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.

Effects of physical refining process on quality and stability of argan oil (Argania Spinosa (L.) Skeels).

Subquality argan kernels are 30% cheaper than the regular kernels mandatory used to prepare edible argan oil. The use of these argan kernels for the preparation of argan oil intended to be a cosmetic ingredient, after bleaching and deodorization, is therefore particularly economically appealing. The oxidative stability of Argan oil prepared from subquality kernels is unknown.

Green enrichment of argan oil ( L.) with thyme ( L.) and oregano ( L.) leaves: Evaluating quality and stability improvements.

This study aimed to assess the impact of enriching argan oil (AO) ( L.) using the maceration technique with thyme ( L.) and oregano ( L.

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.

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.

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.

Valorization of saffron ( L.) stigma as a potential natural antioxidant for soybean ( L.) oil stabilization.

Synthetic antioxidants are known for their efficiency to improve vegetable oil oxidative stability. But owing to their harmful effects on human health, edible oil industry is seeking for safe and healthy natural antioxidants. The present work was setup with the aim of improving soybean oil (SO) oxidative stability by using saffron ( L.

A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shelf-life, and Quality Control.

Olive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to its unique chemical composition and associated health-promoting properties. This review aimed at providing readers with recent results on OO physicochemical profiling, extraction technology, and quality parameters specified by regulations to ensure authentic products for consumers. Recent research progress on OO adulteration were outlined through a bibliometric analysis mapping using Vosviewer software.

Phytochemistry, quality control and medicinal uses of Saffron (.): an updated review.

Saffron, botanically known as ., is renowned as the world's most expensive spice and has been utilized in various fields since ancient times. Extensive scientific research has been conducted on , focusing on its phytochemical composition, diverse applications, and biological activities.

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.

Geographical Classification of Saffron ( L.) Using Total and Synchronous Fluorescence Combined with Chemometric Approaches.

There is an increasing interest in food science for high-quality natural products with a distinct geographical origin, such as saffron. In this work, the excitation-emission matrix (EEM) and synchronous fluorescence were used for the first time to geographically discriminate between Moroccan saffron from Taroudant, Ouarzazate, and Azilal. Moreover, to differentiate between Afghan, Iranian, and Moroccan saffron, a unique fingerprint was assigned to each sample by visualizing the EEM physiognomy.

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.

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.

Argan Oil: Chemical Composition, Extraction Process, and Quality Control.

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 [ (L.) Skeels].

Refining Vegetable Oils: Chemical and Physical Refining.

This review presents recent technologies involved in vegetable oil refining as well as quality attributes of crude oils obtained by mechanical and solvent extraction. Usually, apart from virgin oils, crude oils cannot be consumed directly or incorporated into various food applications without technological treatments (refining). Indeed, crude oils like soybean, rapeseed, palm, corn, and sunflower oils must be purified or refined before consumption.

Mineral Profiling of Twenty Wild and Cultivated Aromatic and Medicinal Plants Growing in Morocco.

Aromatic and medicinal plants (AMPs) have attracted a considerable attention owing to their medicinal and nutritional value. The main research focus in AMPs is devoted to bioactive compounds and related biological activities; however, little is known about their mineral profiling, hence the novelty of this work, which aims at investigating the mineral composition of 20 species of AMPs belonging to 10 botanical families growing in Morocco. Mineral profiling was determined using an inductively coupled plasma optical emission spectrometer in various plant parts depending on each species.

Characterization of Phenolic Compounds Extracted from Cold Pressed Cactus ( L.) Seed Oil and the Effect of Roasting on Their Composition.

Phenolic compounds extracted from cactus seed oil were identified for the first time by HPLC-ESI-qToF-MS and subsequently quantified by HPLC-DAD. A total of 7 compounds were identified, vanillin, syringaldehyde, and ferulaldehyde were found to be the most abundant ones. The effect of geographical origin and roasting process of cactus seeds was evaluated.

Chemical Composition and Antioxidant Activity of Lawsonia inermis Seed Extracts from Morocco.

The aim of the present study was to investigate the composition of Lawsonia inermis (henna) seed oil from Morocco and to evaluate some of its activities in order to use it in cosmetics. Phytosterols are valuable henna-oil constituents, but henna oil does not present any interesting antioxidant activity.

Oxidative stability of cosmetic argan oil: a one-year study.

The objective of this work is to determine the chemical stability of cosmetic argan oil (INCI: Argania spinosa kernel oil). The methodology involves the repeated measurement over a 1-year period of the quality metrics used in the cosmetic industry: acid and peroxide value and specific absorbance. During this year, storage is performed at 40° or 25°C to assess the importance of temperature.

Volatile compound formation during argan kernel roasting.

Virgin edible argan oil is prepared by cold-pressing argan kernels previously roasted at 110 degrees 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.

Chemical changes in extra virgin argan oil after thermal treatment.

Physicochemical parameters, measured every 6 hours, of extra virgin argan oil heated for 24 h at 180 degrees C were investigated and compared with those of five other edible oils treated in the same thermoxidative condition. Argan oil was found to be particularly stable at high temperature, its level of polar compounds remaining low even after 24 h of heating.

Can fruit-form be a marker for argan oil production?

Deforestation is an important matter for the argan forest whose preservation necessitates planting trees. Macroscopic parameters are urgently needed to identify trees presenting good potential as oil producers. This study demonstrates that argan oil produced from kernels of apiculate fruit is richer in d-tocopherol, whereas oil produced from spherical fruit is richer in linoleic acid, and that produced from fusiform fruit is richer in oleic acid.

Can the dietary element content of virgin argan oils really be used for adulteration detection?

Levels of eight dietary elements were assessed by ICP-AES in virgin edible and beauty argan oil samples prepared from four remote locations of the argan forest, and over a three-year period. The data showed sufficiently little variability to assess that all argan oil samples present, in terms of dietary elements, a similar composition, independently from the tree location within the argan forest. Therefore, adulteration detection by trace element analysis in edible and beauty argan oil is a method that can be generalised.

The origin of virgin argan oil's high oxidative stability unraveled.

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.

Influence of argan kernel roasting-time on virgin argan oil composition and oxidative stability.

Virgin argan oil, which is harvested from argan fruit kernels, constitutes an alimentary source of substances of nutraceutical value. Chemical composition and oxidative stability of argan oil prepared from argan kernels roasted for different times were evaluated and compared with those of beauty argan oil that is prepared from unroasted kernels. Prolonged roasting time induced colour development and increased phosphorous content whereas fatty acid composition and tocopherol levels did not change.