Variability of oil content and its physicochemical traits from the main almond [Prunus dulcis Mill. DA Webb] cultivars grown under contrasting environments in north-eastern Morocco

Sakar, El Hassan; Yamani, Mohamed El; Boussakouran, Abdelali; Ainane, Ayoub; Ainane, Tarik; Gharby, Saïd; Rharrabti, Yahia

doi:10.1016/j.bcab.2021.101952

Cited by 27 publications

(20 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…PCA was proven to be an efficient discriminative approach [56][57][58] used as a multivariate statistical method to discriminate among date palm varieties on one hand and between fruit fleshes and seeds on the other hand based on the studied fruit physical and chemical traits steps (dependent variables).…”

Section: Principal Component Analysismentioning

confidence: 99%

Physical Fruit Traits, Nutritional Composition, and Seed Oil Fatty Acids Profiling in the Main Date Palm (Phoenix dactylifera L.) Varieties Grown in Morocco

Ibourki

Azouguigh

Jadouali

et al. 2021

Journal of Food Quality

Self Cite

View full text Add to dashboard Cite

We investigated fruit physical traits and nutritional value in both seed and flesh in eight Moroccan date palm varieties. The greatest values of weight for whole fruit, flesh, seed, and flesh percentage were found in “Boufgous,” “Agondari,” and “Bouskri.” These two later varieties displayed also their superiority with respect to proximate composition. For fruit flesh, proximate composition, energy value, and reducing capacity ranged as follows: proteins (1.60–3.53%), moisture (5.31–17.31%), ash (2.08–2.50%), lipids (0.32–1.09%), carbohydrates (76.69–90.18%), energy value (338.30–385.89 kcal/100 g), and reducing capacity (100.14–1607.12 mg GAE/100 g). Corresponding values in seeds were as follows: proteins (3.20–5.00%), moisture (1.42–4.14%), ash (1.14–1.50%), lipids (6.30–7.40%), carbohydrates (83.39–85.55%), energy value (417.06–429.51 kcal/100 g), and reducing capacity (1427.71–6843.84 mg GAE/100 g dry weight). Among all minerals (K, Ca, Mg, B, Fe, Cu, Mn, Na, and Zn) found in both fruit parts, K had the highest records for both flesh (12047 mg/kg) and seed (6127.6 mg/kg), followed by Mg and Ca. Seeds lipidic fraction was dominated by monounsaturated fatty acid C18 : 1 (47.5%), followed by saturated fatty acids mostly C12 : 0 (18.0%), C14 : 0 (10.5%), and C16 : 0 (10.6%) and finally polyunsaturated fatty acid C18 : 2 (8.8%). It could be concluded that investigated varieties presented a great importance from a nutritional point of view, and seeds could present important opportunities of valorization.

show abstract

Section: Principal Component Analysismentioning

confidence: 99%

Physical Fruit Traits, Nutritional Composition, and Seed Oil Fatty Acids Profiling in the Main Date Palm (Phoenix dactylifera L.) Varieties Grown in Morocco

Ibourki

Azouguigh

Jadouali

et al. 2021

Journal of Food Quality

Self Cite

View full text Add to dashboard Cite

show abstract

“…The use of conventional solid-liquid extraction techniques to extract compounds of interest from almond kernels and almond by-products (hulls, husks, etc.) after their grinding to powder and/or drying, is frequently referred in the bibliography [19,39,40]. Maceration and HAE using low temperatures are frequently adopted approaches for the recovery of phenolic compounds from P. dulcis by-products, generally using hydroethanolic solutions (normally ranging ethanol concentrations of 70-80%) and extraction times longer than 1 h, to achieve a higher extraction efficiency (Table 1).…”

Section: Conventional Extractionmentioning

confidence: 99%

“…On the other hand, Soxhlet extraction is typically used for the recovery of oil/fatty acids, although it can also be applied for the recovery of phenolic compounds using an appropriate solvent, such as methanol [22]. To obtain the lipidic fraction, petroleum ether is the most used solvent, although hexane is also reported, generally requiring very long extraction times (from 6 to 24 h, Table 1) [22,39,41]. The long extraction times with the associated cost when heat is used and the need of large volumes of solvents, which frequently are toxic and/or with a high environmental impact, are drawbacks that have been driving the change towards the use of innovative and "greener" technologies in the recovery of different bioactive compounds from almonds and its by-products.…”

Section: Conventional Extractionmentioning

confidence: 99%

Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review

García-Pérez

Xiao

Munekata³

et al. 2021

Foods

View full text Add to dashboard Cite

The search for waste minimization and the valorization of by-products are key to good management and improved sustainability in the food industry. The great production of almonds, based on their high nutritional value as food, especially almond kernels, generates tons of waste yearly. The remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. The interest in these by-products has been increasing, as they possess beneficial properties, caused by the presence of different bioactive compounds, and can be used as promising sources of new ingredients for the food, cosmetic and pharmaceutical industry. Additionally, the use of almond by-products is being increasingly applied for the fortification of already-existing food products, but there are some limitations, including the presence of allergens and mycotoxins that harden their applicability. This review focuses on the extraction technologies applied to the valorization of almond by-products for the development of new value-added products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.

show abstract

“…The climate of the study area is Mediterranean, characterised by its humidity in winter and semiaridity in summer. 17…”

Section: Study Region Presentationmentioning

confidence: 99%

Wild Chamomile (Matricaria recutita L) from the Taounate Province, Morocco: Extraction and Valorisation of the Antibacterial Activity of its Essential Oils

2021

TJNPR

View full text Add to dashboard Cite

This species is considered to be one of the most famous medicinal plants commonly consumed as herbal teas and teas. Moreover, some statistics show that every day more than a million glasses of camomile tea are drunk. 8 The properties of M. recutita are numerous; therapeutic, cosmetic, agri-food, etc. 9 From one hand, this plant is used for the treatment of various diseases, including those related to inflammatory conditions, 2 bacterial and gastrointestinal infections, 10 muscle spasms, 11 etc. On the other hand, the oils extracted from chamomile can be used in cosmetics and perfumery. 2 This oil is known for its best quality and is generally known as "blue oil" due to the presence of certain chemical compounds, such as terpenoids, in particular chamazulene and bisabolol. 12 Chamomile is an economic asset. However, recent evidence has shown that the emergence of resistant microorganisms is increasingly restricting the effectiveness and potency of commercially available drugs. 13 This can lead to failure in the treatment and management of infections. 14 In addition to this, it has been estimated that the steadily increasing resistance to antibiotics will lead to around 10 million deaths every year by 2050. 15 To this effect, medicinal plants have proven to be more effective and cheaper than conventional drugs in the treatment of various diseases. Furthermore, they have shown less and even none of the side effects. 16 In spite of all these studies and scientific literature, chamomile planted in Taounate area of Morocco has so far not been the subject of such a detailed study in terms of phytochemicals and antibacterial activities. We have therefore oriented our study in this direction with the aims of (i) extracting the essential oils from the aerial parts of M. recutita by two methods and then comparing these two methods, (ii) separating and identifying the chemical compounds by the GC-MS method, and (iii) evaluating in vitro the antibacterial activity of the essential oils of M. recutita against four pathogenic bacterial strains (Escherichia coli ATB: 57) B6N, Staphylococcus aureus, Bacillus subtills and Pseudomonas aeruginosa).

show abstract

Variability of oil content and its physicochemical traits from the main almond [Prunus dulcis Mill. DA Webb] cultivars grown under contrasting environments in north-eastern Morocco

Cited by 27 publications

References 36 publications

Physical Fruit Traits, Nutritional Composition, and Seed Oil Fatty Acids Profiling in the Main Date Palm (Phoenix dactylifera L.) Varieties Grown in Morocco

Physical Fruit Traits, Nutritional Composition, and Seed Oil Fatty Acids Profiling in the Main Date Palm (Phoenix dactylifera L.) Varieties Grown in Morocco

Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review

Wild Chamomile (Matricaria recutita L) from the Taounate Province, Morocco: Extraction and Valorisation of the Antibacterial Activity of its Essential Oils

Contact Info

Product

Resources

About