Detection of Argan Oil Adulteration Using Quantitative Campesterol GC‐Analysis

Detection of edible oil adulteration is of utmost important to ensure product quality and customer protection. Campesterol, a sterol found in seed oils, represents less than 0.4% of argan oil total sterol content. Quantitative analysis of campesterol by gas chromatography of argan oil and of a mixture of argan oil and readily commercially available vegetable oils, consecutively with sterol separation, was carried out. Our study clearly demonstrated that determination of the campesterol level in argan oil (or oil presented as argan oil) can be proposed as the major analysis method to assess unambiguously argan oil purity up to 98%.