The essential oil composition of an endemic Algerian Cruciferae, Pseudocytisus integrifolius (Salisb.) Rehder, was analyzed by gas chromatography (GC) and GC-mass spectrometry (MS). Eighty-three components representing more than 96.5% of the oil were identified. The major components were dimethyl disulfide (33.4%), dimethyl trisulfide (24.2%), and an unsaturated nitrile (31.7%). Fractionation on a silica gel column led to the identification of trace-level compounds, in particular, polar compounds such as nitriles and aldehydes, and to the isolation of dimethyl disulfide, dimethyl trisulfide, and an unsaturated nitrile. Structural analysis using high-resolution mass spectrometry (HRMS) and 1H,13C NMR techniques enabled the identification of pent-4-enenitrile. Variation in essential oil composition and yields was studied according to harvesting time, drying, and parts of the plant. The essential oil of aerial parts was tested for its antibacterial activity using a paper disk method. The oil was effective on the inactivation of Escherichia coli and Pseudomonas aeruginosa and ineffective on the inactivation of Staphylococcus aureus.

PurposeThe purpose of this paper is to evaluate the physicochemical properties, fatty acids, tocopherols, and polyphenols of Algerian argan oil.Design/methodology/approachThe argan oil was extracted from the kernel by an organic solvent, the n‐hexane. Several methods and techniques (spectrophotometric, titrimetric, refractometric, and chomrtographic (CPG/high‐performance liquid chromatographic – HPLC) were used to characterise to argan oil.FindingsThe argan oil was yellow oil with faintly marked smell and flavour. The physicochemical analysis showed that the oil was pure, fresh, not siccative and rich in C18 medium chain unsaturated fatty acids, particularly the oleic acid. A HPLC and gaseous phase chromatography methods were developed for the quali‐quantitative analysis of α‐tocopherol and fatty acids composition, respectively.Research limitations/implicationsThis highlight shows that the composition of argan oil is oleic‐linoleic type rich in α‐tocopherol (20 mg/kg). The phenolic fraction known for its antioxidant properties ranges from 30 to 50 mg/kg. The argan oil is mainly rich in antioxidant compounds such as phenolic compounds and α‐tocopherol. Argan oil is rich in unsaturated fatty acids, tocopherol and phenolic compounds.Practical implicationsConsidering its rich composition in antioxidant compounds and essential fatty acid, argan oil has been used for a long time as a food and for body care, prevention and treatment of cardiovascular and some cancers diseases. A deep knowledge of the chemical composition of argan oil will certainly show that is has a high‐nutritional potentiality and is claimed to have favourable medicinal and cosmetic properties.Originality/valueNo such research has been carried out on the argan oil extracted from Argania spinosa (L.) of Algeria. The present work was undertaken to study the physicochemical and nutritional properties of the argan oil.

No abstract

Aerial flowering parts of Sinapis arvensis L. growing in Algeria provided a pale, light yellow colored essential oil with a characteristic sulfury odor. The oil was found to be a complex mixture of aldehydes, nitriles, sulfur-containing compounds and mono-and sesquiterpenes. Seventy compounds accounting about 96.4% of the oil were characterized using capillary GC and GC/MS. Major compounds of the oil are dimethyl trisulfide (33.6%), heptadecane (10.5%), methylpentadecane (9.1%), 6,10,14-trimethylpentadecane-2-one (8.6%) and dimethyl tetrasulfide (7.3%).

Aims: Our study aimed to evaluate the antioxidant activity of ten spices in the composition of two spice blends named Ras el Hanout I and Ras el Hanout II. The spices studied are Alpinia officinarum, Cinnamomum cassia, Carum carvi, Coriandrum sativum, Cuminum cyminum, Curcuma domestica, Foeniculum vulgare, Piper cubeba, Piper nigrum, Zingiber officinale, mixtures were prepared well defined measures. Place and of Study: Laboratory of Natural Products, Department of Biology, Abou Bekr Belkaïd University, Department of Biology, Tlemcen. Methodology: The contents of polyphenols were determined by spectrophotometric techniques. The antioxidant activities were determined in vitro through trapping evaluation tests of the free radical DPPH and iron reduction (FRAP). The dried crude extracts of spices were prepared in a water-methanol mixture. Results: Yields vary considerably from one spice to another with values ranging between 4.01% for Coriandrum sativum and 12.26% for Cuminum cyminum. The evaluation of the antioxidant activity by the scavenging of free radical DPPH and the iron reduction method (FRAP) showed that our extracts have an antioxidant potential. The extract of Cinnamomum cassia has better reducing capability of iron in comparison to all other spices and even compared with standard antioxidant ascorbic acid. Also, a stronger free radical scavenging activity was observed compared to that of ascorbic acid and BHA. On the other hand, the concentration which inhibits the 50% effect free radical DPPH is equal to 0.15±0.035 mg / mL for Ras el Hanout I and 0.51±0.07 mg / mL for Ras el Hanout II but which remains higher than that of 0.09±0.05mg /mL ascorbic acid. Conclusion: This study demonstrated that crude extracts of spices exhibit (individually and as a mix) significant antioxidant activity.