Chemical and oxidative properties of olive and argan oils sold on the Moroccan market. A comparative study

The chemical composition of four olive and four argan oils marketed in Morocco as extra-virgin oils was compared. Oxidative stability was also determined initially under accelerated conditions. Composition and oxidative stability of olive oils was found to be fluctuant and variety-dependent, whereas argan oil presents a profile that should more likely satisfy consumers eager to know the precise composition and nutritional property of their food. © 2011 Springer-Verlag.