Enrichment of refined sunflower oil with phenolic extracts from argan (Argania spinosa L. (Skeels)) co-products using ultrasound-assisted extraction
Otmane Hallouch, Bouchra Bounasser, Abderrahim Asbbane, Angelo Maria Giuffrè, Waleed Al Abdulmonem, Abdelhakim Bouyahya, Khalid Majourhat, Saïd Gharby
Abstract
Vegetable oils, rich in unsaturated fatty acids, are highly susceptible to oxidation, requiring antioxidants to ensure stability. In this study, phenolic-rich extracts from argan ( Argania spinosa L . (Skeels)) co-products were obtained by ultrasound-assisted extraction (UAE) and incorporated into refined sunflower oil (100 and 200 ppm). The oxidative stability of enriched oils was compared to a non-enriched control and vitamin E-supplemented oils. Chemical characterization confirmed that argan co-products extracts contained high levels of phenolics and flavonoids with strong antioxidant activity. Quality indices (peroxide value, acidity, p-anisidine, K 232 , K 270 , and fatty acid profile) showed no significant changes between enriched and control oils, indicating that the ultrasound enrichment process did not compromise oil quality. Rancimat analysis demonstrated a marked improvement in oxidative stability, particularly for pulp extracts at 200 ppm, which yielded the longest induction period compared to both controls. These findings highlight the potential of argan co-products as sustainable sources of natural antioxidants, offering an efficient and safe alternative to synthetic stabilizers in edible oils.