Promotion of almond oil from the Ferragnes variety, a predominant cultivar in young almond plantations in eastern Morocco

¹ Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
² Laboratoire de Biologie des Ligneux et des Grandes Cultures (LBLGC), INRAe USC1328, Université d’Orléans, 21 rue de Loigny la Bataille, F-28000 Chartres, France.
³ Analysis Quality and Risk Unit, Laboratory of Food Quality and Safety (QSPA), Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium.3 High School Charlemagne, ISIa-Huy, Belgium

^* Corresponding author: reda_melhaoui@hotmail.fr

Abstract

Almond oil (AO) has both food and non-food uses, but the most profitable niche market is its non-food applications for cosmetic (Skincare, Body oil, Hair oil, Soap). In the last decade, two almond varieties Ferragnes and Ferraduel, with the dominance of Ferragnes, became to be crucial due to their suitability to the agro-ecological conditions of some regions of almond production in Morocco. This study focuses on characterization of AO of Ferragnes, which is the main cultivar among foreign almond varieties introduced in eastern Morocco. Chemical parameters’ fatty acid (FA) composition, minor compounds mainly tocopherols and phenols were analyzed, and the oxidative stability (OSI) of AO related to their shelf life was determined. Results show low acidity (0.38%) and low peroxide value (1.92 meq/kg). FA profile shows predominance of unsaturated FA principally oleic acid (C18:1; 68.9 %) and linoleic acid (C18:2; 21.88%). Tocopherol (Vitamin E) and phenol contents are, respectively, 456.43 mg/kg and 138 mg/kg. In addition, due to its richness in natural antioxidants, this oil exhibits high oxidative stability (OSI = 24.09 h); thus, these results prove the high quality of Ferragnes AO that can be recommended as edible oil, but notably for cosmetic applications which are more profitable.