부산대학교 도서관

This study aimed to investigate the chemical changes and oxidative stability of almond oil varieties (Australian, American, and Iranian) during storage at 60 °C for 21 d. The physicochemical properties of oil were analyzed at various time intervals to determine its stability. The peroxide value, free fatty acid, p-anisidine, TOTOX, fatty acid composition, and effect on functional groups were evaluated to assess the quality of the almond oil during storage. The results showed a significant increase in PV and FFA, p-AV, totox of the almond oil during storage, indicating that oxidative degradation had occurred. During the oxidation process, some changes were observed in the following spectral regions: 3,700–3,150, 3,010–2,999, 1,800–1,600, and 1,200–900 cm−1. Whereas, the fatty acid composition of the almond oil remained relatively stable during storage, except for a small variation in oleic acid. Comparatively, American and Iranian almond oils showed better stability than the Australian almond variety. The findings of this study provide important insights into the oxidative stability of different almond varieties during storage and can aid in the development of strategies to prevent or mitigate oxidation in almond oil. The findings of this study could have significant implications for the food, cosmetics, and pharmaceutical industry, particularly in the formulation and production of products that use almond oil as an ingredient.