Abstract This study aimed to investigate the oxidative stability of cold-pressed bitter and sweet almond oil under accelerated aging conditions. The oxidative stability of both oils was analyzed using as physicochemical metrics: fatty acid (FA) composition, sterol content, chlorophyll and carotenoid level, tocopherol level, iodine index, free fatty acid, Peroxide value and specific extinction coefficients K232–K270. The variations of these parameters were evaluated over four weeks at 60 °C. The results showed that carotenoid, total sterol, and tocopherol levels were decreased, the free fatty acid, Peroxide value, K232 and K270 parameters increased slightly for both oils, while, FA profiles and Iodine value did not significantly vary over four weeks. After four weeks, sweet almond cold-pressed oil still presents an excellent physicochemical profile. Bitter almond oil presents after the same delay much less satisfactory properties.

中文翻译：

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甜杏仁油和苦杏仁油在加速储存条件下的氧化稳定性评价

摘要 本研究旨在研究冷榨苦甜杏仁油在加速老化条件下的氧化稳定性。使用物理化学指标分析两种油的氧化稳定性：脂肪酸 (FA) 组成、甾醇含量、叶绿素和类胡萝卜素水平、生育酚水平、碘指数、游离脂肪酸、过氧化值和特定消光系数 K232-K270。这些参数的变化在 60 °C 下进行了四个星期的评估。结果表明，两种油的类胡萝卜素、总甾醇和生育酚水平降低，游离脂肪酸、过氧化物值、K232 和 K270 参数略有增加，而 FA 谱和碘值在 4 周内没有显着变化。四个星期后，甜杏仁冷榨油仍具有极佳的理化特性。