This study aimed to evaluate the effects of peanut varieties cultivated in Morocco (Virginia and Valencia) and extraction methods (cold press, CP; Soxhlet, Sox and maceration, and Mac) on the fatty acid profile, phytosterol, and tocopherol contents, quality characteristics, and antioxidant potential of peanut seed oil. The DPPH method was used to determine the antioxidant activity of the oils. The results revealed that fatty acid content was slightly affected by the extraction technique. However, the CP method was shown to be an excellent approach for extracting oil with desirable quality features compared to the Sox and Mac methods. Furthermore, the peanut oil extracted via CP carried a higher amount of bioactive compounds and exhibited remarkable antioxidant activities. The findings also revealed higher oleic acid levels from the Virginia oil, ranging from 56.46% to 56.99%. Besides, a higher total phytosterol and tocopherol content and DPPH scavenging capacity were obtained from the Valencia oil. Analyzing the study, it can be inferred that extraction method and variety both affect the composition of the peanut oil’s bioactive compounds and antioxidant activity. This information is relevant for extracting peanut oil with a greater level of compounds of industrial interest.
Walnut oil, like all vegetable oils, is chemically unstable because of the sensitivity of its unsaturated fatty acids to the oxidation phenomenon. This phenomenon is based on a succession of chemical reactions, under the influence of temperature or storage conditions, that always lead to a considerable change in the quality of the oil by promoting the oxidation of unsaturated fatty acids through the degradation of their C–C double bonds, leading to the formation of secondary oxidation products that reduce the nutritional values of the oil. This research examines the oxidative stability of roasted and unroasted cold-pressed walnut oils under accelerated storage conditions. The oxidative stability of both oils was evaluated using physicochemical parameters: chemical composition (fatty acids, phytosterols, and tocopherols), pigment content (chlorophyll and carotenoids), specific extinction coefficients (K232 and K270), and quality indicators (acid and peroxide value) as well as the evaluation of radical scavenging activity by the DPPH method. The changes in these parameters were evaluated within 60 days at 60 ± 2 °C. The results showed that the levels of total phytosterols, the parameters of the acid and peroxide value, K232 and K270, increased slightly for both oils as well as the total tocopherol content and the antioxidant activity affected by the roasting process. In contrast, the fatty acid profiles did not change considerably during the 60 days of our study. After two months of oil treatment at 60 °C, the studied oils still showed an excellent physicochemical profile, which allows us to conclude that these oils are stable and can withstand such conditions. This may be due to the considerable content of tocopherols (vitamin E), which acts as an antioxidant.
Olive mill wastewater (OMW) was obtained during the extraction of olive oil. It is typified by an elevated concentration of sugars, acids, proteins, polyphenols, and organic matter. This makes the removal of OMW problematic for all olive oil-producing countries. Due to their high concentration in polyphenols, these wastewaters are a source of danger to the environment. This research aimed to study the spatial distribution effect in terms of geographical origin production of olive oil on the phenolic content and the antioxidant activity of the OMWs. A chemometric approach using principal component analysis (PCA) and hierarchical cluster analysis (HCA) was utilized. Physico-chemical characterization of OMWs was performed to evaluate their pollutant load by setting the following parameters: pH, dry matter, conductivity, and chemical oxygen demand. Quantitative analysis of the phenolic compounds shows that the extract of all samples had a high content of phenolics varying from 238.26 ± 5.67 to 534.16 ± 3.83 mg GAE/g of extract, flavonoids varying from 179.89 ± 1.64 to 421.47 ± 3.42 mg QE/g of extract, and tannins varying from 101.66 ± 0.65 to 216.28 ± 3.41 mg CE/g of extract. Antioxidant activity was determined by two testing systems: DPPH and ABTS assay. The IC50 DPPH varied from 0.30 ± 0.08 to 1.93 ± 0.34 µg/mL, while it varied between 2.04 ± 0.16 and 6.11 ± 0.25 µg/mL for the IC50 ABTS method. The principal component analysis indicated that the two methods DPPH and ABTS are strongly correlated. Furthermore, important correlations were shown by the principal component analysis (PCA) on the one hand between the phenolic compounds and on other hand between their antioxidant activities (DPPH, ABTS).
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