Effect of storage conditions on physico-chemical characteristics and antioxidants activity of sweet and bitter almond nuts and seeds of aknoul

This study investigates almond oil parameters such as yield, fatty acids, peroxide value, and antioxidant activity over a 12-month storage period. Despite stable oil yields due to almond shells’ protective properties, there are increases in free fatty acids and peroxide values, indicating oxidation. Iodine values mostly align with norms, but some exceed limits. Chlorophyll decreases while carotenoids increase during storage, possibly due to chlorophyll degradation. Oleic acid remains predominant in fatty acid composition, distinguishing sweet and bitter almonds. Alpha-tocopherol prevails, with storage affecting gamma and beta tocopherol. Polyphenol content decreases over time, differing between almond types. DPPH and ABTS tests reflect antioxidant activity changes similarly. Bitter almonds yield higher extraction yields and phenolic compounds. Principal Component Analysis (PCA) elucidates variable relationships. Almond oil samples are classified into three groups based on quality and antioxidant properties. CHAID analysis emphasizes DPPH’s importance in distinguishing samples and its correlation with Total Phenolic Compounds (TPC), enhancing comprehension of almond oil’s chemical composition and antioxidant properties.