Determination of polyphenols, tocopherols, and antioxidant capacity in virgin argan oil (Argania spinosa, Skeels)

Abstract

This study establishes data on polyphenols, tocopherols, and antioxidant capacity (AC) of virgin argan oil. A total of 22 samples from Morocco were analyzed. Total polyphenol content ranged between 6.07 and 152.04 mg GAE/kg. Total tocopherols varied between 427.0 and 654.0 mg/kg, being g-tocopherol the major fraction (84.68%); a-, b-, and d-tocopherols represent 7.75, 0.33, and 7.29%, respectively. No influence of oil extraction method on total tocopherols was observed. The AC of argan virgin oils determined by the ABTS method in n-hexane oils dilution ranged between 14.16 and 28.02 mmol Trolox/kg, and by the ABTS, DPPH, and FRAP methods in methanolic oil extracts between 2.31-14.15, 0.19-0.87, and 0.62-2.32 mmol Trolox/kg, respectively. A high correlation was found between ABTS and DPPH methods applied to a methanolic oil extract. Virgin argan oil presents a higher polyphenol and tocopherol content, and total AC than other edible vegetable oils.

Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oil

“…Polyphenol content in chemical extracts of EVA oils was similar to that reported in previous studies (Marfil et al, 2011) and, as expected, the values in the extra virgin olive oil were significantly higher. However, during digestion the increase in the phenol content observed in the EVA1 and EVA2 samples (%20-fold) was much greater than for EVO (%3-fold).…”

RETRACTED ARTICLE: Effects of three conventional drying methods on the lipid oxidation, fatty acids composition, and antioxidant activities of walnut ( Juglans regia L.)

“…This suggests that automatic oxidation and photooxidation are more important for sun drying than is enzymatic oxidation. Marfil et al [24] considered that unsaturated lipids were particularly susceptible to oxidation during processing and storage via autoxidation and photosensitized oxidation.…”

Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells

“…26 The extracts were obtained in triplicate for each brand. Then, 2 mL of methanol/water (80 : 20 v/v) were added in order to assay the polar fraction.…”