Chemical Composition and Physico-chemical Parameters of Traditionally Extracted Oil from Argania spinosa Seeds

Abstract

Argan oil is a precious vegetable oil extracted from the fruits of the argan tree (Argania spinosa (L.) Skeels) in Algeria (Tindouf region). It is used and prepared in an artisanal way from crushed and then roasted almonds, by women in the region. The present study brings a valuation of the oil by the analysis of the physicochemical characteristics and the determination of the composition of tocopherols, fatty acids and triglycerides. The standard physicochemical parameters that were determined by international standard protocols showed that argan oil could be classified as "virgin" courante oil suitable for direct consumption. The chemical composition was determined by gas chromatography (GC) and high-performance liquid chromatography (HPLC). The oil is mainly composed of unsaturated fatty acids (around 80%), mainly oleic and linoleic acid followed by saturated fatty acids (around 80%), it has a composition of triglycerides (TAG) divided into five major TAGs, namely OOL (15.78%), LLO (14.55%), SLL (11.95%), POO (11.20%) and OOO (11.04%). Thus other beneficial compounds of the unsaponifiable fraction are tocopherols with a content of 750.52 mg/kg, where γ tocopherol is the majority tocopherol with a level of (85.37%). The nutritional value and beneficial effect of Algerian argan oil deserve to be maintained and developed in an economic context.