Work

Synergistic potential of co-millinged edible argan oil (Argania spinosa L.) and oregano leaves (Origanum vulgare L.) in food applications

Year: 2024

Type: article

Abstract: • Enhanced antioxidant power: Co-milling argan oil and oregano boosts antioxidant activity, offering extended shelf-life and potential health benefits. • Utilizing a green, easy, and speedy method, the enrichment process during extraction maximizes the potency of co-milled argan oil with oregano leaves, ensuring an optimal nutrient retention for enhanced food applications. • Addition of oregano leaves during extraction of argan oil resulted in improvement of quality and sensory parameters. • This synergistic combination exemplifies the power of harnessing nature's diversity to create unique and valuable products. • Holistic Health Appeal: Co-milling argan oil and oregano meets consumer demand for natural, nutrient-rich foods, aligning with holistic wellness preferences. By including oregano ( Origanum vulgare L.) leaves (OL) during the extraction process, the nutraceutical benefits of argan oil (AO) can be significantly increased. Thanks to the employed technique (enrichment through extraction), without resorting to organic solvents. The current work aimed at developing of a green enrichment of argan oil with 2 and 5 % of OL. The purpose of this research was to evaluate the effectiveness of adding OL and its impact on AO oxidative stability under accelerated oxidation for four months. AO physicochemical characterization consisted in measuring quality indices, total phenolic contents, antioxidant activity, pigments, and sensory analysis throughout the storage period. In general, AO samples containing OL exhibited increased phenolic, chlorophylls, and carotenoid contents and lower peroxide and p -anisidine values. AO shelf-life was extended thanks to OL, which slowed down the process of lipid complete oxidation. From a sensory standpoint, a rancid taste was found in the unenriched AO, while the taste and color of oregano were more intense in the AOs supplemented with OL at 5 %. This innovative approach boost AO value in various industries and exemplifies the endless possibilities that emerge when we explore the synergy between different natural elements.

Source: Future Foods

DOI: 10.1016/j.fufo.2024.100430

Authors: Samira Oubannin, Abderrahim Asbbane, Otmane Hallouch, Angelo Maria Giuffrè, El Hassan Sakar, Said Gharby

Institutions: Université Ibn Zohr, University of Reggio Calabria, Abdelmalek Essaâdi University

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $1,800