Effect of processing on the quality of edible argan oil

Matthäus, Bertrand; Guillaume, Dominique; Gharby, Saïd; Haddad, Aziza; Harhar, Hicham; Charrouf, Zoubida

doi:10.1016/j.foodchem.2009.10.023

Cited by 110 publications

(146 citation statements)

References 16 publications

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“…Besides, due to long walks associated with nut picking, producers were using argan nuts collected even among the feces of the goats. Argan oil prepared from this type of nuts presents unsatisfactory organoleptic properties [24]. Nevertheles, it was often mixed with "good argan oil" produced from nuts collected from the forest and sold alongside the dusty roads in Moroccan mountains roads to tourists for $2 or $3 a liter.…”

Section: Argan Oilmentioning

confidence: 99%

Sustainable Development in Northern Africa: The Argan Forest Case

Charrouf¹,

Guillaume

2009

Sustainability

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Abstract:The argan tree is a slow growing tree exclusively endemic in the dry lowlands of Southwest Morocco. The argan forest constitutes a long time ignored specific biotope that has been declared a Biosphere Reserve by UNESCO in 1998. The argan forest is particularly fragile to climate change. Forecasts show annual precipitation levels and prolonged drought periods that could severely threaten the future of the argan forest. In some places, the argan forest is already damaged, resulting in the retreat of the argan tree and the subsequent desert encroachment. An acceleration of this trend would have devastating consequences. In response, some twenty years ago, an ambitious, unique in Northern-Africa, and government-supported program was initiated in Morocco to rescue the argan tree via the sustainable development of the argan forest. Because in the late 1980s, sustainable development in developing countries was often considered as a utopia, the argan forest case represents a sign of progress, as it is also an interesting and unique experience in Africa. This review analyses the process followed, the measures taken, the pitfalls encountered, and the results obtained during the last two decades. It also points out the measures that still need to be taken before declaring the argan forest rescue mission is accomplished.

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Section: Argan Oilmentioning

confidence: 99%

Sustainable Development in Northern Africa: The Argan Forest Case

Charrouf¹,

Guillaume

2009

Sustainability

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“…Lipid oxidation has a negative impact on the functionality of raw materials, sensory and nutritional quality of food, and causes economic losses (Matthäus et al, 2010). The most noticeable result of lipid oxidation is the appearance of an unpleasant flavor often referred to rancid, which modifies the sensory characteristics of the food and thus the acceptance of food by the consumer (Matthäus et al, 2010;Velasco and Dobarganes, 2002;Frankel, 2007;Gharby et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…The most noticeable result of lipid oxidation is the appearance of an unpleasant flavor often referred to rancid, which modifies the sensory characteristics of the food and thus the acceptance of food by the consumer (Matthäus et al, 2010;Velasco and Dobarganes, 2002;Frankel, 2007;Gharby et al, 2012). A number of accelerated methods have been developed to test the resistance of edible oils to oxidation.…”

Section: Introductionmentioning

confidence: 99%

Chemical Characterization and Kinetic parameter determination under Rancimat test conditions of four monovarietal virgin olive oils grown in Morocco

Gharby

Harhar

Mamouni

et al. 2016

OCL

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-The aim of the present investigation is to compare the chemical characterization of four monovarietal virgin olive oils obtained from fruits of olive trees grown in Morocco (Picholine, Picual, Arebiquine, Koroneiki) with kinetic parameters of oxidation based on Rancimat measurements and finally to assess the oxidative stabilities. The examined oils from different varieties showed a chemical composition within the regulatory limits. Rancimat measurements of induction times were carried out under isothermal conditions in an air atmosphere at temperatures from 373 to 423 K with intervals of 10 K. Using the Arrhenius-type correlation between the inverse induction times and the absolute temperature of the measurements, E a , Z, and k values for oil oxidation under Rancimat conditions were calculated. The primary kinetic parameters derived from this method were qualitatively consistent and help to evaluate the oxidative stabilities of oils at increased temperatures.

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“…Argan oil quality can be described by trained tasters using positive (nutty, roasty) or negative (Roquefort cheese, rancid, wood-like, bitter, burnt, musty, yeast-like, fusty) descriptors. Improper preparative process inevitably leads to the attribution of negative descriptors (Matthaüs et al, 2010) Following AOP recommendations, several woman-only cooperatives were founded in the argan forest as early as 1996 to produce high quality argan oil. The choice of a woman-only type of production was dictated to benefit from the traditional knowledge in argan oil preparation hold by women, to empower them and to improve rural woman quality of life by financially rewarding their activity.…”

Section: Argan Oilmentioning

confidence: 99%

The argan oil project: going from utopia to reality in 20 years

Charrouf¹,

Guillaume

2018

OCL

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-The "argan oil project" is nowadays considered as an economic success that harmoniously combined sustainable development, integrated research-action and socio-economic progress. Actually, it was a long battle whose main stages are presented here. The main stages of the argan oil project include a detailed chemical study of argan oil in order to certify argan oil quality and establish an official quality norm and obtain a geographic indication, pharmacological analyses to certify cosmetic argan oil safety, and finally a strong desire to develop Moroccan rural areas by implementing women's cooperatives and easing the women's access to education.Keywords: argan oil / edible oil / cosmetic oil / Morocco / field research Résumé -Le projet arganier : 20 ans pour passer de l'utopie à la réalité.. Le « projet arganier » est considéré comme un succès économique qui a mélangé harmonieusement le développement durable, la recherche-action intégrée et le progrès économique et social. En réalité, ce fut une longue bataille dont les principales étapes sont présentées ci-après. Les étapes principales du projet huile d'argan comprennent une étude chimique détaillée de l'huile d'argan pour certifier sa qualité, établir une norme officielle et obtenir une indication géographique protégée, des analyses pharmacologiques certifiant la sécurité de l'huile d'argan et enfin un fort désir de développer les zones rurales marocaines en mettant en place des coopératives de femmes et en facilitant l'accès des femmes à l'éducation.Mots clés : huile d'argan / huile alimentaire / huile cosmétique / Maroc / recherche-action

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Effect of processing on the quality of edible argan oil

Cited by 110 publications

References 16 publications

Sustainable Development in Northern Africa: The Argan Forest Case

Sustainable Development in Northern Africa: The Argan Forest Case

Chemical Characterization and Kinetic parameter determination under Rancimat test conditions of four monovarietal virgin olive oils grown in Morocco

The argan oil project: going from utopia to reality in 20 years

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