1
|
El harkaoui S, Gharby S, Kartah B, El Monfalouti H, El-sayed ME, Abdin M, Salama M, Charrouf Z, Matthäus B. Lipid profile, volatile compounds and oxidative stability during the storage of Moroccan Opuntia ficus-indica seed oil. grasasaceites 2023. [DOI: 10.3989/gya.1129212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Abstract
The fatty acids, sterol, tocopherol and volatile compositions of Moroccan cold-pressed cactus (Opuntia ficus-indica) seed oil were studied. The most abundant fatty acid, tocopherol and sterol were linoleic acid (60.6%), γ-tocopherol (533 mg/kg) and β-sitosterol (6075 mg/kg), respectively. In this study, 23 volatile compounds were identified with perceivable odor attributes for 14 compounds. The oxidative quality of cactus seed oil was monitored over 4 weeks at 50 °C. Increases in PV, K232 and FFA were detected during the first two weeks as well as a decrease in the induction time; whereas no change was reported for the K270 values. The amount of total phenolic content increased until it reached 0.3 mg/kg and then decreased by the end of the storage period; while tocopherols started to decrease after the first week. The fat-free residue extracts showed a very strong effect to reduce the oxidation of linoleic acid. Consequently, the extracts were significantly more effective to bleach β-carotene in the β-carotene-linoleic acid assay in comparison with the control.
Collapse
|
2
|
Gharby S, Oubannin S, Ait Bouzid H, Bijla L, Ibourki M, Gagour J, Koubachi J, Sakar EH, Majourhat K, Lee LH, Harhar H, Bouyahya A. An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils. Foods 2022; 11:3258. [PMID: 37431007 PMCID: PMC9601662 DOI: 10.3390/foods11203258] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/08/2022] [Accepted: 10/14/2022] [Indexed: 07/30/2023] Open
Abstract
Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers' health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.
Collapse
Affiliation(s)
- Saïd Gharby
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Samira Oubannin
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Hasna Ait Bouzid
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Laila Bijla
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Mohamed Ibourki
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
- African Sustainable Agriculture Research Institute (ASARI), Mohammed VI Polytechnic University (UM6P), Laayoune 70000, Morocco
| | - Jamila Gagour
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Jamal Koubachi
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology and Health, FS, Abdelmalek Essaadi University, Tetouan 93002, Morocco
| | - Khalid Majourhat
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Learn-Han Lee
- Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Bandar Sunway, Subang Jaya 47500, Selangor, Malaysia
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment LMNE, Mohammed V University in Rabat, Rabat 10100, Morocco
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Genomic Center of Human Pathologies, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10100, Morocco
| |
Collapse
|
3
|
Sakar EH, El Yamani M, Boussakouran A, Ainane A, Ainane T, Gharby S, Rharrabti Y. 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. Biocatalysis and Agricultural Biotechnology 2021. [DOI: 10.1016/j.bcab.2021.101952] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
|
4
|
Gharby S, Guillaume D, Nounah I, Harhar H, Hajib A, Matthäus B, Charrouf Z. Shelf-life of Moroccan prickly pear (Opuntia ficus-indica) and argan (Argania spinosa) oils: a comparative study. grasasaceites 2021. [DOI: 10.3989/gya.1147192] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Cactus seed oil is gaining considerable popularity in the cosmetic industry. To estimate cactus seed oil’ industrial as well as domestic ease of use, we investigated the oxidative stability of Moroccan cactus seed oil under accelerated aging conditions. In addition, we compared cactus seed oil stability to that of argan oil, a popular and well-established cosmetic oil, under the same conditions. Cactus seed oil is much more sensitive to oxidation than argan oil. Its shelf-life can be estimated to be no longer than 6 months at room temperature. Such instability means that the preparation process for cactus oil must be carried out with great care and cactus seed oil needs to be protected once extracted.
Collapse
|
5
|
|
6
|
Nounah I, Hajib A, Harhar H, Madani NE, Gharby S, Guillaume D, Charrouf Z. Chemical Composition and Antioxidant Activity of Lawsonia inermis Seed Extracts from Morocco. Nat Prod Commun 2017. [DOI: 10.1177/1934578x1701200405] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The aim of the present study was to investigate the composition of Lawsonia inermis (henna) seed oil from Morocco and to evaluate some of its activities in order to use it in cosmetics. Phytosterols are valuable henna-oil constituents, but henna oil does not present any interesting antioxidant activity.
Collapse
Affiliation(s)
- Issmail Nounah
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V, BP 1014-Rabat, Morocco
| | - Ahmed Hajib
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V, BP 1014-Rabat, Morocco
| | - Hicham Harhar
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V, BP 1014-Rabat, Morocco
| | - Nadia El Madani
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V, BP 1014-Rabat, Morocco
| | - Saïd Gharby
- Laboratoire de Physicochimie des Milieux Naturels et Matériaux Bioactifs, Faculté Polydisciplinaire de Taroudant, Université Ibn Zohr
| | - Dom Guillaume
- CNRS-UMR7312, UFR Med-Pharm., Chimie Thérapeutique, 51 rue Cognacq Jay, 51100 Reims, France
| | - Zoubida Charrouf
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V, BP 1014-Rabat, Morocco
| |
Collapse
|
7
|
Asdadi A, Hamdouch A, Oukacha A, Moutaj R, Gharby S, Harhar H, El Hadek M, Chebli B, Idrissi Hassani LM. Study on chemical analysis, antioxidant and in vitro antifungal activities of essential oil from wild Vitex agnus-castus L. seeds growing in area of Argan Tree of Morocco against clinical strains of Candida responsible for nosocomial infections. J Mycol Med 2015; 25:e118-27. [PMID: 26611404 DOI: 10.1016/j.mycmed.2015.10.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2015] [Revised: 09/27/2015] [Accepted: 10/04/2015] [Indexed: 12/22/2022]
Abstract
OBJECTIVE To study the composition, the antioxidant activity and the in vitro antifungal action anti-Candida species of essential oils extracted from seeds of Vite xagnus-castus L. MATERIALS AND METHOD The essential oils were extracted using Clevenger-type apparatus and analyzed by gas chromatography/mass spectrometry (GC/MS). The antioxidant activity was analyzed using the DPPH free radical-scavenging method. Susceptibility tests for Candida albicans (12), C. dubliniensis (1), C. glabrata (3), C. krusei (3), C. parapsilosis (6), C. lusitaniae (1), C. famata (1) and C. tropicalis (3) were expressed as inhibition zone by the disc-diffusion method and as minimal inhibitory concentration (MIC) and minimal fungicidal concentration (MFC) by the broth macrodilution method, compared to amphotricin B and fluconazol as standard drugs. RESULTS Major components were: 1,8-cineole (19.61%), sabinene (14.57%), α-pinene (9.76%), β-farnesene (6.04%), β-caryophyllene oxide (5.83%) and β-caryophyllene (5.02%). A low antioxidant activity was found (IC50=1.072mg/ml), but it can be exploited. V. agnus-castus seeds essential oils disosed a 35-58mm zone of inhibition (mean: 49mm) against all 30 isolates tested. In broth macrodilution method, all the tested Candida species were susceptible to the essential oils and this activity was concentration-dependent. MIC values varied from 0.13 to 2.13mg/ml V. agnus-castus seeds essential oils. CONCLUSION Results of this study indicated that the oils of plant origin could be used as potential anti-Candida species causative agents of nosocomial infections. These oils exhibited a noticeable antifungal activity against the selected fungi. The natural antifungal substances are inexpensive and have fewer side effects, they may represent alternative therapies for candidiasis.
Collapse
Affiliation(s)
- A Asdadi
- Équipe Planta Sud, laboratoire de biotechnologies végétales, faculté des sciences d'Agadir, université Ibn Zohr, BP 28/S, Agadir, Morocco.
| | - A Hamdouch
- Équipe Planta Sud, laboratoire de biotechnologies végétales, faculté des sciences d'Agadir, université Ibn Zohr, BP 28/S, Agadir, Morocco
| | - A Oukacha
- Laboratoire de biotechnologies végétales, lutte biologique et phytochimie, faculté des sciences d'Agadir, université Ibn Zohr, BP 28/S, Agadir, Morocco
| | - R Moutaj
- Laboratoire de parasitologie et de mycologie, hôpital militaire Avicenne, CHU Med VI, 40000 Marrakech, Morocco
| | - S Gharby
- Laboratoire de chimie des plantes et de synthèse organique et bioorganique, faculté des sciences, université Mohammed V-Agdal, BP 1014, Rabat, Morocco
| | - H Harhar
- Laboratoire de chimie des plantes et de synthèse organique et bioorganique, faculté des sciences, université Mohammed V-Agdal, BP 1014, Rabat, Morocco
| | - M El Hadek
- Laboratoire de génie des procédés, faculté des sciences d'Agadir, université Ibn Zohr, BP 28/S, Agadir, Morocco
| | - B Chebli
- Laboratoire de mécanique de procédé de l'énergie et de l'environnement, école nationale des sciences appliquées, université Ibn Zohr, BP 1136, Agadir, Morocco
| | - L M Idrissi Hassani
- Équipe Planta Sud, laboratoire de biotechnologies végétales, faculté des sciences d'Agadir, université Ibn Zohr, BP 28/S, Agadir, Morocco
| |
Collapse
|
8
|
Taoufik F, Zine S, El Hadek M, Idrissi Hassani L, Gharby S, Harhar H, Matthäus B. Oil content and main constituents of cactus seed oils Opuntia Ficus Indica of different origin in Morocco. MNM 2015. [DOI: 10.3233/mnm-150036] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Affiliation(s)
- F. Taoufik
- Laboratoire de Génie des Procédés, Faculté des Sciences d’Agadir, Université Ibn Zohr, Agadir, Morocco
| | - S. Zine
- Laboratoire de Génie des Procédés, Faculté des Sciences d’Agadir, Université Ibn Zohr, Agadir, Morocco
| | - M. El Hadek
- Laboratoire de Génie des Procédés, Faculté des Sciences d’Agadir, Université Ibn Zohr, Agadir, Morocco
| | - L.M. Idrissi Hassani
- Laboratoire de Symbiotes Racinaires et de Biochimie Végétale, Faculté des Sciences Agadir, Morocco
| | - S. Gharby
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V, Rabat, Morocco
| | - H. Harhar
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V, Rabat, Morocco
| | - B. Matthäus
- Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Department for Lipid Research, Schützenberg, Detmold, Germany
| |
Collapse
|
9
|
Ait addi E, Zaanoun I, Gharby S, Bakass I, Ait ichou I. Kinetic parameter determination of roasted and unroasted argan oil oxidation under Rancimat test conditions. Grasas y Aceites 2014. [DOI: 10.3989/gya.122713] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
10
|
El Monfalouti H, Charrouf Z, Giordano M, Guillaume D, Kartah B, Harhar H, Gharby S, Denhez C, Zeppa G. Volatile compound formation during argan kernel roasting. Nat Prod Commun 2013; 8:33-36. [PMID: 23472454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/01/2023] Open
Abstract
Virgin edible argan oil is prepared by cold-pressing argan kernels previously roasted at 110 degrees C for up to 25 minutes. The concentration of 40 volatile compounds in virgin edible argan oil was determined as a function of argan kernel roasting time. Most of the volatile compounds begin to be formed after 15 to 25 minutes of roasting. This suggests that a strictly controlled roasting time should allow the modulation of argan oil taste and thus satisfy different types of consumers. This could be of major importance considering the present booming use of edible argan oil.
Collapse
Affiliation(s)
- Hanae El Monfalouti
- Faculté des Sciences, Université Mohammed V-Agdal, Laboratoire de Chimie des Plantes, BP 1014, Rabat, Morocco
| | | | | | | | | | | | | | | | | |
Collapse
|
11
|
Gharby S, Harhar H, Kartah BE, Guillaume D, Charrouf Z. Chemical changes in extra virgin argan oil after thermal treatment. Nat Prod Commun 2013; 8:29-31. [PMID: 23472453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/01/2023] Open
Abstract
Physicochemical parameters, measured every 6 hours, of extra virgin argan oil heated for 24 h at 180 degrees C were investigated and compared with those of five other edible oils treated in the same thermoxidative condition. Argan oil was found to be particularly stable at high temperature, its level of polar compounds remaining low even after 24 h of heating.
Collapse
Affiliation(s)
- Saïd Gharby
- Laboratoire de Chimie des Plantes et Synthèse Organique, Département de Chimie, Faculté des Sciences, Université Mohammed V-Agdal, BP1014, Rabat, Morocco
| | | | | | | | | |
Collapse
|
12
|
Gharby S, Harhar H, Kartah BE, El Monfalouti H, Denhez C, Hilali M, Guillaume D, Charrouf Z. Can fruit-form be a marker for argan oil production? Nat Prod Commun 2013; 8:25-28. [PMID: 23472452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/01/2023] Open
Abstract
Deforestation is an important matter for the argan forest whose preservation necessitates planting trees. Macroscopic parameters are urgently needed to identify trees presenting good potential as oil producers. This study demonstrates that argan oil produced from kernels of apiculate fruit is richer in d-tocopherol, whereas oil produced from spherical fruit is richer in linoleic acid, and that produced from fusiform fruit is richer in oleic acid. Therefore, the use of fruit-form as a marker could permit an easy organic production of "naturally enriched" oils.
Collapse
Affiliation(s)
- Saïd Gharby
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V-Agdal, BP 1014- Rabat, Morocco
| | | | | | | | | | | | | | | |
Collapse
|
13
|
Gharby S, Harhar H, Kartah BE, Monfalouti HE, Denhez C, Hilali M, Guillaume D, Charrouf Z. Can Fruit-form be a Marker for Argan Oil Production? Nat Prod Commun 2013. [DOI: 10.1177/1934578x1300800106] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Deforestation is an important matter for the argan forest whose preservation necessitates planting trees. Macroscopic parameters are urgently needed to identify trees presenting good potential as oil producers. This study demonstrates that argan oil produced from kernels of apiculate fruit is richer in d-tocopherol, whereas oil produced from spherical fruit is richer in linoleic acid, and that produced from fusiform fruit is richer in oleic acid. Therefore, the use of fruit-form as a marker could permit an easy organic production of “naturally enriched” oils.
Collapse
Affiliation(s)
- Saïd Gharby
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V-Agdal, BP 1014- Rabat, Morocco
- Etablissement Autonome de Contrôle et de Coordination des Exportations, Agadir, Morocco
| | - Hicham Harhar
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V-Agdal, BP 1014- Rabat, Morocco
| | - Badr Eddine Kartah
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V-Agdal, BP 1014- Rabat, Morocco
| | - Hanae El Monfalouti
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V-Agdal, BP 1014- Rabat, Morocco
- CNRS-UMR6229, UFR Médecine-Pharmacie, 51 rue Cognacq-Jay, 51100 Reims, France
| | - Clément Denhez
- CNRS-UMR6229, UFR Médecine-Pharmacie, 51 rue Cognacq-Jay, 51100 Reims, France
| | - Miloudi Hilali
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V-Agdal, BP 1014- Rabat, Morocco
| | - Dom Guillaume
- CNRS-UMR6229, UFR Médecine-Pharmacie, 51 rue Cognacq-Jay, 51100 Reims, France
| | - Zoubida Charrouf
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V-Agdal, BP 1014- Rabat, Morocco
| |
Collapse
|
14
|
Monfalouti HE, Charrouf Z, Giordano M, Guillaume D, Kartah B, Harhar H, Gharby S, Denhez C, Zeppa G. Volatile Compound Formation During Argan Kernel Roasting. Nat Prod Commun 2013. [DOI: 10.1177/1934578x1300800108] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Virgin edible argan oil is prepared by cold-pressing argan kernels previously roasted at 110°C for up to 25 minutes. The concentration of 40 volatile compounds in virgin edible argan oil was determined as a function of argan kernel roasting time. Most of the volatile compounds begin to be formed after 15 to 25 minutes of roasting. This suggests that a strictly controlled roasting time should allow the modulation of argan oil taste and thus satisfy different types of consumers. This could be of major importance considering the present booming use of edible argan oil.
Collapse
Affiliation(s)
- Hanae El Monfalouti
- Faculté des Sciences, Université Mohammed V-Agdal, Laboratoire de Chimie des Plantes, BP 1014, Rabat, Morocco
- UFR Medicine-Pharmacy, Med Chem Department, CNRS-UMR6229, Université de Reims Champagne-Ardenne, 51 rue Cognacq Jay, 51100 Reims, France
| | - Zoubida Charrouf
- Faculté des Sciences, Université Mohammed V-Agdal, Laboratoire de Chimie des Plantes, BP 1014, Rabat, Morocco
| | - Manuela Giordano
- Department of Valorization and Exploitation of Agroforestry Resources, Food Microbiology and Technology Sector, University of Turin, Via Leonardo da Vinci, 44 - 10095 Grugliasco, Italy
| | - Dominique Guillaume
- UFR Medicine-Pharmacy, Med Chem Department, CNRS-UMR6229, Université de Reims Champagne-Ardenne, 51 rue Cognacq Jay, 51100 Reims, France
| | - Badreddine Kartah
- Faculté des Sciences, Université Mohammed V-Agdal, Laboratoire de Chimie des Plantes, BP 1014, Rabat, Morocco
| | - Hicham Harhar
- Faculté des Sciences, Université Mohammed V-Agdal, Laboratoire de Chimie des Plantes, BP 1014, Rabat, Morocco
| | - Saïd Gharby
- Faculté des Sciences, Université Mohammed V-Agdal, Laboratoire de Chimie des Plantes, BP 1014, Rabat, Morocco
| | - Clément Denhez
- UFR Medicine-Pharmacy, Med Chem Department, CNRS-UMR6229, Université de Reims Champagne-Ardenne, 51 rue Cognacq Jay, 51100 Reims, France
| | - Giuseppe Zeppa
- Department of Valorization and Exploitation of Agroforestry Resources, Food Microbiology and Technology Sector, University of Turin, Via Leonardo da Vinci, 44 - 10095 Grugliasco, Italy
| |
Collapse
|
15
|
Gharby S, Harhar H, Guillaume D, Haddad A, Charrouf Z. The origin of virgin argan oil's high oxidative stability unraveled. Nat Prod Commun 2012; 7:621-624. [PMID: 22799092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/01/2023] Open
Abstract
To prepare either virgin edible or beauty argan oil, roasted or unroasted argan kernels are cold-pressed, respectively. Comparing the physicochemical parameters of edible and beauty argan oil immediately after preparation and after a two-year delay has led to the suggestion that phospholipids are a new and essential type of oil component participating in the excellent oxidative stability of edible argan oil, in addition to the already suggested Maillard-reaction products, phenols, and tocopherols.
Collapse
Affiliation(s)
- Saïd Gharby
- Laboratoire de Chimie des Plantes et Synthèse Organique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, BP1014, Rabat, Morocco
| | | | | | | | | |
Collapse
|
16
|
Abstract
To prepare either virgin edible or beauty argan oil, roasted or unroasted argan kernels are cold-pressed, respectively. Comparing the physicochemical parameters of edible and beauty argan oil immediately after preparation and after a two-year delay has led to the suggestion that phospholipids are a new and essential type of oil component participating in the excellent oxidative stability of edible argan oil, in addition to the already suggested Maillard-reaction products, phenols, and tocopherols.
Collapse
Affiliation(s)
- Saïd Gharby
- Laboratoire de Chimie des Plantes et Synthèse Organique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, BP1014, Rabat, Morocco
- Laboratoire de Contôle Qualité, Lesieur-Cristal, 1 Rue Caporal Corbi, 20300 Roches Noires-Casablanca, Morocco
| | - Hicham Harhar
- Laboratoire de Chimie des Plantes et Synthèse Organique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, BP1014, Rabat, Morocco
| | - Dominique Guillaume
- CNRS-UMR6229, UFR Med-Pharm., Chimie Thérapeutique, 51 rue Cognacq Jay, 51100 Reims, France
| | - Aziza Haddad
- Laboratoire de Contôle Qualité, Lesieur-Cristal, 1 Rue Caporal Corbi, 20300 Roches Noires-Casablanca, Morocco
| | - Zoubida Charrouf
- Laboratoire de Chimie des Plantes et Synthèse Organique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, BP1014, Rabat, Morocco
| |
Collapse
|
17
|
Gharby S, Harhar H, El Monfalouti H, Kartah B, Maata N, Guillaume D, Charrouf Z. Chemical and oxidative properties of olive and argan oils sold on the Moroccan market. A comparative study. Mediterranean Journal of Nutrition and Metabolism 2011. [DOI: 10.3233/s12349-011-0076-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Affiliation(s)
- Saïd Gharby
- Laboratoire Contrôle Qualité, Lesieur-Cristal, Roches Noires, Casablanca, Morocco
- Laboratoire de Chimie des Plantes, Synthèse organique et bioorganique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, Rabat, Morocco
| | - Hicham Harhar
- Laboratoire de Chimie des Plantes, Synthèse organique et bioorganique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, Rabat, Morocco
| | - Hanae El Monfalouti
- Laboratoire de Chimie des Plantes, Synthèse organique et bioorganique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, Rabat, Morocco
- UFR Médecine-Pharmacie, Université de Champagne-Ardenne, 51 rue Cognacq Jay, Reims, France. e-mail:
| | - Bader Kartah
- Laboratoire de Chimie des Plantes, Synthèse organique et bioorganique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, Rabat, Morocco
| | - Nadia Maata
- Laboratoire Contrôle Qualité, Lesieur-Cristal, Roches Noires, Casablanca, Morocco
- Laboratoire de Chimie des Plantes, Synthèse organique et bioorganique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, Rabat, Morocco
| | - Dom Guillaume
- UFR Médecine-Pharmacie, Université de Champagne-Ardenne, 51 rue Cognacq Jay, Reims, France. e-mail:
| | - Zoubida Charrouf
- Laboratoire de Chimie des Plantes, Synthèse organique et bioorganique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, Rabat, Morocco
| |
Collapse
|
18
|
Gharby S, Harhar H, El Monfalouti H, Kartah B, Maata N, Guillaume D, Charrouf Z. Chemical and oxidative properties of olive and argan oils sold on the Moroccan market. A comparative study. Mediterr J Nutr Metab 2011. [DOI: 10.1007/s12349-011-0076-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
19
|
Harhar H, Gharby S, Kartah B, El Monfalouti H, Guillaume D, Charrouf Z. Influence of argan kernel roasting-time on virgin argan oil composition and oxidative stability. Plant Foods Hum Nutr 2011; 66:163-168. [PMID: 21442181 DOI: 10.1007/s11130-011-0220-x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Virgin argan oil, which is harvested from argan fruit kernels, constitutes an alimentary source of substances of nutraceutical value. Chemical composition and oxidative stability of argan oil prepared from argan kernels roasted for different times were evaluated and compared with those of beauty argan oil that is prepared from unroasted kernels. Prolonged roasting time induced colour development and increased phosphorous content whereas fatty acid composition and tocopherol levels did not change. Oxidative stability data indicate that kernel roasting for 15 to 30 min at 110 °C is optimum to preserve virgin argan oil nutritive properties.
Collapse
Affiliation(s)
- Hicham Harhar
- Laboratoire de Chimie des Plantes et Synthèse Organique et Bioorganique, Faculté des Sciences, Université MohammedV-Agdal, BP1014, Rabat, Morocco
| | | | | | | | | | | |
Collapse
|
20
|
Gharby S, Harhar H, Guillaume D, Haddad A, Matthäus B, Charrouf Z. Oxidative stability of edible argan oil: A two-year study. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.07.003] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
21
|
Harhar H, Gharby S, Kartah BE, El Monfalouti H, Charrouf Z, Guillaume D. Long argan fruit drying time is detrimental for argan oil quality. Nat Prod Commun 2010; 5:1799-1802. [PMID: 21213985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/30/2023] Open
Abstract
Argan oil is extracted from the kernels of argan fruits that have been sun-dried for either a few days or up to several weeks. The influence of the fruit drying time on the quantity, quality, and preservation of solvent-extracted argan oil was compared with press-extracted argan oil. Quantitatively, the time necessary for efficient fruit peeling and the amount of extracted oil were determined with regard to the fruit drying time (0 to 28 days). Argan oil quality was studied using, as markers, moisture content, specific extinction, acid index, peroxide index, fatty acid composition, and Rancimat oxidative stability. Oil from fresh fruit presents a high moisture content, high acidity and peroxide values, and short shelf life. Ten to fourteen days of sun-drying is optimum to obtain high quality argan oil.
Collapse
Affiliation(s)
- Hicham Harhar
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Facultè des Sciences, Université Mohammed V-Agdal, BP 1014- Rabat, Morocco
| | | | | | | | | | | |
Collapse
|
22
|
Abstract
Argan oil is extracted from the kernels of argan fruits that have been sun-dried for either a few days or up to several weeks. The influence of the fruit drying time on the quantity, quality, and preservation of solvent-extracted argan oil was compared with press-extracted argan oil. Quantitatively, the time necessary for efficient fruit peeling and the amount of extracted oil were determined with regard to the fruit drying time (0 to 28 days). Argan oil quality was studied using, as markers, moisture content, specific extinction, acid index, peroxide index, fatty acid composition, and Rancimat oxidative stability. Oil from fresh fruit presents a high moisture content, high acidity and peroxide values, and short shelf life. Ten to fourteen days of sun-drying is optimum to obtain high quality argan oil.
Collapse
Affiliation(s)
- Hicham Harhar
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V-Agdal, BP 1014- Rabat, Morocco
| | - Saïd Gharby
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V-Agdal, BP 1014- Rabat, Morocco
- Laboratoire Contrôle Qualité, Lesieur-Cristal, 1 rue caporal Corbi, 20300 Roches Noires, Casablanca, Morocco
| | - Badr Eddine Kartah
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V-Agdal, BP 1014- Rabat, Morocco
| | - Hanae El Monfalouti
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V-Agdal, BP 1014- Rabat, Morocco
- CNRS-UMR6229-UFR Médecine-Pharmacie, 51 rue Cognacq-Jay, 51100 Reims, France
| | - Zoubida Charrouf
- Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V-Agdal, BP 1014- Rabat, Morocco
| | - Dom Guillaume
- CNRS-UMR6229-UFR Médecine-Pharmacie, 51 rue Cognacq-Jay, 51100 Reims, France
| |
Collapse
|
23
|
|