Chemical characterization and oxidative stability of castor oil grown in Morocco

Seed oil of Castor bean (Ricinus communis L) grown in Morocco were analyzed for their main chemical composition and for their oxidative stability. Gas chromatography revealed that the major fatty acids were ricinoleic, linoleic, and oleic acids (75.0%, 9.7%, and 7. 7% respectively). Seed oil was also found to be rich in sterols (2210 mg/kg) with a predominance of β-sitosterol (1041 mg/kg). The tocopherols marker δ-tocopherol accounted for 43.1 mg/kg. Oxidative stability of castor oil was measured at 110 °C at the air flow rate of 20 L/hw, castor oil was more stable than many other oils with 35.5 h. The results achieved suggest that the castor bean might be an important source of vegetable oil for industrial uses

Effect of temperature on the quality of refined fish co-product oil during bleaching.

The fish co-product oil (sardine and mackerel) is rich in unsaturated fatty acids (65%), however the refining process has an adverse effect on the double bonding of unsaturated fatty acids. This study aimed to develop a better fish co-product oil refining process. The material used in this research was fish co-product oil as a product of the flour and fish oil industry and Tensil 210FF as its adsorbent. The oil was purified in three stages, degumming, neutralization and bleaching. The different bleaching temperatures (50 °C; 90 °C; 120 °C) were applied. The study showed that oil refined at 50 °C to 90 °C gave a better value of acidity (FFA), PV, anisidine number, fatty acid composition and the lowest total oxidation number

Phytochemical Screening and Biological Activity of Leaves and stems extract of Hammada Scoparia

The antioxidant and antibacterial activities of alcoholic extract from wild Moroccan Hammada Scoparia leaves and stems were assessed. Phytochemical analysis revealed the presence of active ingredients such as Phenols, Flavonoids, Tannins, Alkaloids, Steroids and Saponins. Total content of phenol and flavonoid was quantitatively estimated in leaf and stem extracts of Hammada Scoparia. Total phenoilc content in the leaf and stem was found to be 50,08±1,09and 14,3±0,5 (mg EAG/g DM), while the total flavonoid content in the leaf and stem were found to be 28,8±0,07 and 5,1±0,2 (mg EQ/g DM) respectively. The antioxidant activity was determined using 1,1-diphenyl-2-picrylhydrazyl radical-scavenging DPPH assay, iron-reducing-power FRAP assay and inhibition test of the cation radical ABTS assay, the antioxidant activity showed that leaves extracts exhibited strong antioxidant activity. A linear relationship has been found between the total phenolic content and the antioxidant activity of the studied extracts. The extracts exhibited strong antibacterial activity against Citrobacter freundii and Acinetobacter baumanii. The stem extracts was more active than the leaf extracts against test bacteria with Inhibition zone diameters ranging from 7 to 20 mm and the leaf extracts from 7 to 13 mm. Hammada Scoparia leaves and stems had antiradical and antimicrobial activity that may be useful in pharmacy and phytotherapy

Analyse chimique et sensorielle de l’huile d’argane

To ensure argan oil quality, a combination of physico-chemical and sensory methods is necessary. Utility and importance of these methods in the Moroccan norm for argan oil are presented. Our demonstration is based on four types of argan oil 1) edible argan oil that is prepared from mechanically pressed roasted kernels, 2) beauty oil that is prepared from mechanically pressed non-roasted kernels, 3) artisanally prepared argan oil extracted by manual pressing and 4) artisanally prepared argan oil extracted by manual pressing of goat-digested kernels. Fresh, each kind if oil was classified as « extra virgin » according to the moroccan norm (NM 08.05.090). However, only edible argan oil prepared from mechanically pressed roasted kernels displayed the best physico-chemical and sensorial profile.Pour assurer la qualité de l’huile d’argane, une combinaison de méthodes physicochimiques et sensorielles est indispensable. L’utilité et l’importance des méthodes retenues par la norme marocaine sont présentées. Pour illustrer cette démonstration nous avons choisi quatre types d’huile d’argane 1) l’huile alimentaire qui est obtenue par pressage mécanique d’amandons torréfiés, 2) l’huile de beauté obtenue par pressage mécanique d’amandons non torréfiés, 3) l’huile artisanale obtenue par pressage manuel d’amandons torréfiés et 4) l’huile artisanale préparée traditionnellement à partir de noix régurgitées par les chèvres. Fraichement préparées, toutes ces huiles peuvent être classées comme des huiles extra vierges selon la norme marocaine (NM 08.05.090). Toutefois, l’huile de presse alimentaire a présenté les meilleurs critères de qualité physico chimique et sensorielle

Analyse chimique et sensorielle de l’huile d’argane

To ensure argan oil quality, a combination of physico-chemical and sensory methods is necessary. Utility and importance of these methods in the Moroccan norm for argan oil are presented. Our demonstration is based on four types of argan oil 1) edible argan oil that is prepared from mechanically pressed roasted kernels, 2) beauty oil that is prepared from mechanically pressed non-roasted kernels, 3) artisanally prepared argan oil extracted by manual pressing and 4) artisanally prepared argan oil extracted by manual pressing of goat-digested kernels. Fresh, each kind if oil was classified as « extra virgin » according to the moroccan norm (NM 08.05.090). However, only edible argan oil prepared from mechanically pressed roasted kernels displayed the best physico-chemical and sensorial profile.Pour assurer la qualité de l’huile d’argane, une combinaison de méthodes physicochimiques et sensorielles est indispensable. L’utilité et l’importance des méthodes retenues par la norme marocaine sont présentées. Pour illustrer cette démonstration nous avons choisi quatre types d’huile d’argane 1) l’huile alimentaire qui est obtenue par pressage mécanique d’amandons torréfiés, 2) l’huile de beauté obtenue par pressage mécanique d’amandons non torréfiés, 3) l’huile artisanale obtenue par pressage manuel d’amandons torréfiés et 4) l’huile artisanale préparée traditionnellement à partir de noix régurgitées par les chèvres. Fraichement préparées, toutes ces huiles peuvent être classées comme des huiles extra vierges selon la norme marocaine (NM 08.05.090). Toutefois, l’huile de presse alimentaire a présenté les meilleurs critères de qualité physico chimique et sensorielle

Crystal structure, Hirshfeld surface analysis, intermolecular interaction energies, energy frameworks and DFT calculations of 4-amino-1-(prop-2-yn-1-yl)pyrimidin-2(1H)-one

In the title molecule, C7H7N3O, the pyrimidine ring is essentially planar, with the propynyl group rotated out of this plane by 15.31 (4)°. In the crystal, a tri-periodic network is formed by N—H...O, N—H...N and C—H...O hydrogen-bonding and slipped π–π stacking interactions, leading to narrow channels extending parallel to the c axis. Hirshfeld surface analysis of the crystal structure reveals that the most important contributions for the crystal packing are from H...H (36.2%), H...C/C...H (20.9%), H...O/O...H (17.8%) and H...N/N...H (12.2%) interactions, showing that hydrogen-bonding and van der Waals interactions are the dominant interactions in the crystal packing. Evaluation of the electrostatic, dispersion and total energy frameworks indicates that the stabilization is dominated by the electrostatic energy contributions. The molecular structure optimized by density functional theory (DFT) calculations at the B3LYP/6–311 G(d,p) level is compared with the experimentally determined structure in the solid state. The HOMO–LUMO behaviour was also elucidated to determine the energy gap

Novel 1, 2, 3-triazolic compounds derived from cytosine: Synthesis, spectroscopic characterization, in vitro antimicrobial activity and molecular docking studies

The development of novel antimicrobial drugs is crucial due to the increasing problem of antibiotic resistance. A new series of 1,4-disubstituted-1,2,3-triazole derivatives containing a cytosine moiety (3a, 3b, 3c and 3d) were synthesized using 1,3-dipolar cycloaddition in a mixture of ethanol and water under Cu(I)-catalyzed with N-alkyl: 1-(prop-2-ynyl)-4-amino-2-oxopyrimidine 2 as dipolarophiles and azide derivatives (sucre-azoture) as dipoles. The desired products were obtained in good yields by reacting with a catalytic amount of copper (II) sulfate and sodium ascorbate. The structure of these compounds was analyzed and characterized using spectroscopic measurements such as 1H NMR, 13C NMR, and mass spectroscopy. Encouragingly, all cycloaddition molecules exhibited promising activity against various bacterial strains including Staphylococcus aureus and Escherichia coli. The crystal structure modeling of protein 7AZ5 demonstrated strong binding affinities through hydrogen bonds with these molecules. The cycloaddition compounds displayed the highest binding energies in terms of antimicrobial efficacy. This suggests that these substances could serve as an effective model for the development and production of new and potent antimicrobial agents