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Chemical and oxidative properties of olive and argan oils sold on the Moroccan market. A comparative study

  • Saïd Gharby
  • Hicham Harhar
  • Hanae El Monfalouti
  • Bader Kartah
  • Nadia Maata
  • Dom Guillaume
  • Zoubida Charrouf
Original Article

Abstract

The chemical composition of four olive and four argan oils marketed in Morocco as extra-virgin oils was compared. Oxidative stability was also determined initially under accelerated conditions. Composition and oxidative stability of olive oils was found to be fluctuant and variety-dependent, whereas argan oil presents a profile that should more likely satisfy consumers eager to know the precise composition and nutritional property of their food.

Keywords

Olive oil Argan oil Oxidative stability Preservation Edible oil 

Notes

Acknowledgments

We thank Lesieur-Cristal, cooperatives Targant (Ait Baha), Taitmatine (Tiout), and Tidzi-cooperative for their financial support and assistance in this work; respectively.

Conflict of interest

None.

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Copyright information

© Springer-Verlag 2011

Authors and Affiliations

  • Saïd Gharby
    • 1
    • 2
  • Hicham Harhar
    • 2
  • Hanae El Monfalouti
    • 2
    • 3
  • Bader Kartah
    • 2
  • Nadia Maata
    • 1
    • 2
  • Dom Guillaume
    • 3
  • Zoubida Charrouf
    • 2
  1. 1.Laboratoire Contrôle Qualité, Lesieur-CristalCasablancaMorocco
  2. 2.Laboratoire de Chimie des Plantes, Synthèse organique et bioorganique, Département de Chimie, Faculté des SciencesUniversité MohammedV-AgdalRabatMorocco
  3. 3.UFR Médecine-PharmacieUniversité de Champagne-ArdenneReimsFrance

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