Physico-Chemical Properties and Sensory Analysis of Deodorized Argan Oil
Saïd Gharby, Dominique Guillaume, Mohamed Ibourki, Zoubida Charrouf
Abstract
Mechanically peeled argan nuts are expensive. The cosmetics industry preferentially uses colorless and odorless ingredients and almost systematically deodorizes cosmetic grade argan oil before incorporating it into cosmetics. Goat-regurgitated argan nuts are underutilized because they lead to an oil that has an unpleasant taste and smell. The preparation of cosmetic argan oil from regurgitated nuts therefore seems to be an interesting avenue to explore even though deodorization might remove some of the oil essential nutrients, generate undesirable compounds, and possibly increase the final oil price. The deodorization of argan oil prepared from goat-regurgitated nuts, using the exact currently used method utilized for regular argan oil, led to colorless and odorless oil that a slightly decreased tocopherol, sterol, β-carotene, and free fatty acid content. A major reduction in primary oxidation products was observed with an increase of the level of stigmasta-3,5-diene. No significant change in the relative percentage of fatty acids was observed. Finally, deodorization extents the preservation properties of argan oil. The use of regurgitated goat nuts can therefore be recommended to prepare cosmetic argan oil while allowing the development of the argan oil industry in a sustainable manner.