Quality of Argan Oil for Nutritional and Dermocosmetic Applications

• Autorzy: Dorota Klensporf-Pawlik , Milena Ancan

Warianty tytułu

Jakość spożywczego i kosmetycznego oleju arganowego

• Języki publikacji: EN

Abstrakty

EN

During the last twenty years, argan oil fame has spread over the world. There are two main types of argan oil on the market: edible and cosmetic. Both types come from the kernels of argan fruit but there are slight differences between preparation processes. As highly unsaturated oil it is susceptible to oxidation. Therefore the aim of this study was an assessment of quality of edible and cosmetic argan oil, available on the local market as a product from Morocco. Oxidative quality was expressed as peroxide value, the degree of hydrolytic changes was expressed as acidic value and the percentage of free fatty acids. Additionally, composition of fatty acids of agran oil was determined by means of gas chromatography, and oil quality indexes were calculated. (original abstract)

Na przełomie ostatnich dwudziestu lat olej arganowy zdobył sławę na całym świecie. Dostępne na rynku obecnie są dwa rodzaje oleju arganowego: spożywczy i kosmetyczny. Oba pozyskiwane są z jądra owocu drzewa arganowego, jednakże w procesie pozyskiwania oleju są niewielkie różnice. Jako olej wysokonienasycony, olej arganowy jest podatny na utlenianie. Dlatego też celem pracy była ocena jakości spożywczego i kosmetycznego oleju arganowego, dostępnego na lokalnym rynku jako produkt z Maroko. Jakość oksydatywna została wyznaczona jako liczba nadtlenkowa, stopień przemian hydrolitycznych jako liczba kwasowa i zawartość wolnych kwasów tłuszczowych. Ponadto wyznaczono skład kwasów tłuszczowych poszczególnych olejów za pomocą chromatografii gazowej, na podstawie którego wyznaczono wskaźniki jakości oleju arganowego. (abstrakt oryginalny)

Słowa kluczowe

EN

Vegetable oils; Susceptibility to oxidation of oil; Product quality; Quality research; Cosmetics; Foodstuffs

PL

Oleje roślinne; Podatność oleju na utlenianie; Jakość produktu; Badanie jakości; Kosmetyki; Artykuły spożywcze

• Czasopismo: Towaroznawcze Problemy Jakości
• Rocznik: 2021
• Numer: nr 1
• Strony: 59--67

Twórcy

autor

Dorota Klensporf-Pawlik

• Poznań University of Economics and Business

autor

Milena Ancan

• Poznań University of Economics and Business

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