Abstract
Argan tree, a species endemic to Southern Morroco, is well known for its kernel oil used in cosmetics and health-food, but the corresponding pulp attracted less interest from researchers and little is known about its chemical composition and evolution during maturation. The pulp of argan fruits monthly harvested during the ripening period based on fruit color (April to July), was analyzed. With progressing ripeness various changes were observed in the chemical composition, such as (i) a four-fold increase of total soluble sugars content (glucose, fructose and saccharose), and of Fe (75–165 ppm), but also (ii) a drop of many components, such as proteins (10.1–6.4%), and cell wall polymers, lignin (14.9–5.9%) and hemicellulose and cellulose. Hexane-soluble compounds found in substantial amount (10.7% in April) also decreased with time: the pulp oil peak (8.3%) was in April and June, and that of polyisoprene in June (3.6%). Therefore the stage of maturity (harvest date) is to be considered, without affecting the quality of the argan oil.
Highlights
The argan forest was declared as a Biosphere Reserve by UNESCO in 1998 (Harhar et al, 2014) due to its peculiar situation, endemic to the barren lands of Southwest Morocco where it covers an area of 800 000 ha (Morton and Voss, 1987)
Leaves are used as hanging forage for cattle that frequently freely grazes in the forest, argan trees bear fruits that are collected by women, once ripe and fallen on the floor between June and September (Guillaume and Charrouf, 2013)
While most research efforts concerning the argan fruit for decades were focused on the kernel and its derived high value oil (“argan oil”) owing to the increasing uses in food and cosmetics, there was a lack of information about the pulp
Summary
The argan forest was declared as a Biosphere Reserve by UNESCO in 1998 (Harhar et al, 2014) due to its peculiar situation, endemic to the barren lands of Southwest Morocco where it covers an area of 800 000 ha (Morton and Voss, 1987). The production process of argan oil has been modified towards a semi-industrialized method (mechanical cold pressing), and applied in newly developed cooperatives to produce and commercialize virgin argan oil of certified quality (Cayuela et al, 2008; Marfil et al, 2008; Matthäus et al, 2010) Since this edible oil is not refined, fruit quality and processing directly impact on its quality (Cayuela et al, 2008; Marfil et al, 2008; Matthäus et al, 2010). Non-roasted kernels result in argan oil for cosmetics, whereas slightly and carefully roasted kernels deliver the highly prized edible argan oil It is copper-colored, with a slight hazelnut taste, and is the basic ingredient of the Amazigh diet and its potential health benefits are numerous (Gharby et al, 2011). Both oils are marketed after simple decantation and filtration; they are not refined and they are classified as virgin oils, just like virgin olive oil
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