Triacylglycerol “hand-shape profile” of Argan oil. Rapid and simple UHPLC-PDA-ESI-TOF/MS and HPTLC methods to detect counterfeit Argan oil and Argan-oil-based products

Pagliuca, Giordana; Bozzi, Carlotta; Gallo, Francesca Romana; Multari, Giuseppina; Palazzino, Giovanna; Porrà, R; Panusa, Alessia

doi:10.1016/j.jpba.2017.11.059

Cited by 15 publications

(13 citation statements)

References 22 publications

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“…Accordingly, various methods have been developed for the detection of adulterations of argan oil and argan based products, for example the simple methods UHPLC-PDA-ESI-TOF/MS and HPTLC with the Triacylglycerol profile of Argan oil [17] or methods of analysis of differences of the trace contents of metal in oils. Accordingly, various methods have been developed for the detection of adulterations of argan oil and argan based products, for example the simple methods UHPLC-PDA-ESI-TOF/MS and HPTLC with the Triacylglycerol profile of Argan oil [17] or methods of analysis of differences of the trace contents of metal in oils.…”

Section: Methods Of Argan Oil Productionmentioning

confidence: 99%

“…Due to the great interest of the cosmetics industry with argan oil, which occurs as a component almost in all types of cosmetic formulations, its high price and low production level, there is possibility of illegal practices such as for example dilution with cheaper vegetable oils or other substances. Accordingly, various methods have been developed for the detection of adulterations of argan oil and argan based products, for example the simple methods UHPLC‐PDA‐ESI‐TOF/MS and HPTLC with the Triacylglycerol profile of Argan oil or methods of analysis of differences of the trace contents of metal in oils …”

Section: Argan Oil (Argania Spinosa Kernel Oil)mentioning

confidence: 99%

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The Properties and Application of Argan Oil in Cosmetology

Goik

Goik²,

Załęska

2019

Euro J Lipid Sci & Tech

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For the last few years there has been observed an interest and growing awareness of consumers regarding healthy diet, way of life, and body care. This leads to the design and creation of new products and cosmetic formulations with appropriate sensory characteristics and rheological properties, attractive in terms of nutritional values, and body care. Argan oil contains a high level of both oleic acid and linoleic acid, making it an excellent source of basic polyunsaturated fatty acids. Also, it is particularly rich in polyphenols and tocopherols that exhibit significant antioxidant activity. This paper presents a literature review of the properties of argan oil and their application. Argan oil is used in the food, pharmaceutical and cosmetics industries and supports the treatment of many diseases. Practical Applications: This work presents a wide review and discussion of the literature on the issues related to the use of argan oil in cosmetology and cosmetics industry based on its properties. This review work can be helpful for the cosmetics and food industry in creating new cosmetic recipes and food products (e.g., special‐purpose products) using argan oil as a base raw material. Argan oil contains a high level of both oleic acid and linoleic acid, making it an excellent source of basic polyunsaturated fatty acids. It is also particularly rich in polyphenols and tocopherols that exhibit significant antioxidant activity. This leads to the design and creation of new products and cosmetic formulations with appropriate sensory characteristics and rheological properties, attractive in terms of nutritional values, and body care. This paper presents a literature review of the properties of argan oil and their application.

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Section: Methods Of Argan Oil Productionmentioning

confidence: 99%

Section: Argan Oil (Argania Spinosa Kernel Oil)mentioning

confidence: 99%

The Properties and Application of Argan Oil in Cosmetology

Goik

Goik²,

Załęska

2019

Euro J Lipid Sci & Tech

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“…Therefore, the profile of TAGs is a good indicator of argan oil adulteration with less expensive vegetable oils. Pagliuca et al 17 . used two different chromatographic techniques: ultra‐high‐performance liquid chromatography (UHPLC) with a photodiode array (PDA) and electrospray ionization (ESI)‐TOF/MS detectors and high‐performance thin‐layer chromatography (HPTLC).…”

Section: Edible Oil Adulteration Detection Techniquesmentioning

confidence: 99%

Review of some adulteration detection techniques of edible oils

Salah

Nofal

2020

J Sci Food Agric

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Edible oils have economical and nutritional benefits. These oils offer nutrients that are essential to human health because they are the primary source of mono‐ and poly‐unsaturated fats. Moreover, edible oils are used in home cooking and industrial food manufacturing. Therefore, edible oils have a considerable demand worldwide. However, some edible oils, such as olive oil, are more expensive than any other vegetable oils. Thus, oils such as olive oil are mixed with cheap edible oils as a result of the high price difference. Accordingly, adulteration in edible oils to obtain additional profit for the producer becomes a major issue of high concern for consumers. Moreover, adulteration in edible oils can cause several problems that affect consumer health. Therefore, the need for a sensitive, accurate and suitable method to detect the adulteration is highly considered. We provide a brief review of the different methods and techniques used to detect adulteration in edible oils, especially olive oil, with the aim of promoting consumer awareness of the authenticity of edible oils. © 2020 Society of Chemical Industry

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“…Most studies on the authentication of argan oil refer to either chemical composition or the number of particular compounds or classes of compounds. For instance, two studies focus on changes in the triacylglycerol profile, determined using either UHPLC-PDA or HPLC light scattering [62,63] , for detecting the addition of different vegetable oils and for quantifying the content of argan oil in different formulations. A study performed by Ait Aabd et al [64] , proved that a significant amount of variation in fatty acid (FA) composition is due to environmental factors.…”

Section: Fatty Acids Phenols Chemical Composition In Generalmentioning

confidence: 99%

Selective Methods to Investigate Authenticity and Geographical Origin of Mediterranean Food Products

Krajnc

Bontempo

Araus

et al. 2020

Food Reviews International

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The Mediterranean diet is promoted as one of the healthiest and closely linked to socioecological practices, knowledge and traditions, promoting sustainable food production, and linking geographical origin with food quality and ecosystem services. Consumer adherence to this dietary pattern drives increased consumption of authentic "premium" foods, such as Iberian pig meat and dry-cured ham from Portugal and Spain, argan oil from Morocco, "Djebel" lamb from Tunisia and truffles from Italy and Slovenia, i.e., food products that respond to current ethical, environmental and socially sustainable demands. Geographical indication and appellation of origin can increase traditional food products competitiveness, but the high-value recognition of these products can also lead to economically motivated product adulteration. It is therefore imperative to protect the high added value of these unique food products by ensuring their quality, authenticity, provenance and sustainable production systems. In this review, we provide a critical evaluation of the analytical methods that are currently used for the determination of provenance and authenticity of these Mediterranean products as well as possible strategies for improving the throughput and affordability of the methods discussed.

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Triacylglycerol “hand-shape profile” of Argan oil. Rapid and simple UHPLC-PDA-ESI-TOF/MS and HPTLC methods to detect counterfeit Argan oil and Argan-oil-based products

Cited by 15 publications

References 22 publications

The Properties and Application of Argan Oil in Cosmetology

The Properties and Application of Argan Oil in Cosmetology

Review of some adulteration detection techniques of edible oils

Selective Methods to Investigate Authenticity and Geographical Origin of Mediterranean Food Products

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