Chemical and oxidative properties of olive and argan oils sold on the Moroccan market. A comparative study
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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.
KeywordsOlive oil Argan oil Oxidative stability Preservation Edible oil
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
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