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

Chemical profiles and Sensory analysis of four varieties of olive oil cultivated in Morocco

To ensure olive oil quality, a combination of physico-chemical and sensory methods is necessary. Utility and importance of these methods in the international norm for olive oil are presente. The aim of the present study is to evaluate the chemical characterization of main compounds and Sensory analysis of four extra virgin olive oil varieties grown in Morocco (Moroccan Picholine, Picual, Arebiquine and Koroneiki). Quality parameters monitored over the study were acidity, peroxide value, UV absorption (E232 and E270), tocopherol, fatty acid composition, total polyphenol and Rancimat test. Results show that the Koroneiki variety presents the highest concentrations of C18:1. This variety is also rich in phenolic and tocopherol compounds. In contrast, Arebquina oil shows the lowest contents of C18:1, phenolic and tocopherol compounds. This explains the low stability values for this cultivar. From the sensory results the Picholine, Picual and Koroneiki variety was characterized as fruity, but Arbequina variety did not meet the criteria of extra virgin oil

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 maturity stage on the chemical composition of argan fruit pulp

Argan tree, a species endemic to Southern Morroco, is well known for its kernel oil used in cosmetics and health-food, but the corresponding pulp attracted less interest from researchers and little is known about its chemical composition and evolution during maturation. The pulp of argan fruits monthly harvested during the ripening period based on fruit color (April to July), was analyzed. With progressing ripeness various changes were observed in the chemical composition, such as (i) a four-fold increase of total soluble sugars content (glucose, fructose and saccharose), and of Fe (75–165 ppm), but also (ii) a drop of many components, such as proteins (10.1–6.4%), and cell wall polymers, lignin (14.9–5.9%) and hemicellulose and cellulose. Hexane-soluble compounds found in substantial amount (10.7% in April) also decreased with time: the pulp oil peak (8.3%) was in April and June, and that of polyisoprene in June (3.6%). Therefore the stage of maturity (harvest date) is to be considered, without affecting the quality of the argan oil

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

Volatile Compound Formation During Argan Kernel Roasting

Virgin edible argan oil is prepared by cold-pressing argan kernels previously roasted at 110°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. This suggests that a strictly controlled roasting time should allow the modulation of argan oil taste and thus satisfy different types of consumers. This could be of major importance considering the present booming use of edible argan oil

Effect of extraction process on quality of oil from Asphodelus tenuifolius seeds☆

In this study, Asphodelus tenuifolius (ATO) seeds oils were extracted by three different extraction methods, namely Soxhlet extraction (SE), microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE). The physicochemical properties, fatty acids, sterols, tocols, total phenol content and antioxidant activity of ATO seed were examined and compared. The best extraction yield was from SE (21.97 ± 0.01%), followed by MAE (19.28 ± 0.13%) while that of UAE was the lowest (16.5 ± 0.1%). Analysis of the chemical composition of these oils showed that linoleic acid and β-sitosterol were the main fatty acid and sterol compounds, respectively. A large amount of fatty acids and sterols were not significantly affected by the three extraction methods. Nevertheless, the tocols, the total phenols contents and the antioxidant power showed a variation between these three extracted oils. Based on these results, it was found that this specie has great potential for industrial use

Effect of maturity stage on the chemical composition of argan fruit pulp

Argan tree, a species endemic to Southern Morroco, is well known for its kernel oil used in cosmetics and health-food, but the corresponding pulp attracted less interest from researchers and little is known about its chemical composition and evolution during maturation. The pulp of argan fruits monthly harvested during the ripening period based on fruit color (April to July), was analyzed. With progressing ripeness various changes were observed in the chemical composition, such as (i) a four-fold increase of total soluble sugars content (glucose, fructose and saccharose), and of Fe (75–165 ppm), but also (ii) a drop of many components, such as proteins (10.1–6.4%), and cell wall polymers, lignin (14.9–5.9%) and hemicellulose and cellulose. Hexane-soluble compounds found in substantial amount (10.7% in April) also decreased with time: the pulp oil peak (8.3%) was in April and June, and that of polyisoprene in June (3.6%). Therefore the stage of maturity (harvest date) is to be considered, without affecting the quality of the argan oil