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Background. There is growing strong scientific evidence over the past few decades that the Mediterranean diet (MD) has protective effects on cardiometabolic health. Objective. This study aimed to assess MD adherence and its association with sociodemographic and lifestyle factors among women living in two Moroccan provinces, El Jadida and Tetouan, located at different distances from the Mediterranean Sea. Material and methods. It is a cross-sectional study involved 355 subjects of which 55.8% reside in the province of El Jadida, and data on socio-demographic characteristics, lifestyle, cardiovascular risks, medical history and of food frequency consumption were collected. Compliance with the MD was assessed with a simplified MD adherence score based on the weekly frequency of consumption of eight food groups. Results. The overall mean Simplified Mediterranean Diet Score was 4.37 ± 1.47 with inadequate compliance in 55.2% of the sample. No significant association was found between adherence to MD and geographic, socio-demographic, lifestyle or the major cardiovascular risk factors. However, the participants do not comply with half of the recommendations based on the Mediterranean diet pyramid. The lowest level of compliance was observed for olive oil, followed by sweets, eggs, potatoes, fruits, red meat, vegetables, legumes, olives, nuts and seeds. The increased contribution of sugars, dairy products and meat to the overall food intake is significant in the category with high adherence to MD. Conclusion. The study data indicate that Mediterranean Diet is far from being a global pattern in this Moroccan population. The study draws attention to the need for a promoting intervention to maintain this pattern as the original diet in the region.

Background. Despite the extensive literature focused on propolis extract, few data exists on the bioactive compounds and biological activities in the Moroccan propolis and its economic value is low. Objective. In this research, the aim was to evaluate the total content of phenols and flavonoids as well as the antioxidant, antibacterial and antifungal activities of Moroccan propolis. Material and Methods. The polyphenol and flavonoid content of the Moroccan propolis from three geographic regions, was quantified in the ethanolic extract by colorimetric methods using folin-ciocalteu and aluminum chloride. The antioxidant activity was evaluated by the DPPH test and expressed as IC50. Disk diffusion and broth microdilution methods were used to examine in vitro antimicrobial activity against known human microorganism pathogens. Results. The obtained data revealed that Moroccan propolis samples presented significant variations in total polyphenols and flavonoids. All samples showed significant antioxidant activity with IC50 values ranging from 4.23±0.5 to 154±0.21 μg/ mL. A strong correlation between total phenolic activity, flavonoids and antioxidant activity was found. The in vitro study of antibacterial activity showed that the propolis samples exhibited a range of growth inhibitory actions against all bacterial strains tested with the highest activity against gram-positive bacteria. Only propolis from the Sidi Bennour region demonstrated an antifungal activity. Conclusion. The study data show that Moroccan propolis extracts have a promising content of antioxidant and antimicrobial compounds that could be exploited to prevent certain diseases linked to oxidative stress and pathogenic infections.

Background. The vine is considered one of the most important and popular fruits in the world thanks to its high nutritional value and high fiber content. Objective. This study aim was to evaluate the nutritional composition in a local variety ‘Doukkali’ grape (Vitis vinifera L.) in the perspective of their suitability for pharmaceutical and agri-food use. Material and methods. The proximate composition and minerals were determined using AOAC methods, the total sugar by HPLC method. The total phenolic compounds using the Folin-Ciocalteu reagent, the total flavonoids using aluminum chloride colorimetric method and tannins by the method of vanillin. Results. The analysis of the raisin of this variety revealed a high carbohydrate content of 61% with high levels of glucose (31.6%), fructose (30.4%), dietary fiber (13.92%) and minerals including potassium (445.50 mg/100 g DM), calcium (193.26 mg/100 g DM), sulfur (171.63 mg/100 g DM), sodium (137.50 mg/100 g DM), phosphorus (99.79 mg/100 g DM), magnesium (54.74 mg/100 g DM) and iron (2.39mg/ g DM). Analysis of bioactive compounds showed significant content of polyphenols varying from 43 to 309.1 mg GAE/g DM, flavonoids from 1.0 to 23.8 mg CEQ/g DM and tannins from 2.5 to 50.45 mg TAE/g DM. Conclusions. The study shows that the local variety of Doukkali grape has an important nutritional potential that can contribute to the nutritional needs and the fight against malnutrition as well as to the dietary diversity of the local population.

To gather recipes for traditional sourdoughs used to bake traditional bread, a survey was conducted in Figuig, a town located in the southeast of Morocco. The data of this survey is collected from a random sample of 100 rural women using a structured questionnaire. The data shows a total of 17 different traditional recipes mentioned by the interviewed women. Among the ingredients used in these recipes, whole wheat flour and warm water had the highest percentage of citations (31 %). It was also observed that 9 local products were used in these sourdough recipes, including whey, locally called “leben” (19 %), dried beans (16 %) and dates (15 %). Lemon, garlic, dried figs, raisins, flax seeds and carob flour were also mentioned as ingredients (1%). The participants also stated that the sourdoughs are transferred to different shapes and types of utensils for incubation and were alive for a variable amount of time depending on climatic conditions.

Background. In Morocco, fava beans are widely used as a main meal or as an ingredient in various traditional recipes, in the form of fresh ripe seeds or dry seeds. In the past, the tender skin of bean pods was also used in certain specific dishes, thus diversifying the diet. However, the peels of the tender bean pods are currently less or not used and considered waste. In Moroccan, fava bean pods peels, traditionally used in food in the past, are today considered as waste. The valorization of fresh fava bean pods could revitalize the use of the specific dishes and diversify the diet. For this reason, the research aimed to assess the nutritional values and biological compounds of the whole fresh fava bean pods (Vicia faba L.). Objective. Evaluate the content of nutrients, total phenolic, flavonoids and tannin contents and antioxidant activity in different extracts of the tender pods of the fava bean (Vicia faba L.). Material and methods. The proximate composition and minerals were determined using AOAC methods. The total phenolic compounds by the Folin-Ciocalteu reagent, the total flavonoids were analyzed using aluminum chloride colorimetric method, the tannins by method of vanillin in an acidic medium and the antioxidant activity was evaluated by DPPH method. Results. The results show that the fresh fava bean pods have a moisture content of 87.31 ± 0.25%, ash 4.67 ± 1.03, and protein 29.11 ± 3.20 g/100 g. The legume samples also contain potassium (1946.8±4.61), phosphorus (483.8 ± 3.14), and calcium (399.6 ±2.25) mg/100 g of dry matter representing at last 40-50% of the RDI. The content of the different extracts of (Vicia faba L) varied from 49.5 to 594.4 mg GAE/ g for the total phenols, from 0.7 mg to 3.4 mg QE/g for flavonoids, and from 4.9 mg to 73.91 mg TAE/g dry weight for tannins. The evaluation of the antioxidant activity in the various extracts revealed a better activity in the methanolic extract (IC50=491.2 μg/mL) compared to others extracts: the MeOH/water extract (IC50=606.61 μg/mL), DCM/ MeOH extract (IC50 = 642.67 μg/mL) and DCM extract below of 50%. Conclusions. This study shows that fava bean pods, traditionally used in food, are rich in macro and micronutrients and bioactive substances, which demonstrates their potential contribution to human food and nutritional security.