| Autor: |
El Harkaoui S; Department for Safety and Quality of Cereals, Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Schützenberg 12, 32756 Detmold, Germany.; Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.; Department of Food Technology and Food Material Science, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Königin-Luise-Str. 22, 14195 Berlin, Germany., El Kaourat A; Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University in Rabat, 4 Avenue Ibn Battouta B.P., Rabat RP 1014, Morocco., El Monfalouti H; Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University in Rabat, 4 Avenue Ibn Battouta B.P., Rabat RP 1014, Morocco., Kartah BE; Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University in Rabat, 4 Avenue Ibn Battouta B.P., Rabat RP 1014, Morocco., Mariod AA; Department of Biological Science, College of Science, University of Jeddah, Jeddah 21931, Saudi Arabia.; Indigenous Knowledge and Heritage Center, Ghibaish College of Science & Technology, Ghibaish P.O. Box 100, Sudan., Charrouf Z; Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University in Rabat, 4 Avenue Ibn Battouta B.P., Rabat RP 1014, Morocco., Rohn S; Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany., Drusch S; Department of Food Technology and Food Material Science, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Königin-Luise-Str. 22, 14195 Berlin, Germany., Matthäus B; Department for Safety and Quality of Cereals, Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Schützenberg 12, 32756 Detmold, Germany. |
| Abstrakt: |
With the increasing impacts of climate change, establishing more sustainable and robust plants such as desert dates ( Balanites aegyptiaca ) seems to be necessary. Known for its resilience in arid conditions, this tree has the potential to become a more important food source, particularly for its potential to yield edible oil. This study characterized Balanites kernel oil (BKO) as a promising oil source in arid regions, studying the influence of geographical origin and environmental factors. Moroccan and Sudanese BKO samples were analyzed and compared with Mauritanian BKO. In the fatty acid profile, unsaturated fatty acids constituted over 70% of the BKO profile, with a predominance of linoleic acid (Li), oleic acid (Ol), palmitic acid (Pa), and stearic acid (St). Consequently, the predominant triacylglycerols were PaLiLi, PaLiOl, LiLiOl, OlLiOl, and StLiOl. α-Tocopherol dominated the tocochromanol composition (324 to 607 mg/kg), followed by γ-tocopherol (120 to 226 mg/kg), constituting 90% of the total tocochromanols. The total phytosterol content in BKO ranged from 871 to 2218 mg/kg oil, with β-sitosterol dominating (58% to 74%). Principal Component Analysis revealed that the geographical origin significantly influences BKO composition, emphasizing environmental factors, particularly water deficit and/or temperatures. Notably, Moroccan BKO collected from an area characterized by high aridity and relatively low winter temperatures, showcased a unique profile in fatty acid, phytosterols, and tocochromanols. The valorization of BKO presents an opportunity for local agricultural development in arid regions and a role model for plant development and agricultural practices in other parts of the world. |
