| Abstract
| - The global phenolic content of argan oil and press cake samples (alimentary and cosmetic) wasevaluated using the Folin−Ciocalteu colorimetric method and the phenolic composition of argan oil(alimentary and cosmetic) and press cake (alimentary) samples were analyzed by GC-MS afterextraction with 80:20 (v/v) methanol:water and silylation. Identification of chromatographic peaks wasmade by mass selective detection. Nineteen simple phenols were detected, 16 in press cake, 6 inthe alimentary oil, and 7 in the cosmetic oil, among which 15 compounds [3-hydroxypyridine (3-pyridinol), 6-methyl-3-hydroxypyridine, catechol, resorcinol, 4-hydroxybenzyl alcohol, vanillin, 4-hydroxyphenylacetic acid, vanillyl alcohol, 3,4-dihydroxybenzyl alcohol, 4-hydroxy-3-methoxyphenethylalcohol, methyl 3,4-dihydroxybenzoate, hydroxytyrosol, protocatechuic acid, epicatechin, and catechin]were identified for the first time in such materials. Keywords: Argan oils; Argania spinosa; plant phenols; GC-MS
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