Examining the methods used to extract various grades of Argan oil sold on the Moroccan market: Implications for quality and safety

Laboratory of Natural Resources and Sustainable Development, Department of Biology, Faculty of Sciences, Ibn Tofaïl University, BP 133, 14000 Kenitra, Morocco

Abstract

The present study focused on the comparison of Argan oil extraction processes and their influence on oil and cake quality and safety. A survey was conducted among Argan oil producers in the Essaouira region of Morocco. The responses revealed that the quality of Argan products is influenced by several factors, the main one being the quality of the fruit. For 25% of responses, representing the women selling Argan oil in the souks, Argan fruits “AQAY” are soaking in water to facilitate the crushing stage. However, this maceration can lead to fermentation and mold. Besides, the quality of the mixing water is different from one response to another. Just 50% of responses came from cooperatives use high microbiological quality water. Eventually, poor-quality water affects the composition and shelf life of Argan products besides consumer health and safety. Furthermore, there is also significant variation in roasting time and temperature, roaster type, and storage conditions. Indeed, these factors have the greatest influence on the quality of Argan products. Consequently, the present investigation has shown that the extraction process from raw material to final product varies considerably between the obtained results. Therefore, extraction processes and storage conditions need to be standardized. This will improve the quality of Argan oil and cake.