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Almond oil (AO) has both food and non-food uses, but the most profitable niche market is its non-food applications for cosmetic (Skincare, Body oil, Hair oil, Soap). In the last decade, two almond varieties  Ferragnes  and  Ferraduel , with the dominance of  Ferragnes , became to be crucial due to their suitability to the agro-ecological conditions of some regions of almond production in Morocco. This study focuses on characterization of AO of Ferragnes, which is the main cultivar among foreign almond varieties introduced in eastern Morocco. Chemical parameters’ fatty acid (FA) composition, minor compounds mainly tocopherols and phenols were analyzed, and the oxidative stability (OSI) of AO related to their shelf life was determined. Results show low acidity (0.38%) and low peroxide value (1.92 meq/kg). FA profile shows predominance of unsaturated FA principally oleic acid (C18:1; 68.9 %) and linoleic acid (C18:2; 21.88%). Tocopherol (Vitamin E) and phenol contents are, respectively, 456.43 mg/kg and 138 mg/kg. In addition, due to its richness in natural antioxidants, this oil exhibits high oxidative stability (OSI = 24.09 h); thus, these results prove the high quality of  Ferragnes  AO that can be recommended as edible oil, but notably for cosmetic applications which are more profitable.

Promotion of almond oil from the Ferragnes variety, a predominant cultivar in young almond plantations in eastern Morocco