Miloudi HilaliUniversity Mohamed-V, Morocco
Title: Physicochemical Characterizes of Argan Oil (Argania spinosa L.) Affected by Roasting and Pulping by Goats
Present study investigates the influence of roasting and pulping by goats on the quality of argan oil (Argania spinosa L.). To carry out this work, four different samples selected by their method of extraction (by mechanical pressing from argan fruits pulped by goats). The study of the physicochemical characteristics of the four samples shows that the roasting of the almonds of the argan fruit and the pulping by the goat appear as a parameter can increase the value of the peroxide index and the acidity. It’s also found that pulping by goats can decrease the value of fatty acids (linoleic C18: 2) and the percentage of triglycerides (LLL, LOO and OOO) in argan oil. The result of sterols clearly shows that roasting is reduced the total sterols. The study of the concentration of benzo-?-pyrene suggests that roasting does not produce significant amounts of benzo-?-pyrene. Also, present findings show that roasting and pulping by goats appears as a parameter influencing the acid value of argan oil. In fact, the acidity value is higher in the argan oil samples prepared from roasted almonds and pulped by goats. Finally, the present study indicated that the high quality of argan oil can be extracted by mechanical pressing and which is not pulped by goats and, therefore, current results may support the marketing of the oil argan.
Will be updated soon.