Influence of argan fruit peel on the quality and oxidative stability of argan oil after prolonged storage. | Zendy

Hicham Harhar | Zendy; Saïd Gharby | Zendy; Dominique Guillaume | Zendy; Z. Bouzoubaâ | Zendy; Badr Eddine Kartah | Zendy; Zoubida Charrouf | Zendy

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Influence of argan fruit peel on the quality and oxidative stability of argan oil after prolonged storage.

Author(s) -

Hicham Harhar,

Saïd Gharby,

Dominique Guillaume,

Z. Bouzoubaâ,

Badr Eddine Kartah,

Zoubida Charrouf

Publication year - 2015

Publication title -

emirates journal of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.304

H-Index - 28

eISSN - 2079-0538

pISSN - 2079-052X

DOI - 10.9755/ejfa.2015.04.040

Subject(s) - peroxide value , food science , tocopherol , chemistry , acid value , horticulture , antioxidant , biology , biochemistry , vitamin e

The quality of argan oil produced from peeled- or unpeeled-fruit stored for up to two years was investigated. Key physicochemical parameters were periodically determined during the study: peroxide and acid value, specific extinction, fatty acid content, and tocopherol content. Since no significant differences were observed in the composition of argan oil prepared from fruit stored with or without peel over a two-year period, argan fruit peel does not influence the physicochemical properties of argan oil.

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