Nutraceutical potentialities of Tunisian Argan oil based on its physicochemical properties and fatty acid content as assessed through Bayesian network analyses

Abstract

BackgroundArgan oil is traditionally produced by cold pressing in South-western Morocco where rural population uses it as edible oil as well as for its therapeutic properties which give them in counterpart valuable income. Given the economical interest of this oil, several attempts of fraudulency have been registered in the world global market leading to loss of authenticity. Our purpose is to launch a program of Tunisian Argan oil valorization since trees from this species have been introduced sixty years ago in Tunisia. The first step was thus to characterize the physicochemical properties and determine the chemical composition of Tunisian Argan oil in order to assess its quality.MethodsPhysicochemical parameters of oil quality were determined according to the international standard protocols. Fatty acid content analysis of Argan oils was performed by gas chromatography coupled to mass spectrophotometry. A comparative study was realized among Tunisian, Moroccan and Algerian samples differing also by their extraction procedure. The impact of geographical localisation on the fatty acids composition was studied by statistical and modeling Bayesian analyses.ResultsPhysicochemical parameters analysis showed interestingly that Tunisian Argan oil could be classified as extra virgin oil. Argan oil is mainly composed by unsaturated fatty acids (80%), mainly oleic and linoleic acid (linoleic acid was positively influenced by the geographical localization (r = 0.899, p = 0.038) and the P/S index (r = 0.987, p = 0.002)) followed by saturated fatty acids (20%) with other beneficial compounds from the unsaponifiable fraction like polyphenols and carotenoids. Together with fatty acid content, these minor components are likely to be responsible for its nutraceutical properties and beneficial effects.ConclusionTunisian Argan oil displayed valuable qualitative parameters proving its competitiveness in comparison with Moroccan and Algerian oils, and could be therefore considered as extra virgin edible oil for nutraceutical purposes as well as for cosmetic use.

Probing Downstream Olive Biophenol Secoiridoids

“…Olives and olive oil have been found to naturally protect against stroke, degenerative and cardiovascular diseases as well as cancer and obesity [ 2 , 3 , 4 , 5 , 6 , 7 , 8 , 9 ]. Extra virgin olive oil is one of the essential sources of monoenoic fatty acids and biophenol (BP)-based bioactives [ 10 , 11 ]. The major BPs from olive products include phenolic acids and alcohols as well as secoiridoids, while the minor contents are flavonoids and lignans [ 12 ].…”

“…Olive leaves contain a higher concentration of BPs with secos of 1450 mg/100 FW (fresh weight) compared to the olive fruit and oil, which have 110 mg/100 g and 23 mg/100 mL, respectively [ 9 ]. Oleuropein and ligstroside aglycones, oleacein, oleocanthal, hydroxytyrosil-elenolate, tyrosil-elenolate, oleoside-11-methyl ester, elenoic acid, hydroxytyrosol, and tyrosol are downstream pathway bioactives from oleuropein and ligstroside precursors [ 1 , 2 , 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 ]. Oleuropein is the principal BPseco in green olive fruits, leaves, and table olives, whereas olive oil is rich in its downstream metabolites [ 16 , 17 , 18 ].…”

Bioclimatic habitat limitations for argan trees (Argania spinosa (L.) Skeels) in Northern Africa and Spain

“…However, although samples from Tunisia were not used, the model recognizes suitability in the provinces of Tunis, Nabeul, Sfax, Sousse and Medenine named in recent studies (Hanana et al 2018;Louati et al 2019b). The same occurs in Canary Islands where there is evidence of argan introduction in some locations (https:// www.…”

The Influence of the Forms on the Quality, Chemical Composition and Antioxidant Activity of Argan Oil Grown in Morocco

“…There are several shapes of Argan tree fruits, and predominantly, depending on the width to the length ratio, it is possible to distinguish four shape types; fusiform, oval, apiculate, and spherical (Berka et al, 2019). Generally, each fruit's core contains one to three seeds, of which each is composed of up to 58% of oil (Hanana et al, 2018). Traditionally, this oil is prepared by Moroccan Amazigh women according to a multi-step, ancestral process (Guillaume et al, 2019).…”