Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Jamila, Gagour"'
Autor:
Moussa Nid Ahmed, Karima Abourat, Jamila Gagour, El Hassan Sakar, Khalid Majourhat, Said Gharby
Publikováno v:
Grain & Oil Science and Technology, Vol 7, Iss 3, Pp 133-149 (2024)
The aim of our study was to explore the antioxidant potential of Moroccan saffron stigmas (SS) and examine their performance as a natural antioxidant in enhancing the stability and quality properties of edible sunflower oil (SO), with a focus on unde
Externí odkaz:
https://doaj.org/article/5acd18e24b874bf3925223279d0ab186
Autor:
Moussa Nid Ahmed, Jamila Gagour, Abderrahim Asbbane, Otmane Hallouch, Lahoucine Atrach, Angelo Maria Giuffrè, Khalid Majourhat, Said Gharby
Publikováno v:
Analytica, Vol 5, Iss 2, Pp 273-294 (2024)
The present investigation was performed to evaluate the effects of various synthetic antioxidants (vitamin A, vitamin E, β-carotene, and BHT) on the oxidation of sunflower oil subjected to accelerated thermal storage at 60 °C for three months (12 w
Externí odkaz:
https://doaj.org/article/ff8c826107d7463888cce75e026be6a7
Autor:
Samira Oubannin, Si Mohamed Jadouali, Hajar Atifi, Laila Bijla, Mohamed Ibourki, Jamila Gagour, Hasna Ait Bouzid, Naima Ait Aabd, Abdelhakim Bouyahya, Hicham Harhar, Khang Wen Goh, Long Chiau Ming, Pakhrur Razi, Saïd Gharby
Publikováno v:
Heliyon, Vol 10, Iss 18, Pp e37603- (2024)
Strongly anti-oxidant and medicinal, Nigella sativa L (NS) is utilized in conventional medicine to address a range of illnesses, including gastrointestinal, inflammatory and rheumatic illnesses. This study was carried out to investigate the effects o
Externí odkaz:
https://doaj.org/article/11a363f7b7084122a0f9892c9873a53d
Autor:
Jamila Gagour, Otmane Hallouch, Abderrahim Asbbane, Abdellatif Laknifli, El Hassan Sakar, Khalid Majourhat, Said Gharby
Publikováno v:
Analytica, Vol 5, Iss 1, Pp 119-138 (2024)
This study focuses on evaluating the characteristics of olive oil produced in the Taroudant province (southern Morocco), making this the first comprehensive study focusing on olive oil from the ‘Moroccan Picholine’ cultivar. Our objective was to
Externí odkaz:
https://doaj.org/article/28a8928e8b4e484d8854255b0831c7a3
Autor:
Moussa Nid Ahmed, Karima Abourat, Jamila Gagour, El Hassan Sakar, Khalid Majourhat, Jamal Koubachi, Said Gharby
Publikováno v:
Heliyon, Vol 10, Iss 4, Pp e25875- (2024)
Synthetic antioxidants are known for their efficiency to improve vegetable oil oxidative stability. But owing to their harmful effects on human health, edible oil industry is seeking for safe and healthy natural antioxidants. The present work was set
Externí odkaz:
https://doaj.org/article/b1b258d89d0b48cba0f65111b7157c2c
Autor:
Samira, Oubannin, Abderrahim, Asbbane, Laila, Bijla, Hasna, Ait Bouzid, Jamila, Gagour, Otmane, Hallouch, El Hassan, Sakar, Said, Gharby
Publikováno v:
In Food Chemistry Advances December 2023 3
Publikováno v:
AgriEngineering, Vol 4, Iss 4, Pp 922-938 (2022)
Olive oil is an important component of Mediterranean diet widely, consumed thanks to its numerous health-healing properties. Its quality is dependent upon a set of factors (genotypic, environmental, agronomic practices, ripening, etc). These are well
Externí odkaz:
https://doaj.org/article/d8342a0f663840ecbb1a9f9d3eb80576
Autor:
Hasna Ait Bouzid, El Hassan Sakar, Laila Bijla, Mohamed Ibourki, Ahmed Zeroual, Jamila Gagour, Jamal Koubachi, Khalid Majourhat, Saïd Gharby
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
This study aimed at investigating the effects of geographical origin on physical fruit traits, proximate composition, fatty acid, and elemental profiling of Moroccan wild jujube (Ziziphus lotus) fruits. Likewise, solvent effects on total phenolic con
Externí odkaz:
https://doaj.org/article/6c7094fdb29b4bea8e31f56cb5a52b17
Autor:
Saïd Gharby, Samira Oubannin, Hasna Ait Bouzid, Laila Bijla, Mohamed Ibourki, Jamila Gagour, Jamal Koubachi, El Hassan Sakar, Khalid Majourhat, Learn-Han Lee, Hicham Harhar, Abdelhakim Bouyahya
Publikováno v:
Foods, Vol 11, Iss 20, p 3258 (2022)
Oil oxidation is the main factor limiting vegetable oils’ quality during storage, as it leads to the deterioration of oil’s nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to con
Externí odkaz:
https://doaj.org/article/c81418118600442190ea0728dc4d90d4
Autor:
Samira Oubannin, Abderrahim Asbbane, Fadwa Elhaidag, Laila Bijla, Jamila Gagour, Hasna Ait bouzid, Said El Harkaoui, El Hassan Sakar, Bertrand Matthäus, Said Gharby
Publikováno v:
Journal of Food Processing and Preservation.
Argan oil (AO) is a globally reputed vegetable oil thanks to its nutritional and cosmetic value. AO oxidation induces changes that result in a low quality. In this research, we aimed at fortifying AO using saffron stigmas powder (SSP) and assessing i