Vida útil de los aceites de cactus marroquí (Opuntia ficus-indica) y de argán (Argania spinosa). Estudio comparativo

Cactus seed oil is gaining considerable popularity in the cosmetic industry. To estimate cactus seed oil’ industrial as well as domestic ease of use, we investigated the oxidative stability of Moroccan cactus seed oil under accelerated aging conditions. In addition, we compared cactus seed oil stability to that of argan oil, a popular and well-established cosmetic oil, under the same conditions. Cactus seed oil is much more sensitive to oxidation than argan oil. Its shelf-life can be estimated to be no longer than 6 months at room temperature. Such instability means that the preparation process for cactus oil must be carried out with great care and cactus seed oil needs to be protected once extracted.El aceite de semillas de cactus está ganando considerable popularidad en la industria cosmética. Para estimar la facilidad de uso industrial y doméstico del aceite de semilla de cactus, investigamos la estabilidad oxidativa del aceite de semilla de cactus marroquí en condiciones de envejecimiento acelerado. Además, comparamos, bajo las mismas condiciones, la estabilidad del aceite de semilla de cactus con la del aceite de argán, otro aceite cosmético popular y bien establecido. El aceite de semilla de cactus es mucho más sensible a la oxidación que el aceite de argán. Su vida útil se puede estimar en no más de 6 meses a temperatura ambiente. Tal inestabilidad significa que los procesos preparativos del aceite de cactus deben manejarse con mucho cuidado y el aceite de semilla de cactus debe protegerse una vez extraído

Perfil lipídico, compuestos volátiles y estabilidad oxidativa durante el almacenamiento del aceite de semilla de Opuntia ficus-indica marroquí

The fatty acids, sterol, tocopherol and volatile compositions of Moroccan cold-pressed cactus (Opuntia ficus-indica) seed oil were studied. The most abundant fatty acid, tocopherol and sterol were linoleic acid (60.6%), γ-tocopherol (533 mg/kg) and β-sitosterol (6075 mg/kg), respectively. In this study, 23 volatile compounds were identified with perceivable odor attributes for 14 compounds. The oxidative quality of cactus seed oil was monitored over 4 weeks at 50 °C. Increases in PV, K232 and FFA were detected during the first two weeks as well as a decrease in the induction time; whereas no change was reported for the K270 values. The amount of total phenolic content increased until it reached 0.3 mg/kg and then decreased by the end of the storage period; while tocopherols started to decrease after the first week. The fat-free residue extracts showed a very strong effect to reduce the oxidation of linoleic acid. Consequently, the extracts were significantly more effective to bleach β-carotene in the β-carotene-linoleic acid assay in comparison with the control.Se estudiaron los ácidos grasos, esteroles, tocoferoles y la composición volátil del aceite de semilla de cactus marroquí (Opuntia ficus-indica) prensado en frío. Los ácidos grasos, tocoferoles y esteroles más abundantes fueron el ácido linoleico (60,6%), γ-tocoferol (533 mg/kg) y β-sitosterol (6075 mg/kg), respectivamente. En este estudio, se identificaron 23 compuestos volátiles con atributos perceptibles para 14 de ellos. La oxidación del aceite de semilla de cactus fue monitoreada durante 4 semanas a 50°C. Se observó un aumento en el PV, K232 y FFA durante las dos primeras semanas y una disminución en el tiempo de inducción, mientras que no se apreciaron cambios para los valores de K270. La cantidad de fenoles totales aumentó hasta alcanzar 0,3 mg/kg y luego disminuyó al final del almacenamiento, mientras que los tocoferoles comenzaron a disminuir después de la primera semana. Los extractos de residuos libres de grasa mostraron un efecto muy fuerte para reducir la oxidación del ácido linoleico. En consecuencia, los extractos fueron significativamente más efectivos para blanquear el β-caroteno en el ensayo de β-caroteno-ácido linoleico en comparación con el control

Etude physico-chimique de deux variétés de figuier de barbarie ('Achefri' et 'Amouslem') du Sud marocain

This work concerns the morphological characterization of fruits of two cultivars of prickly pear; Achefri and Amouslem widely present in two regions of southern Morocco; Arbaa Sahel and Asgherkiss. The study of the interaction between cultivar and the site shows in both localities that Opuntia has specific adaptations to their environment. Some parameters such as color, weight and diameter of the fruit, the weight of the pulp and sugar content showed a significant difference between the cultivars of the two studied sites.Ce travail concerne la caractérisation morphologique, des fruits de deux cultivars de figuier de barbarie; Achefri et Amouslem largement présents dans deux régions du Sud marocain; Arbaâ Sahel et Asgherkiss. L’étude de l’interaction entre le cultivar et le site montre dans les deux localités que les Opuntia présentent des adaptations propres à leur environnement. Certains paramètres tels que la couleur, le poids et le diamètre du fruit, le poids de la pulpe et sa teneur en sucres présentent une différence significative entre les cultivars des deux sites étudiés

Alwana oil: The traditional Amazigh olive oil of the Pre Rif (Northern Morocco)

International audiencePurpose of the researchAlwana oil is a unconventional type of olive oil that has been prepared for centuries from roasted olives by women of Berber origin in the central Rif mountain. This study is aimed at documenting the information about alwana oil, an emerging ingredient of moroccan cuisine.ResultsAlwana oil has a good nutritional value and an interesting profile that should allow it to easily find its place in gourmet stores.ConclusionsAlwana oil is a new type of oil that merits to find its place in the edible oil vast field. However, a special care must be taken to minimize polycyclic aromatic hydrocarbon formation during olive heating. Satisfactory polycyclic aromatic hydrocarbon levels will allow its export

Phytochemical study of prickly pear from southern Morocco

This work concerns the phytochemical study of the prickly pear pulp’s fruits of two opuntia cultivars; Achefri and Amouslem widely present in two regions of southern Morocco; Arbaa Sahel and Asgherkis that are different in their altitude and annual rainfall. The results of the phytochemical study show that the levels of antioxidants have a non-significant difference between the fruits of the two sites (comparing Amouslem and Achefri in the same site, on the one hand, for the differences due to the variety or cultivar, on the other hand between Amouslem and Achefri from the two sites to show the site effect)

Kinetic parameter determination of roasted and unroasted argan oil oxidation under Rancimat test conditions

The present study investigated the Kinetic parameter determination of edible argan oil (coldpressed from roasted argan kernels) and cosmetic argan oil (cold-pressed from unroasted argan kernels) under the Rancimat test conditions. The physicochemical parameters of edible and cosmetic argan oil immediately after preparation and after accelerated oxidation test Rancimat at different temperatures 90 °C, 100 °C, 110 °C, 120 °C, 130 °C and 140 °C were determined and compared. The natural logarithms of the kinetic rate constant (kvalue) varied linearly with respect to temperature. An increasing rate of oxidation could be observed as temperature increased. On the basis of the Arrhenius equation and the activated complex theory, frequency factors A, activation energies Ea, Q10 numbers, activation enthalpies ΔH, and activation entropies ΔS for oxidative stability of the vegetable oils were calculated. The accelerated oxidation and Kinetic parameters have shown that edible argan oil can be stored much better than cosmetic oil.<br><br>En presente estudio se determinaron los parámetros cinéticosde aceites de argán comestible (prensado en frío a partir de granos tostados de argán) y cosmético (prensado en frío a partir de granos de argán sin tostar) bajo las condiciones del método Rancimat. Se determinó y comparó los parámetros físico-químicos de aceites de argán comestible y cosmético inmediatamente después de la preparación y después de la oxidación acelerada mediante Rancimat a temperaturas de 90 °C, 100 °C, 110 °C, 120 °C, 130 °C y 140 °C Los logaritmos naturales de la constante de velocidad cinética (valor k) variaron linealmente con respecto a la temperatura. Se pudo observar un valor creciente de la oxidación conel aumento de la temperatura. Se calculó para la estabilidad oxidativa de los aceites vegetalesy sobre la base de la ecuación de Arrhenius y la teoría del complejo activado, la frecuencia de los factores A, energías de activación Ea, los valores de Q10, lasentalpías de activación ΔH, y las entropías de activación ΔS. La oxidación acelerada y los parámetros cinéticos han demostrado que el aceite de argán comestible se puede almacenar mucho mejor que el aceite cosmético