No abstract

No abstract

Quality control and traceability of Argan oil requires precise chemical characterization considering different provenances. The fatty acid profile is an essential parameter that certifies the quality and purity of Argan oil. In addition, stable isotopes were recently shown to be accurate as an indicator for geographical origin. In this study, fatty acid composition by gas chromatography (GC) and stable isotope ratio by isotope ratio mass spectrometry (IRMS) were investigated for classifying Argan oil according to its geographical origin. Forty-one Argan oil samples, belonging to six geographical origins of Moroccan natural Argan population (Safi, Essaouira, Agadir Ida Outanane, Taroudant, Tiznit and Sidi Ifni) were collected and extracted under the same conditions. The results show that the isotope δ13C, palmitic acid (C16:0), linoleic acid (C18:2) and unsaturated fatty acids (UFA) were strongly influenced by ecological parameters. Linear discriminant analysis (LDA) was performed to discriminate the six studied provenances. Discriminant models predicted the origin of Argan oil with 92.70% success. Samples from Safi, Essaouira and Agadir Ida Outanane presented the highest classification rate (100%). In contrast, the lowest rate was reported for samples from Tiznit (85.70%). The findings obtained for fatty acids and isotope combination might be considered as an accurate tool for determining the geographical origins of Argan oil. Moreover, they can potentially be used as specific markers for oils labeled with Protected Geographical Indication (PGI).

Six wild olive subspecies (Olea europaea L.) are currently recognised globally, with two taxa cooccurring in the argan tree area in Central West Morocco: the widespread Mediterranean subspecies europaea var. Sylvestris (the so-called oleaster) and the microendemic subspecies maroccana. Despite its taxonomic and ecological importance, the chemical composition of subsp. maroccana oil remains poorly known. Therefore, the aim of this study is to investigate the oil content and the chemical composition of subsp. maroccana and var. Sylvestris as well as comparing their proprieties during two consecutive years (2017 and 2018) from the same geographical area. The fatty acid and the sterol compositions were analysed using gas chromatography. Additionally, the tocopherol content was determined using high-performance liquid chromatography. The total amount of unsaturated fatty acids was higher in maroccana (85.24%) than that in oleasters (79.05%). Additionally, the tocopherol and phytosterol content of the maroccana oil (1232.35 mg/kg and 312.75 mg/100 g, resp.) was approximately twofold higher than in oleasters (661.35 mg/kg and 210.06 mg/100 g, resp.). Analysis of variance and principal component analysis (PCA) of the chemical composition highlighted a significant difference between the quantitative and qualitative properties of their oil. Finally, these findings suggest that maroccana oil could be considered as a potential source of vitamin E, essential fatty acids, and sterols and can provide a nutraceutical oil for the local population. While this work contributes to the study of olive tree biodiversity, further investigations are still necessary to guide the putative nutraceutical use of subspecies maroccana.

Differences in gendered knowledge about plants are contingent on specific cultural domains. Yet the boundaries between these domains, for example food and medicine, are sometimes blurred, and it is unclear if and how gender plays a role in creating a continuum between them. Here, we present an in-depth evaluation of the links between gender, medicinal plant knowledge, and culinary culture in Marrakech, Morocco. We interviewed 30 women and 27 men with different socio-demographic characteristics and evaluated how gender and cooking frequency shape their food and medicinal plant knowledge. We documented 171 ethno-taxa used in Marrakshi households as food, medicine, or both, corresponding to 148 botanical taxa and three mixtures. While no clear differences appear in food plant knowledge by gender, women have a three-fold greater knowledge of medicinal plants, as well as plants with both uses as food and medicine. Women’s medicinal and food plant knowledge increases with their reported frequency of cooking, whereas the opposite trend is observed among men. Men who cook more are often single, have university-level degrees, and may be isolated from the channels of knowledge transmission. This demonstrates that the profound relations between the culinary and health domains are mediated through gender.