The origin of virgin argan oil's high oxidative stability unraveled.

Date publication

mai 2012

Auteurs

Membres identifiés du Cancéropôle Est :
Pr GUILLAUME Dominique

Tous les auteurs :
Gharby S, Harhar H, Guillaume D, Haddad A, Charrouf Z

Lien Pubmed

https://www.ncbi.nlm.nih.gov/pubmed/22799092

Résumé

To prepare either virgin edible or beauty argan oil, roasted or unroasted argan kernels are cold-pressed, respectively. Comparing the physicochemical parameters of edible and beauty argan oil immediately after preparation and after a two-year delay has led to the suggestion that phospholipids are a new and essential type of oil component participating in the excellent oxidative stability of edible argan oil, in addition to the already suggested Maillard-reaction products, phenols, and tocopherols.

Référence

Nat Prod Commun. 2012 May;7(5):621-4.