Exploring the Impact of Extraction Methods on the Nutritional and Sensory Profiles of Argan Oil from Mostaganem Kernels

Argan oil (Argania spinosa L.) is a culturally and economically significant product in North Africa, yet little is known about how extraction practices shape its nutritional and sensory qualities. The present study compares mechanical cold pressing with solvent extraction (diethyl ether and petroleum ether) on roasted and unroasted kernels from Algerian argan trees. The comparison focused on lipid recovery, fatty acid composition, sterol profile, and volatile compounds as nutritional, functional, and sensory-related quality indicators. Diethyl ether extraction achieved the highest lipid recovery and was associated with higher relative proportions of oleic acid and β-sitosterol, which may be relevant for oxidative-stability-related and compositional quality considerations. In contrast, mechanical pressing preserved the authentic sterolic profile, dominated by schottenol (44.1%) and spinasterol (32.6%), characteristic of traditional argan oil. Roasting intensified Maillard-derived volatiles, notably pyrazines and furans, defining the roasted–nutty aroma of culinary-grade oils. The originality of this study lies in the integrated evaluation of extraction efficiency, fatty acid composition, sterol authenticity markers, and aroma-related volatile compounds in argan oil produced from Mostaganem kernels under roasted and unroasted conditions. These results reveal that extraction and pre-treatment are decisive levers for tailoring argan oil’s nutritional, functional, and sensory attributes, providing practical guidance for selecting processing conditions according to the intended food, culinary, cosmetic, or neutral-aroma application. The findings also support process standardization, product differentiation, authenticity preservation, and the sustainable valorization of Algerian argan oil in global food systems.