Roasting is widely applied in oil processing to improve the extraction yield and desired sensory characteristics. The current study is aimed at optimizing roasting conditions (time and temperature) of hemp (Cannabis sativa L.) seeds prior to seed pressing to improve the oil yield and antioxidant capacity, using response surface methodology based on central composite design (CCD). Hemp seeds were roasted at five temperatures (132, 140, 160, 180, and 188°C) and for five duration times (9, 15, 30, 45, and 51 min). Mathematical models have shown that roasting conditions significantly affected response variables ( p < 0.05 ), including oil yield, total phenolic content (TPC), radical scavenging activity, and oxidative stability index (OSI). The CCD led to the following optimum roasting conditions: 163°C for 15 min, which improved the extraction yield by 45% and oxidative stability by 80%. Thus, the oil produced under these conditions showed a yield of 23.09%, TPC of 121.21 mg GAE kg-1, and OSI of 21.37 hours. In addition, roasting hemp seeds under optimal conditions did not negatively influence the oil quality. Only chlorophylls, tocopherols, and palmitic acid slightly decreased ( p < 0.05 ) after roasting (from 39.10 to 36.54 mg kg-1, 483.06 to 469.77 mg kg-1, and 7.65 to 7.29%, respectively). Furthermore, the concentrations of most volatile compounds identified in unroasted hemp seeds decreased after roasting under optimal conditions, with the formation of new compounds sought for their positive attributes, such as pyrazines and aldehydes derived from the Strecker degradation, responsible for the roasted, nutty, and almond odors. The main volatile compounds in raw and roasted hemp seeds were β-myrcene (3170.30 and 1177.69 ng g-1, respectively) and D-limonene (1347.25 and 470.35 ng g-1, respectively). The results obtained in this study could provide valuable information for the food industry to produce hemp seed oil with high nutritional quality that meets consumer demands.

Reducing the pollution is a serious environmental challenge facing the oil producing industry worldwide. Conventionally, oil from oleaginous is extracted in large scale by mechanical expression or organic solvent extraction. In spite of its high yield, organic solvent extraction is time-consuming and very harmful to health and environment. Aqueous Enzymatic Extraction (AEE) is an eco-friendly extraction method using water as an extraction medium. Its application is a feasible alternative to traditional processing technologies without using organic solvents. However, its efficiency depends on many factors. This study aims to investigate the potential of AEE method to extract oil from safflower (Carthamus tinctorius L.) seeds using hemicellulase. Four extraction parameters with different levels that are incubation temperature, incubation time, initial pH, and enzyme concentration were evaluated. The optimum extraction conditions recorded were 65°C, pH 5, 4% w/w of enzyme and 3 hours of incubation. The obtained results showed that AEE reach a maximum of 70.45 % oil recovery. Therefore, Aqueous Enzymatic Extraction can be suggested as an environmentally cleaner alternative method to efficiently extract oil from safflower seeds.

Ninety female lambs of the Beni-Guil sheep breed were used to study the effect of slaughter live weight (SLW) on carcass characteristics and meat quality. The animals were raised in Morocco’s eastern area under a pastoral-transhumant system. The lambs were slaughtered at three weight classes (SLW1 =20-25 kg, SLW2 = 26-30 kg, SLW3 = 31-35 kg). Ultimate pH value (pHu), fat and meat color, zoometric measurement, conformation score, fatness state, and fat consistency were evaluated 24 h post-slaughter. The carcass measures and compactness indexes increase with higher SLW (p<0.001). However, the dressing percentage and shrinkage were not affected. The longissimus lumborum muscle was used for meat quality determination. The pHu was not affected (p>0.05) by SLW effect. With respect to meat color, the lightness (L*) decreased with increasing SLW, while the redness increased (p<0.05). The female lambs with a carcass weight of 20-25 kg have a higher L* value (41.89), and lambs with a carcass weight between 31 and 35 kg have a higher redness value (21.73). In relation to the c1arcass fatness state and carcass conformation, the SLW had a significant effect (p<0.001). The conformation and the fatness increase in the logical sequence of SLW.