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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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Alahyane A, ElQarnifa S, Ayour J, Elateri I, Ouamnina A, Ait-Oubahou A, Benichou M, Abderrazik M. Date seeds (Phoenix Dactylifera L.) valorization: chemical composition of lipid fraction. BRAZ J BIOL 2024; 84:e260771. [DOI: 10.1590/1519-6984.260771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Accepted: 04/28/2022] [Indexed: 11/22/2022] Open
Abstract
Abstract This research was aimed to study the lipid fraction of date seeds. Seventeen seeds of date palm varieties and clones were evaluated and assessed for their chemical components and for the properties of the date pits oil. Gas liquid chromatography showed that the main unsaturated fatty acid was oleic acid (46.00 - 50.87%), while the main saturated fatty acid was lauric acid (10.11 - 19.03%) for the cultivars Mentouj Tissgharine (MTN) and Bheir Ingli (KBN) respectively; other fatty acids were also identified. The physicochemical characterization showed an acid value ranging from 0.068 to 1.188%, a specific extinction value equal to (K232: 1.350–2.225; K270: 0.318– 0.521), a peroxide value in the interval (1.059–5.618 meq O2/kg) and an iodine value (41.861–59.980 g Iodine/100 g). The pheophytin content of date seed oils was found within the range from 21.855 to 75.685%. The chemical analysis showed that date seed oil can be useful in cosmetic and food products processing.
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Kabous KE, Atfaoui K, Oubihi A, Hamoutou S, Ouhssine M. The Study of the Heterogeneity of the Qualities of Argan Oils and Pomaces from Different Cooperatives in the Essaouira Region (Morocco). J Oleo Sci 2023; 72:283-293. [PMID: 36878582 DOI: 10.5650/jos.ess22222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023] Open
Abstract
In this study, a comparison of the intra-regional variation in the quality of Argan oil and pomace collected from 12 cooperatives in the Essaouira region (Morocco) during the COVID-19 period was carried out. All studied Argan pomaces together with the extraction solvents showed a significant difference (p ≤ 0.05) in the total phenolic compounds, flavonoids, and tannins contents. The proteins, residual oils, total sugars, and total reducing sugars contents in the collected pomaces vary considerably among cooperatives of origin, with maximum averages of 50.45%; 30.05%; 3.82 milligrams of glucose equivalent per gram of dry matter; and 0.53 milligrams of glucose equivalent per gram of dry matter, respectively. Therefore, it is a very valuable ingredient for livestock feed and some cosmetic products that may contain it. The remaining Argan oil content in the pomace varied significantly among cooperatives, ranging from 8.74 to 30.05%. Pomace from traditional extraction recorded the highest content (30.05%), showing that the artisanal and modern extraction processes are not standardized. The measurements of acidity, peroxide value, specific extinction coefficient at 232 nm and 270 nm, and conjugated dienes were carried out in accordance with Moroccan Standard 08.5.090 in order to qualitatively classify all investigated Argan oils. Accordingly, the analyzed oils were categorized as "extra virgin Argan oil," "fine virgin Argan oil," "ordinary virgin Argan oil," and "lampante virgin Argan oil." Therefore, several factors can explain these variations in quality grades, both endogenous and exogenous. Overall, the variation observed in the obtained result allows us to deduce the most significant variables impacting the quality of Argan products and by-products.
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Affiliation(s)
- Karima El Kabous
- Laboratory of Natural Resources and Sustainable Development, Department of Biology, Faculty of Sciences, Ibn Tofaïl University
| | - Khadija Atfaoui
- Laboratory of Natural Resources and Sustainable Development, Department of Biology, Faculty of Sciences, Ibn Tofaïl University
| | - Asmaa Oubihi
- Laboratory of Natural Resources and Sustainable Development, Department of Biology, Faculty of Sciences, Ibn Tofaïl University
| | - Souad Hamoutou
- Laboratory of Natural Resources and Sustainable Development, Department of Biology, Faculty of Sciences, Ibn Tofaïl University
| | - Mohammed Ouhssine
- Laboratory of Natural Resources and Sustainable Development, Department of Biology, Faculty of Sciences, Ibn Tofaïl University
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4
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High-Pressure Water Jet System Treatment of Argan Nut Shell and Enzymatic Hydrolysis for Bioethanol Production. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8110627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Argan nut shell represents the most generated by-product during the process of the extraction of argan oil. For the first time, argan nut shell was characterized and assessed as a new potential feedstock for bioethanol production using a combination of mechanical and enzymatic pretreatment. Argan shell samples were first disintegrated using the Star Burst system, which involves a high-pressure water jet system. Then, the pretreated argan nut shell was subjected to enzymatic hydrolysis using Viscozyme L (30 FBGU/g). Afterwards, the fermentation of the hydrolysate by Saccharomyces cerevisiae was investigated. Argan nut shell, as a feedstock plentiful in carbohydrates, conferred a high yield of saccharification (90%) and an optimal ethanol bioconversion (45.25%) using Viscozyme L (30 FBGU/g) at 2%w/v of argan feedstock.
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Zhelev I, Petkova Z, Kostova I, Damyanova S, Stoyanova A, Dimitrova-Dyulgerova I, Antova G, Ercisli S, Assouguem A, Kara M, Almeer R, Sayed AA. Chemical Composition and Antimicrobial Activity of Essential Oil of Fruits from Vitex agnus-castus L., Growing in Two Regions in Bulgaria. PLANTS (BASEL, SWITZERLAND) 2022; 11:896. [PMID: 35406879 PMCID: PMC9002856 DOI: 10.3390/plants11070896] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 03/23/2022] [Accepted: 03/24/2022] [Indexed: 06/14/2023]
Abstract
The chemical composition of Vitex agnus-castus L. (Verbenaceae family) fruits, collected from two regions in Bulgaria (south-central and north-east Bulgaria), was investigated. The content of proteins (5.3-7.4%), carbohydrates (73.9-78.8%), fiber (47.2-49.9%), ash (2.5-3.0%), essential oils (0.5%), and vegetable oil (3.8-5.0%) were identified in the fruits. The composition of the essential oils (EOs) of Vitex fruits from both regions was determined; the main compounds were 1,8-cineole (16.9-18.8%), α-pinene (7.2-16.6%), sabinene (6.7-14.5%), and bicyclogermacrene (7.3-9.0%), but significant differences in the quantitative and qualitative composition of EOs between the regions were found. The EOs of plants from north-east Bulgaria demonstrated antimicrobial activity against the pathogenic species Salmonella abony, Staphylococcus aureus, and Bacillus subtilis, but the Gram-negative bacteria Esсherichia coli and Pseudomonas aeruginosa exhibited resistance to the oil. Linoleic acid predominated in vegetable oil from both regions, followed by oleic acid. β-sitosterol and γ-tocopherol were the main components in the sterol and tocopherol fraction of the lipids. Phosphatidic acids were the main components in the vegetable oil from north-east Bulgaria, while in the vegetable oil from south-central Bulgaria, all phospholipids were found in almost the same quantity. Overall, significant differences were observed in the chemical composition (proteins, carbohydrates, ash and moisture) of the fruits from the two regions of Bulgaria, as well as in the content of the main components of their essential and vegetable oils.
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Affiliation(s)
- Iliya Zhelev
- Faculty of Pharmacy, Medical University of Varna, 9002 Varna, Bulgaria;
| | - Zhana Petkova
- Department of Chemical Technology, Faculty of Chemistry, University of Plovdiv “Paisii Hilendarski”, 24 Tsar Asen St., 4000 Plovdiv, Bulgaria; (Z.P.); (G.A.)
| | - Iliana Kostova
- Department of Biotechnology and Food Technology, “Angel Kanchev” University of Russe, Razgrad Branch, 7200 Razgrad, Bulgaria; (I.K.); (S.D.)
| | - Stanka Damyanova
- Department of Biotechnology and Food Technology, “Angel Kanchev” University of Russe, Razgrad Branch, 7200 Razgrad, Bulgaria; (I.K.); (S.D.)
| | - Albena Stoyanova
- Department of Tobacco, Sugar, Vegetable and Essential Oils, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria;
| | | | - Ginka Antova
- Department of Chemical Technology, Faculty of Chemistry, University of Plovdiv “Paisii Hilendarski”, 24 Tsar Asen St., 4000 Plovdiv, Bulgaria; (Z.P.); (G.A.)
| | - Sezai Ercisli
- Department of Horticulture, Atatürk University, Erzurum 25240, Turkey
| | - Amine Assouguem
- Laboratory of Functional Ecology and Environment, Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, Imouzzer Street, Fez 30000, Morocco;
| | - Mohammed Kara
- Laboratory of Biotechnology, Conservation and Valorisation of Natural Resources (LBCVNR), Faculty of Sciences, Dhar El Mehraz, University Sidi Mohamed Ben Abdallah, BP 1796 Atlas, Fez 30000, Morocco;
| | - Rafa Almeer
- Department of Zoology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia;
| | - Amany A. Sayed
- Zoology Department, Faculty of Science, Cairo University, Giza 12613, Egypt;
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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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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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Discrimination of Geographical Origin of Unroasted Kernels Argan Oil (Argania spinosa (L.) Skeels) Using Tocopherols and Chemometrics. J FOOD QUALITY 2021. [DOI: 10.1155/2021/8884860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Valorisation of Argan oil requires the precise identification of different provenances markers. The concentration of tocopherol is regarded as one of the essential parameters that certifies the quality and purity of Argan oil. In this study, 39 Argan samples from six different geographical origins (Safi, Essaouira, Agadir, Taroudant, Tiznit, and Sidi Ifni) from the central west of Morocco were collected and extracted using cold pressing. The total tocopherol amount was found to range from 783.23 to 1,271.68 mg/kg. Generally, γ-tocopherol has the highest concentration in Argan oil. It should also be noted that the geographical origin was found to have a strong effect on the amounts of all tocopherol homologues studied. Principal component analysis of tocopherol concentrations highlighted a significant difference between the different provenances. The content of tocopherol has also been found to be strongly influenced by the distance from the coast and altitude, whereas no significant effect was found regarding other ecological parameters. The prediction ability of the LDA models was 87.2%. The highest correct classification was revealed in coastal provenances (100%), and the lowest values were from the continental ones (71.4%). These results provide the basis for determining the geographical origins of Argan oil production with well-defined characteristics to increase the product’s value and the income of local populations. In addition, this study provides a very promising basis for developing Argan varieties with a high content of tocopherol homologues, as well as contributing to the traceability and protection of Argan oil’s geographical indication.
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9
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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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10
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Elgadi S, Ouhammou A, Taous F, Zine H, Papazoglou EG, Elghali T, Amenzou N, El Allali H, Aitlhaj A, El Antari A. Combination of Stable Isotopes and Fatty Acid Composition for Geographical Origin Discrimination of One Argan Oil Vintage. Foods 2021; 10:foods10061274. [PMID: 34204992 PMCID: PMC8229091 DOI: 10.3390/foods10061274] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/07/2021] [Accepted: 05/11/2021] [Indexed: 12/14/2022] Open
Abstract
Quality control and traceability of Argan oil requires precise chemical characterization considering different provenances. The fatty acid profile is an essential parameter that certifies the quality and purity of Argan oil. In addition, stable isotopes were recently shown to be accurate as an indicator for geographical origin. In this study, fatty acid composition by gas chromatography (GC) and stable isotope ratio by isotope ratio mass spectrometry (IRMS) were investigated for classifying Argan oil according to its geographical origin. Forty-one Argan oil samples, belonging to six geographical origins of Moroccan natural Argan population (Safi, Essaouira, Agadir Ida Outanane, Taroudant, Tiznit and Sidi Ifni) were collected and extracted under the same conditions. The results show that the isotope δ13C, palmitic acid (C16:0), linoleic acid (C18:2) and unsaturated fatty acids (UFA) were strongly influenced by ecological parameters. Linear discriminant analysis (LDA) was performed to discriminate the six studied provenances. Discriminant models predicted the origin of Argan oil with 92.70% success. Samples from Safi, Essaouira and Agadir Ida Outanane presented the highest classification rate (100%). In contrast, the lowest rate was reported for samples from Tiznit (85.70%). The findings obtained for fatty acids and isotope combination might be considered as an accurate tool for determining the geographical origins of Argan oil. Moreover, they can potentially be used as specific markers for oils labeled with Protected Geographical Indication (PGI).
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Affiliation(s)
- Sara Elgadi
- Laboratory of Microbial Biotechnology, Agrosciences and Environment, Faculty of Sciences-Semlalia, Cadi Ayyad University, Marrakech 40000, Morocco; (A.O.); (H.Z.)
- Correspondence:
| | - Ahmed Ouhammou
- Laboratory of Microbial Biotechnology, Agrosciences and Environment, Faculty of Sciences-Semlalia, Cadi Ayyad University, Marrakech 40000, Morocco; (A.O.); (H.Z.)
| | - Fouad Taous
- Centre National De L’Energie, des Sciences et Techniques Nucleaires, Rabat 10001, Morocco; (F.T.); (T.E.); (N.A.)
| | - Hamza Zine
- Laboratory of Microbial Biotechnology, Agrosciences and Environment, Faculty of Sciences-Semlalia, Cadi Ayyad University, Marrakech 40000, Morocco; (A.O.); (H.Z.)
| | - Eleni G. Papazoglou
- Laboratory of Systematic Botany, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece;
| | - Tibari Elghali
- Centre National De L’Energie, des Sciences et Techniques Nucleaires, Rabat 10001, Morocco; (F.T.); (T.E.); (N.A.)
| | - Noureddine Amenzou
- Centre National De L’Energie, des Sciences et Techniques Nucleaires, Rabat 10001, Morocco; (F.T.); (T.E.); (N.A.)
| | - Hassan El Allali
- The Interprofessional Federation of the Argan Sector, Agadir 80000, Morocco;
| | - Abderrahmane Aitlhaj
- National Agency for the Development of the Oasis and Argan Zones, Agadir 80000, Morocco;
| | - Abderraouf El Antari
- Laboratory of Agro, Food Technology and Quality, Regional Center for Agronomic Research of Marrakech, National Institute of Agronomic Research (INRA), Marrakech 40000, Morocco;
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11
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Gharby S, Guillaume D, Nounah I, Harhar H, Hajib A, Matthäus B, Charrouf Z. Shelf-life of Moroccan prickly pear (Opuntia ficus-indica) and argan (Argania spinosa) oils: a comparative study. GRASAS Y ACEITES 2021. [DOI: 10.3989/gya.1147192] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Cactus seed oil is gaining considerable popularity in the cosmetic industry. To estimate cactus seed oil’ industrial as well as domestic ease of use, we investigated the oxidative stability of Moroccan cactus seed oil under accelerated aging conditions. In addition, we compared cactus seed oil stability to that of argan oil, a popular and well-established cosmetic oil, under the same conditions. Cactus seed oil is much more sensitive to oxidation than argan oil. Its shelf-life can be estimated to be no longer than 6 months at room temperature. Such instability means that the preparation process for cactus oil must be carried out with great care and cactus seed oil needs to be protected once extracted.
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12
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El Moudden H, El Idrissi Y, Belmaghraoui W, Belhoussaine O, El Guezzane C, Bouayoun T, Harhar H, Tabyaoui M. Olive mill wastewater polyphenol‐based extract as a vegetable oil shelf life extending additive. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14990] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hamza El Moudden
- Laboratory of Materials, Nanotechnology and Environment Faculty of Sciences Mohammed V University of Rabat Rabat Morocco
| | - Yousra El Idrissi
- Laboratory of Materials, Nanotechnology and Environment Faculty of Sciences Mohammed V University of Rabat Rabat Morocco
| | - Walid Belmaghraoui
- Laboratory of Spectroscopy Nanomaterials, Water and Environment Faculty of Sciences Mohammed V University of Rabat Materials Rabat Morocco
| | - Oumaima Belhoussaine
- Laboratory of Materials, Nanotechnology and Environment Faculty of Sciences Mohammed V University of Rabat Rabat Morocco
| | - Chakir El Guezzane
- Laboratory of Materials, Nanotechnology and Environment Faculty of Sciences Mohammed V University of Rabat Rabat Morocco
| | - Taoufik Bouayoun
- Laboratoire de Recherches et d'Analyses Techniques et Scientifiques ‐ LARATES Rabat‐Instituts CP Rabat Morocco
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment Faculty of Sciences Mohammed V University of Rabat Rabat Morocco
| | - Mohamed Tabyaoui
- Laboratory of Materials, Nanotechnology and Environment Faculty of Sciences Mohammed V University of Rabat Rabat Morocco
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13
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Rekik O, Ben Mansour A, Jabeur H, Rodriguez Gutierrez G, Bouaziz M. Effect of Pollution on the Quality of Olive Oils from Trees Grown Near a Phosphoric Acid Factory. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800490] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Ons Rekik
- Laboratoire d'Electrochimie et EnvironnementEcole Nationale d'Ingénieurs de SfaxUniversité de SfaxBP «1173» 3038 SfaxTunisia
| | - Amir Ben Mansour
- Laboratoire d'Electrochimie et EnvironnementEcole Nationale d'Ingénieurs de SfaxUniversité de SfaxBP «1173» 3038 SfaxTunisia
| | - Hazem Jabeur
- Laboratoire d'Electrochimie et EnvironnementEcole Nationale d'Ingénieurs de SfaxUniversité de SfaxBP «1173» 3038 SfaxTunisia
- Laboratoire de l'Office National de l'Huile àSfax 3000, SfaxTunisia
| | - Guillermo Rodriguez Gutierrez
- Instituto de la Grasa (C.S.I.C.), Edificio 46Campus Universitario Pablo de OlavideCtra. de Utrera, Km. 141013SevillaSpain
| | - Mohamed Bouaziz
- Laboratoire d'Electrochimie et EnvironnementEcole Nationale d'Ingénieurs de SfaxUniversité de SfaxBP «1173» 3038 SfaxTunisia
- Institut Supérieur de Biotechnologie de SfaxUniversité de SfaxBP «1175» 3038SfaxTunisia
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14
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Zaaboul F, Cao C, Raza H, Jun ZZ, Xu YJ, Liu YF. The Triacylglycerol Profile of Oil Bodies and Oil Extracted from Argania spinosa Using the UPLC Along with the Electrospray Ionization Quadrupole-Time-of-Flight Mass Spectrometry (LC-Q-TOF-MS). J Food Sci 2019; 84:762-769. [PMID: 30875441 DOI: 10.1111/1750-3841.14488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 12/23/2018] [Accepted: 01/25/2019] [Indexed: 11/28/2022]
Abstract
The triacylglycerol (TAG) matrix of argan oil (AO) bodies (AOB) along with the TAGs of AO extracted from the same kernels using an organic solvent, were identified and quantified using the ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. Generally, both samples showed a similar TAGs profile but AO found to have three extra TAGs in low amount. In total 23 and 26 different TAGs were identified in AOBs and AO, respectively. The most abundant TAGs were OOL, POO, OOO, and POL in both samples. Furthermore, oleic acid, linoleic acid, and palmitic acid were the major fatty acids in both AOBs and AO. To the best of our knowledge, this is the first research that studied the TAGs matrix of an oil body revealing no major difference between the TAGs profile protected by the AOBs membrane and the oil extracted from the whole seed. PRACTICAL APPLICATION: Seed and kernels oil bodies emulsion tend to be the new source of emulsified oil in food and cosmetic industries. However, before replacing a product with another, we have to make sure that the new alternative can offer better or at least similar benefits. Our results showed that the triacylglycerols (TAGs) matrix and the argan oil (AO) share the same TAGs profile with a relatively close percentage. Therefore, AO bodies can be the perfect pre-emulsified oil for some food products like sauces and creams.
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Affiliation(s)
- Farah Zaaboul
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, Jiangsu Province, 214122, PR China
| | - Chen Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, Jiangsu Province, 214122, PR China
| | - Husnain Raza
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, Jiangsu Province, 214122, PR China
| | - Zhao Zheng Jun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, Jiangsu Province, 214122, PR China
| | - Yong Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, Jiangsu Province, 214122, PR China
| | - Yuan Fa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, Jiangsu Province, 214122, PR China
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15
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Errouane K, Doulbeau S, Vaissayre V, Leblanc O, Collin M, Kaid-Harche M, Dussert S. The embryo and the endosperm contribute equally to argan seed oil yield but confer distinct lipid features to argan oil. Food Chem 2015; 181:270-6. [PMID: 25794750 DOI: 10.1016/j.foodchem.2015.02.112] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2014] [Revised: 02/20/2015] [Accepted: 02/22/2015] [Indexed: 10/23/2022]
Abstract
In the perspective of studying lipid biosynthesis in the argan seed, the anatomy, ploidy level and lipid composition of mature seed tissues were investigated using an experimental design including two locations in Algeria and four years of study. Using flow cytometry, we determined that mature argan seeds consist of two well-developed tissues, the embryo and the endosperm. The lipid content of the embryo was higher than that of the endosperm, but the dry weight of the endosperm was higher. Consequently, both tissues contribute equally to seed oil yield. Considerable differences in fatty acid composition were observed between the two tissues. In particular, the endosperm 18:2 percentage was twofold higher than that of the embryo. The tocopherol content of the endosperm was also markedly higher than that of the embryo. In contrast, the endosperm and the embryo had similar sterol and triterpene alcohol contents and compositions.
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Affiliation(s)
- Kheira Errouane
- Laboratoire des Productions, Valorisations Végétales et Microbiennes, Département de Biotechnologie, Université des Sciences et de la Technologie d'Oran Mohamed Boudiaf, B.P. 1505, El M'Naouar, Oran 31000, Algeria; IRD, UMR DIADE, 911 Av. Agropolis, BP 64501, 34394 Montpellier, France
| | - Sylvie Doulbeau
- IRD, UMR DIADE, 911 Av. Agropolis, BP 64501, 34394 Montpellier, France
| | | | - Olivier Leblanc
- IRD, UMR DIADE, 911 Av. Agropolis, BP 64501, 34394 Montpellier, France; ERL IRD-CNRS 5300, 911 Av. Agropolis, BP 64501, 34394 Montpellier, France
| | - Myriam Collin
- IRD, UMR DIADE, 911 Av. Agropolis, BP 64501, 34394 Montpellier, France
| | - Meriem Kaid-Harche
- Laboratoire des Productions, Valorisations Végétales et Microbiennes, Département de Biotechnologie, Université des Sciences et de la Technologie d'Oran Mohamed Boudiaf, B.P. 1505, El M'Naouar, Oran 31000, Algeria
| | - Stéphane Dussert
- IRD, UMR DIADE, 911 Av. Agropolis, BP 64501, 34394 Montpellier, France.
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Monfalouti HE, Charrouf Z, Hamdouchi AE, Labraimi H, Chafchaouni-Moussaoui I, Kartah B, Kari KE, Bensouda Y, Derouich A, Dodin S, Denhez C, Guillaume D, Agnaou H. Argan Oil and Postmenopausal Moroccan Women: Impact on the Vitamin E Profile. Nat Prod Commun 2013. [DOI: 10.1177/1934578x1300800113] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Vitamin E supplements could be beneficial for postmenopausal women. To evaluate the effect of edible argan oil consumption on the antioxidant status of postmenopausal women, the vitamin E serum level of 151 menopausal women consuming either olive or argan oil was determined. Serum level of vitamin E was increased in the argan oil consumer group. Therefore, an argan oil-enriched diet can be recommended to help prevent some postmenopausal disorders.
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Affiliation(s)
- Hanae El Monfalouti
- Laboratoire de chimie des plantes, Université Mohammed V-Agdal, Faculty of Science, BP1014 Rabat, Morocco
- URCA-CNRS UMR6229, School of Medicine-Pharmacy, 51 Rue Cognacq Jay, 51100 Reims, France
| | - Zoubida Charrouf
- Laboratoire de chimie des plantes, Université Mohammed V-Agdal, Faculty of Science, BP1014 Rabat, Morocco
| | - Asma El Hamdouchi
- Unité Mixte de Recherche en Nutrition-Alimentation, Kenitra, Morocco
| | - Hanane Labraimi
- Unité Mixte de Recherche en Nutrition-Alimentation, Kenitra, Morocco
| | - Imane Chafchaouni-Moussaoui
- Laboratoire de Chimie et d'innovation Thérapeutique, Centre de Recherche d'Universiapolis, Bad el Madina, BP8143, Agadir, Morocco
| | - Badreddine Kartah
- Laboratoire de chimie des plantes, Université Mohammed V-Agdal, Faculty of Science, BP1014 Rabat, Morocco
| | - Khalid El Kari
- Unité Mixte de Recherche en Nutrition-Alimentation, Kenitra, Morocco
| | - Yahya Bensouda
- Faculté de Médecine et Pharmacie, Université Mohammed V, Soussi, Rabat, Morocco
| | - Abdelfettah Derouich
- Laboratoire de Recherche sur les Lipoprotéines et l'Athérosclérose. Faculté des Sciences Ben M'sik, Université Hassanll Mohammedia, Casablanca Morocco
| | - Sylvie Dodin
- Département d'obstétrique et de gynécologie, Université de Laval, Québec, Qc, G1V0A6 Canada
| | - Clément Denhez
- URCA-CNRS UMR6229, School of Medicine-Pharmacy, 51 Rue Cognacq Jay, 51100 Reims, France
| | - Dom Guillaume
- URCA-CNRS UMR6229, School of Medicine-Pharmacy, 51 Rue Cognacq Jay, 51100 Reims, France
| | - Hassan Agnaou
- Unité Mixte de Recherche en Nutrition-Alimentation, Kenitra, Morocco
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