Perfil lipídico, compuestos volátiles y estabilidad oxidativa durante el almacenamiento del aceite de semilla de Opuntia ficus-indica marroquí

The fatty acids, sterol, tocopherol and volatile compositions of Moroccan cold-pressed cactus (Opuntia ficus-indica) seed oil were studied. The most abundant fatty acid, tocopherol and sterol were linoleic acid (60.6%), γ-tocopherol (533 mg/kg) and β-sitosterol (6075 mg/kg), respectively. In this study, 23 volatile compounds were identified with perceivable odor attributes for 14 compounds. The oxidative quality of cactus seed oil was monitored over 4 weeks at 50 °C. Increases in PV, K232 and FFA were detected during the first two weeks as well as a decrease in the induction time; whereas no change was reported for the K270 values. The amount of total phenolic content increased until it reached 0.3 mg/kg and then decreased by the end of the storage period; while tocopherols started to decrease after the first week. The fat-free residue extracts showed a very strong effect to reduce the oxidation of linoleic acid. Consequently, the extracts were significantly more effective to bleach β-carotene in the β-carotene-linoleic acid assay in comparison with the control.Se estudiaron los ácidos grasos, esteroles, tocoferoles y la composición volátil del aceite de semilla de cactus marroquí (Opuntia ficus-indica) prensado en frío. Los ácidos grasos, tocoferoles y esteroles más abundantes fueron el ácido linoleico (60,6%), γ-tocoferol (533 mg/kg) y β-sitosterol (6075 mg/kg), respectivamente. En este estudio, se identificaron 23 compuestos volátiles con atributos perceptibles para 14 de ellos. La oxidación del aceite de semilla de cactus fue monitoreada durante 4 semanas a 50°C. Se observó un aumento en el PV, K232 y FFA durante las dos primeras semanas y una disminución en el tiempo de inducción, mientras que no se apreciaron cambios para los valores de K270. La cantidad de fenoles totales aumentó hasta alcanzar 0,3 mg/kg y luego disminuyó al final del almacenamiento, mientras que los tocoferoles comenzaron a disminuir después de la primera semana. Los extractos de residuos libres de grasa mostraron un efecto muy fuerte para reducir la oxidación del ácido linoleico. En consecuencia, los extractos fueron significativamente más efectivos para blanquear el β-caroteno en el ensayo de β-caroteno-ácido linoleico en comparación con el control

Detection of soybean oil as a potential adulterant of argan oil based on a novel DNA approach

Argan oil is a non-refined vegetable oil obtained from the fruits of the argan tree (Argania spinosa L.) and produced almost exclusively in the southwestern Morocco, where the argan forest is found. Different grades of argan oil are available, namely edible/food and cosmetic grades, depending on the use of roasted or raw kernels, respectively. Argan oil is considered one of the most prized oils in the world, with its demand growing worldwide mainly due to its success as an ingredient in cosmetic products. In Europe, the price of the edible grade oil is also very high as it is perceived as a luxury product [1]. Being a premium product, argan oil is highly prone to adulteration by admixing with cheaper vegetable oils or even its total substitution. Therefore, it is important to develop methodologies that can be used in the control of the authenticity of pure argan oil. Considering that several factors can affect the chemical composition of the oil, in this work novel approaches based on DNA markers are proposed to detect the presence of soybean oil as adulterant of argan oil.This work was supported by FCT (Fundação para a Ciência e Tecnologia) through projects FCT/CNRST (Portugal/Morocco) (FCT/6460/6/6/2017/S), UID/QUI/50006/2013 – POCI/01/0145/FEDER/007265 with financial support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020; by projects NORTE-01-0145-FEDER-000011 and FOODINTEGRITY (FP7-KBBE-2013-single-stage, No 613688). J. Costa, L. Grazina and C. Villa are grateful to FCT grants (SFRH/BPD/102404/2014, SFRH/BD/132462/2017 and PD/BD/114576/2016, respectively) financed by POPH-QREN (subsidised by FSE and MCTES).info:eu-repo/semantics/publishedVersio

Study of the chemical composition of argan oil according to the shape of the fruit

The aim of this study was to investigate the effect of phenotypic diversity of argan fruit with different morphological characteristics (fusiform, oval, apiculate and spherical) on fat and protein content, inflexibility and fat chemical composition, oil acids and sterols. To investigate the links of argan fruit shape with the chemical composition of argan oil, with the help of native communities, 4 different fruit shapes (fusiform, apiculate, spherical and oval) were selected, which were harvested from the same place (Tamanar) in Essaouira province (South Plain region, Western Morocco). After harvesting the fruit of the argan tree, 100 samples were taken from each form. They were crushed to destroy the core. After extraction of hexane with Soxhlet, fat content, protein level, unsaponifiable content, composition of fatty acids and sterols in fat were determined. The results showed that the oval shape is the best shape of argan fruit because their kernels contain more than 50% fat and a higher percentage of unsaponifiables. The results on fatty acids and sterols showed that argan oil contained 80% of unsaturated fatty acids. The results also showed that the main products of the sterol composition in argan oil were schottenol (or Δ-7-stigmasterol) (42.8 and 46.4%) and spinasterol (39.8 and 45.6%). The study of the chemical composition showed that there was no correlation between the shape of the fruit of the argan tree and the composition of fatty acids. Depending on the shape of the argan fruit, fatty acids and sterols were not only related to the shape but also to the nature of the soil and its altitude, longitude and distance from the sea

A novel DNA-based approach for argan oil authentication: detection of olive oil as a potential adulterant

Argan oil is a non-refined vegetable oil produced fron the argan tree (Argania spinosa L.) a species endemic only in the South-western Maroco.info:eu-repo/semantics/publishedVersio

Argan [Argania spinosa (L.) Skeels] oil

Argan oil is extracted from the kernels of Argania spinosa (L.) Skeels, a tree that almost exclusively grows endemically in southern Morocco. If argan oil was initia11y only known around its traditional production area, major efforts combining chemical, agronomic and human sciences have led to its international recognition and marketing. In addition, to ensure the sustainable production of a sufficient quantity of argan kernels, a vast and unprecedented program that led to the reforestation of large areas of drylands has been developed in Morocco. Therefore, argan oil production is considered as an economic and ecologic success. Edible argan oil is prepared by cold-pressing roasted argan kernels. Unroasted kernels afford an oil of cosmetic grade, showing a bitter taste. Both oils, which are not refined and are virgin oils, share a similar fatty acid content that includes oleic and linoleic acids as major components. Additiona11y, argan oil is rich in antioxidants. Together, these components likely contribute to the oil pharmacological properties that, in humans, traditionally included cardiovascular disease and skin protection. Recent scientific studies have greatly expanded the scope of these pharmacological activities. Argan oil is now rewarded with a "Geographic Indication" that certifies its exclusive and authentic Moroccan origin and the compliance with strict production rules. In addition, the quality of argan oil can nowadays be ascertained by using an array of physicochemica1 methods. By-products, generated in large quantity during argan oil production, are also finding promising development routes