Assessment of Color, Capsaicinoids, Carotenoids and Fatty Acids Composition of Paprika Produced from Moroccan Pepper Cultivars (Capsicum Annuum L.)

Analysed quality parameters of paprika powder (Capsicum annuum L.) collected from three localities in Morocco (Tadla, Gharb and Elkalaa des Sraghna) were color, total capsaicinoids, total carotenoid, fat content and fatty acid composition. The oil contents of paprika powder collected from the three localities varied relatively from 7.55g to 8.67 g/100 g. The main fatty acids among the different paprika oils were linoleic acid (60.1–70.9%), oleic acid (12.1–16.1%) and palmitic acid (7.7-14.5%). Remarkable amounts of capsaicinoids were found in the different locations, with a maximum obtained for Elkalaa des Sraghna paprika (184.97mg/kg). Total carotenoid content values averaged from 2323.66 to 3025.05 mg/kg dw with the high content obtained for the Tadla paprika. The ASTA Values differ significantly between the three localities; the high value of ASTA 20 was obtained for Tadla paprika. The present study showed that the different paprika powders are a potential source of valuable oil and Color that could be used for edible and industrial applications. Keywords: Capsicum annuum L., Paprika, Oil, Fatty acid, Capsaicinoids, Total carotenoid, ASTA, Color

Bioactive Components and Antioxidant Activity of Moroccan Paprika (Capsicum annuum L.) at Different Period of Harvesting and Processing

In the present study the total phenols, flavonoids, flavonols, carotenoids content and ASTA of extracts of paprika powder produced at four periods of harvesting and processing were investigated for their antioxidant activity. A different composition between the four periods was evidenced. Paprika produced in November presented a major content of phenols, carotenoids, and ASTA (1360 mg/100g DW, 3727.54 mg/kg DW, 167.15 unit) respectively. Also it showed the highest radical scavenging activity in DPPH assay (IC50 of 260?g/ml). Total flavonol and total flavonoid contents show a little variation depending on the time of harvesting and processing. The total phenolic and carotenoid contents were highly correlated with DPPH values (R2= 0.95 and R2= 0.96) respectively. Therefore, the total phenolic and carotenoid contents can serve as a useful indicator for the antioxidant activity of paprika. The obtained results suggest that Moroccan paprika could be used as valuable flavor with functional properties for foods. Keywords: Niora, ground paprika, ASTA, carotenoids, phenolics, flavonoids, flavonols, antioxidant activity.

Syrup of natural carob sugars and a process for its production using Response Surface Methodology

Experimental design was used to investigate the effect of three parameters (extraction temperature, extraction time and ratio of water to pulp) on syrups yields. The ranges of the factors investigated were 20–45°C for extraction temperature (X1), 1–3h for extraction time (X2) and 1–3 for extraction ratio of water to pulp (X3).  The extracting parameters for syrups yields were optimized by using three-factor-three-level Box Behnken design (BBD) and response surface methodology based on the single-factor experiments. As results, the optimum conditions were extracting temperature 43.45°C, extracting time 2.40 h and the ratio of extraction solvent (water) to pulp (v/w) 2.27. Under these conditions, the experimental values were in close agreement with values predicted by the model and for wish. Predicted yield of syrup extracted is 39.51 %. Keywords: Carob pods; pulp; Syrup yield; Optimization experiment; Box Behnken design.

Morphological characterization and quality evaluation of some cultivated paprika morphotypes (Capsicum annuum L.) from Tadla-Azilal region of Morocco

To characterize eleven different morphological forms of Moroccan paprika grown under field conditions in Tadla-Azilal region, analysis of morphometric data of different morphotypes (variants) was performed. The 11 morphotypes were evaluated for their qualitative traits of ripe fruits. Statistically significant differences among these variants were found for all the fruit characters studied. The evaluated morphotypes differed also in vitamin C, capsaicin, ASTA value and coordinated chromatic of color. The morphotype fruits evaluated had high genetic diversity and potential to fulfill the industry requirements. Morphotype 1 had the most desired commercial trait such as high ASTA value, high DW/FW ratio and low pungency. The results obtained in this study can be used as accurate information to establish a program of breeding to develop new commercial hybrids with fruits enriched for more desired commercial traits. Key words: Paprika, Morphological traits, commercial traits, Vitamin C, ASTA; Carotenoids, Capsaicinoids

Bioactive Constituents and Antioxidant Activity of Moroccan garlic (allium sativum L).

Garlic (Alliym sativum) is a good source of total polyphenols content. These compounds reveal activity effectiveness not less than synthetics. The aim of current research is to study and compare an antiradical activity, phenolic, flavonoid and flavonol contents of garlic of five areas in Morocco. Those contents were determined using spectrophotometric method. Antioxidant activities were studied using two methods: DPPH and ABTS radical scavenging activity. On the basis of findings it turned out that total polyphenolic compounds and antioxidant activities varied from one area to another. Moreover, ABTS radical scavenging activity demonstrated better results compared to DPPH method and the results showed, in general, a good correlation could be found between antioxidant activity and polyphenolic compounds. Keywords: Garlic, Allium sativum, polyphenol compounds, antioxidant activity.

Rheological Quality and Influence Factor of Moroccan Prickly Pear Juice (Opuntia ficus indica L.)

Rheological properties of prickly pear juice fruit of cactus (Opuntia ficus indica) and impacts of temperature, shearing rate and pH value on its viscosity were studied using a rotational concentric cylinders viscometer. The results show that the viscosity of prickly pear juice decreases with the increase of its temperature and shearing rate. The solution presents pseudo-plasticity fluid, which shows the characters of shear thinning as follows: first, its viscosity decreases gradually as the temperature increases. The viscosity decreases sharply at both acid and alkaline conditions, indicating that it is influenced apparently by pH value. Keywords: Prickly Pear, Juice, temperature, shearing rate, pH, Viscosity

Bioactive Constituents, Antioxidant Activity and in Vitro Cancer Cell Cytotoxicity of Moroccan Prickly Pear (Opuntia ficus indica L.) Juices

Several physico-chemical properties such as fruit pulp weight percentage, acidity, pH, soluble solid content,Antioxidant activity, total phenolic, flavonoid, flavonol and betalain content of nine selected promising cactuspear (Opuntia ficus indica L.) accessions were determined. The antioxidant capacity was assessed by means oftwo different methods: the 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (Trolox equivalent antioxidantcapacity) (ABTS) method and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical method. The results showedqualitative and quantitative differences in the physico-chemical characteristics of cactus pear accessions. Totalphenolics and flavonoids content were found between 354.37 and 643.66 ?g gallic acid eq/g and 24.67 and 49.03?g catechin eq./g dry weight basis. The in vitro cytotoxicity was measured toward P-815 cell line by the growthinhibition assay determined by the MTT viability assay. We found that juice of different cultivars exert a dosedependentgrowth inhibition against P-815 cell line. The results provide important information on how to makethe best use of cactus pear genotypes investigated for different uses, which is of significance for bothtechnological research and processing practice.Keywords: prickly pears Juices acidity, sugar content, phenolics, flavonoids, flavonols, betalains, antioxidantactivity, anticancer effec

Enjeux et défis d’une expérience pilote de tri sélectif des déchets solides urbains (Beni Mellal-Maroc)

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