Emerging applications of argan by-products in food, cosmetic and environmental sectors: A review
Abstract
Argan (Argania spinosa L.) oil extraction generates substantial amounts of by-products, including press-cake, pulp and nutshell. Recent estimates indicate that argan-processing activities produced approximately 196 981 tons of by-products in 2019, compared to 174 257 tons in 2014, revealing a growing biomass stream that could be valorized within a circular bioeconomy framework. Literature related to the different valorization opportunities of these by-products in cosmetic, food and environmental sectors was reviewed. Their chemical profile, biological, nutritional, techno-functional properties, current and potential industrial applications were also presented. The review highlights several metabolites from argan by-products that demonstrate important biological and techno-functional properties of industrial interest. Notably, seven patents have been published on argan by-product valorization, predominantly targeting cosmetic and dermo-pharmaceutical uses. Moreover, two registered skincare products derived from argan by-products have already reached the market, reflecting promising industrial interest. This review critically examines the composition, bio-functional and techno-functional properties, as well as recent advances and future opportunities for their valorization in food, cosmetic and environmental sectors.
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BibTeX
@article{taarji2026emerging,
title = {{Emerging applications of argan by-products in food, cosmetic and environmental sectors: A review}},
author = {Noamane Taarji and Laila Bijla and Otmane Hallouch and Aya Basbous and Cheima Moufid and Said Gharby and Khalid Majourhat and Karim Lyamlouli and Abdellatif Barakat and Imane Chamkhi and Isaac Amoah},
journal = {Journal of Agriculture and Food Research},
year = {2026},
month = oct,
doi = {10.1016/j.jafr.2025.102605},
url = {https://hal.inrae.fr/hal-05836414v1},
note = {CC BY-NC-ND 4.0},
}
RIS
TY - JOUR
TI - Emerging applications of argan by-products in food, cosmetic and environmental sectors: A review
AU - Noamane Taarji
AU - Laila Bijla
AU - Otmane Hallouch
AU - Aya Basbous
AU - Cheima Moufid
AU - Said Gharby
AU - Khalid Majourhat
AU - Karim Lyamlouli
AU - Abdellatif Barakat
AU - Imane Chamkhi
AU - Isaac Amoah
PY - 2026
DA - 2026/10/23
JO - Journal of Agriculture and Food Research
DO - 10.1016/j.jafr.2025.102605
UR - https://hal.inrae.fr/hal-05836414v1
AB - Argan (Argania spinosa L.) oil extraction generates substantial amounts of by-products, including press-cake, pulp and nutshell. Recent estimates indicate that argan-processing activities produced approximately 196 981 tons of by-products in 2019, compared to 174 257 tons in 2014, revealing a growing biomass stream that could be valorized within a circular bioeconomy framework. Literature related to the different valorization opportunities of these by-products in cosmetic, food and environmental sectors was reviewed. Their chemical profile, biological, nutritional, techno-functional properties, current and potential industrial applications were also presented. The review highlights several metabolites from argan by-products that demonstrate important biological and techno-functional properties of industrial interest. Notably, seven patents have been published on argan by-product valorization, predominantly targeting cosmetic and dermo-pharmaceutical uses. Moreover, two registered skincare products derived from argan by-products have already reached the market, reflecting promising industrial interest. This review critically examines the composition, bio-functional and techno-functional properties, as well as recent advances and future opportunities for their valorization in food, cosmetic and environmental sectors.
SN - 2666-1543
ER -