Chemical and oxidative properties of olive and argan oils sold on the Moroccan market. A comparative study
- 115 Downloads
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
- 2.Waterman E, Lockwood B (2007) Active components and clinical applications of olive oil. Altern Med Rev 12:331–342Google Scholar
- 7.Ait Aabd N, El Ayadi F, Msanda F et al (2010) Genetic variability of argan tree and preselection of the candidate plus trees. Not Bot Hort Agrobot Cluj 38:293–301Google Scholar
- 8.Vossen P (2007) Olive oil: history, production, and characteristics of the world’s classic oils. HortScience 42:1093–1100Google Scholar
- 9.Smyth JD (2002) Perspectives of the Australian olive industry. Adv Hort Sci 3–4:280–288Google Scholar
- 14.Chimi H (2005) Conservations comparées de l’huile d’argane et de l’huile d’olive. Cahiers Agric 14:467–471Google Scholar
- 15.Commission Regulation (EEC) (1991) 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Off J Eur Commun L 248:1–82Google Scholar
- 17.American oil chemist’s society (1993) Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC. Uniform Methods Committee. AOCS Official Method Ce 8e89. Champaign, Il: AOCSGoogle Scholar
- 18.DGF (2008) Deutsche Einheitsmethoden zur Untersuchung von Fetten, Fettprodukten, Tensiden und verwandten Stoffen. Stuttgart: Wissenschaftliche VerlagsgesellschaftGoogle Scholar
- 19.Codex Alimentarius Commission, Stan 33, 1981, revised 2-, 2003 Codex Alimentarius Commission (2003) (CODEX Stan 33, 1981, revised 2-2003). CODEX Standard for olive oils and olive pomace oils. Food and Agriculture Organization of the United Nations, RomeGoogle Scholar
- 20.Service de Normalisation Industrielle Marocaine (SNIMA) (2003) Huiles d’argane. Spécifications. Norme marocaine NM 08.5.090 Rabat: Snima, 2003Google Scholar