References of "Elamrani, A"
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See detailCharacterization of monovarietal virgin olive oils from introduced cultivars in eastern Morocco
Mansouri, Farid ULg; Benmoumen, A.; Richard, Gaetan ULg et al

in Rivista Italiana Sostanze Grasse (2016), 93

The aim of this study was to characterize monovarietal virgin olive oils (VOOs) of new high-density planting system of three European cultivars (Arbequina, Arbosana and Koroneiki), recently introduced in ... [more ▼]

The aim of this study was to characterize monovarietal virgin olive oils (VOOs) of new high-density planting system of three European cultivars (Arbequina, Arbosana and Koroneiki), recently introduced in eastern Morocco. VOOs’ characterization has been carried out by analyzing several parameters, such as quality indexes, fatty acid contents, minor components, and olive oils’ oxidative stability index (OSI). In this study, we have also conducted a comparison between these monovarietal VOOs and olive oils of autochthones cultivar Picholine marocaine. Significant differences between the analyzed VOOs were highlighted. Koroneiki’s VOO had a high phenols content (493.66 mg/kg) and, consequently, the best oxidative stability (94.83 h); Arbrosana’s VOO was distinguished by its abundance of α-tocopherol (460.07 mg/kg) and by an intermediate OSI (64.83 h). In addition, results showed, firstly, that in all the analyzed oils decarboxymethyl ligstroside aglycone and decarboxymethyl oleuropein aglycone were the main phenolic compounds, and, secondly, that VOOs of Koroneiki and Arbosana seem to have similar profiles, with a high content of natural antioxidants and a high oleic/linoleic ratio, thus boasting a better shelf life. [less ▲]

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See detailA glance on characterization of almond kernels from five varieties cultivated in eastern Morocco
Houmy, Nadia; Abid, M.; Addi, M. et al

Poster (2016, February 05)

The Green Morocco Plan is established for 2008-2020 to improve productivity in the agriculture sector and to plant more productive perennial tree crops such as almonds that are better suited for Morocco's ... [more ▼]

The Green Morocco Plan is established for 2008-2020 to improve productivity in the agriculture sector and to plant more productive perennial tree crops such as almonds that are better suited for Morocco's climate. Belgian Development Agency support almond orchards extension in eastern Morocco in purpose to achieve socio-economic improvement. This research is part of a local project (PROFAO) for development of almond in eastern Morocco. The present study evaluates some almond oil parameters fiber and protein content of five almond varieties (Beldi, Fournat, Ferraduel/Ferragnes and Marcona). The aim is to classify varieties on the basis of kernels content of oil and their richness of fibers. Significant variations were found among the five almond varieties examined. Almond oil content ranged from 48 % for Fournat to aproximativly 60 % for Marcona & Beldi. Fatty acids (FA) profiles are slightly different. Oleic acid ranged from 58 % for Marcona to 68 % for Beldi; linoleic acid ranged from 20 % for Beldi to 30 % for Marcona. Saturated FA (palmitic and stearic) were found at levels lesser than 10 %. In almond press cake, total protein content varied between 55 % for Beldi and 48 % for Fournat. The highest total fiber content was found for Fournat (25 %), however Beldi present the lowest rate (16 %). We conclude that Marcona & Beldi would be interesting varieties for almond oil; Fournat seems to be interesting for its richness in fiber. [less ▲]

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See detailCharacterization of almond kernel oils of five almonds varieties cultivated in Eastern Morocco
Houmy, Nadia; Mansouri, F.; Benmoumen, A. et al

in Cahiers Options Méditerranéennes (2016)

This study focuses on characterization of almondkernel oils extrated mechanically from five sweet almond varieties (Marcona, Fournat, Ferragnes, Ferraduel and Beldi), cultivated in eastern Morocco. Oil ... [more ▼]

This study focuses on characterization of almondkernel oils extrated mechanically from five sweet almond varieties (Marcona, Fournat, Ferragnes, Ferraduel and Beldi), cultivated in eastern Morocco. Oil content, physicochemical parameters, triacylglycerol and fatty acid compositions were determined. [less ▲]

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See detailVariability in almond oil chemical traits from traditional cultivars from eastern Morocco
Houmy, Nadia; Belhaj, K.; Abid, M. et al

Poster (2015, December 03)

In Morocco, cultivation of almond tree (Prunus amygdalus L.) constitutes the second most important plantation of fruit trees after olive growing. It is mostly cultivated in two regions, « Taza, Al ... [more ▼]

In Morocco, cultivation of almond tree (Prunus amygdalus L.) constitutes the second most important plantation of fruit trees after olive growing. It is mostly cultivated in two regions, « Taza, Al Houceima Taounate » in the north and « Souss Massa Draa » in the south. Almond genetic resources (Marcoma, Fournat, Ferragnes/Ferraduel and Beldi), cultivated in eastern Morocco were studied during two consecutive crop years in order to evaluate variations in kernel oil yield, fatty acid profiles, oleic /linoleic (O/L) ratio and almond oils oxydative stability (OSI,evaluated by rancimat tests) in comparison to monovarietal olive oils. Almond kernel total oil (AO), Oleic acid (C18:1), Linoleic acid (C18:2), O/L-ratio, and tocopherol contents range between: 48 - 62% for kernel total oil; 65- 77.5% for C18:1; 17- 25% for C18:2; 2.5-4 for O/L ratio and 370 - 675 μg/g oil for tocopherols, respectively. We conclude that the genotype is the main variability source for all these chemical traits of AOs. Results obtained from Ferragnes/Ferraduel may be of interest for almond breeding focused to improve kernel oil yield and fatty acid profile. Besides, tocopherols contents of AOs seem to be the most important contributor for their stability to oxidation, even though compared to monovarietal olive oils, stability of AOs were very low and OSI value range between 20-27 hours. This fragility of AOs is due to their high content of unsaturated fatty acid which not allows their use for cooking or storage for long period. However, almond oils could have many applications in the food industry as in cosmetic [less ▲]

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See detailPhytosterols composition of virgin olive oils from cultivars introduced in eastern Morocco in comparison to Picholine Marocaine
Mansouri, F.; Ben Moumen, A.; Richard, Gaetan ULg et al

in Journal of Materials and Environmental Science (2015), 6(8), 2322-2329

The aim of this study is to characterize monovarietal virgin olive oils (VOOs) of three European cultivars (Arbequina, Arbosana and Koroneiki), grown under high-density plantation system in eastern ... [more ▼]

The aim of this study is to characterize monovarietal virgin olive oils (VOOs) of three European cultivars (Arbequina, Arbosana and Koroneiki), grown under high-density plantation system in eastern Morocco, by comparison of their phytosterols profiles. First, physicochemical properties of these monovarietal VOOs as well as their contents of pigments and phenols were analyzed. Then, VOOs phytosterols profiles were determined by GC-FID, and show that b-sitosterol is the most abundant sterol which represent 75 to 79 % of total phytosterols in analyzed olive oils. On the basis of these results, a comparison between these monovarietal VOOs and olive oil of Picholine marocaine (autochthonous olive tree) has been carried out, and shows that majority of analytical parameters presented statistically significant differences (p < 0.05). The examined olive varieties produce excellent oils with a chemical composition within the regulatory limits and an appreciable amount of phytosterols. In addition, results showed that, total phytosterols content of olive oil from Picholine marocaine is significantly higher (2348.78 mg kg-1) than values observed for VOOs of European cultivars, which range from 1595 to 1971mg kg-1 but, Koroneiki’s VOO has the highest phenols content (493.66 mg kg-1) and the highest pigments content (3.94 and 2.17 mg kg-1 respectively for chlorophylls for carotenoids). Lastly, according to VOOs' content of minor components (phenols, pigments and phytosterols), the hierarchical cluster analysis shows a good discrimination between olive tree varieties. [less ▲]

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See detailEvaluation of the oxidative stability of blends of ‘Arbequina’ olive oils with other monovarietal olive oils
Mansouri, F.; Ben Moumen, A.; Houmy, N. et al

in Olivae (Official Journal of the International Olive Council) (2014), 120

Like elsewhere in the Mediterranean, the olive oil sector is one of the strategic branches of the Moroccan economy owing to its social and economic significance. This research entailed evaluation of the ... [more ▼]

Like elsewhere in the Mediterranean, the olive oil sector is one of the strategic branches of the Moroccan economy owing to its social and economic significance. This research entailed evaluation of the oxidative stability of olive oils made up of a blend of ‘Arbequina’ olive oil with ‘Arbosana’ and ‘Koroneiki’ monovarietal oils known for their high content of natural antioxidants (phenols and tocopherols) and their superior oxidative stability compared with ‘Arbequina’ oil. The monovarietal oils produced from the ‘Arbequina’, ‘Arbosana’ and ‘Koroneiki’ varieties, which have recently been introduced under intensive cultivation in the eastern region of Morocco, underwent physico–chemical characterisation to determine quality criteria, natural antioxidant content, fatty acid composition and triacylglycerol profile. The Rancimat test* was performed to assess the oxidative stability of these monovarietal oils and their three-variety blends. The oxidation tests were performed on five freshly prepared blends (A) of the three varieties – ‘Arbequina’/’Arbosana’/‘Koroneiki’ – according to the following volume ratios: A1: 60/30/10; A2: 60/20/20; A3: 60:10:30; A4: 50:25:25 and A5: 40:30:30. The test results show that blends A4 and A5 displayed the best oxidative stability, recording respective values of 72.67 h and 75.42 h. These results are comparable to those obtained for ‘Arbosana’ monovarietal oil (75.42 h), which is considered to be relatively stable. Hence, blending is an excellent tool for enhancing oils produced from varieties which, despite their excellent initial quality and their organoleptic attributes, are handicapped by their poor stability, as is the case of ‘Arbequina’ oil. [less ▲]

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See detailCaractérisation préliminaire de quelques variétés d’amande cultivées dans la région orientale du Maroc
Houmy, Nadia; Elmoudden, S.; Boujnah, M. et al

Poster (2014, November 21)

L’amande est un fruit sec riche en huile, protéines, glucides et vitamines. Il est consommé tel quel (séché, grillé) ou transformé sous d’autres formes tel que la pâte d’amande. L’huile d’amande est très ... [more ▼]

L’amande est un fruit sec riche en huile, protéines, glucides et vitamines. Il est consommé tel quel (séché, grillé) ou transformé sous d’autres formes tel que la pâte d’amande. L’huile d’amande est très utilisée en dermatologie pour ses propriétés cosmétiques, adoucissantes et hydratantes. Ce travail de recherche appliquée est mené en collaboration avec la DRA-oriental et la DPA d’Oujda. Il s’agit d’une contribution au développement la filière amandier dans la région qui porte sur la valorisation de l’amande et ces dérivées principalement l’huile et le tourteau d’amandes. Dans cette étude préliminaire les huiles et tourteaux de 5 variétés cultivées dans la région orientale (Marcona, Ferragnes-Ferraduel, Fournat et Beldi) ont été analysées. Les amandes ont été fournis par la coopérative Sidi Bouhria-Oujda et l’extraction mécanique d’huiles d’amandes des 5 principales variétés (Marcona, Ferragnes-Ferraduel, Fournat et Beldi), cultivées dans la région orientale a été réalisée par une presse à huile au niveau de la société PRODIGIA (Casablanca). Dans ce cas et selon la variété, les rendements en huile varient entre 46 et 60% MS. Le rendement en huiles par extraction chimique diffère de celui réalisé par presse mécanique. La différence est nette dans le cas de variété Marcona connue pour sa richesse en fibres. Les analyses chimique portent sur l’acidité des huiles d’amandes qui se situe entre 0,0197 et 0,0491%, Indice de Peroxyde se varie entre 6,43 et 16,4 (meq./kg) et la détermination des profils des acides gras (AG). A ce propos les profils d’acides gras des cinq variétés montrent trois AG majoritaires qui sont par ordre d’importance l’acide oléique (C18 :1), acide linoléique (C18 :2) et l’acide palmitique (C16) et dont les teneurs se situent respectivement entre 63,54-72,87% pour C18 :1, 17,84- 25,45% pour C18 :2 et 6,53 et 7,91% pour C16. La comparaison quantitative d’acides gras majoritaires montre une différence significative entre les variétés analysées. Le tourteau comme sous-produits de trituration mécanique contient toujours une quantité résiduelle d’huile, leurs teneurs en protéines totaux se situent entre 47 et 49 % MS et leurs teneurs en sucre totaux se situe entre 12,6 à 14%.MS. Il s’agit là d’un coproduits de trituration qui est également riche en fibres et qui mérite d’être valorisé par voie de technologie alimentaire. [less ▲]

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See detailPreliminary Characterization of monovarietal virgin olive oils produced in eastern area of Morocco
Mansouri, F.; Ben Moumen, A.; Lopez, G. et al

in Book of Proceedings InsideFood Symposium (2013, April)

Traditional olive oil production is limited by its high cost, mainly due to labour expenses for harvesting and pruning. New olive cultivars (e.g. Arbequina, Arbosana, Koroneiki) with greater adaptability ... [more ▼]

Traditional olive oil production is limited by its high cost, mainly due to labour expenses for harvesting and pruning. New olive cultivars (e.g. Arbequina, Arbosana, Koroneiki) with greater adaptability to modern irrigated high-density orchards and producing good quality olive oils are highly demanded by an olive oil industry in continuous change The aim of this study is the characterization of monovarietal virgin olive oils from three cultivars (Arbequina, Arbosana and Koroneiki) recently introduced in east of Morocco, and the comparison with traditional local Picholine Marocaine olive oil. Several analytical parameters were evaluated; including quality index, Triacylglycerol, fatty acids, phenolic and chlorophyll contents and oxidative stability. Significant differences between the analysed olive oils were detected. Olive oils from Koroneiki and Arbosana cultivars had higher values of oleic acid (respectively 76.24 and 75.68 %); Picholine olive oil, had the lowest one 67.49%. Koroneiki olive oil was noteworthy for its higher content of phenolic compounds (459.48 mg/ kg) and a high oxidative stability (93.16 h). We concluded that the recently introduced cultivars are well adapted to the eastern area of Morocco and could be of great interest for producing monovarietal olive oils. [less ▲]

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See detailAnalytical evaluation of virgin olive oils produced from three varieties Koroneiki , Arbequina and Arbosana grown in east of Morocco
Mansouri, F.; Ben Moumen, A.; Lopez, G. et al

Poster (2013, April)

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See detailCaractérisation des coposés volatils des huiles d'olive produites dans des coopératives de la région orientale du Maroc
Tanouti, K.; Serghini-Caid, H.; Sindic, Marianne ULg et al

in 5èmes Journées Internationales d'Etude sur les Lipides - JIEL 2011 : Graisses alimentaires, Lipides marins, Nutrition et Santé (2011, December 08)

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See detailCaractérisation des composés volatils des huiles d’olive produites dans des coopératives de la région orientale du Maroc
Tanouti, K.; Serghini-Caid, H.; Sindic, Marianne ULg et al

Poster (2011)

L'objectif principal de cette étude est de faire progresser nos connaissances sur le profil volatil des huiles d’olive produite dans les régions du Maroc oriental. L’identification des composés volatils des ... [more ▼]

L'objectif principal de cette étude est de faire progresser nos connaissances sur le profil volatil des huiles d’olive produite dans les régions du Maroc oriental. L’identification des composés volatils des échantillons d’huiles d’olive provenant des coopératives de la région orientale du Maroc et la comparaison aux profils de volatils d’huiles européennes a été réalisée on utilisant la méthode de la microextraction en phase solide (SPME) couplée à la GC/MS. [less ▲]

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