Influence of maturity stage on chemical composition and antioxidant activity of Pistacia lentiscus seed oils
| Dublin Core | PKP Metadata Items | Metadata for this Document | |
| 1. | Title | Title of document | Influence of maturity stage on chemical composition and antioxidant activity of Pistacia lentiscus seed oils |
| 2. | Creator | Author's name, affiliation, country | Brahim AIT MOHAND; Cadi Ayyad University; Morocco |
| 2. | Creator | Author's name, affiliation, country | Abderraouf EL ANTARI; Laboratory of Food Technology and Quality, National Institute of Agronomic Research B.P. 533, Marrakech Morocco.; Morocco |
| 2. | Creator | Author's name, affiliation, country | Fatiha BENKHALTI; Laboratory of Bio-organic and Macromolecular Chemistry Department of Biology, Faculty of Sciences and Techniques B.P 549, Marrakech, Morocco |
| 3. | Subject | Discipline(s) | |
| 3. | Subject | Keyword(s) | Pistacia lentiscus; seed oil; Antioxidant activity; fatty acids; maturity. |
| 4. | Description | Abstract | Quality plays a key role in the marketing of vegetable oils. This quality is influenced by a number of factors, including variety, crop management, date of harvest, place of cultivation and extraction procedure. The objective of our study was to determine the ideal seed harvest period to reach their full potential of quality by analyzing the variation of chemical quality and antioxidant activity of Pistacia lentiscus seed oil in three different stages of maturation. The results obtained in this study indicate that as maturity progressed, there was a decrease in acidity (7.13-2.61%), chlorophyll content (24.43 - 4.69 ppm), and the total phenol content (808.22 - 191.24 mg GAE / kg). while there was an increase the oil content (11.07- 33.4%) and the composition of monounsaturated fatty acids (44.36- 54.43%), mainly oleic acid (43.11- 52.01%). Oil extracted from first stage (green seeds) showed the highest percentage of DPPH inhibition with around 57.56% followed by red seeds with a DPPH inhibition percentage of 49.99%. Earlier harvest would produce lentisk oils of good quality, stable and a composition rich in natural substances. The optimal stage of harvest is proposed by considering the compromise between the quantity and the quality of the studied parameters. |
| 5. | Publisher | Organizing agency, location | |
| 6. | Contributor | Sponsor(s) | technical stuff of Food Technology and Quality Laboratory of National Institute of Agronomic Research of Marrakech; Dr. Ahmed OUHAMMOU from Department of Biology, Faculty of Science Semlalia, Cadi Ayyad University. |
| 7. | Date | (YYYY-MM-DD) | 10-02-2022 |
| 8. | Type | Status & genre | Peer-reviewed Article |
| 8. | Type | Type | |
| 9. | Format | File format | |
| 10. | Identifier | Uniform Resource Identifier | https://revues.imist.ma/index.php/AJMAP/article/view/27039 |
| 10. | Identifier | Digital Object Identifier (DOI) | https://doi.org/10.48347/IMIST.PRSM/ajmap-v8i1.27039 |
| 11. | Source | Title; vol., no. (year) | Arabian Journal of Medicinal and Aromatic Plants; Vol 8, No 1 (2022) |
| 12. | Language | English=en | en |
| 13. | Relation | Supp. Files |
Certificate of Submission (225KB) |
| 14. | Coverage | Geo-spatial location, chronological period, research sample (gender, age, etc.) | |
| 15. | Rights | Copyright and permissions |
Copyright (c) 2022 Arabian Journal of Medicinal and Aromatic Plants This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. |