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This study explores novel applications of combining natural products by integrating Ziziphus lotus L. (Z. lotus), honey, and argan oil to create a product similar to traditional Moroccan Amlou (a mixture of almonds, honey, and argan oil). Five formulations were developed with varying percentages of these three ingredients, alongside two formulations of traditional Amlou. The nutritional value, mineral composition, fatty acid profile, bioactive compounds, and antioxidant activities of the products were analyzed using standard analytical methods such as gas chromatography and spectrophotometry. Additionally, sensory evaluations were conducted to assess consumer preferences. The results showed that the new formulations are rich in oil (45.15-52.24 g/100 g), carbohydrates (40.26-46.81 g/100 g), and protein (3.15-3.92 g/100 g). Mineral analysis revealed significant amounts of potassium (443-578 mg/100 g), calcium (98-124 mg/100 g), phosphorus (50-65 mg/100 g), and magnesium (38-50 mg/100 g). The Z. lotus-based products exhibited higher phenolic content (7-12 mg GAE/g), flavonoids (7.10-10.18 mg QE/g), and stronger antioxidant activities using DPPH radical scavenging activity (3.55-11.14 mg AAE/g) and FRAP (5.39-8.55 mg AAE/g). Moreover, the new product retains the beneficial fatty acid profile of argan oil, with a high content of oleic acid (48 %) and linoleic acid (32 %). Sensory evaluation indicated that the formulation consisting of 45 % Z. lotus powder, 50 % argan oil, and 5 % honey was the most appreciated for taste and texture. These findings suggest that incorporating Z. lotus into traditional Amlou recipes not only enhances nutritional and antioxidant properties but also meets consumer acceptance in terms of flavor and texture.
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The aim of this study was the valorisation of cactus (or prickly pear, Opuntia ficus-indica) seeds growing in six different regions of Morocco. Moisture, proteins, lipids profile, total polyphenols content, oxidative stability, and antioxidant activity were investigated. The Folin-Ciocalteu test highlighted the abundant presence of phenolic compounds (165 to 225 mg EAG/100 g of extract) and a significant antioxidant capacity against DPPH free radicals. The seeds contained protein (7-9.25%) and lipids (2.7-5%). Cactus oil quality indices such as acidity and peroxide value were below 1.2% and 10 mEq.O2/kg, respectively. GC analysis revealed that linoleic and oleic acid percentages ranged from 57.1 to 63.8%, and 13.5 to 18.7%, respectively. Cactus seed oil was rich in tocopherols (500-680 mg/kg) and phytosterols (8000-11,100 mg/kg) with a predominance of γ-tocopherols and ß-sitosterol. Triacylglycerols, fatty acids and sterols composition showed small variation depending on the geographical origin, while the individual tocopherol profile was significantly influenced.
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Olive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to its unique chemical composition and associated health-promoting properties. This review aimed at providing readers with recent results on OO physicochemical profiling, extraction technology, and quality parameters specified by regulations to ensure authentic products for consumers. Recent research progress on OO adulteration were outlined through a bibliometric analysis mapping using Vosviewer software. As revealed by bibliometric analysis, richness in terms of fatty acids, pigments, polar phenolic compounds, tocopherols, squalene, sterols, and triterpenic compounds justify OO health-promoting properties and increasing demand on its global consumption. OO storage is a critical post-processing operation that must be optimized to avoid oxidation. Owing to its great commercial value on markets, OO is a target to adulteration with other vegetable oils. In this context, different chemometric tools were developed to deal with this problem. To conclude, increasing demand and consumption of OO on the global market is justified by its unique composition. Challenges such as oxidation and adulteration stand out as the main issues affecting the OO market.
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Aceites de Plantas , Escualeno , Aceite de Oliva/química , Aceites de Plantas/química , Esteroles , Control de CalidadRESUMEN
Synthetic antioxidants are known for their efficiency to improve vegetable oil oxidative stability. But owing to their harmful effects on human health, edible oil industry is seeking for safe and healthy natural antioxidants. The present work was setup with the aim of improving soybean oil (SO) oxidative stability by using saffron (Crocus sativus L.) stigmas collected in Morocco. Saffron stigmas were used as a natural antioxidant at various concentrations (0.2, 0.3, and 0.6%) in soybean oil compared to tocobiol (0.3%) as a synthetic antioxidant (the positive control). Performances of such natural and synthetic antioxidants were evaluated by measuring oil basic quality indices under accelerated storage at 60 °C for 12 weeks. Such indices consisted of free fatty acids (FFA), peroxide value (PV), anisidine value (p-AV), total oxidation value (TOTOX), UV extinction coefficients (K232 and K270), fatty acids composition (FA), and iodine value (IV). The obtained data show that there were significant (p < 0.05) increases in FFA, PV, p-AV, K232, K270, and TOTOX but no much variations were observed for FA and IV especially in saffron stigmas fortified oils across storage times. However, in the case of oils fortified with saffron stigmas at different doses, such an increase was of a lesser magnitude (for FFA, PV, p-AV, K270, and TOTOX) as compared to tocobiol. These outcomes were confirmed by principal component analysis with strong positive correlations (p < 0.001) among FFA, PV, p-AV, K232, K270, and TOTOX. The most important, for which determination coefficient R2 > 0.9, were modeled through simple regressions. In conclusion, saffron stigmas with the different doses performed better than the positive control (tocobiol) regardless of the storage time. It could be concluded that saffron stigmas are a promising natural antioxidant, alternative to synthetic antioxidants, to enhance the oxidative stability of edible oils.
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Saffron, botanically known as Crocus sativus L., is renowned as the world's most expensive spice and has been utilized in various fields since ancient times. Extensive scientific research has been conducted on Crocus sativus (C. sativus), focusing on its phytochemical composition, diverse applications, and biological activities. C. sativus phytochemicals consist mainly of three compounds, namely crocin, picrocrocin, and safranal, which are responsible for most of its properties. Saffron is rich in bioactive compounds, more than 150 of which have been isolated. Owing to its unique composition and properties, saffron is used in various fields, such as the food industry, perfumery, cosmetics, pharmaceutics, and medicine. However, the high economic value of saffron makes it susceptible to adulteration and various fraudulent practices. To deal with this issue, a number of methods and techniques have been developed to authenticate and determine adulterants in saffron. This paper presents a bibliometric study of saffron based on the Web of Science database, analyzing 3,735 studies published between 2000 and 2021. The study also examined author participation and collaboration networks among countries. Production, transformation, chemical composition, methods of adulteration detection, uses, and health properties of saffron are also discussed.
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Crocus , Humanos , Control de CalidadRESUMEN
There is an increasing interest in food science for high-quality natural products with a distinct geographical origin, such as saffron. In this work, the excitation-emission matrix (EEM) and synchronous fluorescence were used for the first time to geographically discriminate between Moroccan saffron from Taroudant, Ouarzazate, and Azilal. Moreover, to differentiate between Afghan, Iranian, and Moroccan saffron, a unique fingerprint was assigned to each sample by visualizing the EEM physiognomy. Moreover, principal component analysis (LDA) and linear discriminant analysis (LDA) were successfully applied to classify the synchronous spectra of samples. High fluorescence intensities were registered for Ouarzazate and Taroudant saffron. Yet, the Azilal saffron was distinguished by its low intensities. Furthermore, Moroccan, Afghan, and Iranian saffron were correctly assigned to their origins using PCA and LDA for different offsets (Δλ) (20-250 nm) such that the difference in the fluorescence composition of the three countries' saffron was registered in the following excitation/emission ranges: 250-325 nm/300-480 nm and 360-425 nm/500-550 nm. These regions are characterized by the high polyphenolic content of Moroccan saffron and the important composition of Afghan saffron, including vitamins and terpenoids. However, weak intensities of these compounds were found in Iranian saffron. Furthermore, a substantial explained variance (97-100% for PC1 and PC2) and an important classification rate (70-90%) were achieved. Thus, the non-destructive applied methodology of discrimination was rapid, straightforward, reliable, and accurate.
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We investigate and compare the nutritional and physicochemical properties of rapeseed and sunflower grown in Morocco. In order to examine a complete physicochemical characterization, various parameters such as mineral profile, fatty acid composition, sterols contents, total flavonoids content (TFC), total polyphenols content (TPC), and quality oil parameters were evaluated. The results showed a relatively small difference in the physicochemical composition of the seeds, as sunflower seeds recorded higher amounts of protein and oil content (22.98 ± 0.01 g/100 g and 41.30 ± 0.50 g/100 g) than rapeseed (22.98 ± 0.01 and 38.80 ± 0.50), while mineral elements profile was observed to be statistically different. Nevertheless, both seeds were rich in K, Ca, P, Mg, and Na and they were relatively poor in Na, Fe, Mn, Cu, and Zn. The most represented macroelement was K with the amount of 7936.53 ± 63.87 mg/Kg in rapeseed and 7739.22 ± 59.50 mg/Kg in sunflower. On the other hand, Cu was present in the analyzed samples the least, mostly below 20 mg/kg. For TPC and TFC, the sunflower recorded higher values (49.73 ± 0.50 and 25.37 ± 0.39 mg GAE/g) than rapeseed (38.49 ± 0.24 and 22.55 ± 1.76 mg QE/g). The fatty acid composition showed that both extracted oils have beneficial proprieties, as they are rich in unsaturated fatty acids; namely, rapeseed oil contains a high level of oleic acid (C18 : 1) (62.19%), while sunflower oil was richer in linoleic acid (C18 : 2) (55.7%). As a result, we conclude that the studied varieties have major importance in terms of both nutritional and seed improvement potentials.
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Coffee is one of the most popular and preferred drinks in the world, being consumed for its refreshing and energizing properties. As a result, the consumption of coffee generates millions of tons of waste, in particular, spent coffee grounds (SCG). On the contrary, food waste recovery is an incredibly sustainable and convenient solution to the growing need for materials, fuels, and chemicals. SCG has been developed as a precious resource of several high value-added products (oil, proteins, minerals, fatty acids, sterols .). Thus, a transformative pathway to a circular economy that involves the valorization of coffee wastes and by-products is currently attracting the attention of researchers worldwide. The potential growth of scientific papers and publications promotes a comprehensive review to determine the research hotspots, knowledge structure, and to consider future avenues and challenges. Therefore, in this paper, we conducted a systematic review based on 275 indexed papers on the composition and valorization of SCG as a prospective environmental source. PRACTICAL APPLICATIONS: SCG can be applied in agro-food industries.
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Café , Eliminación de Residuos , Café/química , Ácidos Grasos , Alimentos , Estudios ProspectivosRESUMEN
Aromatic and medicinal plants (AMPs) have attracted a considerable attention owing to their medicinal and nutritional value. The main research focus in AMPs is devoted to bioactive compounds and related biological activities; however, little is known about their mineral profiling, hence the novelty of this work, which aims at investigating the mineral composition of 20 species of AMPs belonging to 10 botanical families growing in Morocco. Mineral profiling was determined using an inductively coupled plasma optical emission spectrometer in various plant parts depending on each species. Wide variations were found in mineral content among the studied plants. Major elements were K (3987.49 ± 319.01-36,707.01 ± 2936.56 mg/kg), Ca (862.54 ± 69.86-32,836.15 ± 2626.89 mg/kg), P (1065.77 ± 86.33-6328.83 ± 506.32 mg/kg), Mg (986.96 ± 79.66-4935.41 ± 394.82 mg/kg), and Na (28.21 ± 2.23-5792.26 ± 463.38 mg/kg). Fe (62.09 ± 4.96-1636.24 ± 130.89 mg/kg), Mn (10.63 ± 0.85-124.72 ± 9.85 mg/kg), B (5.64 ± 0.45-71.33 ± 5.71 mg/kg), Zn (8.94 ± 0.72-47.01 ± 3.76 mg/kg), and Cu (2.06 ± 0.14-15.12 ± 1.20 mg/kg) were detected at minor levels. Most of the investigated plants were shown to be good sources of minerals. Important correlations were found among different minerals. These outcomes were confirmed by principal component analysis, which separate among studied plants and minerals through the first two principal components. According to obtained results, the studied plants could provide a new promising source of necessary minerals for human diet as well as other various applications.
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Plantas Medicinales , Humanos , Minerales/análisis , Marruecos , Valor Nutritivo , Análisis de Componente PrincipalRESUMEN
This review presents recent technologies involved in vegetable oil refining as well as quality attributes of crude oils obtained by mechanical and solvent extraction. Usually, apart from virgin oils, crude oils cannot be consumed directly or incorporated into various food applications without technological treatments (refining). Indeed, crude oils like soybean, rapeseed, palm, corn, and sunflower oils must be purified or refined before consumption. The objective of such treatments (chemical and physical refining) is to get a better quality, a more acceptable aspect (limpidity), a lighter odor and color, longer stability, and good safety through the elimination of pollutants while minimizing oil loss during processing. However, the problem is that refining removes some essential nutrients and often generates other undesirable compounds such as 3-MCPD-esters and trans-fatty acids. These compounds directly influence the safety level of refined oil. Advantages and drawbacks of both chemical and physical refining were discussed in the light of recent literature. Physical refining has several advantages over chemical one.
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Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers' health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.
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Argan oil is considered a relatively international product exported from Morocco, although different companies in Europe and North America distribute argan oil around the globe. Argan oil is non-refined vegetable oil, of the more well-known "virgin oil" type, is produced from the argan tree [Argania spinosa (L.) Skeels]. The argan tree is deemed to be an important forest species from both social and economic standpoints. Argan oil has rapidly emerged as an important product able to bring more income to the local population. In addition, it also has important environmental implications, owing to its ability to stand against desert progression. Currently, argan oil is mainly produced by women's cooperatives in Morocco using a semi-industrial mechanical extraction process. This allows the production of high-quality argan oil. Depending on the method used to prepare argan kernels, two types of argan oil can be obtained: food or cosmetic grade. Cosmetic argan oil is prepared from unroasted kernels, whereas food argan oil is achieved by cold pressing kernels roasted for a few minutes. Previously, the same food argan oil was prepared exclusively by women according to a laborious ancestral process. Extraction technology has been evolved to obtain high-quality argan oil at a large scale. The extraction process and several accompanying parameters can influence the quality, stability, and purity of argan oil. In view of this, the present review discusses different aspects related to argan oil chemical composition along with its nutritional and cosmetic values. Similarly, it details different processes used to prepare argan oil, as well as its quality control, oxidative stability, and authenticity assessment.
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Phenolic compounds extracted from cactus seed oil were identified for the first time by HPLC-ESI-qToF-MS and subsequently quantified by HPLC-DAD. A total of 7 compounds were identified, vanillin, syringaldehyde, and ferulaldehyde were found to be the most abundant ones. The effect of geographical origin and roasting process of cactus seeds was evaluated. Differences between different locations were not found, however the roasting process had a significant effect on the amount of phenolic compounds. The amount of syringaldehyde, p-coumaric acid, p-coumaric acid ethyl ester, and ferulaldehyde increased during the roasting process. Nevertheless, the concentration of vanillin was not influenced by roasting. It was demonstrated that the increase of those compounds was due to the thermal degradation of lignin from the seeds during the roasting process of seeds.
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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.
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Lawsonia (Planta)/química , Extractos Vegetales/química , Aceites de Plantas/química , Estructura Molecular , Marruecos , Extractos Vegetales/aislamiento & purificación , Aceites de Plantas/aislamiento & purificación , Semillas/químicaRESUMEN
The objective of this work is to determine the chemical stability of cosmetic argan oil (INCI: Argania spinosa kernel oil). The methodology involves the repeated measurement over a 1-year period of the quality metrics used in the cosmetic industry: acid and peroxide value and specific absorbance. During this year, storage is performed at 40° or 25°C to assess the importance of temperature. In this latter case, oil samples have been either protected or exposed to sunlight. In addition, sterol and fatty acid composition is determined to attest argan oil chemical integrity over 1 year. Storage of argan oil at 40°C results in a rapid loss of quality. Stored at 25°C and protected from sunlight, argan oil quality is still satisfactory after 12 months according to the official Moroccan norm, but storage should not be longer than 6 months to fulfill industrial standards.
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Aceites de Plantas/química , Estabilidad de Medicamentos , Ácidos Grasos/análisis , Ácidos Grasos/química , Oxidación-Reducción , Peróxidos , Aceites de Plantas/efectos de la radiación , Esteroles/análisis , Esteroles/química , Luz Solar , TemperaturaRESUMEN
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.
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Frutas/química , Aceites de Plantas/química , Sapotaceae/química , Biomarcadores , Frutas/anatomía & histología , Ácido Linoleico/análisis , Aceites de Plantas/análisis , Sapotaceae/anatomía & histología , Tocoferoles/análisisRESUMEN
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.
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Aceites de Plantas/química , CalorRESUMEN
Virgin edible argan oil is prepared by cold-pressing argan kernels previously roasted at 110 degrees C for up to 25 minutes. The concentration of 40 volatile compounds in virgin edible argan oil was determined as a function of argan kernel roasting time. Most of the volatile compounds begin to be formed after 15 to 25 minutes of roasting. This suggests that a strictly controlled roasting time should allow the modulation of argan oil taste and thus satisfy different types of consumers. This could be of major importance considering the present booming use of edible argan oil.
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Aceites de Plantas/química , Sapotaceae/química , Semillas/química , Compuestos Orgánicos Volátiles/análisis , Cromatografía de Gases y Espectrometría de Masas , Calor , OdorantesRESUMEN
Levels of eight dietary elements were assessed by ICP-AES in virgin edible and beauty argan oil samples prepared from four remote locations of the argan forest, and over a three-year period. The data showed sufficiently little variability to assess that all argan oil samples present, in terms of dietary elements, a similar composition, independently from the tree location within the argan forest. Therefore, adulteration detection by trace element analysis in edible and beauty argan oil is a method that can be generalised.
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Cosméticos/química , Aceites de Plantas/análisis , Sapotaceae/química , Oligoelementos/análisis , Cosméticos/normas , Aceites de Plantas/normas , Control de CalidadRESUMEN
To prepare either virgin edible or beauty argan oil, roasted or unroasted argan kernels are cold-pressed, respectively. Comparing the physicochemical parameters of edible and beauty argan oil immediately after preparation and after a two-year delay has led to the suggestion that phospholipids are a new and essential type of oil component participating in the excellent oxidative stability of edible argan oil, in addition to the already suggested Maillard-reaction products, phenols, and tocopherols.