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Nounah I, El Harkaoui S, Hajib A, Gharby S, Harhar H, Bouyahya A, Caprioli G, Maggi F, Matthäus B, Charrouf Z. Effect of seed's geographical origin on cactus oil physico-chemical characteristics, oxidative stability, and antioxidant activity. Food Chem X 2024; 22:101445. [PMID: 38764786 PMCID: PMC11101876 DOI: 10.1016/j.fochx.2024.101445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Revised: 04/13/2024] [Accepted: 05/04/2024] [Indexed: 05/21/2024] Open
Abstract
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 β-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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Affiliation(s)
- Issmail Nounah
- Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, BP 1014 Rabat, Morocco
| | - Said El Harkaoui
- Max Rubner-Institut, Federal Research Insitute for Nutrition and Food, Department of Safety and Quality of Cereals, Schützenberg 12, D-32756 Detmold, Germany
| | - Ahmed Hajib
- Higher School of Education and Training (ESEF), Université Ibn Zohr, Agadir, Morocco
| | - Said Gharby
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Université Ibn Zohr, Morocco
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, BP 1014 Rabat, Morocco
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies and Biology, Faculty of Sciences, Mohammed V University in Rabat, Morocco
| | - Giovanni Caprioli
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Filippo Maggi
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Bertrand Matthäus
- Max Rubner-Institut, Federal Research Insitute for Nutrition and Food, Department of Safety and Quality of Cereals, Schützenberg 12, D-32756 Detmold, Germany
| | - Zoubida Charrouf
- Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, BP 1014 Rabat, Morocco
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Hassanein MMM, Abdel-Razek AG, Affifi SM, Qian Y, Radziejewska-Kubzdela E, Siger A, Rudzińska M, Abo-Elwafa GA, Grygier A. Characterization of New Egyptian Linseed Varieties and the Effects of Roasting on Their Pigments, Tocochromanols, Phytosterols, Omega-3 Fatty Acids, and Stability. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238526. [PMID: 36500618 PMCID: PMC9735629 DOI: 10.3390/molecules27238526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/18/2022] [Accepted: 11/28/2022] [Indexed: 12/11/2022]
Abstract
The purpose of this study was to explore the effects of roasting linseeds on the pigment, lipid profile, bioactive components, and oxidative stability of the extracted oils. The linseed varieties Giza 11, Giza 12, Sakha 3, and Sakha 6 were roasted at 180 °C for 10 min, and the oils were extracted by cold pressing. The results showed that, after roasting, there was an increase in oil percentage and peroxide value, as well as small increases in p-anisidine and acid values. Roasting also caused an increase in chlorophyll content, while lutein and β-carotene tend to slightly decrease, except in the Giza 11 variety. The total phenolics content was markedly enhanced after roasting. Omega-3 fatty acids were not affected by the roasting process. The total amounts of tocochromanol were found to decrease in the Giza 12 and Sakha 6 varieties after roasting. Plastochromanol-8 increased in all varieties after roasting. The phytosterol composition was minimally affected by roasting. Roasting enhanced the stability of the extracted oils, increasing the induction period and decreasing EC50 values. These results may thus help to discriminate between the different linseed varieties and serve to recommend the use of roasting to enhance the oxidative stability of extracted oil.
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Affiliation(s)
| | | | | | - Ying Qian
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | | | - Aleksander Siger
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | - Magdalena Rudzińska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | | | - Anna Grygier
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
- Correspondence:
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Barkaoui M, Msanda F, Boubaker H, El-Boullani R, Asri OE, Chokri A, El-Yaagoubi M, Koutaya A, Eloirdi A, Arifi K, Chahboune M. Ethnobotany, traditional knowledge, and nutritional value of Argan (Argania spinosa (L.) Skeels) in Western Anti-Atlas of Morocco. BRAZ J BIOL 2022; 84:e260477. [PMID: 35544795 DOI: 10.1590/1519-6984.260477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Accepted: 04/04/2022] [Indexed: 11/22/2022] Open
Abstract
The Souss region in Morocco is known nationally and internationally for its essential knowledge of traditional herbal medicine and the cultural heritage of nutrition. The endemic species Argania spinosa (L.) Skeels is an important crucial plant used by the local population to treat many diseases and prepare some authentic foods. To identify the therapeutic uses of the Argan tree [Argania spinosa (L.) Skeels] and their benefits in preparing authentic foods, the survey was conducted using semi-structured questionnaires. We have achieved 450 interviews with traditional health practitioners and knowledgeable villagers. In the region of Chtouka Aït Baha and Tiznit (Western Anti-Atlas). In parallel with this survey, we collected some old local manuscripts from conventional practitioners in the region. The data obtained were analyzed using specific ethnobotanical indices such as Use Value (UV), Fidelity Level (FL), and Relative Frequency of Citation (RFC). In parallel, we analyzed the nutritional value of some authentic foods derived the argan oil (Amlou, Tagoulla, and Labsis). All 450 interviewees use the argan oil in food or for the preparation of their authentic foods derived (Amlou, Tagoulla, and Labsis); among them, 100 persons use Argan, in addition to food, in the treatment of various diseases with UV and RFC at 1.94 and 0.22, respectively. Among eight treated diseases by argan tree, the treatment of skin and subcutaneous diseases had a very highly significant value of the FL index (98%). Similarly, the analysis of the manuscripts collected in the study area revealed an ancient therapeutic use of the argan tree. The results also show that the Argan oil extracted from the seed is used to prepare authentic foods with significant nutritional value, especially Amlou.
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Affiliation(s)
- M Barkaoui
- Hassan First University of Settat, Higher Institute of Health Sciences, Laboratory of Health Sciences and Technologies, Settat, Morocco.,University of Ibn Zohr, Faculty of Sciences, Laboratory of Biotechnologies and Natural Resources Valorization, Agadir, Morocco
| | - F Msanda
- University of Ibn Zohr, Faculty of Sciences, Laboratory of Biotechnologies and Natural Resources Valorization, Agadir, Morocco
| | - H Boubaker
- University of Ibn Zohr, Faculty of Sciences, Laboratory of Microbial Biotechnology and Plant Protection, Agadir, Morocco
| | - R El-Boullani
- University of Ibn Zohr, Faculty of Sciences, Laboratory of Biotechnologies and Natural Resources Valorization, Agadir, Morocco
| | - O El Asri
- University of Ibn Zohr, Faculty of Sciences, Laboratory of Microbial Biotechnology and Plant Protection, Agadir, Morocco
| | - A Chokri
- Hassan First University, Institut des Sciences du Sport, Settat, Morocco
| | - M El-Yaagoubi
- University of Ibn Zohr, Faculty of Sciences, Laboratory of Biotechnologies and Natural Resources Valorization, Agadir, Morocco
| | - A Koutaya
- Hassan First University, Institut des Sciences du Sport, Settat, Morocco
| | - A Eloirdi
- Hassan First University, Institut des Sciences du Sport, Settat, Morocco
| | - K Arifi
- Hassan First University, Institut des Sciences du Sport, Settat, Morocco
| | - M Chahboune
- Hassan First University of Settat, Higher Institute of Health Sciences, Laboratory of Health Sciences and Technologies, Settat, Morocco
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Molecular Docking, Tyrosinase, Collagenase, and Elastase Inhibition Activities of Argan By-Products. COSMETICS 2022. [DOI: 10.3390/cosmetics9010024] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The argan tree (Argania spinosa (L.) Skeels) is one of the most important floristic resources in Morocco. This Moroccan endemic tree is known for its numerous therapeutic and medicinal uses. In addition to some medicinal and cosmetic uses, argan fruit pulp and press cake are traditionally used by the Berber population for heating and feeding livestock. Molecular docking is an in silico approach that predicts the interaction between a ligand and a protein. This approach is mainly used in chemistry and pharmacology of natural products as a prediction tool with the purpose of selecting plant extracts or fractions for in vitro tests. The aim of this research is to study the evaluation of potential tyrosinase, collagenase, and elastase inhibitory activities of argan fruit press-cake and pulp extracts. Extracts were evaluated for their total phenolic content (TPC), and the major polyphenols of both press-cake and pulp extracts were submitted to molecular docking in order to determine the mechanisms of action of these compounds. Obtained results revealed that fruit pulp had the strongest dermocosmetic activities, as well as the highest TPC, with values above 55 mg gallic-acid equivalent per gram of dry matter (mgeq AG/gDM). Moreover, those results were positively correlated with the docking findings, suggesting that the pulp lead compounds have higher affinity with tyrosinase, collagenase, and elastase action sites. The results here presented are very promising and open new perspectives for the exploitation of argan-tree by-products as cosmetic agents towards the development of new anti-aging products.
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Gharby S, Charrouf Z. Argan Oil: Chemical Composition, Extraction Process, and Quality Control. Front Nutr 2022; 8:804587. [PMID: 35187023 PMCID: PMC8850956 DOI: 10.3389/fnut.2021.804587] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Accepted: 12/15/2021] [Indexed: 11/13/2022] Open
Abstract
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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Affiliation(s)
- Said Gharby
- Laboratory Biotechnology, Materials and Environment, Department of Chemistry and Physics, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Taroudant, Morocco
- *Correspondence: Said Gharby
| | - Zoubida Charrouf
- Laboratory of Plant Chemistry and Organic and Bioorganic Synthesis, Department of Chemistry, Faculty of Sciences, Mohammed V University, Rabat, Morocco
- Zoubida Charrouf
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An J, Adelina NM, Zhang L, Zhao Y. Effect of roasting pre‐treatment of two grafted pine nuts (
Pinus koraiensis
) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16145] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Jiayi An
- Department of Food Science School of Forestry Northeast Forestry University Harbin People’s Republic of China
| | - Nadya Mara Adelina
- Department of Food Science School of Forestry Northeast Forestry University Harbin People’s Republic of China
| | - Ligang Zhang
- College of Food Science Northeast Agricultural University Harbin People’s Republic of China
| | - Yuhong Zhao
- Department of Food Science School of Forestry Northeast Forestry University Harbin People’s Republic of China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province Harbin People’s Republic of China
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Zhang Y, Li X, Lu X, Sun H, Wang F. Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review. Food Res Int 2021; 150:110791. [PMID: 34865806 DOI: 10.1016/j.foodres.2021.110791] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 10/19/2021] [Accepted: 10/24/2021] [Indexed: 11/28/2022]
Abstract
Roasting is widely applied in oil processing and employs high temperatures (90-260 °C) to heat oilseeds evenly. Roasting improves the extraction yield of oil by the generation of pores in the oilseed cell walls, which facilitates the movement of oil from oilseed during subsequent extraction. It also affects the nutritional value and palatability of the prepared oil, which has attracted consumers' attention. An appropriate roasting process contributes to better extraction of bioactive compounds, particularly increasing the total polyphenol content in the oil. Correspondingly, extracted oil exhibits higher antioxidant capacity and oxidative stability after roasting the oilseeds due to better extraction of endogenous antioxidants and the generation of Maillard reaction products. Furthermore, roasting process is critical for the formation of aroma-active volatiles and the improvement of desired sensory characteristics, so it is indispensable for the production of fragrant oil. However, some harmful components are inevitably generated during roasting, including oxidation products, polycyclic aromatic hydrocarbons, and acrylamide. Monitoring and controlling the concentrations of harmful compounds in the oil during the roasting process is important. Therefore, this review updates how roasting affect the quality and safety of oils and provides useful insight into regulation of the roasting process based on bioactive compounds, sensory characteristics, and safety of oils. Further research is required to assess the nutritional value and safety of roasted oils in vivo and to develop a customized roasting process for various oilseeds to produce good-quality oils.
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Affiliation(s)
- Yu Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xiaolong Li
- COFCO Nutrition & Health Research Institute, No.4 Road, Future Science and Technology Park South, Beiqijia, Changping, Beijing 102209, PR China
| | - Xinzhu Lu
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Hao Sun
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Fengjun Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China.
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Boukyoud Z, Ibourki M, Gharby S, Sakar EH, Bijla L, Atifi H, Matthäus B, Laknifli A, Charrouf Z. Can the water quality influence the chemical composition, sensory properties, and oxidative stability of traditionally extracted argan oil? MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2021. [DOI: 10.3233/mnm-210005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Argan oil (AO) is an appreciated vegetable oil thanks to its high nutritional and cosmetic values. AO extraction technology has evolved to meet the market demand. However artisanal production is still widely practiced. The present study aimed at highlighting the influence of water quality on the physicochemical and sensory properties of artisanally extracted AO. To meet this objective, AO was prepared using various water types namely: well water (AOWW), tap water (AOTW), mineral water (AOMW), distilled water (AODW), and ultra-pure water (AOUW). The obtained AOs were evaluated in terms of routinely measured quality indices: iodine, peroxide, acidity, and anisidine values, UV specific extinction coefficients, refraction index, and moisture content. Chemical composition (fatty acids, sterols content, and tocopherols content) was investigated together with oxidative stability (OS) and sensory properties. As revealed by the statistical test used, water quality impacted significantly mainly on AO chemical composition, OS, and sensory properties. Obtained results of almost studied quality attributes were consistent with the Official Moroccan Norm. The greatest values of saturated and monounsaturated fatty acids were recorded in AOMW and OAWW, respectively, while AOUW together with AOTW displayed the best record of polyunsaturated fatty acids. Moreover, the highest values of tocopherols were found in AOTW and AOUW. AODW and AOUW presented greatest values of sterols content, OS, and shelf life. Likewise, sensory analysis was satisfactory in almost obtained AOs. Principal component analysis confirmed these results and allowed a good separation among AOs especially with sterols and tocopherols. Based on these outcomes, it could be concluded that water quality is an important parameter to consider by AO producers, ultra-pure and distilled water seemed to exert an ameliorative effect on quality, stability, and shelf life of AOs.
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Affiliation(s)
- Zaineb Boukyoud
- Laboratory Biotechnology, Materials and Environment (LBME), Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - Mohamed Ibourki
- Laboratory Biotechnology, Materials and Environment (LBME), Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Agadir, Morocco
- African Sustainable Agriculture Research Institute (ASARI), Mohammed VI Polytechnic University (UM6P), Laayoune, Morocco
| | - Said Gharby
- Laboratory Biotechnology, Materials and Environment (LBME), Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - El Hassan Sakar
- Department of Biology, Faculty of Sciences of Tetuan, Abdelmalek Essaâdi University, Mhannech II, Tetuan, Morocco
| | - Laila Bijla
- Laboratory Biotechnology, Materials and Environment (LBME), Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - Hajar Atifi
- Laboratory Biotechnology, Materials and Environment (LBME), Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - Bertrand Matthäus
- Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Department for Safety and Quality of Cereals, Working Group for Lipid Research, Schützenberg 12, 32756 Detmold, Germany
| | - Abdelatif Laknifli
- Laboratory Biotechnology, Materials and Environment (LBME), Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - Zoubida Charrouf
- Laboratory of Plant Chemistry and Organic and Bioorganic Synthesis, Faculty of Sciences, Mohammed V University, Rabat, Morocco
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Nounah I, Gharby S, Hajib A, Harhar H, Matthäus B, Charrouf Z. Effect of seeds roasting time on physicochemical properties, oxidative stability, and antioxidant activity of cactus (
Opuntia ficus‐indica
L.) seed oil. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Issmail Nounah
- Equipe de Chimie des Plantes et de Synthèse Organique et Bioorganique, GEOPAC, Département de Chimie, Faculté des Sciences Université Mohammed V de Rabat Rabat Morocco
| | - Said Gharby
- Laboratoire de Physicochimie des Milieux Naturels et Matériaux Bioactifs, Faculté Polydisciplinaire de Taroudant Université Ibn Zohr Agadir Morocco
| | - Ahmed Hajib
- Equipe de Chimie des Plantes et de Synthèse Organique et Bioorganique, GEOPAC, Département de Chimie, Faculté des Sciences Université Mohammed V de Rabat Rabat Morocco
| | - Hicham Harhar
- Laboratoire de Matériaux, Nanotechnologie et Environnement LMNE Faculté des Sciences Université Mohammed V de Rabat Rabat Morocco
| | - Bertrand Matthäus
- Department of Safety and Quality of Cereals Max Rubner‐Institut, Federal Research Institute for Nutrition and Food Detmold Germany
| | - Zoubida Charrouf
- Equipe de Chimie des Plantes et de Synthèse Organique et Bioorganique, GEOPAC, Département de Chimie, Faculté des Sciences Université Mohammed V de Rabat Rabat Morocco
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Yield and quality parameters of pretreated crambe seed oil extracted using C3H8, CO2 and C3H8+CO2 mixtures under pressurized conditions. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105277] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Kharbach M, Marmouzi I, Kamal R, Yu H, Barra I, Cherrah Y, Alaoui K, Heyden YV, Bouklouze A. Extra virgin Argan oils’ shelf-life monitoring and prediction based on chemical properties or FTIR fingerprints and chemometrics. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107607] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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12
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Fatty Acid Composition of Cosmetic Argan Oil: Provenience and Authenticity Criteria. Molecules 2020; 25:molecules25184080. [PMID: 32906680 PMCID: PMC7570657 DOI: 10.3390/molecules25184080] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/31/2020] [Accepted: 09/03/2020] [Indexed: 12/24/2022] Open
Abstract
In this work, fatty-acid profiles, including trans fatty acids, in combination with chemometric tools, were applied as a determinant of purity (i.e., adulteration) and provenance (i.e., geographical origin) of cosmetic grade argan oil collected from different regions of Morocco in 2017. The fatty acid profiles obtained by gas chromatography (GC) showed that oleic acid (C18:1) is the most abundant fatty acid, followed by linoleic acid (C18:2) and palmitic acid (C16:0). The content of trans-oleic and trans-linoleic isomers was between 0.02% and 0.03%, while trans-linolenic isomers were between 0.06% and 0.09%. Discriminant analysis (DA) and orthogonal projection to latent structure-discriminant analysis (OPLS-DA) were performed to discriminate between argan oils from Essaouira, Taroudant, Tiznit, Chtouka-Aït Baha and Sidi Ifni. The correct classification rate was highest for argan oil from the Chtouka-Aït Baha province (90.0%) and the lowest for oils from the Sidi Ifni province (14.3%), with an overall correct classification rate of 51.6%. Pairwise comparison using OPLS-DA could predictably differentiate (≥0.92) between the geographical regions with the levels of stearic (C18:0) and arachidic (C20:0) fatty acids accounting for most of the variance. This study shows the feasibility of implementing authenticity criteria for argan oils by including limit values for trans-fatty acids and the ability to discern provenance using fatty acid profiling.
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Dordevic D, Kushkevych I, Jancikova S, Zeljkovic SC, Zdarsky M, Hodulova L. Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations. Open Life Sci 2020; 15:606-618. [PMID: 33817249 PMCID: PMC7874674 DOI: 10.1515/biol-2020-0064] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 05/22/2020] [Accepted: 05/25/2020] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.
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Affiliation(s)
- Dani Dordevic
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242, Brno, Czech Republic.,Department of Technology and Organization of Public Catering, South Ural State University, 454080, Chelyabinsk, Russia
| | - Ivan Kushkevych
- Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 753/5, 62500, Brno, Czech Republic
| | - Simona Jancikova
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242, Brno, Czech Republic
| | - Sanja Cavar Zeljkovic
- Department of Genetic Resources for Vegetables, Centre of the Region Haná for Biotechnological and Agricultural Research, Medicinal and Special Plants, Crop Research Institute, 78371, Olomouc, Czech Republic.,Department of Phytochemistry, Centre of Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacky University, 78371, Olomouc, Czech Republic
| | - Michal Zdarsky
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242, Brno, Czech Republic
| | - Lucia Hodulova
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242, Brno, Czech Republic
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Chemical Composition and Antioxidant Capacity of Lepidium sativum Seeds from Four Regions of Morocco. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2020; 2020:7302727. [PMID: 32714416 PMCID: PMC7346108 DOI: 10.1155/2020/7302727] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 05/26/2020] [Accepted: 06/08/2020] [Indexed: 11/18/2022]
Abstract
Lepidium sativum seeds (LSS) from four regions of Morocco have been analyzed for their total chemical composition and antioxidant activities. In the seeds of this plant, the moisture content and yield were, respectively, 9.24–9.88% and 19.13–19.94% of dry weight. Chemical analysis of the seeds revealed amounts of fatty acids, sterols, and tocopherols. The most important fatty acids are linolenic acid (33%) and oleic acid (23%). The main sterol is β-sitosterol (50%); the vegetable oil of Lepidium sativum revealed an amount of tocopherol (∼1500–1900 mg/kg) with dominance of γ-tocopherol. The Folin–Ciocalteu trial evaluated the total phenolic compound, DPPH radical scavenging, ABTS, and chelated iron ions. FRAP measured antioxidant potency. Results indicated that methanol extract from Lepidium sativum was a more potent reducing agent and radical scavenger than ethanol extract. Changes in the total phenolic content and antioxidant capacity of Lepidium sativum in four different regions grown under normal conditions were evaluated. The antioxidant activity of different extracts was found to correlate significantly with their total phenolic content. These results suggest that Lepidium sativum seeds could be used in food supplement preparations or as a food additive, for caloric gain or for protecting against oxidation in nutrient products.
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15
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Demnati D, Pacheco R, Martínez L, Sánchez S. Optimum roasting conditions of argan kernels ( Argania spinosa L.) for the production of high-quality edible argan oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:840-847. [PMID: 32123404 DOI: 10.1007/s13197-019-04115-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/26/2019] [Accepted: 09/26/2019] [Indexed: 10/25/2022]
Abstract
Roasting is an important step in the production of edible argan oils. The effect of argan kernel roasting temperature (ranging from 150 to 200 °C) and time (from 10 to 50 min), on oil yield, contents in total phenolic compounds, α- and γ-tocopherol, and oxidative stability, was researched using response surface methodology. Increases in roasting temperature and time have a significant effect on all the responses. This study showed that the optimum roasting conditions of argan kernel (indirect heat by convection) for the production of edible argan oils were 150 °C and 50 min, which allowed reaching a maximum oil yield of 32.45%. Edible argan oil, obtained under these conditions, had a content of total phenolic compounds of 78.01 mg/kg, α- and γ-tocopherol of 30.28 and 495.03 mg/kg, respectively, and an oxidative stability of 37.58 h. Furthermore, it presented olfactory notes of 'almond, dried fruits, hazelnut and waffle', with 'sweet' and 'fruity' as positive attributes, without any defect.
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Affiliation(s)
- Dalila Demnati
- 1Department of Chemical, Environmental and Materials Engineering, University of Jaén, Jaén, 23071 Spain
| | - Rafael Pacheco
- 1Department of Chemical, Environmental and Materials Engineering, University of Jaén, Jaén, 23071 Spain
| | - Leopoldo Martínez
- 2Department of Chemical Engineering, University of Granada, Granada, 18071 Spain
| | - Sebastián Sánchez
- 1Department of Chemical, Environmental and Materials Engineering, University of Jaén, Jaén, 23071 Spain
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16
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Menni HB, Belarbi M, Menni DB, Bendiab H, Kherraf Y, Ksouri R, Djebli N, Visioli F. Anti-inflammatory activity of argan oil and its minor components. Int J Food Sci Nutr 2019; 71:307-314. [PMID: 31394953 DOI: 10.1080/09637486.2019.1650005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Argan oil is thought to be the most expensive edible oil worldwide. It is difficult to produce and the argan tree only grows in a limited geographical area, notably Morocco and Algeria. Because it is produced by mechanical means, argan oil contains "minor" components that might be endowed with healthful effects. We investigated in vivo the anti-inflammatory activities of argan oil and its unsaponifiable fraction, using diclofenac as the control, in a carrageenan-induced rat model of inflammation. Rats were given different amounts of argan oil or its unsaponifiable fraction, by gavage. We report that argan oil and its "minor" components effectively lessen the inflammatory actions of carrageenan. Far from being "pharmacological" the actions of argan oil are comparable with those of diclofenac in the short, i.e. 4 h term. Sustained consumption of argan oil might, therefore, contribute to lessen the burden of degenerative diseases associated with higher inflammatory status.
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Affiliation(s)
- Hanane Ben Menni
- Laboratoire de Produits Naturels (LAPRONA), Département de Biologie, Université de Tlemcen, Tlemcen, Algeria
| | - Meriem Belarbi
- Laboratoire de Produits Naturels (LAPRONA), Département de Biologie, Université de Tlemcen, Tlemcen, Algeria
| | - Dounia Ben Menni
- Laboratoire de Produits Naturels (LAPRONA), Département de Biologie, Université de Tlemcen, Tlemcen, Algeria
| | - Hadjer Bendiab
- Laboratoire de Pharmacognosie et Phytothérapie, Université de Mostaganeme, Mostaganem, Algeria
| | - Yamina Kherraf
- Laboratoire d'Histologie Embryologie et Génétique Clinique, CHU de Tlemcen, Tlemcen, Algeria
| | - Riadh Ksouri
- Centre de Biotechnologie de Borj-Cédria, Laboratoire des Plantes et Médicinales (LPAM), Tunis, Tunisia
| | - Noureddine Djebli
- Laboratoire de Pharmacognosie et Phytothérapie, Université de Mostaganeme, Mostaganem, Algeria
| | - Francesco Visioli
- IMDEA-Food, CEI UAM + CSIC, Madrid, Spain.,Department of Molecular Medicine, University of Padova, Padova, Italy
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17
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Goik U, Goik T, Załęska I. The Properties and Application of Argan Oil in Cosmetology. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800313] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Urszula Goik
- Faculty of Food TechnologyUniversity of Agriculture in Krakow33‐332 KrakowPoland
| | - Tomasz Goik
- Faculty of Mechanical EngineeringKrakow University of Technology31‐155 KrakowPoland
| | - Izabela Załęska
- The Section of Professional CosmetologyThe Faculty of Motor RehabilitationUniversity of Physical Education in Krakow31‐571 KrakowPoland
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18
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Effects of roasting on composition of chili seed and storage stability of chili seed oil. Food Sci Biotechnol 2019; 28:1475-1486. [PMID: 31695946 DOI: 10.1007/s10068-019-00578-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 01/29/2019] [Accepted: 02/04/2019] [Indexed: 10/27/2022] Open
Abstract
This work focused on how roasting changed the chemical components of chili (Capsicum annuum L.) seeds and how it affected the stability of chili seed oils during storage. The oils from chili seeds before and after roasting treatments were stored at 63 °C for 30 days and then analyzed. Results showed that roasting changed the main sugars compositions and amino acid compositions (total content decreased from 15.9 to 7.4%), which confirmed that it could form brown pigments and volatile flavor compounds in pepper seeds after roasting. Compared with oil from unroasted seeds, oils from roasted seeds had greater oxidative stability and maintained greater antioxidant capacity during storage. These effects were possibly due to the synergistic of the neo-formed products by Maillard reaction, vitamin E, and other bioactive components. This investigation showed that roasting treatment could be considered as an appropriate method for extending the storage stability of chili seed oils.
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19
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Kharbach M, Kamal R, Marmouzi I, Barra I, Cherrah Y, Alaoui K, Heyden YV, Bouklouze A. Fatty-acid profiling vs UV-Visible fingerprints for geographical classification of Moroccan Argan oils. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.07.046] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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20
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Storage-Induced Changes in Volatile Compounds in Argan Oils Obtained from Raw and Roasted Kernels. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12148] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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21
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Xu T, Yang R, Hua X, Zhao W, Tong Y, Zhang W. Improvement of the yield and flavour quality of sesame oil from aqueous extraction process by moisture conditioning before roasting. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13959] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tao Xu
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Xiao Hua
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Yanjun Tong
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wenbin Zhang
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
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22
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Kharbach M, Kamal R, Mansouri MA, Marmouzi I, Viaene J, Cherrah Y, Alaoui K, Vercammen J, Bouklouze A, Vander Heyden Y. Selected-ion flow-tube mass-spectrometry (SIFT-MS) fingerprinting versus chemical profiling for geographic traceability of Moroccan Argan oils. Food Chem 2018; 263:8-17. [DOI: 10.1016/j.foodchem.2018.04.059] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Revised: 04/16/2018] [Accepted: 04/17/2018] [Indexed: 10/17/2022]
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23
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Ben Mansour R, Ben Slema H, Falleh H, Tounsi M, Kechebar MSA, Ksouri R, Megdiche-Ksouri W. Phytochemical characteristics, antioxidant, and health properties of roasted and unroasted Algerian argan (Argania spinosa) oil. J Food Biochem 2018. [DOI: 10.1111/jfbc.12562] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Rim Ben Mansour
- Laboratoire des Plantes Aromatiques et Medicinales, Centre de Biotechnologie de Borj-Cedria; Hammam-Lif Tunisia
- Université de Tunis El Manar, Faculté des Sciences de Tunis; Tunis 2092 Tunisie
| | - Haifa Ben Slema
- Laboratoire des Plantes Aromatiques et Medicinales, Centre de Biotechnologie de Borj-Cedria; Hammam-Lif Tunisia
| | - Hanen Falleh
- Laboratoire des Plantes Aromatiques et Medicinales, Centre de Biotechnologie de Borj-Cedria; Hammam-Lif Tunisia
| | - Moufida Tounsi
- Laboratoire des Plantes Aromatiques et Medicinales, Centre de Biotechnologie de Borj-Cedria; Hammam-Lif Tunisia
| | - Mohamed Seif Allah Kechebar
- Centre de Recherche Scientifique et Technique sur les Régions Arides, Campus Universitaire BP 1682 R.P; Biskra Algeria
| | - Riadh Ksouri
- Laboratoire des Plantes Aromatiques et Medicinales, Centre de Biotechnologie de Borj-Cedria; Hammam-Lif Tunisia
| | - Wided Megdiche-Ksouri
- Laboratoire des Plantes Aromatiques et Medicinales, Centre de Biotechnologie de Borj-Cedria; Hammam-Lif Tunisia
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24
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Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2018; 2018:7683041. [PMID: 29977905 PMCID: PMC6011059 DOI: 10.1155/2018/7683041] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Revised: 04/25/2018] [Accepted: 05/14/2018] [Indexed: 11/18/2022]
Abstract
This work aimed at assessing the effects of roasting temperature and duration on chemical composition of argan oil. Thus, argan oils extracted from almonds roasted at different temperatures (75-175°C) and times (10-30 min) were analyzed and compared to a control. The physicochemical parameters (acidity, peroxide value, and absorbance at 232, 270 nm) increased slightly and the fatty acid composition did not show significant variation, regardless of roasting temperature and duration. The browning index increased significantly for temperatures greater than or equal to 100°C. The tocopherols content significantly decreased with roasting temperature and time (from 977.9 to 305.2 mg/kg after roasting at 175°C for 10 min). However, fluctuations are noted as a function of temperature. The phospholipids content increased with roasting temperature and time (from 0.198 % to 1.370 % after roasting at 175°C for 30 min). The decrease in the tocopherols content would be due to their thermolability. The increase in phospholipids and tocopherols content could be explained by better extractability. The results obtained make it possible to conclude that a roasting at 125-150°C / 10 min would allow the development of the organoleptic properties of the oil, notably its hazelnut flavour, without compromising its oxidative stability.
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25
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Demnati D, Pacheco R, Martínez L, Sánchez S. Effect of Roasting Temperature and Time on the Chemical Composition and Oxidative Stability of Argan (Argania spinosa
L.) Oils. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700136] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Dalila Demnati
- Department of Chemical, Environmental and Materials Engineering, University of Jaen; 23071 Jaen Spain
| | - Rafael Pacheco
- Department of Chemical, Environmental and Materials Engineering, University of Jaen; 23071 Jaen Spain
| | - Leopoldo Martínez
- Department of Chemical, Environmental and Materials Engineering, University of Jaen; 23071 Jaen Spain
| | - Sebastián Sánchez
- Department of Chemical, Environmental and Materials Engineering, University of Jaen; 23071 Jaen Spain
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26
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The chemical parameters and oxidative resistance to heat treatment of refined and extra virgin Moroccan Picholine olive oil. JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE 2018. [DOI: 10.1016/j.jtusci.2015.05.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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27
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Effect of roasting on physico-chemical properties, antioxidant capacity, and oxidative stability of wheat germ oil. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.038] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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28
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Pagliuca G, Bozzi C, Gallo FR, Multari G, Palazzino G, Porrà R, Panusa A. Triacylglycerol “hand-shape profile” of Argan oil. Rapid and simple UHPLC-PDA-ESI-TOF/MS and HPTLC methods to detect counterfeit Argan oil and Argan-oil-based products. J Pharm Biomed Anal 2018; 150:121-131. [DOI: 10.1016/j.jpba.2017.11.059] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 11/24/2017] [Accepted: 11/25/2017] [Indexed: 11/24/2022]
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29
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Effect of hazelnut roasting on the oil properties and stability under thermal and photooxidation. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2699-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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Effect of argan oil on liquid storage of ram semen in Tris or skim milk based extenders. Anim Reprod Sci 2015; 160:57-67. [DOI: 10.1016/j.anireprosci.2015.07.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2015] [Revised: 07/10/2015] [Accepted: 07/17/2015] [Indexed: 12/18/2022]
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31
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Taoufik F, Zine S, El Hadek M, Idrissi Hassani L, Gharby S, Harhar H, Matthäus B. Oil content and main constituents of cactus seed oils Opuntia Ficus Indica of different origin in Morocco. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2015. [DOI: 10.3233/mnm-150036] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Affiliation(s)
- F. Taoufik
- Laboratoire de Génie des Procédés, Faculté des Sciences d’Agadir, Université Ibn Zohr, Agadir, Morocco
| | - S. Zine
- Laboratoire de Génie des Procédés, Faculté des Sciences d’Agadir, Université Ibn Zohr, Agadir, Morocco
| | - M. El Hadek
- Laboratoire de Génie des Procédés, Faculté des Sciences d’Agadir, Université Ibn Zohr, Agadir, Morocco
| | - L.M. Idrissi Hassani
- Laboratoire de Symbiotes Racinaires et de Biochimie Végétale, Faculté des Sciences Agadir, Morocco
| | - S. Gharby
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V, Rabat, Morocco
| | - H. Harhar
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V, Rabat, Morocco
| | - B. Matthäus
- Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Department for Lipid Research, Schützenberg, Detmold, Germany
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32
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Guinda Á, Rada M, Benaissa M, Ourrach I, Cayuela JA. Controlling Argan Seed Quality by NIR. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2674-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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34
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Characterization of Fatty Acid Profile of Argan Oil and Other Edible Vegetable Oils by Gas Chromatography and Discriminant Analysis. J CHEM-NY 2014. [DOI: 10.1155/2014/843908] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Virgin argan oil is an emergent oil that is being introduced into specialized international markets as a healthy and luxury food. In order to compare the fatty acid composition of argan oil with that of the eleven other vegetable edible oils, a combination of gas chromatography as analytical technique and multivariate discriminant analysis was applied. This analysis takes into account the conjoint effect of all the variables analyzed in the discrimination between oils and also shows the contribution of each variable to oils characterization. The model correctly classified 100% oil samples. According to the fatty acid composition, argan oil showed closest similarity firstly with sesame oil and secondly with high oleic sunflower oil. Olive oil was close to avocado oil and almond oil, followed by argan oil. Thus, similarities and differences between vegetable oils based on their fatty acid profile were established by the application of multivariate discriminant analysis. This method was proven to be a useful tool to study the relationships between oils according to the fat composition and to determine the importance of the fatty acid variables on the oils classification.
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35
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Cai L, Cao A, Aisikaer G, Ying T. Influence of kernel roasting on bioactive components and oxidative stability of pine nut oil. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200337] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Luyun Cai
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou; P. R. China
| | - Ailing Cao
- Xiaoshan Entry-Exit Inspection and Quarantine Bureau; Hangzhou; P. R. China
| | - Guzanuer Aisikaer
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou; P. R. China
| | - Tiejin Ying
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou; P. R. China
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Abstract
Argan oil belongs to the high-price vegetable oils on the market. Therefore, consumers have the right to purchase a high-quality product. The quality of edible vegetable oils is defined in food standards in which sensory quality is the most important feature. Additional parameters are defined to assess the identity of oils or to evaluate their oxidative state. The sensory quality of cold pressed argan oil is altered if the production has not been performed with reasonable care regarding raw material and extraction. Only oil from roasted seeds extracted by a screw-press had a sufficient sensory quality over a period of 20 weeks without unacceptable sensory attributes. Under accelerated storage conditions oil from roasted seeds extracted by a screw-press remained below the limits given by the Codex Alimentarius or the German guideline for Edible Fats and Oils for peroxide and totox value. Oil from unroasted seeds or oil from goat- digested roasted seeds and extracted by a screw-press, as well as oil from roasted seeds traditionally extracted, exceeded these limits. Initial oxidative stability of oil from unroasted seeds was significantly lower than that of the other oils. After 35 days under accelerated storage, oil from roasted seeds obtained using a screw-press showed the highest oxidative stability. Moreover, tocopherol and phytosterol compositions are useful features of argan oil.
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Affiliation(s)
- Bertrand Matthäus
- Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Working group Lipid Research, Schützenberg 12, D-32756 Detmold, Germany
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37
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Monfalouti HE, Charrouf Z, Giordano M, Guillaume D, Kartah B, Harhar H, Gharby S, Denhez C, Zeppa G. Volatile Compound Formation During Argan Kernel Roasting. Nat Prod Commun 2013. [DOI: 10.1177/1934578x1300800108] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Virgin edible argan oil is prepared by cold-pressing argan kernels previously roasted at 110°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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Affiliation(s)
- Hanae El Monfalouti
- Faculté des Sciences, Université Mohammed V-Agdal, Laboratoire de Chimie des Plantes, BP 1014, Rabat, Morocco
- UFR Medicine-Pharmacy, Med Chem Department, CNRS-UMR6229, Université de Reims Champagne-Ardenne, 51 rue Cognacq Jay, 51100 Reims, France
| | - Zoubida Charrouf
- Faculté des Sciences, Université Mohammed V-Agdal, Laboratoire de Chimie des Plantes, BP 1014, Rabat, Morocco
| | - Manuela Giordano
- Department of Valorization and Exploitation of Agroforestry Resources, Food Microbiology and Technology Sector, University of Turin, Via Leonardo da Vinci, 44 - 10095 Grugliasco, Italy
| | - Dominique Guillaume
- UFR Medicine-Pharmacy, Med Chem Department, CNRS-UMR6229, Université de Reims Champagne-Ardenne, 51 rue Cognacq Jay, 51100 Reims, France
| | - Badreddine Kartah
- Faculté des Sciences, Université Mohammed V-Agdal, Laboratoire de Chimie des Plantes, BP 1014, Rabat, Morocco
| | - Hicham Harhar
- Faculté des Sciences, Université Mohammed V-Agdal, Laboratoire de Chimie des Plantes, BP 1014, Rabat, Morocco
| | - Saïd Gharby
- Faculté des Sciences, Université Mohammed V-Agdal, Laboratoire de Chimie des Plantes, BP 1014, Rabat, Morocco
| | - Clément Denhez
- UFR Medicine-Pharmacy, Med Chem Department, CNRS-UMR6229, Université de Reims Champagne-Ardenne, 51 rue Cognacq Jay, 51100 Reims, France
| | - Giuseppe Zeppa
- Department of Valorization and Exploitation of Agroforestry Resources, Food Microbiology and Technology Sector, University of Turin, Via Leonardo da Vinci, 44 - 10095 Grugliasco, Italy
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38
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Rada M, Ourrach I, Pérez-Camino MC, Benaissa M, Guinda Á. Detection of argan oil adulterated with vegetable oils: new markers. GRASAS Y ACEITES 2012. [DOI: 10.3989/gya.047212] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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39
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Gharby S, Harhar H, Guillaume D, Haddad A, Charrouf Z. The Origin of Virgin Argan Oil's High Oxidative Stability Unraveled. Nat Prod Commun 2012. [DOI: 10.1177/1934578x1200700520] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
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.
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Affiliation(s)
- Saïd Gharby
- Laboratoire de Chimie des Plantes et Synthèse Organique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, BP1014, Rabat, Morocco
- Laboratoire de Contôle Qualité, Lesieur-Cristal, 1 Rue Caporal Corbi, 20300 Roches Noires-Casablanca, Morocco
| | - Hicham Harhar
- Laboratoire de Chimie des Plantes et Synthèse Organique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, BP1014, Rabat, Morocco
| | - Dominique Guillaume
- CNRS-UMR6229, UFR Med-Pharm., Chimie Thérapeutique, 51 rue Cognacq Jay, 51100 Reims, France
| | - Aziza Haddad
- Laboratoire de Contôle Qualité, Lesieur-Cristal, 1 Rue Caporal Corbi, 20300 Roches Noires-Casablanca, Morocco
| | - Zoubida Charrouf
- Laboratoire de Chimie des Plantes et Synthèse Organique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, BP1014, Rabat, Morocco
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