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Tietel Z, Melamed S, Galilov I, Ben-Gal A, Dag A, Yermiyahu U. Elevated nitrogen fertilization differentially affects jojoba wax phytochemicals, fatty acids and fatty alcohols. FRONTIERS IN PLANT SCIENCE 2024; 15:1425733. [PMID: 39129760 PMCID: PMC11310937 DOI: 10.3389/fpls.2024.1425733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Accepted: 06/24/2024] [Indexed: 08/13/2024]
Abstract
Jojoba wax is gaining popularity among cosmetics consumers for its skin wound healing and rejuvenation bioactivities, attributed to collagen and hyaluronic acid synthesis. However, information regarding wax phytochemical composition and quality parameters, as well as effect of cultivation practices, and fertilization in particular, on wax quality is limited. The aim of the current work was to study the effect of nitrogen (N) availability to jojoba plants on wax phytochemical composition and beneficial skin-related contents. For this, wax quality from a six-year fertilization experiment with five N application levels was evaluated. The chemical parameters included antioxidant activity, free fatty acid, total tocopherol, total phytosterol and oxidative stability, as well as fatty acid and fatty alcohol profile. Our results reveal that the majority of wax quality traits were affected by N fertilization level, either positively or negatively. Interestingly, while fatty acids were unaffected, fatty alcohol composition was significantly altered by N level. Additionally, fruit load also largely affected wax quality, and, due to jojoba's biennial alternate bearing cycles, harvest year significantly affected all measured parameters. Results shed light on the effects of N application on various biochemical constituents of jojoba wax, and imply that N availability should be considered part of the entire agricultural management plan to enhance wax quality. Some traits are also suggested as possible chemical quality parameters for jojoba wax.
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Affiliation(s)
- Zipora Tietel
- Department of Food Science, Gilat research Center, Agricultural Research Organization, Volcani Institute, Gilat, Israel
| | - Sarit Melamed
- Department of Food Science, Gilat research Center, Agricultural Research Organization, Volcani Institute, Gilat, Israel
- The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Izabella Galilov
- Department of Food Science, Gilat research Center, Agricultural Research Organization, Volcani Institute, Gilat, Israel
| | - Alon Ben-Gal
- Gilat Research Center, Agricultural Research Organization, Volcani Institute, Rishon LeTsiyon, Israel
| | - Arnon Dag
- Gilat Research Center, Agricultural Research Organization, Volcani Institute, Rishon LeTsiyon, Israel
| | - Uri Yermiyahu
- Gilat Research Center, Agricultural Research Organization, Volcani Institute, Rishon LeTsiyon, Israel
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Melhaoui R, Kodad S, Houmy N, Belhaj K, Mansouri F, Abid M, Addi M, Mihamou A, Sindic M, Serghini-Caid H, Elamrani A. Characterization of Sweet Almond Oil Content of Four European Cultivars ( Ferragnes, Ferraduel, Fournat, and Marcona) Recently Introduced in Morocco. SCIENTIFICA 2021; 2021:9141695. [PMID: 34497732 PMCID: PMC8421184 DOI: 10.1155/2021/9141695] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 08/07/2021] [Accepted: 08/18/2021] [Indexed: 06/13/2023]
Abstract
This 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. These verities are known for their rusticity and late flowering stage. The 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.
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Affiliation(s)
- Reda Melhaoui
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
| | - Souhayla Kodad
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
| | - Nadia Houmy
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
| | - Kamal Belhaj
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
| | - Farid Mansouri
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
| | - Malika Abid
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
| | - Mohamed Addi
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
| | - Aatika Mihamou
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
| | - Marianne Sindic
- Analysis Quality and Risk Unit, Laboratory of Food Quality and Safety (QSPA), Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium
| | - Hana Serghini-Caid
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
| | - Ahmed Elamrani
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
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