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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.

The present investigation was performed to evaluate the effects of various synthetic antioxidants (vitamin A, vitamin E, β-carotene, and BHT) on the oxidation of sunflower oil subjected to accelerated thermal storage at 60 °C for three months (12 weeks). The performance of the antioxidants studied was evaluated using several quality parameters: the free fatty acid value (FFA), primary oxidation (via the peroxide value (PV) and K232 value), secondary oxidation products (via the anisidine value (p-AV) and K270 value), and the total oxidation value (TOTOX). The fatty acid composition (FAC), oxidizability value (COX), iodine value (IV), and pigment content (chlorophyll and carotenoid) were also evaluated. The results revealed that the control sample of sunflower oil exhibited higher susceptibility to oxidative deterioration. Antioxidants at 200 ppm were more effective in preserving the oxidative stability of sunflower oil subjected to accelerated storage compared to the control oil. The smallest increases in all stability parameter indexes were recorded for antioxidant-supplemented sunflower oil. However, the IV and chlorophyll and carotenoid contents were reduced. At 200 ppm, vitamin E and β-carotene showed the greatest stability in sunflower oil, while their combination with vitamin A at 100 ppm of each showed the lowest stability. In addition, synthetic antioxidants provided greater protection against the degradation of polyunsaturated fatty acids (PUFAs). The highest level of PUFA degradation was recorded in the control oil, followed by the oil containing vitamin A. In conclusion, adding synthetic antioxidants to sunflower oil improves its stability during storage. However, some authors associated these molecules with a health risk due to carcinogenic effects as these molecules have been listed as “Generally Recognized As Safe” (GRAS).

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.

This study focuses on evaluating the characteristics of olive oil produced in the Taroudant province (southern Morocco), making this the first comprehensive study focusing on olive oil from the ‘Moroccan Picholine’ cultivar. Our objective was to elucidate the distinctive qualities of olive oil from this region, providing valuable insights into its potential contributions to the country’s olive oil sector. For this purpose, several quality criteria (free fatty acids, moisture content, saponification value, and iodine value), oxidation indices (peroxide value, specific UV extinction coefficients, and oxidizability value), and purity indices (fatty acids and sterol composition) were evaluated. Our results reveal minor-to-significant variations (p < 0.05) in the quality and oxidation parameters. Specifically, our results indicate diverse ranges for free fatty acids (0.33–3.62 g/100 g), peroxide values (0.85–4.01 mEq O2/kg oil), K232 (1.68 to 2.73), and K270 (0.09–0.34). Furthermore, consistently high levels of oleic acid (55.8 to 73.1%) and β-sitosterol (94.2 to 97%) were observed in the studied samples. These outcomes were confirmed through the use principal component analysis and hierarchical cluster analysis. Likewise, important correlations were outlined among the studied parameters. Multidimensional analyses not only highlight inherent variations, but also facilitate the classification of the analyzed olive oils into distinct categories. The results suggest that the Taroudant province exhibits favorable conditions for producing high-quality olive oil.

This study explores novel applications of combining natural products by integrating Ziziphus lotus L. (Z. lotus), honey, and argan oil to create a product similar to traditional Moroccan Amlou (a mixture of almonds, honey, and argan oil). Five formulations were developed with varying percentages of these three ingredients, alongside two formulations of traditional Amlou. The nutritional value, mineral composition, fatty acid profile, bioactive compounds, and antioxidant activities of the products were analyzed using standard analytical methods such as gas chromatography and spectrophotometry. Additionally, sensory evaluations were conducted to assess consumer preferences. The results showed that the new formulations are rich in oil (45.15–52.24 g/100 g), carbohydrates (40.26–46.81 g/100 g), and protein (3.15–3.92 g/100 g). Mineral analysis revealed significant amounts of potassium (443–578 mg/100 g), calcium (98–124 mg/100 g), phosphorus (50–65 mg/100 g), and magnesium (38–50 mg/100 g). The Z. lotus-based products exhibited higher phenolic content (7–12 mg GAE/g), flavonoids (7.10–10.18 mg QE/g), and stronger antioxidant activities using DPPH radical scavenging activity (3.55–11.14 mg AAE/g) and FRAP (5.39–8.55 mg AAE/g). Moreover, the new product retains the beneficial fatty acid profile of argan oil, with a high content of oleic acid (48 %) and linoleic acid (32 %). Sensory evaluation indicated that the formulation consisting of 45 % Z. lotus powder, 50 % argan oil, and 5 % honey was the most appreciated for taste and texture. These findings suggest that incorporating Z. lotus into traditional Amlou recipes not only enhances nutritional and antioxidant properties but also meets consumer acceptance in terms of flavor and texture.

Argan kernels, fruits regurgitated by goats, are 30% cheaper than the regular kernels used to prepare food argan oil. The use of such argan kernels as a cosmetic ingredient, after refining, is thus economically attractive. The oxidative stability of argan oil prepared from sub-quality kernels is not known. In the present paper, the physicochemical quality, oxidative stability indices, and bioactive compounds of refined argan oil (RAO) obtained from sub-quality kernels and virgin argan oil (VAO) were compared and evaluated over a period of storage of 12 weeks at 60 °C. Quality parameters consisted of free fatty acids (FFAs), peroxide value (PV), p-anisidine value (p-AV), UV extinction coefficients (K232 and K270), total oxidation, iodine and saponification values, induction time, fatty acid composition, and tocopherol content. Our outcomes reveal that the combined effects of refining and storage generally resulted in high values of the routinely measured quality indices, including FFA, p-AV, K270, K232, and PV. Likewise, refining reduced the levels of individual tocopherols and unsaturated fatty acids (USFAs) but increased saturated fatty acids (SFAs). Similar trends were observed under storage with decreased levels of tocopherols and high SFA for both RAO and VAO. Storage also resulted in an increased level of USFAs in the case of RAO but not in VAO. The obtained results show that RAO was more sensitive to oxidation than VAO. At room temperature, RAO had a shorter induction time of six months, implying that RAO will have a shorter shelf life compared to VAR. Thus, such instability means that the refining process for argan oil must be carried out with great care, and this oil needs to be protected once refined.