HUILE D’ARGAN UNE PRODUCTION DEVENUE ADULTE

L’huile d’argan est obtenue à partir des amandes écrasées du fruit de l’arganier, un arbre uniquement endémique au Maroc. L’huile d’argan est utilisée en cosmétologie ou comme huile alimentaire. Longtemps préparée de façon artisanale et dans des conditions d’hygiène incertaines, l’huile d’argan est dorénavant préparée selon des normes de qualité sanitaire et réglementaire strictes au sein de coopératives de femmes et d’industriels implantées au milieu de l’arganeraie. Cette huile est maintenant commercialisée dans tous les pays industrialisés où son goût de noisette, spécifique de l’huile d’argan, et sa capacité à prévenir les maladies cardiovasculaires sont particulièrement appréciés

Insulin-sensitizing and Anti-proliferative Effects of Argania spinosa Seed Extracts

Argania spinosa is an evergreen tree endemic of southwestern Morocco. Many preparations have been used in traditional Moroccan medicine for centuries to treat several illnesses including diabetes. However, scientific evidence supporting these actions is lacking. Therefore, we prepared various extracts of the argan fruit, namely keel, cake and argan oil extracts, which we tested in the HTC hepatoma cell line for their potential to affect cellular insulin responses. Cell viability was measured by Trypan Blue exclusion and the response to insulin evaluated by the activation of the extracellular regulated kinase (ERK1/2), ERK kinase (MEK1/2) and protein kinase B (PKB/Akt) signaling components. None of the extracts demonstrated significant cytotoxic activity. Certain extracts demonstrated a bi-phasic effect on ERK1/2 activation; low doses of the extract slightly increased ERK1/2 activation in response to insulin, whereas higher doses completely abolished the response. In contrast, none of the extracts had any significant effect on MEK whereas only a cake saponin subfraction enhanced insulin-induced PKB/Akt activation. The specific action of argan oil extracts on ERK1/2 activation made us consider an anti-proliferative action. We have thus tested other transformed cell lines (HT-1080 and MSV-MDCK-INV cells) and found similar results. Inhibition of ERK1/2 activation was also associated with decreased DNA synthesis as evidenced by [(3)H]thymidine incorporation experiments. These results suggest that the products of Argania spinosa may provide a new therapeutic avenue against proliferative diseases

Effect of maturity stage on the chemical composition of argan fruit pulp

Argan tree, a species endemic to Southern Morroco, is well known for its kernel oil used in cosmetics and health-food, but the corresponding pulp attracted less interest from researchers and little is known about its chemical composition and evolution during maturation. The pulp of argan fruits monthly harvested during the ripening period based on fruit color (April to July), was analyzed. With progressing ripeness various changes were observed in the chemical composition, such as (i) a four-fold increase of total soluble sugars content (glucose, fructose and saccharose), and of Fe (75–165 ppm), but also (ii) a drop of many components, such as proteins (10.1–6.4%), and cell wall polymers, lignin (14.9–5.9%) and hemicellulose and cellulose. Hexane-soluble compounds found in substantial amount (10.7% in April) also decreased with time: the pulp oil peak (8.3%) was in April and June, and that of polyisoprene in June (3.6%). Therefore the stage of maturity (harvest date) is to be considered, without affecting the quality of the argan oil

Authentication of Argan (Argania spinosa L.) oil using novel DNA-based approaches: detection of olive and soybean oils as potential adulterants

Argan oil is a traditional product obtained from the fruits of the argan tree (Argania spinosa L.), which is endemic only to Morocco. It is commercialized worldwide as cosmetic and food-grade argan oil, attaining very high prices in the international market. Therefore, argan oil is very prone to adulteration with cheaper vegetable oils. The present work aims at developing novel real-time PCR approaches to detect olive and soybean oils as potential adulterants, as well as ascertain the presence of argan oil. The ITS region, matK and lectin genes were the targeted markers, allowing to detect argan, olive and soybean DNA down to 0.01 pg, 0.1 pg and 3.2 pg, respectively, with real-time PCR. Moreover, to propose practical quantitative methods, two calibrant models were developed using the normalized ΔCq method to estimate potential adulterations of argan oil with olive or soybean oils. The results allowed for the detection and quantification of olive and soybean oils within 50–1% and 25–1%, respectively, both in argan oil. Both approaches provided acceptable performance parameters and accurate determinations, as proven by their applicability to blind mixtures. Herein, new qualitative and quantitative PCR assays are proposed for the first time as reliable and high-throughput tools to authenticate and valorize argan oil.This work was supported by the FCT (Fundação para a Ciência e Tecnologia) through projects FCT/CNRST (Portugal/Morocco) (FCT/6460/6/6/2017/S) and the strategic funding of UIDB/50006/2020 | UIDP/50006/2020. This work was also funded by the European Union (EU) through the European Regional Development Fund (FEDER funds through NORTE-01-0145-FEDER- 000052) and the project SYSTEMIC (Knowledge Hub on Food and Nutrition Security, ERA-Net Cofund ERA-HDHL no. 696300). J. Costa and I. Mafra thank the FCT for funding through the Individual Call to Scientific Employment Stimulus (2021.03583.CEECIND/CP1662/CT0012 and 2021.03670.CEECIND/CP1662/CT0011, respectively). L. Grazina is grateful to the FCT for the grant (SFRH/BD/132462/2017) financed by POPH-QREN (subsidized by FSE and MCTES). The authors are grateful to the Groupement des Coopératives Targanine for supplying the argan oil sample. J.S. Amaral is grateful to the FCT for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 e UIDP/00690/2020) and SusTEC (LA/P/0007/2020).info:eu-repo/semantics/publishedVersio

Volatile Compound Formation During Argan Kernel Roasting

Virgin edible argan oil is prepared by cold-pressing argan kernels previously roasted at 110°C for up to 25 minutes. The concentration of 40 volatile compounds in virgin edible argan oil was determined as a function of argan kernel roasting time. Most of the volatile compounds begin to be formed after 15 to 25 minutes of roasting. This suggests that a strictly controlled roasting time should allow the modulation of argan oil taste and thus satisfy different types of consumers. This could be of major importance considering the present booming use of edible argan oil

Effect of maturity stage on the chemical composition of argan fruit pulp

Argan tree, a species endemic to Southern Morroco, is well known for its kernel oil used in cosmetics and health-food, but the corresponding pulp attracted less interest from researchers and little is known about its chemical composition and evolution during maturation. The pulp of argan fruits monthly harvested during the ripening period based on fruit color (April to July), was analyzed. With progressing ripeness various changes were observed in the chemical composition, such as (i) a four-fold increase of total soluble sugars content (glucose, fructose and saccharose), and of Fe (75–165 ppm), but also (ii) a drop of many components, such as proteins (10.1–6.4%), and cell wall polymers, lignin (14.9–5.9%) and hemicellulose and cellulose. Hexane-soluble compounds found in substantial amount (10.7% in April) also decreased with time: the pulp oil peak (8.3%) was in April and June, and that of polyisoprene in June (3.6%). Therefore the stage of maturity (harvest date) is to be considered, without affecting the quality of the argan oil