Phenol composition of argan fruit pulp (Argania spinosa L-skeels) and relation to morphological characteristics of the fruit

Phenolic compounds of the Argan tree pulp were characterized. Their levels can be used to distinguish between four fruit forms: spherical, oval, oval- apiculated and spindle shaped fruits. The spindle shaped fruits are charact erized by their higher phenolic content (7.2 mg/g fresh weight pulp (FW) in comparison with the spherical and oval forms containing 4.8 and 5.02 mg/g FW respectively. The oval-apiculated form seems to be midli rich in phenoli c compounds (5.8 mg/g FW). The analysis of phenolic extracts by HPLC showed a quantitative difference of some phenolic compounds, particulary (-)-epic atechin, others unidentified flavans and quercetin derivatives. A positive correlation between total phenol content and phenotypic characters was esta blished.