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.

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.

Citrullus colocynthis fruit extract as effective eco-friendly corrosion inhibitor in a hydrochloric acid pickling medium for carbon steel by using both experimental and theoretical studies.

The present study focuses on an environmental approach based on the use of an eco-friendly corrosion inhibitor from the Citrullus colocynthis fruit extract for enhancement corrosion resistance of carbon steel (C-S) in acid medium as an alternative to various organic and non-organic chemical inhibitors. The evaluation of the inhibition properties of the fruit methanolic extract of Citrullus colocynthis (CCE) were performed in molar hydrochloric acid (1 M HCl) medium using gravimetric and electrochemical (potentiodynamic polarization and AC impedance) techniques as well as surface analyses. CCE is rich in amino acids, mainly citrulline and β-(pyrazo-1-yl)-L-analine molecules.

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.

Quality criteria, chemical composition and antimicrobial activity of the essential oil of Ehrh.

The aim of the present study is the valorization of the essential oil of Ehrh. The research plan and methods included 3-axis: the first axis consists of studying the organoleptic and physicochemical characterization of the essential oil, the second is the chemical analysis carried out by Gas Chromatography/Mass Spectrometry (GC/MS) and the third consists of evaluating its antimicrobial activity against selected microorganisms. The results obtained for the organoleptic and physicochemical properties are as follows: appearance: Liquid, mobile and clear, odor: Strong odor characteristic of Ehrh, color: Pale yellow; relative density (0.

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.

(L.) Huds. aqueous extract attenuates HO induced oxidative stress and neurotoxicity.

Introduction: Oxidative stress plays a causal role in neurodegenerative diseases. The aim of this study is to evaluate the antioxidant and neuroprotective effects of (L.) Huds (), a widely used Moroccan plant in traditional medicine.

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).

Evaluation of inhibitive corrosion potential of symmetrical hydrazine derivatives containing nitrophenyl moiety in 1M HCl for C38 steel: experimental and theoretical studies.

The exploitation of cost-effective, sustainable, green and efficient compounds is a renewed science and a demanding mission for today's chemists and technologists. In this view, the inhibitive corrosion properties of some hydrazine derivatives named (1,2)-bis(1-(2-nitrophenyl)ethylidene)hydrazine (), (1,2)-bis(1-(3-nitrophenyl)ethylidene)hydrazine () and (1,2)-bis(1-(4-nitrophenyl)ethylidene)hydrazine () on the C38 steel corrosion in 1M HCl media has been evaluated by different techniques like electrochemical impedance spectroscopy (EIS), potentiodynamic polarization (PDP), scanning electron microscopy (SEM) and energy-dispersive X-ray spectroscopy. The EIS results showed that is the greatest inhibitor ( %) among the three tested compounds.

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.

Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety.

Almond oil, a rich source of macronutrients and micronutrients, is extracted for food flavorings and the cosmetics industry. In recent years, the need for high-quality and high-quantity production of almond oil for human consumption has been increased. The present review examines the chemical composition of almond oil, storage conditions, and clinical evidence supporting the health benefits of almond oil.

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.