COMPARAISON DE LA COMPOSITION LIPIDIQUE DE GRAINS DE BLÉ DUR ET BLÉ TENDRE DE VARIÉTÉS MAROCAINES

L’analyse de la composition lipidique de deux variétés de blé dur (ISLY et MARZAK) et deux variétés de blé tendre (MARCHOUCHE et MAHDIA) montre bien que l'acide linoléique est l'acide gras prédominant. Les grains des deux variétés de blé dur sont plus riches en acides gras totaux et présentent une teneur plus importante en acide oléique (19 à 21%) contre seulement (12%) pour le blé tendre. L’analyse de la distribution des acides gras dans les différentes catégories lipidiques montre que tant pour les variétés de blé tendre que dur les lipides majoritaires sont des lipides neutres constituant environs 80% des lipides totaux. Les deux variétés de blé dur étudiées ISLY et MARZAK se distinguent par une richesse en TAG (environ 68 à 70% des LN) et une teneur faible en AGL et DAG par rapport aux variétés de blé tendre. Au niveau des lipides polaires, les MGDG sont majoritaires chez les variétés de blé tendre étudiées, par contre chez les deux variétés de blé dur la PC, les DGDG et les MGDG présentent presque les mêmes pourcentages

Flowering, a Critical Phenological Stage as a Limiting Factor for Almond Native Ecotypes Cultivation in Eastern Morocco

peer reviewedThis study concerns (i) Botanical characterization of local almond ecotype named “Beldi” based on flowering period and flowers color measurements (ii) Chemical characterization of almond oil such as acidity and peroxide index and specific UV absorbance values (K232 & K270). The color results of 100 flowers analyzed by chromameter shows two different color categories. The first is very light pink to whitish (L*=81.58, a*=7.43, b*=8.06). The second is a dark pink (L*=71.64, a*=18.34, b*=4.97) with a difference in color between the two categories ΔE=15.07. Compared to Ferragnes/Ferraduel varieties, Beldi almond kernel has almost a comparable oil yield but different acidity and peroxide values which are 0.81%, 8.12 meq/O2/kg and 0.40%, 16.39 meq/O2/kg respectively

Douleur du coude chez un jeune sportif révélant un ostéome ostéoïde de l’apophyse coronoïde: à propos d’un cas

L'ostéome ostéoïde de l'apophyse coronoïde est exceptionnel, pose des problèmes diagnostiques et  thérapeutiques. La douleur représente le maître symptôme. La perte d'extension complète est classique, cependant celle de la pronation et supination est très rare. Le scanner constitue l'examen radiologique de référence à condition de réaliser des coupes fines. La résection monobloc à foyer ouvert constitue le traitement de référence. Les traitements percutanés sont aussi efficaces mais au coude la proximité des éléments vasculo-nerveux et du cartilage articulaire rendent leurs indications plus limitées.Key words: Apophyse coronoïde, ostéome ostéoïde, coud

Bioactive compounds from hemp (<i>Cannabis sativa</i> L.) seeds: optimization of phenolic antioxidant extraction using simplex lattice mixture design and HPLC-DAD/ESI-MS² analysis

peer reviewedThe extraction of phenolic compounds from defatted hempseeds was optimized using a simplex lattice mixture design with three solvents (water, methanol, and acetone). The response variables were total phenolic content (TPC) and antioxidant activity evaluated by different spectrophotometric tests. The results showed that the binary acetone-water mixture in equal proportions is the optimal combination to achieve the maximum TPC (53.65 mg GAE per g extract) with higher antioxidant activities (265.53, 36.25, 119.03, 69.46, and 68.91 mg TE g 1 extract for the TAC, DPPH, ABTS, FRAP, and CUPRAC tests respectively). In addition, the phenolic profile analysis of defatted hemp seeds by HPLC-DAD/ESI-MS2 techniques showed the predominance of hydroxycinnamic acid amides and lignanamides. It allowed visualizing the effect of each solvent mixture on the relative extracted amount of each identified phenolic compound. This study suggests that N-trans-caffeoyltyramine, cannabisin A, and cannabisin B might contribute strongly to the potent antioxidant activity of hempseed extracts. Thus, it encourages the use of defatted hemp seeds as a source of antioxidants with added value for pharmaceutical and cosmetic applications

Quality and chemical profiles of virgin olive oils of three European cultivars suitable for super-high-density planting conditions in eastern Morocco

This study aims to evaluate the quality and chemical composition of virgin olive oils of Greek (Koroneiki) and Spanish (Arbequina and Arbosana) varieties grown in north-eastern Morocco under irrigated super-high-density planting system, via the study of their minor compounds, fatty acid and triacylglycerol compositions, and oxidative stability. The majority of the evaluated parameters are influenced by varietal and environmental factors. The studied varieties produced good quality oils with a chemical composition that meets the requirements of the International Olive Council. Koroneiki oil has the highest levels of total phenols (530 mg kg-1) and C18:1 (76.70%) as well as the better stability to oxidation (98.64h). Arbosana oil is distinguished by the abundance of tocopherols (449.27 mg kg-1) and an intermediate oxidative stability (74.49 h). The highest phytosterol content was recorded in Arbequina oil (1971 mg kg-1). Eleven phenolic compounds were identified and quantified. Decarboxymethylated forms of oleuropein aglycone and ligstroside aglycone were the main components in all the analyzed oils (95-165 mg kg-1 and 115-181 mg kg-1, respectively).The results of principal component analysis show a clear discrimination between the studied varieties according to antioxidant parameters, triacylglycerol and phytosterol data.Coopération Bilatérale Maroc /Wallonie, Belgique / P2-9 (2011-2014) Sur la qualité et valorisation des huiles d’olives et du cartham

Characterization of Sweet Almond Oil Content of Four European Cultivars (Ferragnes, Ferraduel, Fournat, and Marcona) Recently Introduced in Morocco

peer reviewed(is study concerns the characterization of oil content and quality indices for almond cultivars (Marcona (Mr), Fournat (Fn), Ferragnes (Fg), and Ferraduel (Fd)) recently introduced into marginal agricultural areas in eastern Morocco. (ese verities are known for their rusticity and late flowering stage. (e analyzed almond oils showed low acidity and peroxide values ranging, respectively, from 0.32 to 0.36% and 1.88 to 3.18 meq O2/kg. Fatty acid (FA) profile revealed a predominance of the unsaturated FA represented essentially by the oleic (56.64–64.03%) and linoleic FA (24.57–29.80%). Triacylglycerol (TAG) analysis allowed the determination of eleven species with a remarkable dominance of trioleylglycerol (OOO: 30%) and dioleyllinoleoylglcerol (OOL: 27.25%). Regarding the minor compounds, the results showed that the total phenol content ranges between 85.33 and 141.66 mg/kg. Concerning the tocopherol content, the studied oils showed richness in these secondary metabolites (408.99–491.77 mg/kg) with a dominance of α-tocopherol. In comparison to their homologues in the Mediterranean area, the evaluated almond oils demonstrated a slight superiority in terms of quality, in particular, to those produced in Spain

Laboratory-Scale Optimization of Hemp Seed Roasting Temperature and Time for Producing a High-Quality Pressed Oil

peer reviewedRoasting is widely applied in oil processing to improve the extraction yield and desired sensory characteristics. The current study is aimed at optimizing roasting conditions (time and temperature) of hemp (Cannabis sativa L.) seeds prior to seed pressing to improve the oil yield and antioxidant capacity, using response surface methodology based on central composite design (CCD). Hemp seeds were roasted at five temperatures (132, 140, 160, 180, and 188 °C) and for five duration times (9, 15, 30, 45, and 51 min). Mathematical models have shown that roasting conditions significantly affected response variables (p < 0:05), including oil yield, total phenolic content (TPC), radical scavenging activity, and oxidative stability index (OSI). The CCD led to the following optimum roasting conditions: 163 °C for 15 min, which improved the extraction yield by 45% and oxidative stability by 80%. Thus, the oil produced under these conditions showed a yield of 23.09%, TPC of 121.21 mg GAE kg-1 , and OSI of 21.37 hours. In addition, roasting hemp seeds under optimal conditions did not negatively influence the oil quality. Only chlorophylls, tocopherols, and palmitic acid slightly decreased (p < 0:05) after roasting (from 39.10 to 36.54 mg kg-1 , 483.06 to 469.77 mg kg-1 , and 7.65 to 7.29%, respectively). Furthermore, the concentrations of most volatile compounds identified in unroasted hemp seeds decreased after roasting under optimal conditions, with the formation of new compounds sought for their positive attributes, such as pyrazines and aldehydes derived from the Strecker degradation, responsible for the roasted, nutty, and almond odors. The main volatile compounds in raw and roasted hemp seeds were β-myrcene (3170.30 and 1177.69 ng g-1 , respectively) and D-limonene (1347.25 and 470.35 ng g-1 , respectively). The results obtained in this study could provide valuable information for the food industry to produce hemp seed oil with high nutritional quality that meets consumer demands

Isolement, purification et caracterisation de la membrane peribacteroiedale des nodosites des legumineuses

SIGLECNRS T Bordereau / INIST-CNRS - Institut de l'Information Scientifique et TechniqueFRFranc

General chemical composition of almonds (PrunusAmygdalusMiller) grown in eastern Morocco

The production of almond's kernel has increased continually in eastern Morocco, from 136 000 T in 2012 to 183000 T in 2015. To valorize this kernel, we have analyzed chemical composition of five varieties, which were determined as Marcona, Fournat, Ferragnes, Ferraduel and Beldi. Total sugar was ranged between 6,2086 for Marcona and 8,5462 % for Fournat. Total protein was changed from 19,4167 for Ferragnes Ferradul to 22,261 % for Beldi. Total fiber was varied from 15,4197 for Marcona to 18,150 % for Beldi. Ashes was ranged between 2,9079 for Marcona and 3,5606 % for Beldi. Oil content was changed between 51,4741 for Beldi and 56,5688 % for Ferragnes Ferraduel. This large oil content requires us to determine the characteristics of this almond oil. Fatty acid profile was identified, and Oleic acid, Linoleic acid, Palmitic acid and Stearic acid were ranged from 60,76 for Marcona to 69,306 % for Ferragnes Ferraduel, between 20,545 for Ferragnes Ferraduel and 27,45 % for Marcona, between 7,0692 for Ferragnes Ferraduel and 8,010 for Marcona and from 2,009 for Beldi to 2,743 for Marcona, respectively. After all, oxidative stability was mesured to know which oil bears more, and we have concluded that Ferragnes Ferraduel tolerates more of them all