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Advisor(s)
Abstract(s)
Argan oil is a non-refined vegetable oil obtained from the fruits of the argan tree (Argania
spinosa L.) and produced almost exclusively in the southwestern Morocco, where the argan
forest is found. Different grades of argan oil are available, namely edible/food and cosmetic
grades, depending on the use of roasted or raw kernels, respectively. Argan oil is considered
one of the most prized oils in the world, with its demand growing worldwide mainly due to its
success as an ingredient in cosmetic products. In Europe, the price of the edible grade oil is also
very high as it is perceived as a luxury product [1]. Being a premium product, argan oil is highly
prone to adulteration by admixing with cheaper vegetable oils or even its total substitution.
Therefore, it is important to develop methodologies that can be used in the control of the
authenticity of pure argan oil. Considering that several factors can affect the chemical
composition of the oil, in this work novel approaches based on DNA markers are proposed to
detect the presence of soybean oil as adulterant of argan oil.
Description
Keywords
Argan oil
Citation
Raja, F.; Amaral, J.S.; Charrouf, Z.; Costa, J.; Grazina, Liliana; Villa, C.; Kartah, B.; Oliveira, M.B.P.P.; Mafra, I. (2018). Detection of soybean oil as a potential adulterant of argan oil based on a novel DNA approach. In Third International Conference on Food Science and Technology. Budapest. ISBN 978-963-269-794-9