Evaluation of argan oil for deep-fat frying

Argan (Argania spinosa L.) oil has a high dietetic and culinary value becau se it consists of high percentage of unsaturated fatty acids, and it is ric h in aroma and flavour. The main objectives of this study were to determine the stability of argon oil (55.4% oleic acid and 24.4% linoleic acid) and to compare it to high-oleic olive oil (78.2% oleic acid and 7.9% linoleic a cid) and cottonseed oil (19.8% oleic acid and 52.0% linoleic acid) at high temperatures in heating and deep-fat frying conditions. Several quality par ameters were tested and compared in time-temperature conditions simulating abuse by heating and deep-fat frying. After frying no change in the contact angle of argon, olive and cottonseed oils was observed, while in other tes ts (colour index, viscosity, peroxide value, induction period, conjugated d ienes content, total polar compounds) the stability of argan and olive oil was better than that of cottonseed oil. Oil uptake of deep-fried potatoes i n argan oil was slightly lower than that in olive or cottonseed oil. It was concluded that argan oil can substitute olive or cottonseed oils in deep-f at frying. The aroma, flavour, oxidative stability and the health benefits might 'compensate' for the high cost of the oil. Sensory evaluation of frie d french potatoes and their storage stability were not studied, and additio n work is needed to evaluate the quality and storage stability of french po tatoes fried in argan, olive and cottonseed oils.