ArticleJournal of food science and technology2020
Optimum roasting conditions of argan kernels (
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Effects of Roasting on the Antioxidant and Lipid-Modulating Activities ofFood science & nutrition · 2026Article
- Comparative Study of the Physicochemical Properties and Nutritional Quality of Argan Oil from Endemic and PlantedFoods (Basel, Switzerland) · 2026Article
- Quality Control and Authentication of Argan Oils: Application of Advanced Analytical Techniques.Molecules (Basel, Switzerland) · 2023Review
- Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Roasting is an important step in the production of edible argan oils. The effect of argan kernel roasting temperature (ranging from 150 to 200 °C) and time (from 10 to 50 min), on oil yield, contents in total phenolic compounds, α- and γ-tocopherol, and oxidative stability, was researched using response surface methodology. Increases in roasting temperature and time have a significant effect on all the responses. This study showed that the optimum roasting conditions of argan kernel (indirect heat by convection) for the production of edible argan oils were 150 °C and 50 min, which allowed reaching a maximum oil yield of 32.45%. Edible argan oil, obtained under these conditions, had a content of total phenolic compounds of 78.01 mg/kg, α- and γ-tocopherol of 30.28 and 495.03 mg/kg, respectively, and an oxidative stability of 37.58 h. Furthermore, it presented olfactory notes of 'almond, dried fruits, hazelnut and waffle', with 'sweet' and 'fruity' as positive attributes, without any defect.
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Registered trials
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