Research Article
Volume 12 Issue 8 - 2021
Study of the Chemical Composition of Argan Oil According to the form of the Fruit
Miloudi Hilali1*, Hanae El Monfalouti1, Larbi El Hammari2, Nadia Maata3 and Badr Eddine Kartah1
1Laboratory of Plant Chemistry and Organic and Bioorganic Synthesis, Faculty of Science, University Mohammed-V, Av. Ibn Battouta, Agdal, Rabat, Morocco
2Laboratory of Applied Chemistry of Materials, Faculty of Science, University Mohammed-V, Av. Ibn Battouta, Agdal, Rabat, Morocco
3Official Laboratory of Chemical Analysis and Research 25, Street Nichakra Rahal, Casablanca, Morocco
*Corresponding Author: Miloudi Hilali, Laboratory of Plant Chemistry and Organic and Bioorganic Synthesis, Faculty of Science, University Mohammed-V, Av. Ibn Battouta, Agdal, Rabat, Morocco.
Received: May 14, 2021; Published: July 29, 2021


This work is to study the influence of phenotypic variability of the fruit of the argan tree with different morphological characters (fusiform, oval, apiculate and spherical) on the fat content, in proteins, the rate of unsaponifiable and on the chemical composition of fatty acids and sterols.

The result of this work shows that the oval shape is the best shape of the argan fruit because their kernel contains more than 50% fat and a higher percentage of unsaponifiable.

The fatty acid and sterol results show that argan oil has 80% unsaturated fatty acids. It is of the oleic–linoleic type, also the result of this work shows that the main products of the sterolic composition of argan oil are schottenol (or Δ-7- stigmasterol) (42.8 and 46.4%) and spinasterol (39.8 and 45.6%). the study of the chemical composition shows that there is no correlation with the shape of the fruit of the argan tree and the composition of fatty acids, The results obtained do not allow the conclusion that the form can influence the chemical compositions of fatty acids and sterols. As a result, the variations in the chemical composition of fatty acids and sterols found in the analysis of the chemical composition of argan fruit types are not only related to the shape, but also depend on the nature of the soil, as well as the altitude, longitude, and distance from the sea.

Keywords: Argan; Chemical Composition; Form; Influence; Fatty Acid; Sterols; Correlation


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Citation: Miloudi Hilali., et al. “Study of the Chemical Composition of Argan Oil According to the form of the Fruit”. EC Orthopaedics 12.8 (2021): 67-75.

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