The Origin of Virgin Argan Oil's High Oxidative Stability Unraveled

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...

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Veröffentlicht in:Natural product communications 2012-05, Vol.7 (5), p.621-624
Hauptverfasser: Gharby, Saïd, Harhar, Hicham, Guillaume, Dominique, Haddad, Aziza, Charrouf, Zoubida
Format: Artikel
Sprache:eng
Schlagworte:
Oxidation-Reduction
Phospholipids - analysis
Plant Oils - analysis
Plant Oils - chemistry
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Zusammenfassung: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.
ISSN:1934-578X
1555-9475
DOI:10.1177/1934578X1200700520