Assessment of phenolic and flavonoid contents, antioxidant and antimicrobial activities of Moroccan propolis.

Background: Despite the extensive literature focused on propolis extract, few data exists on the bioactive compounds and biological activities in the Moroccan propolis and its economic value is low. Objective: In this research, the aim was to evaluate the total content of phenols and flavonoids as well as the antioxidant, antibacterial and antifungal activities of Moroccan propolis. Material and Methods: The polyphenol and flavonoid content of the Moroccan propolis from three geographic regions, was quantified in the ethanolic extract by colorimetric methods using folin-ciocalteu and aluminum chloride. The antioxidant activity was evaluated by the DPPH test and expressed as IC50. Disk diffusion and broth microdilution methods were used to examine in vitro antimicrobial activity against known human microorganism pathogens. Results: The obtained data revealed that Moroccan propolis samples presented significant variations in total polyphenols and flavonoids. All samples showed significant antioxidant activity with IC50 values ranging from 4.23±0.5 to 154±0.21 µg/ mL. A strong correlation between total phenolic activity, flavonoids and antioxidant activity was found. The in vitro study of antibacterial activity showed that the propolis samples exhibited a range of growth inhibitory actions against all bacterial strains tested with the highest activity against gram-positive bacteria. Only propolis from the Sidi Bennour region demonstrated an antifungal activity. Conclusion: The study data show that Moroccan propolis extracts have a promising content of antioxidant and antimicrobial compounds that could be exploited to prevent certain diseases linked to oxidative stress and pathogenic infections.

Antibacterial activity of essential oils of Salvia Officinalis growing in Morocco.

Background: The bacterial infections treatment is complicated by antibiotic resistance. In this fact, the need for new therapeutic approaches to control bacterial infections is crucial. Therefore, discovering new antibiotics from medicinal plants, able to kill drug-resistant bacteria, is essential to saving modern medicine. Objective: This study was to evaluate the in vitro antibacterial activity of Salvia officinalis essential oil (SoEO) growing in Morocco. Material and methods: The essential oil was extracted by hydro distillation, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined by agar dilution method. The essential oil was analyzed by Fourier-transform infrared spectroscopy (FTIR) and fractionated/purified using column chromatography followed by thin-layer chromatography (TLC). Results: The results revealed that SoEO showed higher antimicrobial activity against Enterococcus faecalis and Citrobacter freundii. Fourier-transform infrared spectroscopy (FTIR) analysis, and purification/fractionation of SoEO, indicates that the most polar fraction F6 is the active fraction of SoEO. This finding can be explained by the existence of polar compounds in this fraction including alcohols, and phenols as thymol, eugenol, globulol, and spathulenol. Conclusions: It can be conclude that alcohols and phenols from Salvia officinalis essential oil (SoEO) have promising antibacterial activity. This action can offer a great possibility of the application of SoEO in the treatment of bacterial diseases.

Nutritional composition and bioactive compounds of a local variety of Vitis vinifera L. cultivated in Morocco.

Background: The vine is considered one of the most important and popular fruits in the world thanks to its high nutritional value and high fiber content. Objective: This study aim was to evaluate the nutritional composition in a local variety 'Doukkali' grape (Vitis vinifera L.) in the perspective of their suitability for pharmaceutical and agri-food use. Material and methods: The proximate composition and minerals were determined using AOAC methods, the total sugar by HPLC method. The total phenolic compounds using the Folin-Ciocalteu reagent, the total flavonoids using aluminum chloride colorimetric method and tannins by the method of vanillin. Results: The analysis of the raisin of this variety revealed a high carbohydrate content of 61% with high levels of glucose (31.6%), fructose (30.4%), dietary fiber (13.92%) and minerals including potassium (445.50 mg/100 g DM), calcium (193.26 mg/100 g DM), sulfur (171.63 mg/100 g DM), sodium (137.50 mg/100 g DM), phosphorus (99.79 mg/100 g DM), magnesium (54.74 mg/100 g DM) and iron (2.39mg/ g DM). Analysis of bioactive compounds showed significant content of polyphenols varying from 43 to 309.1 mg GAE/g DM, flavonoids from 1.0 to 23.8 mg CEQ/g DM and tannins from 2.5 to 50.45 mg TAE/g DM. Conclusions: The study shows that the local variety of Doukkali grape has an important nutritional potential that can contribute to the nutritional needs and the fight against malnutrition as well as to the dietary diversity of the local population.

Weight status and its determinants among Moroccan adolescents in the province of El Jadida.

Background: Despite the efforts of health systems, the prevalence of malnutrition reflected by weight status still poses challenges for many countries around the world. In fact, with the decrease in undernutrition, excess weight and obesity are gradually increasing in parallel with that of chronic diseases. Among school-going adolescents, however, weight status is less studied, particularly in developing countries. Objective: The objective of this research is to examine the situation and the determinants of the weight status of adolescents in the province of El Jadida in Morocco. Material and methods: The study was carried out on a sample of 463 students from the province of El Jadida of which 58.1% are boys and 41.9% girls, ages 9 and 17. Nutritional status was assessed by anthropometric measurements including height, weight and waist and hip circumference. Body mass index (BMI) was calculated to determine underweight, overweight and general obesity and waist circumference and the waist circumference to hip circumference ratio were used to determine abdominal obesity. Results: The results indicate that only 59.6% of students had normal weight status, 40.4% had abnormal BMI values corresponding to thinness in 18.8% and overweight (overweight and obesity) in 21.6%. A significant difference in the prevalence of abnormal weight status by sex and level of physical activity was found. The results of the present study reveal an abnormal weight status in a large proportion of adolescents linked in addition to the peculiarities of the puberty phase to the sedentary lifestyle in the study population. Conclusions: The results obtained revealed the coexistence of over-nutrition and undernutrition which require a prevention policy based on regular monitoring of weight status as well as on nutritional education and the promotion of physical activity for children and parents.

Chemical composition and antioxidant activity of extracts from Moroccan fresh fava beans pods (Vicia Faba L.).

Background: In Morocco, fava beans are widely used as a main meal or as an ingredient in various traditional recipes, in the form of fresh ripe seeds or dry seeds. In the past, the tender skin of bean pods was also used in certain specific dishes, thus diversifying the diet. However, the peels of the tender bean pods are currently less or not used and considered waste. In Moroccan, fava bean pods peels, traditionally used in food in the past, are today considered as waste. The valorization of fresh fava bean pods could revitalize the use of the specific dishes and diversify the diet. For this reason, the research aimed to assess the nutritional values and biological compounds of the whole fresh fava bean pods (Vicia faba L.). Objective: Evaluate the content of nutrients, total phenolic, flavonoids and tannin contents and antioxidant activity in different extracts of the tender pods of the fava bean (Vicia faba L.). Material and methods: The proximate composition and minerals were determined using AOAC methods. The total phenolic compounds by the Folin-Ciocalteu reagent, the total flavonoids were analyzed using aluminum chloride colorimetric method, the tannins by method of vanillin in an acidic medium and the antioxidant activity was evaluated by DPPH method. Results: The results show that the fresh fava bean pods have a moisture content of 87.31 ± 0.25%, ash 4.67 ± 1.03, and protein 29.11 ± 3.20 g/100 g. The legume samples also contain potassium (1946.8±4.61), phosphorus (483.8 ± 3.14), and calcium (399.6 ±2.25) mg/100 g of dry matter representing at last 40-50% of the RDI. The content of the different extracts of (Vicia faba L) varied from 49.5 to 594.4 mg GAE/ g for the total phenols, from 0.7 mg to 3.4 mg QE/g for flavonoids, and from 4.9 mg to 73.91 mg TAE/g dry weight for tannins. The evaluation of the antioxidant activity in the various extracts revealed a better activity in the methanolic extract (IC50=491.2 µg/mL) compared to others extracts: the MeOH/water extract (IC50=606.61 µg/mL), DCM/ MeOH extract (IC50 = 642.67 µg/mL) and DCM extract below of 50%. Conclusions: This study shows that fava bean pods, traditionally used in food, are rich in macro and micronutrients and bioactive substances, which demonstrates their potential contribution to human food and nutritional security.