Plantation of argans
|
|
| Type | Plant oil |
|---|---|
| Place of origin | Morocco |
| Main ingredients | Fruit of the argan tree |
 Cookbook: Argan oil  Media: Argan oil |
|
Argan oil is a plant oil produced from the kernels of the argan tree (Argania spinosa L.) that is endemic to Morocco. In Morocco, argan oil is used to dip bread in at breakfast or to drizzle on couscous or pasta. It is also used for cosmetic purposes.
Properties and uses
| Fatty acid | Percentage |
|---|---|
| Oleic | 42.8% |
| Linoleic | 36.8% |
| Palmitic | 12.0% |
| Stearic | 6.0% |
| Linolenic |
<0.5%
|
Argan oil has a relative density at 20 °C (68 °F) ranging from 0.906 to 0.919.[2]
Argan oil contains tocopherols (vitamin E), phenols, carotenes, squalene, and fatty acids, (80% unsaturated fatty acids)[7] The main natural phenols in argan oil are caffeic acid, oleuropein, vanillic acid, tyrosol, catechol, resorcinol, (−)-epicatechin and (+)-catechin.[8]
Depending on the extraction method, argan oil may be more resistant to oxidation than olive oil.[9]
Culinary[edit source]
Culinary argan oil (argan food oil) is used for dipping bread, on couscous, salads and similar uses. Amlou, a thick brown paste with a consistency similar to peanut butter, is used locally as a bread dip. It is produced by grinding roasted almond and argan oil using stones, and then mixing the argan oil and almonds in honey.
Various claims about the beneficial effects on health due to the consumption of argan oil have been made. A research article published in 2010 found that argan oil contained higher levels than other oils of γ-Tocopherol, which possesses strong chemopreventive and anti-inflammatory properties.[10]
Cosmetic[edit source]
The increasing popularity of Argan oil in cosmetic products has prompted the Moroccan government to plan for increased production, with their aim being to increase from around 2,500 to 4,000 tonnes by 2020.[11]
