Chemical characterization of local “Beldi” almond oil for food and cosmetic purposes in northeastern of Morocco

Abstract

The new trend of almond planting intensification aims for better profitability at the expense of biodiversity, which will lead to forsaking of local Beldiecotypes. Indeed, European late-flowering cultivars, especially Ferragnes and Ferraduel, were recently largely planted in northeastern Morocco. In parallel with our studies on these new almond crops, which are profitable in favorable areas, this research aims to conserve local almond biodiversity. Thus, it seeks added value for products from Beldialmonds, particularly for defective kernels (Doubles, malformed, split, and broken almonds). Therefore, these defective kernels could be used as raw materials for almond oil extraction to be used in cosmetology or even in food industry. in addition, this study is the first that has been conducted to determine the characterization of the Beldi ecotype has been carried out in this region. Low acidity and peroxide indexes values, which are respectively 0.44% and 2.67 meq O2/Kg, and a medium oxidative stability value (19 hours)were recorded for the studied almond oils obtained from seeds by mechanical pressing extraction. Total tocopherols content showed significant values 528.28 mg/Kg, with α-tocopherol as dominant. The total phenolic content of the analyzed Beldi almond oil is 147.59 mg/kg,The analyzed fatty acid profiles show that their composition is mainly constituted by oleic acid (64.68%). Finally, it should be noted that despite its low production, the Beldiecotypes will continue to spread in the marginal agro-ecological zones due to their remarkable resistance to drought and their almond oils highly valued in cosmetic, especially for skin and hair care products.