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Detection of soybean oil as a potential adulterant of argan oil based on a novel DNA approach

2018Conference object Open access
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dc.contributor.authorRaja, Fatima Zahra
dc.contributor.authorAmaral, Joana S.
dc.contributor.authorCharrouf, Zoubida
dc.contributor.authorCosta, Joana
dc.contributor.authorGrazina, Liliana
dc.contributor.authorVilla, Caterina
dc.contributor.authorKartah, Badr Eddine
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorMafra, Isabel
dc.date.accessioned2020-06-09T09:17:18Z
dc.date.available2020-06-09T09:17:18Z
dc.date.issued2018
dc.description.abstractArgan 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.pt_PT
dc.description.sponsorshipThis work was supported by FCT (Fundação para a Ciência e Tecnologia) through projects FCT/CNRST (Portugal/Morocco) (FCT/6460/6/6/2017/S), UID/QUI/50006/2013 – POCI/01/0145/FEDER/007265 with financial support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020; by projects NORTE-01-0145-FEDER-000011 and FOODINTEGRITY (FP7-KBBE-2013-single-stage, No 613688). J. Costa, L. Grazina and C. Villa are grateful to FCT grants (SFRH/BPD/102404/2014, SFRH/BD/132462/2017 and PD/BD/114576/2016, respectively) financed by POPH-QREN (subsidised by FSE and MCTES).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRaja, 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 978-963-269-794-9pt_PT
dc.identifier.isbn978-963-269-794-9
dc.identifier.urihttp://hdl.handle.net/10198/22043
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectArgan oilpt_PT
dc.titleDetection of soybean oil as a potential adulterant of argan oil based on a novel DNA approachpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.citation.conferencePlaceBudapest, Hungarypt_PT
oaire.citation.endPage32pt_PT
oaire.citation.startPage31pt_PT
oaire.citation.titleThird International Conference on Food Science and Technologypt_PT
oaire.fundingStream5876
person.familyNameAmaral
person.givenNameJoana S.
person.identifier.ciencia-id5319-7DE8-BEDA
person.identifier.orcid0000-0002-3648-7303
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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relation.isAuthorOfPublication.latestForDiscovery42be2cf4-adc4-4e7f-ac60-7aab515b38cd
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