Antioxidant activity, physico-chemical properties, and bioactive compounds of seeds and oil impacted by microwave processing technique.

Strongly anti-oxidant and medicinal, L (NS) is utilized in conventional medicine to address a range of illnesses, including gastrointestinal, inflammatory and rheumatic illnesses. This study was carried out to investigate the effects of microwave processing on the physico-chemical properties of Moroccan-grown Nigella sativa seeds and oils, as well as to investigate the antioxidant qualities of black cumin oils under conditions of accelerated oxidation. The study's specific goal was to ascertain the effects of varying microwave power levels (500 and 750 W) and roasting times (5, 10, and 15 min) on the black cumin oils' quality indices, fatty acid and sterol content, carotenoid and chlorophyll levels, mineral profile, tocopherol amount, and overall antioxidant activity.

Peanut ( L.) flour and oilcake flour: Exploring the influence of roasting and varietal differences on proximal composition, elemental profiling, antimicrobial and antioxidant properties.

Peanuts are highly valued for their abundance of essential nutrients and health-promoting phenolic compounds. Peanut press cake, an inexpensive and underutilized agro-industrial by-product of oil production, is typically discarded or used as animal feed. This study investigated the influence of thermal processing and varietal disparities on the nutritional composition, phenolic content, and biological properties of peanut flour and oilcake flour, aiming to enhance their value as food ingredients.

Degradation of Argan Oils Used in Edible and Cosmetic Applications After Exposure to UV Light.

This study investigates for the first time the effects of UV light exposure on the chemical composition of artisanal and cold-pressed culinary and cosmetic argan oils, as well as their quality and biological activities. We ascertained the oxidative stability of both types of oil through measurements of the peroxide value, acidity, UV-spectrophotometric indexes (E232 and E270), and iodine value. Over the course of eight hours at room temperature, the impact of UV light on the breakdown of tocopherols, polyphenols, chlorophylls, and carotenoid pigments was examined.

Oxidative stability and nutritional quality of stored L. and L., oil blends: Chemical compositions, properties and nutritional value.

Identification of the chemical compositions of fatty acids and tocopherols shows the high content of oil (LO) by linolenic acid 55.3735% and -tocopherol 570.927 mg/kg, while oil (AO) is known by the dominance of oleic acid 47.

Amlou inspired spread: Formulation and characterization of new spread based on L. fruit, argan oil, and honey.

This study explores novel applications of combining natural products by integrating L. (), honey, and argan oil to create a product similar to traditional Moroccan Amlou (a mixture of almonds, honey, and argan oil). Five formulations were developed with varying percentages of these three ingredients, alongside two formulations of traditional Amlou.

A comprehensive review on ethnomedicinal uses, phytochemistry, toxicology, and pharmacological activities of (L.) Greuter.

is a perennial herb that has been used for generations in traditional medicine to address a variety of diseases, including diabetes, hypertension, cancer, microbial disorders, inflammatory conditions, and wound healing. The objective of this review is to provide an overview of existing knowledge on with regards to its botanical description, ethnomedicinal uses, and pharmacological properties. Databases such as Scopus, Wiley-Online, PubMed, Springer, Google Scholar, and ScienceDirect were used to select relevant articles based on their title and abstract.

Phytochemical characterization and nutritional value of vegetable oils from ripe berries of raddi and L., through extraction methods.

The aims of this study are the phytochemical exploration and food valorization of L. () and Raddi () from the Rabat, Morocco. Gas chromatography (GC) and high-performance liquid chromatography (HPLC) were used to analyze the chemical composition of the oils extracted from both species by soxhlet and maceration.

Blending cold-pressed peanut oil with omega-3 fatty acids from walnut oil: Analytical profiling and prediction of nutritive attributes and oxidative stability.

This study aimed to explore the possibility of enriching cold-pressed Virginia (VIO) and Valencia (VAO) peanut oils with omega-3 fatty acids (FAs) from walnut oil (WO) to produce blended oils with improved nutritional value. The oxidative stability of pure and blended oils was examined under accelerated conditions (60 °C) for 28 days. The FA and tocopherol profiles, as well as nutritional quality indices, were determined.

Effect of seed's geographical origin on cactus oil physico-chemical characteristics, oxidative stability, and antioxidant activity.

The aim of this study was the valorisation of cactus (or prickly pear, ) 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.

Proximate composition, lipid and elemental profiling of eight varieties of avocado (Persea americana).

Eight Moroccan avocado varieties were analyzed for their nutritional composition and physicochemical properties. The nutritional contents of the sample were determined through the evaluation of the moisture, oil, ash, protein, and carbohydrate contents, and energy value calculation. Additionally, macroelements (Ca, Mg, and Na) and microelements (Fe, Zn, Cu, and Mn) were determined in the mineral profile.

An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils.

Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation.

Traditional Uses, Bioactive Compounds, and Pharmacological Investigations of L.: A Comprehensive Review.

L. (Asteraceae) is a famous ornamental and medicinal plant widely distributed in Mediterranean countries and the southern region of Europe. This reputed species is widely used in traditional medicine in the treatment of many disorders and has various bioactivities, especially anti-inflammatory, antiviral, antimutagenic, antimicrobial, insecticidal, antioxidant, and immunomodulatory activities.

Effects of Extraction Methods on the Bioactivities and Nutritional Value of Virginia and Valencia-Type Peanut Oil.

This study aimed to evaluate the effects of peanut varieties cultivated in Morocco ( and ) and extraction methods (cold press, CP; Soxhlet, Sox and maceration, and Mac) on the fatty acid profile, phytosterol, and tocopherol contents, quality characteristics, and antioxidant potential of peanut seed oil. The DPPH method was used to determine the antioxidant activity of the oils. The results revealed that fatty acid content was slightly affected by the extraction technique.

Variations in Antioxidant Capacity, Oxidative Stability, and Physicochemical Quality Parameters of Walnut () Oil with Roasting and Accelerated Storage Conditions.

Walnut oil, like all vegetable oils, is chemically unstable because of the sensitivity of its unsaturated fatty acids to the oxidation phenomenon. This phenomenon is based on a succession of chemical reactions, under the influence of temperature or storage conditions, that always lead to a considerable change in the quality of the oil by promoting the oxidation of unsaturated fatty acids through the degradation of their C-C double bonds, leading to the formation of secondary oxidation products that reduce the nutritional values of the oil. This research examines the oxidative stability of roasted and unroasted cold-pressed walnut oils under accelerated storage conditions.

Influence of the Extraction Method on the Quality and Chemical Composition of Walnut ( L.) Oil.

The present study investigated and compared the quality and chemical composition of Moroccan walnut (Juglans regia L.) oil. This study used three extraction techniques: cold pressing (CP), soxhlet extraction (SE), and ultrasonic extraction (UE).

Chemical Composition, Antioxidant, Anti-Diabetic, Anti-Acetylcholinesterase, Anti-Inflammatory, and Antimicrobial Properties of L. and L. Essential Oils.

The objectives of this work were to determine the phytochemical composition and antioxidant, anti-diabetic, antibacterial, anti-inflammatory, and anti-acetylcholinesterase properties of L. and L. EOs.

Proximate Composition, Physicochemical, and Lipids Profiling and Elemental Profiling of Rapeseed ( L.) and Sunflower ( L.) Grown in Morocco.

We investigate and compare the nutritional and physicochemical properties of rapeseed and sunflower grown in Morocco. In order to examine a complete physicochemical characterization, various parameters such as mineral profile, fatty acid composition, sterols contents, total flavonoids content (TFC), total polyphenols content (TPC), and quality oil parameters were evaluated. The results showed a relatively small difference in the physicochemical composition of the seeds, as sunflower seeds recorded higher amounts of protein and oil content (22.

Chemical Composition, Antioxidant, Insecticidal Activity, and Comparative Analysis of Essential Oils of Leaves and Fruits of and .

Raddi. and L. are perennial woody plants belonging to the Anacardiaceae family, widely distributed in the United States, Europe, Asia, and Africa, and they are broadly used for many applications such as in traditional medicine as an antipyretic, analgesic, depurative, and in the treatment of diseases of the urogenital system as well as culinary and ornamental species.

Spent coffee grounds: A sustainable approach toward novel perspectives of valorization.

Coffee is one of the most popular and preferred drinks in the world, being consumed for its refreshing and energizing properties. As a result, the consumption of coffee generates millions of tons of waste, in particular, spent coffee grounds (SCG). On the contrary, food waste recovery is an incredibly sustainable and convenient solution to the growing need for materials, fuels, and chemicals.

Phytochemistry and Pharmacology of Boiss.

Boiss () is a rare medicinal and aromatic plant. It is widely used in traditional medicine to treat several diseases, including diarrhea, fever, cough, irritation, skin diseases, rheumatism, respiratory ailments, influenza, and digestion problems. In this review, we have critically summarized previous data on about its phytochemistry, botanical and geographical distribution, toxicological investigation, and pharmacological properties.

Study of the Phytochemical Composition, the Antioxidant and the Anti-Inflammatory Effects of Two Sub-Saharan Plants: and .

The aim of this study is to perform phytochemical screening of the leaves of and , to determine the phenolic, flavonoids, tannins, and sugars content in their methanolic extracts, evaluate their antioxidant activity using the DPPH and the ABTS tests, and test their anti-inflammatory effect in vitro using the heat-induced albumin denaturation inhibition method. Phytochemical screening revealed the presence of polyphenols and alkaloids in the leaves of both plants. Yields of the extracts in this study ranged from 7% to 18% for and 4% to 16% for .

Phenolic Content, Antioxidant Activity, Anti-Inflammatory Potential, and Acute Toxicity Study of Murb. Extracts.

is a medicinal plant belonging to the Lamiaceae family, endemic in Morocco, and used in traditional medicine. The present work aims to study the phenolic compounds, the antioxidant activity, the anti-inflammatory effect, and the toxicity of two ethanolic and methanolic extracts of aerial part. The yield of the methanolic extraction (22.

Tradition Mills' Picholine Olive Oil Physicochemical Characterization and Chemical Profiling across Different Cities in Morocco.

This study aims to determine the quality of olive oils (Picholine variety) from the traditional oil mills in different Moroccan cities by means of physicochemical characterization and chemical compositions. All samples of olive oil were collected from traditional oil mills. Physicochemical analyses of free fatty acid (FFA), iodine value (IV), saponification value (SV), specific extinction at 232 and 270 (E232, E270), chlorophyll content, carotenoid content, fatty acids (FAs), and total phytosterols composition were performed with respect to the International Olive Council (IOC) standards.

Chemical Composition and Antioxidant Capacity of Seeds from Four Regions of Morocco.

seeds (S) 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.