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Influence of Argan Kernel Roasting-time on Virgin Argan Oil Composition and Oxidative Stability

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Abstract

Virgin argan oil, which is harvested from argan fruit kernels, constitutes an alimentary source of substances of nutraceutical value. Chemical composition and oxidative stability of argan oil prepared from argan kernels roasted for different times were evaluated and compared with those of beauty argan oil that is prepared from unroasted kernels. Prolonged roasting time induced colour development and increased phosphorous content whereas fatty acid composition and tocopherol levels did not change. Oxidative stability data indicate that kernel roasting for 15 to 30 min at 110 °C is optimum to preserve virgin argan oil nutritive properties.

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Abbreviations

AV:

acid value

Aw :

activity of water

B[a]P:

benzo[a]pyrene

FA:

fatty acid

FID:

flame ionization detector

IP:

induction period

MEQ:

milliequivalent

PPM:

parts per million

PPB:

parts per billion

PV:

peroxide value

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Authors and Affiliations

  1. Laboratoire de Chimie des Plantes et Synthèse Organique et Bioorganique, Faculté des Sciences, Université MohammedV-Agdal, BP1014, Rabat, Morocco

    Hicham Harhar, Saïd Gharby, Bader Kartah, Hanae El Monfalouti & Zoubida Charrouf

  2. Laboratoire Contrôle Qualité, Lesieur-cristal, 1 Rue de Caporal Corbi, 20300 Roches noires, Casablanca, Morocco

    Saïd Gharby

  3. Laboratoire de Chimie Thérapeutique, UFR Médecine-Pharmacie, 51 Rue Cognacq Jay, 51100, Reims, France

    Hanae El Monfalouti & Dom Guillaume

Authors
  1. Hicham Harhar
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  2. Saïd Gharby
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  3. Bader Kartah
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  4. Hanae El Monfalouti
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  5. Dom Guillaume
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  6. Zoubida Charrouf
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Corresponding author

Correspondence to Dom Guillaume.

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Harhar, H., Gharby, S., Kartah, B. et al. Influence of Argan Kernel Roasting-time on Virgin Argan Oil Composition and Oxidative Stability. Plant Foods Hum Nutr 66, 163–168 (2011). https://doi.org/10.1007/s11130-011-0220-x

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