A few chemical, physical and technological aspects of argan oil

Abstract

The following results were obtained from analysis of argan oil obtained from the fruit of Argania spinosa (Sideroxylon argania or Moroccan olive tree:), saponification index, 192.4; I index, 97.0; refractive index (40°C), 1.4632; % fatty acids; C 14:0 0.2, C 16:0 14.3, C 18:0 5.9, C 18:1 48.1, C 18:2 31.5; % triglycerides, trisaturated 0.4, mono-unsaturated 7.7, diunsaturated 44.2, triunsaturated 47.7; % unsaponifiables, 1.03, including 0.45 mg carotenoids/100 g oil, 16.7 mg/100 g tocopherols, 0.51% steroids (54.6% beta-sitosterol, 39.4% stigmasterol, 4.3% campesterol, 1.9% Delta 7 stigmasterol); colour (by AOCS classification) 14.18. Decoloration and neutralization present no problems. The oil is less saturated than olive oil and has quite different organoleptic characteristics. Characteristic taste due to arganine can be removed by deodorization.