Evaluation of the antibacterial activity of oily extracts of the grains of two varieties of red onion from Morocco

The aim of the present work is to evaluate the antibacterial activity of the oils extracted from the seeds of two varieties of red onion Doukkala and Amposta using hexane and ethanol. The ethanol extracts are more active than hexane extracts vis-a-vis bacteria gram+ tested (Staphylococcus aureus CIP 53154, Enterococcus faecalis CIP 103214, Bacillus cereus and Streptococcus A IPL141 IPT 5-84) and gram- (Escherichia coli CIP 54127, Entérobactersp, Pseudomonas aeruginosa CIP A 22 and Salmonella typhi CIP 5535). The MICs determined by the well-diffusion method for each extract show that the ethanolic oil extracts are bactericidal towards Staphylococcus aureus (SASM) and Staphylococcus aureus (SARM) strains. This could be explained by the fact that the ethanolic extracts are richer in polyphenols (98.7 ± 0.2 mg EGA / g extract) for Doukkala ethanol extract (EED) and (85.7 ± 0.2 in mg of EGA / g of extract) for the ethanolic extract of Tetouan (EET) (Amposta) which is also bactericidal with respect to the Bacillus cereus strain and this for a MIC of 0.125 mg / mL. The strain Enterobacter is sensitive in all the extracts while the 6-aminopenicillanic acid antibiotic 6-APA is not sensitive.

Composition chimique de l’huile essentielle de Satureja calamintha (L.) Scheele du Maroc

Ce travail vise l’étude de la composition chimique de l’huile essentielle de Satureja calamintha (L.) Scheele du Maroc. Les constituants chimiques principaux de cette huile essentielle sont borneol (34.52%), αcampholenic aldehyde (14.26%), cedren-13-ol (6.45%), et manoyloxide (3.78%).Mots-clés : huile essentielle, Satureja calamintha, composition chimique.Chemical composition of essential oil of Satureja Calamintha (L.) Scheele of MoroccoThis work aims to study the chemical composition of essential oil of Satureja Calamintha (L.) Scheele of Morocco. The main chemical constituents of the essential oil are Borneol (34.52%), α-campholenic aldehyde (14.26%), cedrene-13-ol, 8 - (6.45%), and manoyloxide (3.78%).Keywords : essential oil, Satureja Calamintha, chemical composition

Composition, Physicochemical Properties, and Uses of Acorn Starch

The major component of acorn is starch, which may amount up to 55% of the dry weight. Lack of systematic knowledge on acorn starch greatly hinders the further development of acorns as sustainable crops. This review aims to summarize the current knowledge of the isolation, chemical composition, physicochemical properties, and uses of acorn starches and to provide future research directions. The amylose content of the acorn starches is reported to vary in the range of 20–39%. Moisture content, lipid, ash, and protein contents of the acorn starches have been reported varying from 2.20 to 15.50%, 0.23 to 2.64%, 0.01 to 1.41%, and 0.01 to 6.7%, respectively. Thermal and pasting properties that have usually been determined using differential scanning calorimeter (DSC) and rapid viscoanalyzer (RVA) are also discussed in this article. Acorn starch has great potential for various food and nonfood applications due to the unique structural and functional features

Acorn Oil: Chemistry and Functionality

Acorn oil has been receiving increasing attention due to its nutritional potentials. However, its application as a novel food ingredient has not yet been fully explored. This paper summarizes chemical composition, extraction methods, potential health benefits, and current applications of acorn oil, with the aim of providing suggestions for its exploitation. Acorn oil is an excellent source of essential fatty acids (oleic, linoleic, α-linolenic, and palmitic acids). Acorns are a rich source of tocopherols, with γ-tocopherol being the most abundant. It also contains various bioactive compounds such as polyphenols and sterols (mainly β-sitosterol). Diets enriched with acorn oil can be beneficial in preventing cardiovascular disease (CVD), cancer, and type 2 diabetes as well as offer antioxidant activity. Further studies should focus on producing better quality acorn oil such as the application of more innovative and optimized techniques that can increase its health benefits and hence utilization

Composition, Physicochemical Properties, and Uses of Acorn Starch

The major component of acorn is starch, which may amount up to 55% of the dry weight. Lack of systematic knowledge on acorn starch greatly hinders the further development of acorns as sustainable crops. This review aims to summarize the current knowledge of the isolation, chemical composition, physicochemical properties, and uses of acorn starches and to provide future research directions. The amylose content of the acorn starches is reported to vary in the range of 20–39%. Moisture content, lipid, ash, and protein contents of the acorn starches have been reported varying from 2.20 to 15.50%, 0.23 to 2.64%, 0.01 to 1.41%, and 0.01 to 6.7%, respectively. Thermal and pasting properties that have usually been determined using differential scanning calorimeter (DSC) and rapid viscoanalyzer (RVA) are also discussed in this article. Acorn starch has great potential for various food and nonfood applications due to the unique structural and functional features.</jats:p