M. Belarbi‐Benmahdi, D. Khaldi, C. Beghdad, H. Gouzi, N. Bendimerad and B. Hammouti
The purpose of this paper is to evaluate the physicochemical properties, fatty acids, tocopherols, and polyphenols of Algerian argan oil.
Abstract
Purpose
The purpose of this paper is to evaluate the physicochemical properties, fatty acids, tocopherols, and polyphenols of Algerian argan oil.
Design/methodology/approach
The argan oil was extracted from the kernel by an organic solvent, the n‐hexane. Several methods and techniques (spectrophotometric, titrimetric, refractometric, and chomrtographic (CPG/high‐performance liquid chromatographic – HPLC) were used to characterise to argan oil.
Findings
The argan oil was yellow oil with faintly marked smell and flavour. The physicochemical analysis showed that the oil was pure, fresh, not siccative and rich in C18 medium chain unsaturated fatty acids, particularly the oleic acid. A HPLC and gaseous phase chromatography methods were developed for the quali‐quantitative analysis of α‐tocopherol and fatty acids composition, respectively.
Research limitations/implications
This highlight shows that the composition of argan oil is oleic‐linoleic type rich in α‐tocopherol (20 mg/kg). The phenolic fraction known for its antioxidant properties ranges from 30 to 50 mg/kg. The argan oil is mainly rich in antioxidant compounds such as phenolic compounds and α‐tocopherol. Argan oil is rich in unsaturated fatty acids, tocopherol and phenolic compounds.
Practical implications
Considering its rich composition in antioxidant compounds and essential fatty acid, argan oil has been used for a long time as a food and for body care, prevention and treatment of cardiovascular and some cancers diseases. A deep knowledge of the chemical composition of argan oil will certainly show that is has a high‐nutritional potentiality and is claimed to have favourable medicinal and cosmetic properties.
Originality/value
No such research has been carried out on the argan oil extracted from Argania spinosa (L.) of Algeria. The present work was undertaken to study the physicochemical and nutritional properties of the argan oil.