Detection of argan oil adulteration using quantitative campesterol GC-Analysis
Fiche publication
Date publication
août 2007
Auteurs
Membres identifiés du Cancéropôle Est :
Pr GUILLAUME Dominique
Tous les auteurs :
Hilali M, Charrouf Z, Soulhi AEA, Hachimi L, Guillaume D
Lien Pubmed
Résumé
Detection of edible oil adulteration is of utmost important to ensure product quality and customer protection. Campesterol, a sterol found in seed oils, represents less than 0.4% of argan oil total sterol content. Quantitative analysis of campesterol by gas chromatography of argan oil and of a mixture of argan oil and readily commercially available vegetable oils, consecutively with sterol separation, was carried out. Our study clearly demonstrated that determination of the campesterol level in argan oil (or oil presented as argan oil) can be proposed as the major analysis method to assess unambiguously argan oil purity up to 98%.
Référence
J Am Oil Chem Soc. 2007 Aug;84(8):761-4