COMPARAISON DE LA COMPOSITION LIPIDIQUE DE GRAINS DE BLÉ DUR ET BLÉ TENDRE DE VARIÉTÉS MAROCAINES

L’analyse de la composition lipidique de deux variétés de blé dur (ISLY et MARZAK) et deux variétés de blé tendre (MARCHOUCHE et MAHDIA) montre bien que l'acide linoléique est l'acide gras prédominant. Les grains des deux variétés de blé dur sont plus riches en acides gras totaux et présentent une teneur plus importante en acide oléique (19 à 21%) contre seulement (12%) pour le blé tendre. L’analyse de la distribution des acides gras dans les différentes catégories lipidiques montre que tant pour les variétés de blé tendre que dur les lipides majoritaires sont des lipides neutres constituant environs 80% des lipides totaux. Les deux variétés de blé dur étudiées ISLY et MARZAK se distinguent par une richesse en TAG (environ 68 à 70% des LN) et une teneur faible en AGL et DAG par rapport aux variétés de blé tendre. Au niveau des lipides polaires, les MGDG sont majoritaires chez les variétés de blé tendre étudiées, par contre chez les deux variétés de blé dur la PC, les DGDG et les MGDG présentent presque les mêmes pourcentages

Flowering, a Critical Phenological Stage as a Limiting Factor for Almond Native Ecotypes Cultivation in Eastern Morocco

peer reviewedThis study concerns (i) Botanical characterization of local almond ecotype named “Beldi” based on flowering period and flowers color measurements (ii) Chemical characterization of almond oil such as acidity and peroxide index and specific UV absorbance values (K232 & K270). The color results of 100 flowers analyzed by chromameter shows two different color categories. The first is very light pink to whitish (L*=81.58, a*=7.43, b*=8.06). The second is a dark pink (L*=71.64, a*=18.34, b*=4.97) with a difference in color between the two categories ΔE=15.07. Compared to Ferragnes/Ferraduel varieties, Beldi almond kernel has almost a comparable oil yield but different acidity and peroxide values which are 0.81%, 8.12 meq/O2/kg and 0.40%, 16.39 meq/O2/kg respectively

Variability in almond oil chemical traits from traditional cultivars from eastern Morocco

In Morocco, cultivation of almond tree (Prunus amygdalus L.) constitutes the second most important plantation of fruit trees after olive growing. It is mostly cultivated in two regions, « Taza, Al Houceima Taounate » in the north and « Souss Massa Draa » in the south. Almond genetic resources (Marcoma, Fournat, Ferragnes/Ferraduel and Beldi), cultivated in eastern Morocco were studied during two consecutive crop years in order to evaluate variations in kernel oil yield, fatty acid profiles, oleic /linoleic (O/L) ratio and almond oils oxydative stability (OSI,evaluated by rancimat tests) in comparison to monovarietal olive oils. Almond kernel total oil (AO), Oleic acid (C18:1), Linoleic acid (C18:2), O/L-ratio, and tocopherol contents range between: 48 - 62% for kernel total oil; 65- 77.5% for C18:1; 17- 25% for C18:2; 2.5-4 for O/L ratio and 370 - 675 μg/g oil for tocopherols, respectively. We conclude that the genotype is the main variability source for all these chemical traits of AOs. Results obtained from Ferragnes/Ferraduel may be of interest for almond breeding focused to improve kernel oil yield and fatty acid profile. Besides, tocopherols contents of AOs seem to be the most important contributor for their stability to oxidation, even though compared to monovarietal olive oils, stability of AOs were very low and OSI value range between 20-27 hours. This fragility of AOs is due to their high content of unsaturated fatty acid which not allows their use for cooking or storage for long period. However, almond oils could have many applications in the food industry as in cosmeti

Bioactive compounds from hemp (<i>Cannabis sativa</i> L.) seeds: optimization of phenolic antioxidant extraction using simplex lattice mixture design and HPLC-DAD/ESI-MS² analysis

peer reviewedThe extraction of phenolic compounds from defatted hempseeds was optimized using a simplex lattice mixture design with three solvents (water, methanol, and acetone). The response variables were total phenolic content (TPC) and antioxidant activity evaluated by different spectrophotometric tests. The results showed that the binary acetone-water mixture in equal proportions is the optimal combination to achieve the maximum TPC (53.65 mg GAE per g extract) with higher antioxidant activities (265.53, 36.25, 119.03, 69.46, and 68.91 mg TE g 1 extract for the TAC, DPPH, ABTS, FRAP, and CUPRAC tests respectively). In addition, the phenolic profile analysis of defatted hemp seeds by HPLC-DAD/ESI-MS2 techniques showed the predominance of hydroxycinnamic acid amides and lignanamides. It allowed visualizing the effect of each solvent mixture on the relative extracted amount of each identified phenolic compound. This study suggests that N-trans-caffeoyltyramine, cannabisin A, and cannabisin B might contribute strongly to the potent antioxidant activity of hempseed extracts. Thus, it encourages the use of defatted hemp seeds as a source of antioxidants with added value for pharmaceutical and cosmetic applications

Quality and chemical profiles of virgin olive oils of three European cultivars suitable for super-high-density planting conditions in eastern Morocco

This study aims to evaluate the quality and chemical composition of virgin olive oils of Greek (Koroneiki) and Spanish (Arbequina and Arbosana) varieties grown in north-eastern Morocco under irrigated super-high-density planting system, via the study of their minor compounds, fatty acid and triacylglycerol compositions, and oxidative stability. The majority of the evaluated parameters are influenced by varietal and environmental factors. The studied varieties produced good quality oils with a chemical composition that meets the requirements of the International Olive Council. Koroneiki oil has the highest levels of total phenols (530 mg kg-1) and C18:1 (76.70%) as well as the better stability to oxidation (98.64h). Arbosana oil is distinguished by the abundance of tocopherols (449.27 mg kg-1) and an intermediate oxidative stability (74.49 h). The highest phytosterol content was recorded in Arbequina oil (1971 mg kg-1). Eleven phenolic compounds were identified and quantified. Decarboxymethylated forms of oleuropein aglycone and ligstroside aglycone were the main components in all the analyzed oils (95-165 mg kg-1 and 115-181 mg kg-1, respectively).The results of principal component analysis show a clear discrimination between the studied varieties according to antioxidant parameters, triacylglycerol and phytosterol data.Coopération Bilatérale Maroc /Wallonie, Belgique / P2-9 (2011-2014) Sur la qualité et valorisation des huiles d’olives et du cartham

Impact of Arbuscular mycorrhizal fungal strains isolated from soil on the growth, yield, and fruit quality of tomato plants under different fertilization regimens

Arbuscular mycorrhizal fungi (AMF) have emerged as a promising and environmentally friendly solution for sustainable agriculture, offering a reduction in dependence on chemical inputs. The objective of this greenhouse experiment was to assess the efficacy of a natural endomycorrhizal inoculum obtained from leek root fragments, which acted as a trap plant to capture indigenous fungal spores present in the soil of the Guercif region in Morocco. The investigation aimed to comprehensively evaluate the influence of this inoculum on various parameters related to tomato plant growth, yield, and sensory quality. Additionally, different levels of chemical fertilizers, equivalent to 50%, 75%, and 100% of the recommended dosage, were administered in combination with or without the inoculum. The findings elucidated significant advantages associated with mycorrhizal inoculation. The plants subjected to inoculation exhibited increased plant height, augmented leaf and root dry weights, and improved nutrient uptake compared to the control group. Notably, tomato plants treated with 75% of the recommended chemical fertilizer dosage yielded the highest crop production, with no statistically significant difference observed when compared to those receiving the full dosage (100%). Intriguingly, tomato plants grown in substrates receiving 50% chemical fertilizers demonstrated the highest levels of mycorrhization, exhibiting a frequency (F) of 100% and an intensity (M) of 63%. Importantly, the combination of inoculation with a reduced dose of NPK fertilizer (50% of the recommended amount) resulted in significantly elevated concentrations of calcium (Ca), potassium (K), iron (Fe), zinc (Zn), and phosphorus (P) in the plants, attributable to the heightened mycorrhizal colonization of the roots. In terms of fruit characteristics, no significant variations were detected in pH and electrical conductivity (EC) among the treatment groups. However, the inoculated plants exhibited a notable increase in the Brix index, an indicator of sweetness, compared to the control group across all fertilizer doses. Furthermore, inoculation positively influenced the levels of total carotenoids in the fruits. Remarkably, the values of these compounds in the inoculated plants subjected to 50% of the recommended fertilizer dosage surpassed those recorded in the non-inoculated plants receiving the full dosage

Characterization of Sweet Almond Oil Content of Four European Cultivars (Ferragnes, Ferraduel, Fournat, and Marcona) Recently Introduced in Morocco

peer reviewed(is study concerns the characterization of oil content and quality indices for almond cultivars (Marcona (Mr), Fournat (Fn), Ferragnes (Fg), and Ferraduel (Fd)) recently introduced into marginal agricultural areas in eastern Morocco. (ese verities are known for their rusticity and late flowering stage. (e analyzed almond oils showed low acidity and peroxide values ranging, respectively, from 0.32 to 0.36% and 1.88 to 3.18 meq O2/kg. Fatty acid (FA) profile revealed a predominance of the unsaturated FA represented essentially by the oleic (56.64–64.03%) and linoleic FA (24.57–29.80%). Triacylglycerol (TAG) analysis allowed the determination of eleven species with a remarkable dominance of trioleylglycerol (OOO: 30%) and dioleyllinoleoylglcerol (OOL: 27.25%). Regarding the minor compounds, the results showed that the total phenol content ranges between 85.33 and 141.66 mg/kg. Concerning the tocopherol content, the studied oils showed richness in these secondary metabolites (408.99–491.77 mg/kg) with a dominance of α-tocopherol. In comparison to their homologues in the Mediterranean area, the evaluated almond oils demonstrated a slight superiority in terms of quality, in particular, to those produced in Spain

General chemical composition of almonds (PrunusAmygdalusMiller) grown in eastern Morocco

The production of almond's kernel has increased continually in eastern Morocco, from 136 000 T in 2012 to 183000 T in 2015. To valorize this kernel, we have analyzed chemical composition of five varieties, which were determined as Marcona, Fournat, Ferragnes, Ferraduel and Beldi. Total sugar was ranged between 6,2086 for Marcona and 8,5462 % for Fournat. Total protein was changed from 19,4167 for Ferragnes Ferradul to 22,261 % for Beldi. Total fiber was varied from 15,4197 for Marcona to 18,150 % for Beldi. Ashes was ranged between 2,9079 for Marcona and 3,5606 % for Beldi. Oil content was changed between 51,4741 for Beldi and 56,5688 % for Ferragnes Ferraduel. This large oil content requires us to determine the characteristics of this almond oil. Fatty acid profile was identified, and Oleic acid, Linoleic acid, Palmitic acid and Stearic acid were ranged from 60,76 for Marcona to 69,306 % for Ferragnes Ferraduel, between 20,545 for Ferragnes Ferraduel and 27,45 % for Marcona, between 7,0692 for Ferragnes Ferraduel and 8,010 for Marcona and from 2,009 for Beldi to 2,743 for Marcona, respectively. After all, oxidative stability was mesured to know which oil bears more, and we have concluded that Ferragnes Ferraduel tolerates more of them all

Volatile Compounds, Profiles of Virgin Olive Oils Produced In the Eastern Morocco: Oxidative Stability and Sensory Defects

peer reviewedStudies on flavor profiles of virgin olive oil (VOO) are becoming more and more numerous. The VOO aromas are determined by a mixture of chemicals in olive oil, which influence its quality. Various studies around the world have shown that the volatile compounds in VOO depend on the climate, cultivation and process. The present work is a first approach to compare volatile profiles of VOO largely produced in astern of Morocco after 6 months of storage at ambient temperature in darkness. Oxidative stability measured by Rancimat method at 101°C was also determined. VOO volatile profiles were examined using the solid-phase micro extraction fibre method (SPME) in conjunction with gas chromatography/mass spectrometer (GC/ MS). 84 volatile compounds were identified; they belong to various chemical classes, such as aldehydes, alcohols, esters, ketones, carboxylic acids and hydrocarbons. The main volatile compounds present in olive oil samples were compounds with 6 carbon atoms (C6) such as Hexanal, (E)-hex-2-enal, Z-3-Hexen-1-ol and 1-Hexanol. Ethanol and Z-3, 7-dimethyl-1, 3, 6-octatriene, methyl acetate and ethyl acetate were also found. In general, these compounds have been identified in all VOO analyzed samples. The chemical compositions of the analyzed virgin olive oil headspaces evidenced that the most representative compounds In Isly and Kenine were carboxylic acids accounted for 59.24%-49.7% respectively, whereas the volatile fraction of the oil from Achajara almoubaraka showed significantly higher amounts of the alcohols (46%). Concerning oxidative stability, Isly and Kenine OO, have lower stability values compared to Achajara almoubaraka. Their potential oxidative susceptibility is therefore much higher than Achajara almoubaraka