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Quality parameters for cold pressed edible argan oils.

Bertrand Matthäus1

  • 1Mar Rubner-Institut, Federal Research Institute for Nutrition and Food, Working group Lipid Research, Schützenberg 12, D-32756 Detmold, Germany. bertrand.matthaus@mri.bund.de

Natural Product Communications
|March 12, 2013
PubMed
Summary

High-quality argan oil requires careful processing. Roasting seeds and using a screw-press ensures superior sensory quality and oxidative stability for edible argan oil over time.

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Area of Science:

  • Food Science
  • Agricultural Chemistry

Background:

  • Argan oil is a high-value vegetable oil, making product quality crucial for consumers.
  • Food standards emphasize sensory quality, identity, and oxidative state for edible oils.

Purpose of the Study:

  • To evaluate the impact of different processing methods on the quality and stability of cold-pressed argan oil.
  • To identify key factors influencing the sensory attributes and oxidative parameters of argan oil.

Main Methods:

  • Sensory evaluation of argan oil produced from roasted and unroasted seeds using screw-press and traditional extraction methods.
  • Accelerated storage tests to assess oxidative stability (peroxide and totox values).
  • Analysis of tocopherol and phytosterol composition.

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Main Results:

  • Argan oil from roasted seeds extracted by screw-press maintained sensory quality for 20 weeks.
  • This processing method also kept peroxide and totox values below regulatory limits under accelerated storage.
  • Oil from unroasted seeds or traditionally extracted oil showed poorer oxidative stability and exceeded quality limits.

Conclusions:

  • Roasting argan seeds and employing screw-press extraction are essential for high-quality, stable edible argan oil.
  • Processing methods significantly impact argan oil's sensory attributes and shelf-life.
  • Tocopherol and phytosterol profiles are important indicators of argan oil quality.