Combination of Stable Isotopes and Fatty Acid Composition for Geographical Origin Discrimination of One Argan Oil Vintage
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sampling Area and Plant Material
2.2. Oil Extraction
2.3. Chemical Composition
2.3.1. Fatty Acids
2.3.2. Stable Isotope Analysis
2.4. Statistical Analysis
3. Results and Discussion
3.1. Geographical Parameters
3.2. Chemical Composition
3.2.1. Fatty Acids
3.2.2. Isotopic Composition
3.3. Relation between Ecological Parameters and Argan Oil Composition
3.4. Linear Discriminant Analysis (LDA)
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Fatty Acid | Safi (n = 3) | Essaouira (n = 9) | Agadir Ida Outanane (n = 4) | Taroudant (n = 10) | Tiznit (n = 7) | Sidi Ifni (n = 8) | EVAO (SNIMA, 2003) | |
---|---|---|---|---|---|---|---|---|
Pentadecylic acid | C15:0 * | 0.06 ± 0.01 b | 0.06 ± 0.01 ab | 0.05 ± 0.01 a | 0.05 ± 0.01 ab | 0.05 ± 0.01 ab | 0.05 ± 0.01 a | ≤0.2% |
Palmitic acid | C16:0 *** | 13.83 ± 0.64 a | 14.50 ± 0.61 ab | 13.93 ± 0.05 a | 15.85 ± 0.89 c | 15.36 ± 0.61 bc | 14.98 ± 0.46 abc | 11.5–15% |
Palmitoleic acid | C16:1 ** | 0.10 ± 0.01 ab | 0.10 ± 0.02 ab | 0.09 ± 0.01 a | 0.11 ± 0.01 ab | 0.10 ± 0.01 ab | 0.12 ± 0.01 b | |
Margaric acid | C17:0 ** | 0.09 ± 0.03 b | 0.07 ± 0.02 b | 0.01 ± 0.01 a | 0.06 ± 0.02 b | 0.06 ± 0.02 b | 0.04 ± 0.03 ab | |
Stearic acid | C18:0 * | 5.65 ± 0.42 a | 5.32 ± 0.60 a | 5.39 ± 0.09 a | 5.68 ± 0.81 a | 6.31 ± 0.45 a | 5.69 ± 0.31 a | 4.3–7.2% |
Oleic acid | C18:1 ω9 * | 44.75 ± 0.06 a | 46.67 ± 1.98 ab | 48.87 ± 0.06 b | 48.80 ± 2.06 b | 46.17 ± 3.14 ab | 46.73 ± 1.74 ab | 43.1–49% |
Linoleic acid | C18:2 ** | 35.23 ± 0.02 b | 32.84 ± 1.45 ab | 31.45 ± 0.06 ab | 29.19 ± 2.42 a | 31.40 ± 3.35 ab | 32.12 ± 1.86 ab | 29.3–36% |
Linolenic acid | C18:3 *** | 0.13 ± 0.04 c | 0.06 ± 0.02 b | 0.00 ± 0.00 a | 0.06 ± 0.03 b | 0.09 ± 0.03 bc | 0.05 ± 0.04 ab | ≤0.3% |
Arachidic acid | C20:0 NS | 0.09 ± 0.08 ab | 0.17 ± 0.10 ab | 0.03 ± 0.06 a | 0.17 ± 0.11 ab | 0.23 ± 0.10 b | 0.12 ± 0.10 ab | ≤0.5% |
Gadoleic acid | C20:1 * | 0.1 ± 0.09 ab | 0.24 ± 0.11 b | 0.04 ± 0.08 a | 0.18 ± 0.12 ab | 0.21 ± 0.09 ab | 0.12 ± 0.08 ab | ≤0.5% |
UFA *** | 80.32 ± 0.15 c | 79.93 ± 0.98 bc | 80.45 ± 0.07 c | 78.36 ± 1.44 ab | 77.98 ± 0.81 a | 79.16 ± 0.63 abc | ||
Saturated fatty acid | SFA *** | 19.74 ± 0.18 a | 20.13 ± 0.96 ab | 19.42 ± 0.11 a | 21.83 ± 1.35 bc | 22.03 ± 0.66 c | 20.90 ± 0.69 abc |
Latitude | Longitude | Altitude | T Max | T Min | Precipitation | Humidity | Distance from Coast | |
---|---|---|---|---|---|---|---|---|
δ13C‰ | 0.01 | 0.64 *** | 0.64 *** | 0.26 | −0.45 ** | 0.09 | −0.68 *** | 0.65 *** |
δ15N‰ | −0.03 | −0.10 | −0.28 | 0.07 | 0.18 | −0.10 | 0.19 | −0.12 |
C15:0 | 0.49 ** | 0.13 | −0.18 | 0.08 | 0.01 | 0.27 | 0.12 | −0.06 |
C16:0 | −0.38 * | 0.43 ** | 0.41 ** | 0.54 *** | 0.19 | −0.49 ** | −0.54 *** | 0.60 *** |
C16:1 | −0.38 * | −0.14 | −0.07 | 0.17 | 0.33 * | −0.47 ** | 0.02 | −0.01 |
C17:0 | 0.27 | 0.15 | 0.03 | 0.10 | 0.05 | 0.15 | 0.13 | 0.09 |
C18:0 | −0.29 | 0.03 | 0.04 | 0.24 | 0.21 | −0.24 | −0.13 | 0.16 |
C18:1 ω9 | −0.09 | 0.29 | 0.41** | 0.16 | −0.25 | −0.16 | −0.93 * | 0.31 * |
C18:2 | 0.28 | −0.42 ** | −0.52 *** | −0.37 * | 0.13 | 0.35 * | 0.56 *** | −0.53 *** |
C18:3 | 0.13 | 0.01 | −0.12 | 0.08 | 0.15 | 0.02 | 0.07 | −0.06 |
C20:0 | −0.04 | 0.15 | −0.03 | 0.19 | 0.17 | −0.13 | −0.26 | 0.18 |
C20:1 | 0.14 | 0.18 | −0.01 | 0.13 | 0.10 | 0.03 | −0.16 | 0.16 |
UFA | 0.43 ** | −0.32 * | −0.33 * | −0.45 ** | −0.17 | 0.43 ** | 0.44 ** | −0.52 ** |
SFA | −0.43 ** | 0.32 * | 0.33 * | 0.45 ** | 0.17 | −0.43 ** | −0.44 ** | 0.52 ** |
Functions | Wilks’ Lambda | p-Value |
---|---|---|
Function 1 = 6.86 + 1.08 × δ13C‰ + 0.15 × δ15N‰ + 19.59 × C15:0 + 0.75 × C16:0 − 54.14 × C16:1 − 30.30 × C17:0 − 0.36 × C18:0 + 0.31 × C18:1 + 0.18 × C18:2 − 24.36 × C18:3 + 9.38 × C20:0 − 6.94 × C20:1 | 0.005 | 0.000 |
Function 2 = 14.11 − 0.60 × δ13C‰ + 0.77 × δ15N‰ + 96.07 × C15:0 − 1.08 × C16:0 − 17.54 × C16:1 + 3.24 × C17:0 + 0.79 × C18:0 − 0.12 × C18:1 − 0.25 × C18:2 + 3.34 × C18:3 − 14.91 × C20:0 + 14.02 × C20:1 | 0.038 | 0.000 |
Function 3 = −101.19 + 0.01 × δ13C‰ − 0.01 × δ15N‰ + 32.66 × C15:0 + 2.09 × C16:0 − 35.76 × C16:1 + 15.14 × C17:0 + 0.02 × C18:0 + 0.93 × C18:1 + 0.79 × C18:2 + 11.33 × C18:3 − 0.73 × C20:0 + 3.99 × C20:1 | 0.169 | 0.004 |
Function 4 = −48.29 + 0.67 × δ13C‰ + 0.24 × δ15N‰ + 55.88 × C15:0 − 0.33 × C16:0 + 31.28 × C16:1 − 16.05 × C17:0 + 1.45 × C18:0 − 0.54 × C18:1 + 0.63 × C18:2 + 22.23 × C18:3 − 4.98 × C20:0 − 1.94 × C20:1 | 0.479 | 0.199 |
Function 5 = −153.08 − 0.04 × δ13C‰ + 0.29 × δ15N‰ − 21.85 × C15:0 + 1.92 × C16:0 − 13.57 × C16:1 + 7.81 × C17:0 + 0.24 × C18:0 + 1.57 × C18:1 + 1.53 × C18:2 − 1.66 × C18:3 − 2.80 × C20:0 + 0.35 × C20:1 | 0.785 | 0.486 |
Province of Origin | Predicted Origin | |||||
---|---|---|---|---|---|---|
Agadir Ida Outanane | Essaouira | Safi | Sidi Ifni | Taroudant | Tiznit | |
Agadir Ida Outanane | 4 (100%) | 0 | 0 | 0 | 0 | 0 |
Essaouira | 0 | 9 (100%) | 0 | 0 | 0 | 0 |
Safi | 0 | 0 | 3 (100%) | 0 | 0 | 0 |
Sidi Ifni | 0 | 0 | 1 (12.5%) | 7 (87.5%) | 0 | 0 |
Taroudant | 0 | 0 | 0 | 0 | 9 (90%) | 1 (10%) |
Tiznit | 0 | 0 | 0 | 0 | 1 (14.3%) | 6 (85.7%) |
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Elgadi, S.; Ouhammou, A.; Taous, F.; Zine, H.; Papazoglou, E.G.; Elghali, T.; Amenzou, N.; El Allali, H.; Aitlhaj, A.; El Antari, A. Combination of Stable Isotopes and Fatty Acid Composition for Geographical Origin Discrimination of One Argan Oil Vintage. Foods 2021, 10, 1274. https://doi.org/10.3390/foods10061274
Elgadi S, Ouhammou A, Taous F, Zine H, Papazoglou EG, Elghali T, Amenzou N, El Allali H, Aitlhaj A, El Antari A. Combination of Stable Isotopes and Fatty Acid Composition for Geographical Origin Discrimination of One Argan Oil Vintage. Foods. 2021; 10(6):1274. https://doi.org/10.3390/foods10061274
Chicago/Turabian StyleElgadi, Sara, Ahmed Ouhammou, Fouad Taous, Hamza Zine, Eleni G. Papazoglou, Tibari Elghali, Noureddine Amenzou, Hassan El Allali, Abderrahmane Aitlhaj, and Abderraouf El Antari. 2021. "Combination of Stable Isotopes and Fatty Acid Composition for Geographical Origin Discrimination of One Argan Oil Vintage" Foods 10, no. 6: 1274. https://doi.org/10.3390/foods10061274