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

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Mediterranean Journal of Nutrition and Metabolism

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.

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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.

Author information

Authors and Affiliations

  1. Laboratoire Contrôle Qualité, Lesieur-Cristal, Roches Noires, Casablanca, Morocco

    Saïd Gharby & Nadia Maata

  2. Laboratoire de Chimie des Plantes, Synthèse organique et bioorganique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, Rabat, Morocco

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

  3. UFR Médecine-Pharmacie, Université de Champagne-Ardenne, 51 rue Cognacq Jay, Reims, France

    Hanae El Monfalouti & Dom Guillaume

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

Correspondence to Dom Guillaume.

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Cite this article

Gharby, S., Harhar, H., El Monfalouti, H. et al. Chemical and oxidative properties of olive and argan oils sold on the Moroccan market. A comparative study. Mediterr J Nutr Metab 5, 31–38 (2012). https://doi.org/10.1007/s12349-011-0076-5

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  • DOI: https://doi.org/10.1007/s12349-011-0076-5

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