Harhar Hicham, Gharby Saïd, Kartah Badr Eddine, El Monfalouti Hanae, Charrouf Zoubida, Guillaume Dom
Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Facultè des Sciences, Université Mohammed V-Agdal, BP 1014- Rabat, Morocco.
Nat Prod Commun. 2010 Nov;5(11):1799-802.
Argan oil is extracted from the kernels of argan fruits that have been sun-dried for either a few days or up to several weeks. The influence of the fruit drying time on the quantity, quality, and preservation of solvent-extracted argan oil was compared with press-extracted argan oil. Quantitatively, the time necessary for efficient fruit peeling and the amount of extracted oil were determined with regard to the fruit drying time (0 to 28 days). Argan oil quality was studied using, as markers, moisture content, specific extinction, acid index, peroxide index, fatty acid composition, and Rancimat oxidative stability. Oil from fresh fruit presents a high moisture content, high acidity and peroxide values, and short shelf life. Ten to fourteen days of sun-drying is optimum to obtain high quality argan oil.
阿甘油是从经过日晒数日或长达数周的阿甘果核中提取的。将果实干燥时间对溶剂萃取阿甘油的产量、质量和保存的影响与压榨萃取阿甘油进行了比较。在数量方面，确定了高效去皮所需时间和出油量与果实干燥时间（0至28天）的关系。以水分含量、比消光值、酸值、过氧化值、脂肪酸组成和Rancimat氧化稳定性为指标研究了阿甘油的质量。新鲜果实提取的油水分含量高、酸度和过氧化值高、保质期短。日晒十至十四天是获得高质量阿甘油的最佳时间。
