<1.5 meq/kg).
- What is the yield value of argan oil?
- Charrouf described the cold press extraction process of the argan oil, and mentioned a yield value of 50%, which, despite being low in comparison with the other extraction techniques, stays higher than the traditional extraction that gives only 30% of oil with poor microbiological quality [
- What is a quality standard for edible oils?
- One important quality standard for edible oils is the Codex Standard for named vegetable oils - CODEX STAN 210- 1999 . It contains the fatty acid composition of different vegetable oils and fats and some quality criteria such as phytosterol and tocopherol composition, as well as some physical and chemical parameters.
