@article{eprints67,
           month = {May},
          author = {M. Hilali and H. E. Monfalouti and B. E. Kartah},
            year = {2020},
           pages = {111--118},
       publisher = {Scienceline Publication},
          number = {3},
          volume = {10},
           title = {EVALUATION OF THE CHEMICAL COMPOSITION OF ARGAN (Argania spinosa L.) OIL ACCORDING TO ITS EXTRACTION METHOD, ORIGIN OF PRODUCTION AND ALTITUDE},
         journal = {Online Journal of Animal and Feed Research},
        keywords = {Argan Chemical composition Extraction method Nutritional value Sapotaceae},
        abstract = {In this study the chemical composition of Argan (Argania spinosa L.) oil was evaluated according to its mode of extraction, origin of production and altitude of the Argan tree. To carry out this work, the physico-chemical characteristics and chemical composition of 5 samples differing by their mode of extraction or coming from different regions was compared. The study of the physicochemical characteristics of the 5 samples showed that the roasting of the almonds of the Argan fruit as a parameter can increase the value of the peroxide index, decrease the percentage of {\ensuremath{\alpha}}-tocopherol and the unsaponifiable rates in percentage. Also it found that geographic origin can influence fatty acid values (behenic acid, C22:0). The results of the specific extinction and the refractive index did not give any precise information on the origin, the altitude and the method of extraction of Argan oil. The study of the triglyceride fraction showed that the geographical origin of northeastern Morocco can increase the value of triglyceride. Present study has indicated that the high quality of Argan oil can be extracted by mechanical pressing and hence, the present results may support the commercialization of Argan oil. {\copyright} 2020, Online Journal of Animal and Feed Research, All Rights Reserved},
             url = {http://eprints.science-line.com/id/eprint/67/}
}