Evolution of Biometric Parameters and Oil Fatty Acid Composition of Argan "Argania spinosa L. Skeels" Fruits from Beni- Snassen (Eastern Region of Morocco) During Ripening

Abstract

The study concerns the fruit of the argan tree (Argania spinosa L. Skeels) from Jbel Takermine (Figure 2); a mountain of the western chain of Beni-Snassen (north-east of Morocco) that culminates at 317 m. The Beni-Snassen lands are characterized by a variable lithology; the geological formations are formed, from the bottom to top, by limestone, marsh

Chemical characterization of oils produced by some native and introduced genotypes of argan tree in eastern Morocco using HPLC-DAD/GC-MS, and the evaluation of their physicochemical parameters

“…The PCA showed that the oleic acid correlated negatively with the linoleic and palmitic acids, which means that the elevation of the first is related to the decrease of the second or the opposite. These results are in accordance with the results published by Chergui et al (2021), who have demonstrated that the level of oleic acid increases according to the maturity of the fruits. The difference in fatty acid composition observed between the different genotypes could be explained by a difference in fruits maturity.…”

“…The difference in fatty acid composition observed between the different genotypes could be explained by a difference in fruits maturity. In fact, Chergui et al (2021) have observed a difference in the precocity of flowering and therefore in the ripening of the fruits. On the other hand, this finding seems to be natural regarding the biosynthesis way of the long-chain fatty acids in the oleaginous plants, which starts with palmitic acid converted to stearic acid under the effect of elongation.…”