Roasting-Related Changes in Oxidative Stability and Antioxidant Capacity of Apricot Kernel Oil

Durmaz G., KARABULUT İ., TOPCU A., Asilturk M., Kutlu T.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, vol.87, no.4, pp.401-409, 2010 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 87 Issue: 4
  • Publication Date: 2010
  • Doi Number: 10.1007/s11746-009-1518-9
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.401-409
  • Keywords: Apricot kernel oil, Roasting, Oxidative stability, Maillard reaction products, Tocopherol, Antioxidant capacity, RADICAL SCAVENGING CAPACITY, LIPID OXIDATION, SPECTROSCOPY, AMYGDALIN, OILSEEDS, FTIR
  • Hacettepe University Affiliated: Yes


Apricot kernels were roasted for various lengths of time (0-30 min) at 180 A degrees C and changes in the oxidative stability, antioxidant capacity, color, as well as the level of tocopherols and fatty acids of the apricot kernel oil (AKO) were monitored. While the level of tocopherols decreased, the oxidative stability and antioxidant capacity of AKO increased with roasting, probably due to the formation of antioxidative Maillard reaction products (MRPs) during the roasting. Medium roasted samples (15-20 min) were found to be more resistant to oxidative deterioration. The oil from the 30-min roasted sample was more susceptible to oxidation compared to the oil from the 20-min roasted sample in most of the stability tests. Relatively shorter roasting periods (5-10 min) also led to a decrease in oxidative stability in comparison to the unroasted sample. Brownish color and antiradical activity increased with roasting and the highest values were measured in the 30 min roasted sample.