There are many ways.. but two techniques are more in practice: membranes and adosorbents like activated clays. see these papers:
DOI 10.1007/s002170100353
dx.doi.org/10.1016/j.jcis.2007.01.044
Mustapha, you could use procedures described for olive oil that is close in composition. Please note that we do not remove yellow or green colour from olive oil. Perhaps you need to reconsider your need of disolouring. By the way, we are working/would like to work on argan oil adulderation detection through flouoresence spectroscopy and would llike to colaborate with coleagues working on any aspect of argan oil
What about trying Activated Carbon for removing trace organics responsible for the undesired colour. They so this in the food industry - e.g. to remove unwanted colour from lactic acid.
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