Changes Evaluation of Reserve Substances and Degradation Enzymes after Exposure of Tomato Plants (Lycopersicon esculentum Mill.) to Alpha - Cypermethrin, Chlorpyriphos and Pyrimicarb

Tomato (Lycopersicon esculentum Mill.) is one of the most important vegetables, whose production and consumption increased quite rapidly. The impact of three xenobiotics such as alpha-cypermethrin, chlorpyriphos and pyrimicarb on reserve substances (proteins, starch and lipids) and degradation enzymes (protease and alpha-amylase) was investigated. The effect of the insecticides was observed by using four dilutions of the normal concentration used in agriculture (100%, 75%, 50% and 25%) for germinating seeds, and only the recommended concentration in agriculture for growing plants. The results suggest that the tested insecticides induced an accumulation of proteins in both treated seeds, and treated plants leaves and roots. Moreover, the protease activity was reduced in treated seeds and plants. Also a great accumulation of starch in presence of the insecticides was registered in treated seeds, and leafs and roots of treated plants, whereas this accumulation is accompanied with an inhibition of alpha-amylase activity. Concerning lipids, a significant increase was observed in treated samples compared to the control ones

Activité Acaricide Des Huiles Essentielles Du Mentha Pulegium, Origanum Compactum Et Thymus Capitatus Sur L’acarien Phytophage Tetranychus Urticae Koch (Acari : Tetranychidae)

The use of botanical acaricides extracted from plants as an alternative to replace the chemical acaricides is an interesting and efficient option to control pests and ameliorate their toxic effects to humans and the environment. The aim of this work was to evaluate the contact toxicity of Pennyroyal mint (Mentha pulegium), oregano (Origanum compactum) and thyme (Thymus capitatus) essential oils against adults, larvae and eggs of two-spotted spider mite Tetranychus urticae Koch (Tetranychidae). The chemical composition of these three plant essential oils was also characterized. Laboratory tests were conducted to determine the acaricidal effect of plant essential oils at several doses in geometric progression. The consequences of treatments on mortality were measured in relationships with concentrations of essential oils. On the other hand, the major constituents of the three essential oils were identified by gas chromatography-mass spectrometer (GC-MS) techniques. GCMS analyses proved that the major compound present in the essential oils of thyme and oregano is carvacrol (55.59 and 55.28% respectively) while the main component of pennyroyal mint essential oil is pulegone (67,63%). Laboratory bioassay results indicated that essential oils of thyme and pennyroyal mint caused the most important acaricidal effects in comparison with the essential oil of oregano. At a concentration of 1%, thyme and pennyroyal eradicate all adults of the mite while oregano causes a mortality of 84.99%. On larvae, the mortality rate of thyme, pennyroyal and oregano is 97.7; 89.47 and 57.89% respectively. The results of the present study concluded that plant essential oils could be useful in promoting research aiming at the development of new agent for pest control from the plants with medicinal values

Research and Toxinogenic Characterization of Penicillium Contaminating Goat's Traditional Dairy Products in Northern Morocco

The goat rearing in northern Morocco had known a very important evolution with the introduction of European breeds of goats more productive of milk compared to local breeds. Moulds are common contaminants in many traditional dairy products. Some species are responsible for significant economic losses and major public health problems by producing toxic metabolites like mycotoxins. This work aims to isolate, identify and characterize the mycotoxin-producing species of Penicillium from milk and traditional cheese (Jben) in the different northern region of Morocco, based on microbiological analysis and in vitro identification of Penicillium toxinogenic by fluorescence detection and HPLC analysis. Our microbiological analysis clearly show that the fungal flora is highly developed in goat's milk and Jben: 85 mould and yeast isolates from 57 samples collected. The rate of fungal flora (mould and yeast species) is high, it is around 2,6 104 CFU/ml in milk and 5,90 104 CFU/g in Jben. Penicillium isolates were purified and identified according to macroscopic and microscopic criteria. The proportion of Penicillium (61,53 %) in milk is more than Jben (16,94 %). The most important Penicillium species in two dairy products are P.italicum (23,1% in milk against 5,1 % in Jben), P. cyclopium (7,7 % in milk against 5,1% in cheese), and P. expansum (7,7% in milk against 3,4 % in cheese). According to in vitro identification of Penicillium toxinogenic by fluorescence detection, the majority of Penicillium isolates were able to produce mycotoxin type Citrinin and Ochratoxin A. The capacity of mycotoxin production by the identified strains was confirmed by High-Performance Liquid Chromatography Analysis. The patulin was produced by all Penicillium isolates, while the citrinin was produced by P. nalgiovense, P. simplicissimum, and P. dipodomyis. Unlike the ochratoxin A was produced by all isolates, except the P. nalgiovense and P. dipodomyis. The presence of toxicogenic Penicillium species in Moroccan traditional goat's dairy products suggeststhat contaminated products according to processing conditions and after storage traditionally could be a risk to the health and safety of consumers. The awareness-raising measures, the professional guidance on the concept of hygienic quality and the tendency to semi-industrial production remain worksites to work more efficiently by the state

Toxicity of Rosmarinus Officinalis Essential Oil to the Pest Tetranychus Urticae Koch (Acari%253A Tetranychidae) and its Predator Phytoseiulus Persimilis Athias-Henroit (Acari%253A Phytoseiidae)

This study aims to determine the chemical composition of Rosmarinus officinalis (Lamiales%253A Lamiaceae) and its acaricidal effect on the pest mite Tetranychus urticae Koch (Acari%253A Tetranychidae). and its predator Phytoseiulus persimilis Athias-Henroit (Acari%253A Phytoseiidae). The analysis of the chemical composition of the essential oil extracted was carried out on gas chromatography coupled with mass spectrometry. Three major compounds found in the essential of R. officinalis were alpha%253B-pinene (32.64%25), beta%253B-Humulene (8.71%25), and Camphene (5.95%25). The toxicity of R. officinalis oil was performed using inhalation bioassay on both T. urticae and its predator P. persimilis. The results obtained showed high toxicity on the mite than to its predator with a mortality rate of 80%25 and 16.11%25 respectively at the dose of 4%25. The fertility of females, the hatching of eggs, and the emergence of adults in T. urticae were also studied using contact bioassay where a total reduction of all three biological parameters was recorded at the dose of 4%25. Besides, the application of this oil will also allow the conservation of P. persimilis. Altogether, the combination of toxicity on T. urticae and preservation of its predator gives R. officinalis essential oil a propitious potential for the control of the pest mite T. urticae and maintenance of environmental balance

Renforcement de la résilience climatique des produits de terroir à travers des modèles appropriés de valorisation post-récolte

Plusieurs filières agricoles marocaines regorgent de produits de terroir résilients ayant la capacité de résister aux changements climatiques. La caractérisation, la valorisation et la promotion de ces produits figurent parmi les priorités des stratégies agricoles nationales. A travers cet article, le cas de six produits de terroir issus de cultures résilientes (cactus, légumineuses, huiles d’olive, dattes, plantes aromatiques et médicinales et caroubes) est illustré en présentant des modèles appropriés d’actions de recherche et de recherche et développement en matière de la valorisation post-récolte. Ces produits de terroir sont parfaitement convenables pour la mise en valeur des terroirs spécifiques au niveau des zones arides et semi-arides et jouent un rôle important dans la sécurité alimentaire, la préservation de la biodiversité ainsi que le développement socio-économique des communautés rurales. Ils sont également appréciés sur les marchés locaux, nationaux et internationaux pour leur notoriété, typicité et qualité. De ce fait, les recherches prospectives seront orientées davantage vers la consolidation de l’expertise de l’Institut National de la Recherche Agronomique (INRA) dans les domaines de la valorisation et de la promotion des produits de terroir résilients à travers une recherche novatrice et multidisciplinaire permettant de prédire et mitiger l’effet des changements climatiques sur, d’une part, les qualités intrinsèque et extrinsèque de ces produits et d’autre part, sur la viabilité et la durabilité de leurs chaînes de valeur

Valorisation of cold-pressed almond oil’s cake as raw material for the preparation of naturally gluten-free flour for specific food applications

Almond cake is a by-product of mechanical press extraction of almond oil intended mainly for the cosmetics industry. According to the circular economy for zero waste, the purpose is to reuse this byproduct to prepare natural gluten-free flour to replace part or all of the whole soft wheat flour (SWF) in specific foods. The almond by-product after grinding was sifted on a sieving shaker equipped with 4 mesh sieves 1mm, 500µm, 250µm, and 100µm. The obtained fractions were compared with SWF, based on analysis’s results for ash and colour (L*, a*, b*), contents of proteins, fibres, total sugars, reducing sugars and bulk density. Significant difference was detected between the gluten free fractions of almond meal and SWF, particularly for protein content and colour. The flour obtained from the almond cake is naturally gluten-free; therefore, it cannot have the properties of a baker’s flour of soft Wheat. This naturally gluten free flour would be suitable for gluten free specific baked goods, like cookies, biscuits and crackers, particularly intended to celiac people who cannot consume bakery products made from flour of certain cereals (wheat, barley, rye, oats), or their derivatives