Proximate Composition, Physicochemical, and Lipids Profiling and Elemental Profiling of Rapeseed (Brassica napus L.) and Sunflower (Helianthus annuus L.) Grown in Morocco

Abstract

We investigate and compare the nutritional and physicochemical properties of rapeseed and sunflower grown in Morocco. In order to examine a complete physicochemical characterization, various parameters such as mineral profile, fatty acid composition, sterols contents, total flavonoids content (TFC), total polyphenols content (TPC), and quality oil parameters were evaluated. The results showed a relatively small difference in the physicochemical composition of the seeds, as sunflower seeds recorded higher amounts of protein and oil content (22.98 ± 0.01 g/100 g and 41.30 ± 0.50 g/100 g) than rapeseed (22.98 ± 0.01 and 38.80 ± 0.50), while mineral elements profile was observed to be statistically different. Nevertheless, both seeds were rich in K, Ca, P, Mg, and Na and they were relatively poor in Na, Fe, Mn, Cu, and Zn. The most represented macroelement was K with the amount of 7936.53 ± 63.87 mg/Kg in rapeseed and 7739.22 ± 59.50 mg/Kg in sunflower. On the other hand, Cu was present in the analyzed samples the least, mostly below 20 mg/kg. For TPC and TFC, the sunflower recorded higher values (49.73 ± 0.50 and 25.37 ± 0.39 mg GAE/g) than rapeseed (38.49 ± 0.24 and 22.55 ± 1.76 mg QE/g). The fatty acid composition showed that both extracted oils have beneficial proprieties, as they are rich in unsaturated fatty acids; namely, rapeseed oil contains a high level of oleic acid (C18 : 1) (62.19%), while sunflower oil was richer in linoleic acid (C18 : 2) (55.7%). As a result, we conclude that the studied varieties have major importance in terms of both nutritional and seed improvement potentials.

Physicochemical characterization, kinetic parameters, shelf life and its prediction models of virgin olive oil from two cultivars (“Arbequina” and “Moroccan Picholine”) grown in Morocco

“…Sterols constitute an important fraction of the unsaponifiable part of olive oil (Gharby et al, 2018). Despite representing only a minor part, however they are known by their chemical characteristics and especially their antioxidant properties (Gagour et al, 2022). They also bring a nutritional value and determine the organoleptic properties of olive oil (Gharby et al, 2021a(Gharby et al, , 2021b.…”

Valorization of spent coffee ground as a natural antioxidant and its use for sunflower oil shelf‐life extension

“…Oil chlorophylls content was determined according to the protocol reported by Gagour et al. [ 27 ] In a 25 mL volumetric flask, about 7.5 g of each oil sample was introduced and diluted with cyclohexane to 25 mL. Chlorophylls content was calculated by measuring the absorbance at 670 nm using the following equation: $$$$\begin{equation*}Chlorophylls\ content\left( {\frac{{\mathrm{g}}}{{{\mathrm{100}}\,{\mathrm{g}}}}} \right) = \frac{{A670\ \times {{10}}^6}}{{613\times 100\ \times L}}\end{equation*}$$$$where A is the absorbance measured, and L is the thickness of the spectrophotometer cell (10 mm).…”

“…Oil chlorophylls content was determined according to the protocol reported by Gagour et al [27] In a 25 mL volumetric flask, about 7.5 g of each oil sample was introduced and diluted with cyclohexane to 25 mL.…”

Proximate Composition, Antioxidant Activity, Lipids and Elemental Profiling of Argan, Almond, Sesame, Nigella, Soybean and Sunflower Oil Press Cakes Reveal a Great Potential of Valorization

“…Employing a fractionation ratio of 1:50 in fractionated mode, the sample injection volume was 2 µl. The outcomes were presented as a percentage of the surface area of each individual fatty acid [21]. After trimethylsilylation of the crude sterol portion, the determination of phytosterol content was conducted using a…”

“…Proteins, essential biological macromolecules found in all living cells, serve as rich sources of numerous essential amino acids and vital macro-nutrients [41]. Regardless of their origin, all protein share the same fundamental role within the body [21]. They are recognized as the nutritional elements capable of slowing down or even preventing the loss of muscular strength and mass [42].…”