Kinetic parameter determination of roasted and unroasted argan oil oxidation under Rancimat test conditions

The present study investigated the Kinetic parameter determination of edible argan oil (coldpressed from roasted argan kernels) and cosmetic argan oil (cold-pressed from unroasted argan kernels) under the Rancimat test conditions. The physicochemical parameters of edible and cosmetic argan oil immediately after preparation and after accelerated oxidation test Rancimat at different temperatures 90 °C, 100 °C, 110 °C, 120 °C, 130 °C and 140 °C were determined and compared. The natural logarithms of the kinetic rate constant (kvalue) varied linearly with respect to temperature. An increasing rate of oxidation could be observed as temperature increased. On the basis of the Arrhenius equation and the activated complex theory, frequency factors A, activation energies Ea, Q10 numbers, activation enthalpies ΔH, and activation entropies ΔS for oxidative stability of the vegetable oils were calculated. The accelerated oxidation and Kinetic parameters have shown that edible argan oil can be stored much better than cosmetic oil.<br><br>En presente estudio se determinaron los parámetros cinéticosde aceites de argán comestible (prensado en frío a partir de granos tostados de argán) y cosmético (prensado en frío a partir de granos de argán sin tostar) bajo las condiciones del método Rancimat. Se determinó y comparó los parámetros físico-químicos de aceites de argán comestible y cosmético inmediatamente después de la preparación y después de la oxidación acelerada mediante Rancimat a temperaturas de 90 °C, 100 °C, 110 °C, 120 °C, 130 °C y 140 °C Los logaritmos naturales de la constante de velocidad cinética (valor k) variaron linealmente con respecto a la temperatura. Se pudo observar un valor creciente de la oxidación conel aumento de la temperatura. Se calculó para la estabilidad oxidativa de los aceites vegetalesy sobre la base de la ecuación de Arrhenius y la teoría del complejo activado, la frecuencia de los factores A, energías de activación Ea, los valores de Q10, lasentalpías de activación ΔH, y las entropías de activación ΔS. La oxidación acelerada y los parámetros cinéticos han demostrado que el aceite de argán comestible se puede almacenar mucho mejor que el aceite cosmético

Argan Oil Nanoemulsions as New Hydrophobic Drug-Loaded Delivery System for Transdermal Application

International audienc

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