Quality Assessment on the Oxidative Stability of Almond Kernels during Extensive Storage Time

Authors

  • Ahmed Raza Sidhu Dr. M.A. Kazi Institute of Chemistry, University of Sindh, Jamshoro (76080), Pakistan Author
  • Saba Naz Dr. M.A. Kazi Institute of Chemistry, University of Sindh, Jamshoro (76080), Pakistan Author
  • Sarfaraz Ahmed Mahesar National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro (76080), Pakistan Author
  • Abdul Rauf Khaskheli Institute of Pharmacy, Shaheed Mohtarma Benazir Bhutto Medical University (77170), Larkana, Pakistan Author
  • Hadia Shoaib National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan Author
  • Humaira Khan Dr. M. A. Kazi Institute of Chemistry, University of Sindh, Jamshoro 76080, Pakistan Author
  • Muhammad Qasim Samejo Dr. M. A. Kazi Institute of Chemistry, University of Sindh, Jamshoro 76080, Pakistan Author
  • Fahad Jibran Siyal Institute of Pharmacy, Shaheed Mohtarma Benazir Bhutto Medical University (77170), Larkana, Pakistan Author
  • Zahid Hussain Shar Dr. M. A. Kazi Institute of Chemistry, University of Sindh, Jamshoro 76080, Pakistan Author
  • Sania Pirzada Gambat Institute of Medical Sciences, Gambat, Sindh, Pakistan Author
  • Ayaz Ali Unar Institute of Pharmacy, Shaheed Mohtarma Benazir Bhutto Medical University (77170), Larkana, Pakistan Author
  • Aftab Ahmed Kandhro Dr. M. A. Kazi Institute of Chemistry, University of Sindh, Jamshoro 76080, Pakistan Author

DOI:

https://doi.org/10.21743/pjaec/2021.12.12

Keywords:

Almond oil, Physiochemical properties Oxidative stability, FTIR, GC-MS

Abstract

The objective of our study is to monitor the oxidative stability of different cultivars of almonds (Australian, American and Iranian) kernels/oil during the 12th month of storage at room temperature. Several physicochemical parameters free fatty acids (FFA), peroxide value (PV), panisidine value (p-AV), total oxidation value (TOTOX), Fourier transforms infrared spectrophotometer (FT-IR) and Gas chromatography Mass spectrometry (GC-MS) were used to check the oxidative stability of almond kernel. According to the results, effects of room temperature in the early stages of oxidation, primary oxidation products remained stable, whereas secondary oxidation product levels continued to rise in the later stages. In general, FFA increased with increasing storage time, the range was observed (0.21-0.97 %), PV (1.31-16.23 meqO2/kg), p-AV (2.21-19.35), TOTOX (4.83-15.81), respectively. During storage at room temperature for up to 12th months, there was no significant shifting of the spectral band in the FT-IR study. The most bounteous fatty acid in the almond oil range was observed oleic acid C18:0 (71.01-79.56 %) followed by linoleic acid C18:2 (13.13–20.65 %), palmitic acid C16:0 (4.86-5.67 %), stearic acid C18:0 (1.20-3.81 %), and palmitoleic acid C16:1(0.21-0.47 %) in all three samples during storage. These results suggest that almond oil during the 12th month of storage keeps its good chemical properties

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Published

2024-11-27

How to Cite

(1)
Quality Assessment on the Oxidative Stability of Almond Kernels During Extensive Storage Time. Pak. J. Anal. Environ. Chem. 2024, 22 (2), 332-343. https://doi.org/10.21743/pjaec/2021.12.12.

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