期刊名称：Journal of Materials and Environmental Science
印刷版ISSN：2028-2508
出版年度：2017
卷号：8
期号：2
页码：512-519
出版社：University of Mohammed Premier Oujda
摘要：In order to show the level maturity effect of the fruit on the quantity, quality andchemical composition of the Argan oil, we used an extracted oil from fruits at threedifferent levels of maturity; the too rip (P), the rip (I) and unripe (T) fruits. The samplingtrees were from Taroudant province forest, in Southwest Morocco. The results showedthat the ripeness is a factor determining the quality of oil ; indeed, the amount of oil,acidity index, the K230 and K227 increased with fruit ripeness but it was not significantfor K270 ; the compound of fatty acids increased in the (I) level, and decreased in the (P)one. The sterols showed a significant increase of spinasterol and schottenol withincreasing maturity level, however, the delta 7-avenasterol content decreased with it,meanwhile, the campesterol content varied with fruits maturity but not significantly.These results can be considered for a better valorization and use of Argan products, hencebetter management of the Argan tree and therefore its sustainability. Indeed, determiningthe appropriate time to collect fruits according to their levels of maturity for various typesof wanted oil.
