Evidence map›Paper›PMID 42100303›Full record

ArticleFood chemistry: X2026

Effects of blending argan oil with walnut and olive oils: Modeling chemical quality, oxidative stability, and sensory acceptability.

Abderrahim Asbbane, Moussa Nid Ahmed, Mohamed Adnan, Wissal Chouacha, Abdelhakim Bouyahya, Waleed Al Abdulmonem, Mohammed Alorini, El Hassan Sakar, Angelo Maria Giuffrè, Said Gharby

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Abderrahim AsbbaneBiotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir, Morocco.
Moussa Nid AhmedBiotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir, Morocco.
Mohamed AdnanBiotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir, Morocco.
Wissal ChouachaBiotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir, Morocco.
Abdelhakim BouyahyaLaboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10106, Morocco.
Waleed Al AbdulmonemDepartment of Pathology, College of Medicine, Qassim University, Buraydah, Saudi Arabia.
Mohammed AloriniDepartment of Pathology, College of Medicine, Qassim University, Buraydah, Saudi Arabia.
El Hassan SakarLaboratory of Biology, Ecology, and Health, FS, Abdelmalek Essaadi University, Tetouan, Morocco.
Angelo Maria GiuffrèDepartment AGRARIA, University of Studies "Mediterranea" of Reggio Calabria, 89124 Reggio Calabria, Italy.
Said GharbyBiotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir, Morocco.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Vegetable oil blending is widely applied to enhance oxidative stability and chemical quality. In this work, the effects of blending argan oil with olive and walnut oils were investigated with the dual objectives of improving oil stability and nutritional attributes while providing compositional insights relevant to authenticity assessment. Five blended oil formulations were prepared and compared with individual oils used as negative controls. Oil quality indices, pigment content, fatty acid composition, saponification and iodine values, nutritional and sensory profiles, were determined. Oxidative stability was evaluated using induction period measurements. All blended oils met the quality parameters within recommended standards, with free fatty acids below 6% and peroxide values below 6 mEq O₂/kg. The AOW5 blend (argan: 55%, olive: 40%, walnut: 5%) showed notably higher pigment content and the highest oxidative stability (induction period of 18.23 h). Fatty acid analysis revealed monounsaturated fatty acid levels exceeding 50% in all blends, indicating favorable nutritional profiles. Overall, blending argan oil with olive and walnut oils enhanced oxidative stability and maintained high nutritional quality, supporting the potential of controlled blending strategies for value enhancement while emphasizing the need for robust analytical characterization to distinguish quality improvement from fraudulent practices.

Indexed as

ArganBlendingBlend oilOliveOxidative stabilityShelf-lifeWalnut

Identifiers

PMID42100303
PMCPMC13144592

What Socratic holds

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LicenceCC BY-NC-ND
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.