Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil

Tis work aimed at assessing the efects of roasting temperature and duration on chemical composition of argan oil. Tus, argan oils extracted from almonds roasted at diferent temperatures (75-175∘ C) and times (10-30 min) were analyzed and compared to a control. Te physicochemical parameters (acidity, peroxide value, and absorbance at 232, 270 nm) increased slightly and the fatty acid composition did not show signifcant variation, regardless of roasting temperature and duration. Te browning index increased signifcantly for temperatures greater than or equal to 100∘ C.Te tocopherols content signifcantly decreased with roasting temperature and time (from 977.9 to 305.2 mg/kg afer roasting at 175∘ C for 10 min). However, fuctuations are noted as a function of temperature. Te phospholipids content increased with roasting temperature and time (from 0.198 % to 1.370 % afer roasting at 175∘ C for 30 min). Te decrease in the tocopherols content would be due to their thermolability. Te increase in phospholipids and tocopherols content could be explained by better extractability. Te results obtained make it possible to conclude that a roasting at 125-150∘ C / 10 min would allow the development of the organoleptic properties of the oil, notably its hazelnut favour, without compromising its oxidative stability