Evolution of Biometric Parameters and Oil Fatty Acid Composition of Argan "Argania spinosa L. Skeels" Fruits from Beni- Snassen (Eastern Region of Morocco) During Ripening

Abstract

Background: Argania spinosa Skeels is an endemic forest essence of Morocco. The argan of the north-east of Morocco remains a virgin subject of study without enough value given to it. Objective: The aim of this study is to asses the evolution of biometric parameters and fatty acids composition of the argan fruits from Beni-Snassen region during ripening. Materials and Methods: 4 fruit shapes harvested over seven months were characterized through the measurement of their biometric parameters (size and weight), and their composition of majority fatty acids. Results: the studied argan tree could be classified into two major groups, namely: early-riped trees with oval or oval-apiculate fruits and late-riped trees with fusiform or spherical fruits. When considering the fruits size and weight, the highest values were recorded on late-ripened fruits, more particularly fusiform shapes. The obtained results showed, on one hand, a significant difference in the unsaturated fatty acids, according to the fruit ripeness stage and shapes, being the later significantly affecting the stearic acid content; and on another hand, it was noted an increase of oleic acid content while linoleic acid decreased. In the maturation stage, the spherical shaped fruits were found to have the highest ratio of unsaturated/saturated fatty acids. Conclusion: The results demonstrated the possibility to predict the kernel’s weight from the fruit’s length. The results also showed the good dietary and nutritional quality of spherical shapes and that the biometric parameters are important criteria for the differentiation of argan tree fruits. Key words: Argan fruits, Beni-Snassen, Biometeric parameters, Fatty acid, Ripeness.