Evolution of biometric parameters and fatty acid composition of oil from four types of argan (Argania spinosa L. skeels) during maturation

During the development of four argan - tree fruits (spherical, oval, oval-a piculated and spindle shaped), three main phases were observed. The first o ne is characterized by an active growth and low oil contents (under of 20% of dry matter of kernels) with relatively high acidity. In the second phase the growth slows, the kernel lignifiates, but the lipidic biosynthesis spe eds up, the acidity of oil lowers. During the last phase, all the biometric characters stabilise, the oil contents reach their maxima (52-58% of dry m atter of kernels). This phase includes the ripness period, which is precoci ous for spherical and oval fruits (end of May-June) and relatively late for oval-apiculated and spindle- shaped fruits (July). The evolution of fatty acids showed that the proportion of oleic acid increases rapidely as the fr uit developed when that of linoleic acid decreases and tends to stabilise a t maturity of fruits. The proportions of stearic and palmitic acids showed respectively a increase and decrease at the beging of growth. The miners ac ids as C14:0, C16:1, C17:0, C18:3, C20:0 and C20:1 slightly vary with growt h of fruit. The length of fruit, length of seed and width/length ratio of f ruit are the most important criteria for differenciation of argan - tree fr uits, These parameters are midlly correlated to the proportions of oleic an d linoleic acids. No significant correlation is shown with the oil content, it's acidity and with the proportions of palmitic, stearic and the minor f atty acids.