Detection of argan oil adulterated with vegetable oils: new markers


  • I. Ourrach Université Hassan II
  • M. Rada Instituto de la Grasa-CSIC
  • M. C. Pérez-Camino Instituto de la Grasa-CSIC
  • M. Benaissa Université Hassan II
  • Á. Guinda Instituto de la Grasa-CSIC



Adulteration, Argan oil, GC, HPLC, Olive oil, Sunflower oil


This work aims to contribute to controlling the authenticity of pure argan oil, a valuable Moroccan product. Fatty acids, hydrocarbon fraction, 3,5-stigmastadiene, the alkyl esters of fatty acids, chlorophyllic pigments and physical properties such as viscosity, density and refractive index were studied in order to detect the adulteration of argan oil with edible vegetable oils. The results found in this study show that 3,5-stigmastadiene, kaurene and pheophytin-a can be used as possible new markers for argan oil blends of up to 5% with refined, sunflower and virgin olive oils. Due to the similarity of the fatty acid compositions of the edible oils studied and argan oil, fatty acids can be employed as markers for the detection of argan oil adulteration at levels higher than 10%. Among the physical properties studied, the refractive index shows significant differences for sunflower oil and its blend at 10% with argan oil.


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How to Cite

Ourrach I, Rada M, Pérez-Camino MC, Benaissa M, Guinda Á. Detection of argan oil adulterated with vegetable oils: new markers. Grasas aceites [Internet]. 2012Dec.30 [cited 2024May20];63(4):355-64. Available from:




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