Analysis and antioxidant capacity of the phenolic compounds from argan fruit (Argania spinosa (L.) Skeels)

Abstract

Polyphenol composition of the shell, pulp, and roasted and unroasted kernels of the argan fruit was qualitatively and quantitatively determined by HPLC coupled with electrospray negative ionization ion trap MS (HPLC-ESI-MS). Eleven phenolic compounds were identified. Unroasted kernels and shell contained various polyphenols but the pulp was characterized by a very high amount of total polyphenols (75.78 mg of gallic acid equivalent/g). The radical scavenging (DPPH . method) and antioxidant activity (ABTS method) of each fruit part was also determined. Argan fruit pulp showed the highest radical scavenging activity (0.17 AE 0.005 mM Trolox equivalent (TE)/mg) and antioxidant activity (0.375 AE 0.07 mM TE/mg). Therefore, argan fruit polyphenols are good candidates to be exploited as health supplements and nutraceuticals.

Argania spinosa var. mutica and var. apiculata: Variation of Fatty‐Acid Composition, Phenolic Content, and Antioxidant and α‐Amylase‐Inhibitory Activities among Varieties, Organs, and Development Stages

“…It can be noticed that the argan variety and plantp arts containing high total phenolic and flavonoid contents had higher antioxidant activities.R ecently,D PPH .and ABTS .þ -scavenging capacities of the shell,p ulp,a nd roasted and unroasted kernels of the arganf ruit were reported by El Monfalouti et al [12]. Thep ulp, containing ahigh amount of total phenols, was characterized by the highest antioxidant activity,w hen comparedw ith the other samples.A lso,i th as been shown that argan leaves exhibited ac onsiderable radical-scavenging activity [13].…”

“…spinosa leaves showed aconsiderable phenolic content (90mgo leuropein equivalents/g leaf) [ 13]. Moreover, Monfalouti et al [12] showed that pulps of argan fruits also displayed ahigh total phenolic content (75.8 mg GAE/g).…”

“…Quantitative and qualitative chemicalv ariations between argan leaves,f ruit fractions (pulp and seed), and preparations (oil and press cake)h ave also been reported.A rgan pulp was characterized by the highesta mount of totalp henols, whereas the press cake (crushed argan seeds)was found to be agood source of phenolic compounds,w hen compared with argan oil [3][4] [12]. It is known that phenolic compounds are secondary metabolites,and that, at the specific level, their composition and contentd epend mainly on environmental (i.e., climatic ande daphic conditions), biological (i.e., plant organsa nd their development stage),a nd genetic (i.e., varieties, cultivars,and morphotypesw ithint he species)f actors [24 -26].…”

Phytochemical characteristics, antioxidant, and health properties of roasted and unroasted Algerian argan (Argania spinosa) oil

“…The fruit takes over a year to mature, ripening in June to July of the following year providing a source of valuable oil known for its various properties and used for multiple applications. Edible argan oil, basic ingredient of the local population diet, is obtained when the kernels are slightly roasted prior to grinding and pressing to deliver their nutraceutic properties (El Monfalouti et al, 2012). Whereas unroasted kernels are used to prepare the beauty oil (Matthäus, Guillaume, Gharby, Haddad, Harhar, & Charrouf, 2010).…”

Comparative analysis of some biochemical parameters of argan pulp morphotypes (Argania spinosa (L) Skeels) during maturity and according to the continentality in Essaouira region (Morocco)

“…In studies about pulp of fruit volatiles, the resorcinol has been identified as majority compound (73.5 %) (Charrouf and Guillaume 2005). Moreover, El Monfalouti et al (2012) found a high amount of total polyphenols in the pulp (75.78 mg of gallic acid equivalent/g dry weight) and six compounds were detected (Isoquercitrin, hyperoside, rutin and quercitrin). In a previous qualitative study, sixteen phenolic compounds were identified in argan fruit pulp, mainly flavonoid glycosides and flavonoid aglycons (Charrouf et al 2007).…”