Fatty-acid profiling vs UV-Visible fingerprints for geographical classification of Moroccan Argan oils

Kharbach, Mourad; Kamal, Rabie; Marmouzi, Ilias; Barra, Issam; Cherrah, Y.; Alaoui, Katim; Heyden, Yvan Vander; Bouklouze, Abdelaziz

doi:10.1016/j.foodcont.2018.07.046

Cited by 39 publications

(28 citation statements)

References 30 publications

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“…The range of the sum of oleic and linoleic acid was narrower (76.4–81.3%) than other oils, and myristic acid (C14:0), palmitoleic acid (16:1), linolenic acid (C18:3), gadoleic acid (C20:1), behenic acid (C22:0), erucic acid (C22:1) and lignoceric acid (C24:0) were all <0.5%. Overall, the fatty acid profile and the data are comparable with other studies [ 15 , 20 , 21 ].…”

Section: Resultssupporting

confidence: 88%

“…The study, however, only noted differences and did not focus on determining geographical origin. Kharbach et al [ 15 ], who analysed 150 samples of extra virgin argan oil (EVAO) with PGI from five regions of the Moroccan argan forest (Aït-Baha, Agadir, Essaouira, Tiznit and Taroudant), reported similar results [ 16 ]. They found that the fatty acid composition was dependent on the oil’s geographic origin; however, PCA showed significant overlapping of Agadir, Essaouira, Ait-Baha and Tiznit oils.…”

Section: Introductionmentioning

confidence: 90%

“…They found that the age of the trees and year of harvest did not significantly affect the fatty acid composition of the oils but confirmed the influence of geographical origin on fatty acid composition and that a specific correlation exists between fatty acids composition and individual tocopherols [ 17 ]. Unlike, Kharbach et al [ 15 ], Aithammou et al [ 17 ] did not attempt to show or apply multivariate statistics to prove that the fatty acid profile of argan could act as a determinant of provenance.…”

Section: Introductionmentioning

confidence: 99%

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Fatty Acid Composition of Cosmetic Argan Oil: Provenience and Authenticity Criteria

et al. 2020

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In this work, fatty-acid profiles, including trans fatty acids, in combination with chemometric tools, were applied as a determinant of purity (i.e., adulteration) and provenance (i.e., geographical origin) of cosmetic grade argan oil collected from different regions of Morocco in 2017. The fatty acid profiles obtained by gas chromatography (GC) showed that oleic acid (C18:1) is the most abundant fatty acid, followed by linoleic acid (C18:2) and palmitic acid (C16:0). The content of trans-oleic and trans-linoleic isomers was between 0.02% and 0.03%, while trans-linolenic isomers were between 0.06% and 0.09%. Discriminant analysis (DA) and orthogonal projection to latent structure—discriminant analysis (OPLS-DA) were performed to discriminate between argan oils from Essaouira, Taroudant, Tiznit, Chtouka-Aït Baha and Sidi Ifni. The correct classification rate was highest for argan oil from the Chtouka-Aït Baha province (90.0%) and the lowest for oils from the Sidi Ifni province (14.3%), with an overall correct classification rate of 51.6%. Pairwise comparison using OPLS-DA could predictably differentiate (≥0.92) between the geographical regions with the levels of stearic (C18:0) and arachidic (C20:0) fatty acids accounting for most of the variance. This study shows the feasibility of implementing authenticity criteria for argan oils by including limit values for trans-fatty acids and the ability to discern provenance using fatty acid profiling.

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Section: Resultssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

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Fatty Acid Composition of Cosmetic Argan Oil: Provenience and Authenticity Criteria

et al. 2020

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“…The Argan oil was characterized by their specific FAs. Recently, a comprehensive FA profiling and geographic traceability of edible extra virgin Argan oils were carried out (Kharbach et al, ). The high presence of C 18:1 oleic acid is required to range between 43% and 49% from total FA, which represents approximately 99% of the monounsaturated fatty acids (MUFAs) composition.…”

Section: Resultsmentioning

confidence: 99%

In vivo anti‐inflammatory response and bioactive compounds’ profile of polyphenolic extracts from edible Argan oil ( Argania spinosa L.), obtained by two extraction methods

et al. 2019

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The present work examined and assessed the in vivo anti-inflammatory effect of polyphenolic extracts from Moroccan edible Argan oils (Argania spinosa L.), extracted by two extraction processes: Hand pressing and mechanical pressing. Chemical properties, such as acidity, peroxide index, ultraviolet indices, total polyphenols composition, fatty acid composition, tocopherol composition, phenolic profiling, and sterol composition were studied. Then, the anti-inflammatory potential was determined by applying carrageenan, an induced paw edema test in rats. The results revealed an anti-inflammatory effect of edible Argan oil and indicated a higher efficiency of hand-pressed oil compared to mechanical-pressed oil, supporting its traditional use in human health, related to pain and inflammations. The chemical composition of these oils was evaluated, and total polyphenols, tocopherol composition, and some phenolic compounds were found highly concentrated in the hand-pressed oil. Practical applicationsThe present study highlights and compares the in vivo anti-inflammatory effect of polyphenolic compounds, extracted from Argan oil by two processes (hand and mechanical extraction). The study demonstrated the better quality of hand-pressed oil over mechanically pressed, supporting the traditional uses of this oil in treating several inflammations and pain-related situations. Moreover, the edible Argan oil may be introduced as a regular diet and food ingredient.

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“…[26][27][28] However, this technique has been rarely used in geographical classification 29 and in harvesting year differentiation of olive oils. 21 In a very recent study, fatty acid profiling was compared with UV-visible fingerprints for classification of Moroccan Argan oils, 30 and in another study used visible spectroscopy fused with basic quality parameters in classification of Spanish extra virgin olive oils. 31 In addition, as a fast and robust application, Fourier-transform infrared (FTIR) spectroscopy in midinfrared (MIR) region was also compared 32 and combined 33 with near-infrared (NIR) spectroscopy to determine the origin of virgin olive oils.…”

Section: Introductionmentioning

confidence: 99%

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

2020

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BACKGROUND Minor compounds of olive oil could have discriminatory characteristics in the authentication of this product. It was aimed to determine the detailed pigment profiles of Turkish olive oils and use them in differentiation of the samples in comparison to fast, reliable, and environmentally friendly Fourier‐transform infrared (FTIR) and ultraviolet (UV)–visible spectroscopic techniques. Pigment contents of 91 olive oils obtained from different locations for two consecutive harvesting years were determined with chromatographic analysis and FTIR and UV–visible spectra of these samples were also obtained. All data were analyzed with orthogonal partial least‐squares discriminant analysis to investigate the differentiation ability of these methods with regard to their detailed pigment and spectroscopic profiles. RESULTS Pheophytin a (2.78–8.98 mg kg−1) and lutein (1.19–4.07 mg kg−1) were the major pigments in all samples. Pigment profiles provided successful classification of olive oils with respect to their designated origins and harvesting year with average correct classification rates of 97%. UV–visible spectroscopy has quite similar results with pigment profiles in terms of its discriminatory power. In addition, FTIR and fused data were slightly better in discrimination of the samples, and the fused dataset has the highest correct classification rate of 100%. CONCLUSION Use of detailed pigment profiles is quite promising in authentication of olive oils. However, UV–visible and FTIR spectroscopic techniques could be reliable alternatives for the same purposes. All of the techniques studied have great potential in ‘protected designation of origin’ certification studies. © 2020 Society of Chemical Industry

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Fatty-acid profiling vs UV-Visible fingerprints for geographical classification of Moroccan Argan oils

Cited by 39 publications

References 30 publications

Fatty Acid Composition of Cosmetic Argan Oil: Provenience and Authenticity Criteria

Fatty Acid Composition of Cosmetic Argan Oil: Provenience and Authenticity Criteria

In vivo anti‐inflammatory response and bioactive compounds’ profile of polyphenolic extracts from edible Argan oil ( Argania spinosa L.), obtained by two extraction methods

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

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