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. 2024 Jul 22:23:101680.
doi: 10.1016/j.fochx.2024.101680. eCollection 2024 Oct 30.

Oxidative stability and nutritional quality of stored Linum usitatissmium L. and Argania spinosa L., oil blends: Chemical compositions, properties and nutritional value

Oumayma Belhoussaine  1 , Chaimae El Kourchi  1 , Mohamed Amakhmakh  2 , Riaz Ullah  3 , Zafar Iqbal  4 , Khang Wen Goh  5   6 , Monica Gallo  7 , Hicham Harhar  1 , Abdelhakim Bouyahya  8 , Mohamed Tabyaoui  1
Affiliations

Oxidative stability and nutritional quality of stored Linum usitatissmium L. and Argania spinosa L., oil blends: Chemical compositions, properties and nutritional value

Oumayma Belhoussaine et al. Food Chem X. .

Abstract

Identification of the chemical compositions of fatty acids and tocopherols shows the high content of linum usitatissimum oil (LO) by linolenic acid 55.3735% and γ-tocopherol 570.927 mg/kg, while argania spinosa oil (AO) is known by the dominance of oleic acid 47.77% followed by linoleic acid 31.08% as well as tocopherols by γ-tocopherols 687.485 mg/kg and δ-tocopherols 51.035 mg/kg. This difference in compositions enables us to enrich the low-stability oil and monitor its behavior during storage at a specific time and under specific conditions. In this study, pure linum usitatissimum and argania spinosa oils extracted by cold pressing as well as their formulations at proportions of (LO: AO) respectively: (80:20; 60:40, 50:50; 40:60; 20: 80) were oxidized at 60 °C for 28 days of storage, during which time the pure oils and blends were assessed for oxidative stability by studying their different fatty acid and tocopherol profiles and physicochemical characteristics such as acidity, peroxide value and chlorophyll and carotenoid pigments, as well as nutritional indexes such as the atherogenic index (AI), the thrombogenic index (TI), and the hypocholesterolemic: hypercholesterolemic ratio (HH), ω3:ω6 ratio, also the oxidative susceptibility (OS), and oxidazability value (Cox), and total phenolic compounds (TPC).

Keywords: Argan oil; Green product; Linseed oil; Nutritional indexes; Oxidative susceptibility; Sustainable food consumption; Total phenolic compounds.

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Conflict of interest statement

The authors declare no competing interests.

Figures

Fig. 1
Fig. 1
Trans fatty acid composition of pure LO, AO, and blended oils.
Fig. 2
Fig. 2
Total polyphenols content of pure LO, AO, and blended oils.
Fig. 3
Fig. 3
Physicochemical properties of pure LO, AO, and blended oils.
Fig. 4
Fig. 4
: Fatty acid chromatogram of Linum usitatissimum control oil of week 4 (LO, W4).
Fig. 5
Fig. 5
: Fatty acid chromatogram of Argania spinosa control oil of week 4 (AO, W4).
Fig. 6
Fig. 6
: Fatty acid chromatogram of (80:20) proportion of week 4 ((80:20), W4).
Fig. 7
Fig. 7
: Fatty acid chromatogram of (60:40) proportion of week 4 ((60:40), W4).
Fig. 8
Fig. 8
: Fatty acid chromatogram of (50:50) proportion of week 4 ((50:50), W4).
Fig. 9
Fig. 9
: Fatty acid chromatogram of (40:60) proportion of week 4 ((40:60), W4).
Fig. 10
Fig. 10
: Fatty acid chromatogram of (20:80) proportion of week 4 ((20:80), W4).
Fig. 11
Fig. 11
: Tocopherol chromatogram of (60:40) proportion of week 4 ((60:40), W4).
Fig. 12
Fig. 12
: Tocopherol chromatogram of (50:50) proportion of week 4 ((50:50), W4).
Fig. 13
Fig. 13
: Tocopherol chromatogram of (20:80) proportion of week 4 ((20:80), W4).
Fig. 14
Fig. 14
: Fatty acid chromatogram of (40:60) proportion of week 4 ((40:60), W4).
Fig. 15
Fig. 15
: Tocopherol chromatogram of Linum usitatissimum control oil of week 4 (LO, W4).
Fig. 16
Fig. 16
: Tocopherol chromatogram of Argania spinosa control oil of week 4 (LO, W4).
Fig. 17
Fig. 17
Tocopherol chromatogram of (80:20) proportion of week 3 ((80:20), W3).
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