Several studies have been conducted on the factors influencing the quality of Argan oil, including the geographical origin and extraction method denounced by Cayuela et al. 6) , the storage of Argan almonds 7) , and filtration, which negatively influences the oxidative stability and the quality parameters of Argan oil, more broadly, the peroxide index parameter 8) . In addition, other factors influence the quality of Argan products, including artisanal and modern extraction processes and roasting 9,10) .The deterioration of Argan oil is a result of several factors, including the storage conditions and auto-oxidation that is due to the initial composition of Argan oil, the quality indices, and the content of minor components dispersed in the unsaponifiable fraction of Argan oil, including the tocopherols, minerals, chlorophylls