INFLUENCE OF ARGAN FRUIT PEEL ON THE QUALITY AND OXIDATIVE STABILITY OF ARGAN OIL AFTER PROLONGED STORAGE.

Hicham Harhar; Said Gharby; Zakia Bouzoubaa; Badr Eddine Kartaha; Zoubida Charrouf; Dominique Guillaume

doi:10.9755/ejfa.2015.04.040

Authors

Hicham Harhar Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V, BP 1014- Rabat, Morocco
Said Gharby Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V, BP 1014- Rabat, Morocco
Zakia Bouzoubaa INRA-CRRA Agadir- Unité de Recherche Ressources Naturelles et Produits de Terroir, Laboratoire d’Agrophysiologie, B.P. 124, Inezgane, (Maroc)
Badr Eddine Kartaha 1 Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V, BP 1014- Rabat, Morocco
Zoubida Charrouf 1 Laboratoire de Chimie des Plantes et de Synthèse Organique e Bioorganique, Faculté des Sciences, Université Mohammed V, BP 1014- Rabat, Morocco;
Dominique Guillaume 3CNRS-UMR7312, UFR Médecine-Pharmacie, 51 rue Cognacq-Jay, 51100 Reims, France

DOI:

https://doi.org/10.9755/ejfa.2015.04.040

Keywords:

Edible oil, Cosmetic oil, Peroxide value, Acid value, Specific extinction, Fatty acid, Tocopherol

Abstract

The quality of argan oil produced from peeled- or unpeeled-fruit stored for up to two years was investigated. Key physicochemical parameters were periodically determined during the study: peroxide and acid value, specific extinction, fatty acid content, and tocopherol content. Since no significant differences were observed in the composition of argan oil prepared from fruit stored with or without peel over a two-year period, argan fruit peel does not influence the physicochemical properties of argan oil.