Lipid Components Of Olive Oil From Tadla Azilal Area Of Morocco: Characterization and authenticity

This work was carried out on the characterization of virgin olive oils from the Moroccan picholine, the main variety cultivated in this country. The picholine samples were obtained from five different locations in Tadla Azilal area (Moroccan centre): Ksiba (KS), Bradia (BR), Beni Mellal (BM), Souk Sebt (SS) and Fkih Bensalah (FBS). They were analyzed for their composition in fatty-acids, triglycerides and sterols during the crop years 2010/1011. The sterols profile of Tadla azilal virgin olive oils produced by Moroccan picholine cultivar was established by gas chromatography using a flame ionization detector. More than ten compounds were identified and characterized. As expected for virgin olive oil, the main sterols found in all olive oil zones were ?-sitosterol, ?5-avenasterol, campesterol and stigmasterol. Cholesterol, campestanol, ?7-stigmastenol and ?7-avenasterol were also found in all samples, but in lower amounts. Most of these compounds are significantly affected by the geographical origin. For the fatty acids composition, many of them were detected in the virgin olive oils of the studied zones. Indeed, the five olive oils analyzed have shown a fatty acid composition close to the EEC established limits (EEC, 2003). However, the Variations in linoleic acid contents were observed in olive oil samples of other varieties. Keywords: Tadla azilal area, Virgin Olive Oil, Moroccan Picholine, Sterols, fatty acids

Removal of Carbofuran Pesticide from Aqueous Solution by Adsorption onto Animal Bone Meal as New Low Cost Adsorbent

The objective of this study is to investigate the Carbofuran pesticide adsorption from aqueous solution using animal bone meal as an alternative low cost adsorbent. The effects of various experimental factors; adsorbent dose, initial Carbofuran concentration, contact time, solution pH and particle size of adsorbent were studied by using the batch technique. The results showed that Carbofuran adsorption equilibrium was rapidly attained after 70 min of contact time. A maximum of 98.3% removal of the Carbofuran pesticide was observed by 25 mg of Animal Bone Meal (ABM). Langmuir and Freundlich isotherm models were applied for the analysis of equilibrium adsorption data obtained. The maximum monolayer adsorption capacity was 18.5 mg/g. The characteristic results; dimensionless separation factor, R L , and the adsorption intensity, n, showed that animal bone meal can be employed as an alternative to commercial adsorbents in the removal of Carbofuran pesticide from aqueous solution.Keywords: Animal Bone Meal, Carbofuran, Adsorption Isotherms, Water treatment

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

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