Influence of Argan Kernel Roasting-time on Virgin Argan Oil Composition and Oxidative Stability

Abstract

Virgin argan oil, which is harvested from argan fruit kernels, constitutes an alimentary source of substances of nutraceutical value. Chemical composition and oxidative stability of argan oil prepared from argan kernels roasted for different times were evaluated and compared with those of beauty argan oil that is prepared from unroasted kernels. Prolonged roasting time induced colour development and increased phosphorous content whereas fatty acid composition and tocopherol levels did not change. Oxidative stability data indicate that kernel roasting for 15 to 30min at 110°C is optimum to preserve virgin argan oil nutritive properties. © 2011 Springer Science+Business Media, LLC.