Moroccan extra virgin argan oil authentication by using ultraviolet–visible and front face fluorescence spectroscopies combined with different descriptive and predictive chemometric tools-Reference-Cited by-同舟云学术

Moroccan extra virgin argan oil authentication by using ultraviolet–visible and front face fluorescence spectroscopies combined with different descriptive and predictive chemometric tools

Published:2023-09-27 Issue:12 Volume:249 Page:3247-3259
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

El Haddad Youssra,Filali-Maltouf Abdelkarim,Belkadi Bouchra,Karoui Romdhane,Zaroual Hicham^ORCID

Funder

Erasmus+

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-023-04364-0.pdf

Reference26 articles.

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2. Hilali M, Charrouf Z, Soulhi AEA et al (2005) Influence of origin and extraction method on argan oil physico-chemical characteristics and composition. J Agric Food Chem 53:2081–2087. https://doi.org/10.1021/jf040290t

3. Kharbach M, Kamal R, Bousrabat M et al (2017) Characterization and classification of PGI Moroccan argan oils based on their FTIR fingerprints and chemical composition. Chemom Intell Lab Syst 162:182–190. https://doi.org/10.1016/j.chemolab.2017.02.003

4. Aithammou R, Harrouni C, Aboudlou L et al (2019) Effect of clones, year of harvest and geographical origin of fruits on quality and chemical composition of argan oil. Food Chem 297:124749. https://doi.org/10.1016/j.foodchem.2019.05.024

5. Kharbach M, Kamal R, Mansouri MA et al (2018) Selected-ion flow-tube mass-spectrometry (SIFT-MS) fingerprinting versus chemical profiling for geographic traceability of Moroccan argan oils. Food Chem 263:8–17. https://doi.org/10.1016/j.foodchem.2018.04.059

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