Affiliations: [a] Laboratoire Contrôle Qualité, Lesieur-Cristal, Roches Noires, Casablanca, Morocco | [b] Laboratoire de Chimie des Plantes, Synthèse organique et bioorganique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, Rabat, Morocco | [c] UFR Médecine-Pharmacie, Université de Champagne-Ardenne, 51 rue Cognacq Jay, Reims, France. e-mail: [email protected]
Abstract: 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.