Gharby Saïd, Harhar Hicham, Guillaume Dominique, Haddad Aziza, Charrouf Zoubida
Laboratoire de Chimie des Plantes et Synthèse Organique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, BP1014, Rabat, Morocco.
Nat Prod Commun. 2012 May;7(5):621-4.
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.
为了制备初榨食用或美容用的阿甘油，分别对烘焙过或未烘焙过的阿甘果核进行冷榨。对制备后立即以及两年后食用阿甘油和美容阿甘油的理化参数进行比较后发现，除了已被提及的美拉德反应产物、酚类和生育酚外，磷脂是参与食用阿甘油优异氧化稳定性的一种新的重要油类成分。
