Argan Oil: Chemical Composition, Extraction Process, and Quality Control

Abstract

Argan oil is considered a relatively international product exported from Morocco, although different companies in Europe and North America distribute argan oil around the globe. Argan oil is non-refined vegetable oil, of the more well-known “virgin oil” type, is produced from the argan tree [Argania spinosa (L.) Skeels]. The argan tree is deemed to be an important forest species from both social and economic standpoints. Argan oil has rapidly emerged as an important product able to bring more income to the local population. In addition, it also has important environmental implications, owing to its ability to stand against desert progression. Currently, argan oil is mainly produced by women's cooperatives in Morocco using a semi-industrial mechanical extraction process. This allows the production of high-quality argan oil. Depending on the method used to prepare argan kernels, two types of argan oil can be obtained: food or cosmetic grade. Cosmetic argan oil is prepared from unroasted kernels, whereas food argan oil is achieved by cold pressing kernels roasted for a few minutes. Previously, the same food argan oil was prepared exclusively by women according to a laborious ancestral process. Extraction technology has been evolved to obtain high-quality argan oil at a large scale. The extraction process and several accompanying parameters can influence the quality, stability, and purity of argan oil. In view of this, the present review discusses different aspects related to argan oil chemical composition along with its nutritional and cosmetic values. Similarly, it details different processes used to prepare argan oil, as well as its quality control, oxidative stability, and authenticity assessment.

Proximate Composition, Physicochemical, and Lipids Profiling and Elemental Profiling of Rapeseed (Brassica napus L.) and Sunflower (Helianthus annuus L.) Grown in Morocco

“…Oxidation is the principal process that leads to the oxidative deterioration of oils and involves a free radical chain reaction with initiation, propagation, and termination stages [ 70 ]. To evaluate this process, several markers and methods are available: determination of the peroxide index, para-anisidine index, extinctions K232, K270, and the “Totox” (total oxidation value).…”

Argan (Argania spinosa L.) Seed Oil Cake as a Potential Source of Protein-Based Film Matrix for Pharmaco-Cosmetic Applications

“…Argan is an endemic plant of Morocco [ 5 ], and is also cultivated in desert and semi-desert regions, inclusing the south-west of Algeria, and in the deserts of South Africa, Spain, Kuwait, Mexico, Tunisia, and Israel [ 6 , 7 ]. Argan plays a significant environmental role, thanks to its ability to combat desert progression through its deep root system that protects the soil from water and wind erosion [ 8 , 9 ].…”

“…However, although the average kernel oil content is around 47% [ 11 ], its commercial distributed in Europe and North America has been remarkably expensive because of the extremely low extraction yields (2 to 3.2 kg of oil from 100 kg of dried fruit). ASO is rich in unsaturated fatty acids (80%; oleic, linoleic, and polyunsaturated fatty acids), several bioactive molecules (mainly tocopherols and phytosterols), and a large number of volatile chemical compounds which are responsible for its aroma [ 8 ]. Although it is considered one of the most nutritious oils, and thus primarily used as a flavoring ingredient added to a variety of cooked and raw foods, ASO has also been described as a therapeutic agent to prevent cardiovascular risks, by hindering hypercholesterolemia and atherosclerosis [ 12 ].…”

“…Consequently, there are different types of ASOs on the market for food, pharmaceutic, or cosmetic use. Cosmetic ASO is generally applied to the skin or hair, alone or in more complex preparations, and also as a moisturizer to treat devitalized skin [ 8 , 15 ].…”

Authentication of Argan (Argania spinosa L.) Oil Using Novel DNA-Based Approaches: Detection of Olive and Soybean Oils as Potential Adulterants

“…Despite the current use of modern mechanical presses for oil extraction to allow for a higher oil yield, the process still results in a very low production (approximately 4 L of oil per 100 kg of dried argan fruit), requiring laborious work corresponding to 20 person-hours [ 4 ]. Argan oil is produced in different grades, namely, for food and cosmetic purposes [ 5 ]. Edible argan oil, registered as a product with the Protected Geographical Indication (PGI) since 2011, is obtained from lightly roasted kernels conferring a hazelnut flavor to the oil, while argan oil used for cosmetics is obtained from raw kernels.…”