The origin of virgin argan oil's high oxidative stability unraveled.
To prepare either virgin edible or beauty argan oil, roasted or unroasted argan kernels are cold-pressed, respectively. Comparing the physicochemical parameters of edible and beauty argan oil immediately after preparation and after a two-year delay has led to the suggestion that phospholipids are a new and essential type of oil component participating in the excellent oxidative stability of edible argan oil, in addition to the already suggested Maillard-reaction products, phenols, and tocopherols.
Laboratoire de Chimie des Plantes et Synthèse Organique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, BP1014, Rabat, Morocco.
Saïd
S
Gharby
Hicham
H
Harhar
Dominique
D
Guillaume
Aziza
A
Haddad
Zoubida
Z
Charrouf
D010084:Oxidation-Reduction; D010743:Phospholipids / Q000032:analysis; D010938:Plant Oils / Q000032:analysis / Q000737:chemistry*
D010743:Phospholipids; D010938:Plant Oils; C555574:argan oil