ISHS Acta Horticulturae 591: III International Symposium on Pistachios and Almonds
OXIDATION STABILITY OF ALMOND OIL |
| Authors: | V.B. Navarro, N.G. Teruel, M.L.M. Carratalá |
| Keywords: | oxidative stability, almond oil |
| Abstract:
Oxidative stability of almond oil from six important cultivars (‘Carmel’, ‘Nonpareil’, ‘Marcona’, ‘Desmayo Largueta’, ‘Ferragnès’ and ‘Guara’) is studied in two different conditions: at 120ºC and under irradiation from a UV source at room temperature. Oxidation experiments are followed by conductimetric measurements of an aqueous solution of evolved polar volatile products and by gas chromatographic analysis of volatiles collected in ethanol. Identification of the latter products was performed by mass spectrometry. Significant differences in oxidation induction times and in the amount of some representative volatiles, mainly in hexanal and acetic acid, are shown. | |
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