Controlling Argan Seed Quality by NIR |
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| Authors: | Ángeles Guinda Mirela Rada Mohamed Benaissa Ibtissam Ourrach José Antonio Cayuela |
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| Affiliation: | 1. , Department of Food Quality and Characterization. Instituto de la Grasa‐CSIC, Campus of Pablo de Olavide University, Seville, Spain;2. ++34 954611550;3. , Faculty of Sciences, Universite Hassan II, Casablanca, Morocco |
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| Abstract: | The suitability of using visible/near infrared spectroscopy (Vis/NIR), as a rapid and non‐destructive technique for monitoring the quality of argan seeds (Argania spinosa Skeels) was studied. The analyzed parameters were the fatty acid composition of argan seed oil, seed moisture content, seed oil content and oil stability index (OSI). The ratio between major unsaturated and saturated fatty acids (U/S) during the oxidation assay at constant temperature was studied. Values from infrared drying were used as a laboratory reference for the moisture. Argan seed oil content was determined by Soxhlet extraction. A fatty acid analysis was carried out by gas chromatography and the OSI was determined by the Rancimat test. Predictive models of argan seed moisture, ratio U/S and OSI showed good accuracy. Therefore, Vis/NIR measurements can be used for controlling several argan seed quality parameters. This procedure might be of interest to the argan oil industry, which is currently in the process of modernization and expansion. |
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| Keywords: | Argan Fatty acids Moisture Vis/NIR Oil seeds |
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