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Chemical Composition, Physical Properties, and the Oxidative Stability of Oil Bodies Extracted From Argania spinosa
Author(s) -
Zaaboul Farah,
Raza Husnain,
Lazraq Abderrahim,
Deng Boxin,
Cao Chen,
Liu Yuan F.
Publication year - 2018
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12053
Subject(s) - chemistry , isoelectric point , emulsion , oleosin , chromatography , palmitic acid , extraction (chemistry) , thermal stability , aqueous solution , food science , hydrolysis , lipid oxidation , composition (language) , enzyme , biochemistry , fatty acid , antioxidant , organic chemistry , linguistics , philosophy , gene
Oil bodies (OB) were extracted from argan kernels using an aqueous extraction method. The composition of OB revealed its lipid profile, which had a high content of stearic and palmitic acid. Besides, evidence suggested an association between OB and tocopherols. The physical properties of argan OB (AOB) showed that their size was around 1.9 μm and the ζ‐potential went from +17.7 mV at pH 2.0 to −32.25 mV at pH 8, with an isoelectric point around pH 5.1. OB were stable and small at pH 2.0, 7.0, and 8.0 but large near the pI. Additionally, AOB were stable against aggregation/coalescence even in high salt concentrations, and also against thermal processing (95 °C) with only a change in their interfacial properties. AOB emulsion showed interesting oxidative stability at different storage temperatures and heat treatment. Heat treatment and storage at low temperature preserved oleosins from degradation by the endogenous enzyme, and H‐oleosin 15 kDa resisted hydrolyzation even at a high storage temperature for 2 weeks.