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Quality parameters for the evaluation of cold-pressed edible argan oil

  • Bertrand MatthäusEmail author
  • Ludger Brühl
Research Article

Abstract

Seventeen argan oils from Swiss and German markets were evaluated regarding the sensory quality, identity, oxidative state as well as contaminants in order to give an overview about the characteristics of this high-value product on the market. At least one sensory defect was detected in each argan oil by a trained sensory panel showing that the sensory quality in most oils should be improved. Adulterations of expensive argan oil with cheaper oils are detectable by the dominant occurrence of γ-tocopherol and α-spinasterol and 7-stigmastenol (Schottenol) as characteristic Tocopherol and Phytosterols, respectively. Only one oil exceeded the limit of the total oxidation value (TOTOX) of 20; the shelf-life calculated from the induction period (Rancimat method at 120 °C) was 196–435 days. Some oils contained higher amounts of mineral oils while the content of Benzo[a]pyrene in all oils was remarkably below the limit of 2 µg/kg.

Keywords

Argan oil Contaminants Oxidative state Quality parameters Sensory quality Identity 

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Copyright information

© Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL) 2014

Authors and Affiliations

  1. 1.Department of Safety and Quality of CerealsMax Rubner-Institut, Federal Research Institute for Nutrition and Food, Working group Lipid ResearchDetmoldGermany

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