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The flavoring of vegetable edible oils (VEO) with extracts from aromatic plants improves their acceptance, oxidative stability, and nutritional value. This study investigates the direct enrichment of sunflower oil (SO) with saffron stigmas (SS) using both conventional maceration (CM) and ultrasound-assisted maceration (UAM) at different concentrations (0.2, 0.4, and 0.6%). Antioxidant properties, oxidative stability, and quality indices were evaluated. SS exhibited high levels of phenolics (52.4 ± 0.6 mg of GAE/g DM), flavonoids (100 ± 2 mg of QE/g DM), and antioxidant activity (16.77 ± 0.27 mg of TE/g DM for ABTS and 55.0 ± 0.6 mg of TE/g DM for FRAP). The enriched oils demonstrated significantly higher antioxidant and stability levels compared to non-enriched oils. No significant differences were found in oxidative stability indices or Rancimat test results between CM (5.5 ± 0.3 h with 0.6% of SS) and UAM (5.4 ± 0.2 h with 0.6% of SS). The control oil exhibited the lowest induction time at 4.5 ± 0.2 h. However, UAM resulted in lower pigments content, with chlorophyll and carotenoid levels measuring of 0.15 ± 0.03 and 0.26 ± 0.04 mg/kg respectively, for 0.6% of SS. Antioxidant activity and oxidative stability were found to be dose-dependent. UAM effectively enhanced oil stability without affecting the fatty acid composition. By reducing processing time and eliminating the need for chemicals, this innovative method demonstrates that SS can be used directly as a natural antioxidant, particularly at a concentration of 0.6%, to improve the sunflower oil stability.

By including oregano (Origanum vulgare L.) leaves (OL) during the extraction process, the nutraceutical benefits of argan oil (AO) can be significantly increased. Thanks to the employed technique (enrichment through extraction), without resorting to organic solvents. The current work aimed at developing of a green enrichment of argan oil with 2 and 5 % of OL. The purpose of this research was to evaluate the effectiveness of adding OL and its impact on AO oxidative stability under accelerated oxidation for four months. AO physicochemical characterization consisted in measuring quality indices, total phenolic contents, antioxidant activity, pigments, and sensory analysis throughout the storage period. In general, AO samples containing OL exhibited increased phenolic, chlorophylls, and carotenoid contents and lower peroxide and p-anisidine values. AO shelf-life was extended thanks to OL, which slowed down the process of lipid complete oxidation. From a sensory standpoint, a rancid taste was found in the unenriched AO, while the taste and color of oregano were more intense in the AOs supplemented with OL at 5 %. This innovative approach boost AO value in various industries and exemplifies the endless possibilities that emerge when we explore the synergy between different natural elements.

This study provides a comprehensive analysis of six (Ghallate, Hamouch, Khayr, Mazhar, Naama, and Zakia) domesticated varieties of Argania spinosa L. Skeels, an endemic Moroccan tree with cultural, economic, and health importance. The physical traits, chemical composition, antioxidant activity, and oil quality of the pulp, nutshell, kernel, and press cake of those six varieties were evaluated and significant differences were observed. Particularly, Mazhar variety presents the largest fruit size and its oil, rich in oleic acid, displays the best oxidative stability, making it a perfect candidate for oil production. Naama variety pulp exhibited an energy value of 403.84 kcal/100 g, which led to its recommendation as a raw material for animal feed. Khayr's nutshell had the highest moisture and protein contents (6.70 g/100 g, and 2.34 g/100 g, respectively), while Hamouch showed the highest ash content. Ghallate kernels and press cake were the richest in protein (23.21 g/100 g and 48.96 g/100 g, respectively). Altogether, our findings provide valuable insights into selecting optimal argan cultivars for oil production or of major importance at the domestic level.