ICP-OES assisted determination of the metal content of some fruit juices from Yemen's market.

The levels of Cd, Cr, Cu, Pb, Zn, Sn, and Fe of 37 samples of 6 types of fruit juices (orange, mango, guava, pineapple, peach, and mixed fruit) marketed by different brands and of easy access in Sana'a food stores, Yemen (2019) were evaluated using the inductively coupled plasma-optical emission spectrometry (ICP-OES) technique. Traces of chromium were detected in two fruit juices and cadmium in seven juices. One sample presented a highly elevated Pb-content. High level of tin, iron and zinc were detected in some fruit juices. Metal content in some fruit juices sold on the Yemeni market exceeded the permissible limits set by health organizations for drinking water. The origin of metal contamination could be likely linked to war condition even though it is difficult to be totally affirmative, so far. Fruit juices available on the Yemeni market are globally safe, nonetheless, further risk-based surveillance studies must be carried out to decrease child exposure to toxic metals from fruit juice sources.

Argan Oil Element Content is a Powerful Marker of the Quality of the Fruit Used for its Preparation.

Argan oil is prepared by cold pressing argan kernels collected from fully ripe fruit. Argan oil market price is particularly elevated. Consequently, efficient methods to ascertain its authenticity and quality are looked for by industrials as well as individual consumers. Argan oil element profile has already been shown to be sufficiently singular to be used to certify its authenticity. Quantification of eleven elements (Ca, P, Mg, Mn, K, Cu, Fe, Cd, Cr, Zn, and Sn) indicated a 55 to 60% increase in global metal content in argan oil prepared from fully ripe fruit, compared to argan oil prepared from unripe fruit. Individual variations are herein reported and our study demonstrates that argan oil element profile allows to certify the degree of maturity of the argan fruit at its harvest time and hence to guarantee the respect of one essential parameter necessary to get an argan oil of high nutritional quality.

Chemical Composition and Antioxidant Activity of Lawsonia inermis Seed Extracts from Morocco.

The aim of the present study was to investigate the composition of Lawsonia inermis (henna) seed oil from Morocco and to evaluate some of its activities in order to use it in cosmetics. Phytosterols are valuable henna-oil constituents, but henna oil does not present any interesting antioxidant activity.

Triterpenoids as neutrophil elastase inhibitors.

Neutrophile elastase has the capacity to degrade elastin, a protein found in the connective tissue of the lungs. Unchecked elastase leads to pulmonary pathologies. Therefore, the development of elastase inhibitors is currently actively pursued in the therapeutic field. Several triterpenoids have been reported as inhibitors against elastase or its release. Such compounds could be valuable for the design of new drugs. This review is aimed at giving a comprehensive insight into the recent work performed in the field of triterpenoid-induced elastase inhibition.

Regioselective synthesis of 3,4,5-trisubstituted 2-aminofurans.

Three series of methyl 5-substituted 2-aminofuran-4-keto-3-carboxylates have been prepared following a multicomponent reaction strategy by the addition of an isocyanide to 4-oxo-2-butynoate in the presence of an aldehyde. The cycloaddition regioselectivity is generally high (>95%) but decreases when an electron-rich substituent is located at the butynoate 4-position.

Can fruit-form be a marker for argan oil production?

Deforestation is an important matter for the argan forest whose preservation necessitates planting trees. Macroscopic parameters are urgently needed to identify trees presenting good potential as oil producers. This study demonstrates that argan oil produced from kernels of apiculate fruit is richer in d-tocopherol, whereas oil produced from spherical fruit is richer in linoleic acid, and that produced from fusiform fruit is richer in oleic acid. Therefore, the use of fruit-form as a marker could permit an easy organic production of "naturally enriched" oils.

Chemical changes in extra virgin argan oil after thermal treatment.

Physicochemical parameters, measured every 6 hours, of extra virgin argan oil heated for 24 h at 180 degrees C were investigated and compared with those of five other edible oils treated in the same thermoxidative condition. Argan oil was found to be particularly stable at high temperature, its level of polar compounds remaining low even after 24 h of heating.

Triterpenoids from Argania spinosa: 20 years of research.

During the last two decades, the argan tree has been the subject of intensive phytochemical investigation. If argan oil is the most known argan derivative, argan saponins are frequently considered as molecules presenting a strong economic potential. This review presents an update of the current research efforts on argan saponins from around the world. Research evidence suggests that arganine C can be considered as a lead compound for new antivirals.

Argan oil and postmenopausal Moroccan women: impact on the vitamin E profile.

Vitamin E supplements could be beneficial for postmenopausal women. To evaluate the effect of edible argan oil consumption on the antioxidant status of postmenopausal women, the vitamin E serum level of 151 menopausal women consuming either olive or argan oil was determined. Serum level of vitamin E was increased in the argan oil consumer group. Therefore, an argan oil-enriched diet can be recommended to help prevent some postmenopausal disorders.

Influence of argan kernel roasting-time on virgin argan oil composition and oxidative stability.

Virgin argan oil, which is harvested from argan fruit kernels, constitutes an alimentary source of substances of nutraceutical value. Chemical composition and oxidative stability of argan oil prepared from argan kernels roasted for different times were evaluated and compared with those of beauty argan oil that is prepared from unroasted kernels. Prolonged roasting time induced colour development and increased phosphorous content whereas fatty acid composition and tocopherol levels did not change. Oxidative stability data indicate that kernel roasting for 15 to 30 min at 110 °C is optimum to preserve virgin argan oil nutritive properties.

Therapeutic potential of argan oil: a review.

OBJECTIVES: The therapeutic benefits of argan oil consumption have been claimed by natives of Morocco and explorers for more than eight centuries. However, argan oil has remained unresearched for a long time. Traditionally, argan oil has been well known for its cardioprotective properties and it is also used in the treatment of skin infections. Argan oil is principally composed of mono-unsaturated (up to 80%) and saturated (up to 20%) fatty acids. As minor components, it contains polyphenols, tocopherols, sterols, squalene, and triterpene alcohols. Together with the mono-unsaturated fatty acids, these minor components are likely to be responsible for its beneficial effects. This review aims to present an overview of the known pharmacological properties of argan oil. KEY FINDINGS: Antiproliferative, antidiabetic, and cardiovascular-protective effects of argan oil have been particularly actively evaluated over the last 5 years in order to build on phytochemical studies that indicate the presence of large amounts of possibly pharmacologically active compounds. SUMMARY: This review shows that a lack of clinical data constitutes a serious weakness in our knowledge about argan oil, therefore it is difficult to correlate the reported pharmacological activities to any potential clinical relevance.

Long argan fruit drying time is detrimental for argan oil quality.

Argan oil is extracted from the kernels of argan fruits that have been sun-dried for either a few days or up to several weeks. The influence of the fruit drying time on the quantity, quality, and preservation of solvent-extracted argan oil was compared with press-extracted argan oil. Quantitatively, the time necessary for efficient fruit peeling and the amount of extracted oil were determined with regard to the fruit drying time (0 to 28 days). Argan oil quality was studied using, as markers, moisture content, specific extinction, acid index, peroxide index, fatty acid composition, and Rancimat oxidative stability. Oil from fresh fruit presents a high moisture content, high acidity and peroxide values, and short shelf life. Ten to fourteen days of sun-drying is optimum to obtain high quality argan oil.