Amlou inspired spread: Formulation and characterization of new spread based on Ziziphus lotus L. fruit, argan oil, and honey.

Autor:	Ait Bouzid H; Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco., Nouisse AA; Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco., Hallouch O; Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco., Asbbane A; Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco., Harhar H; Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences-Rabat, Mohammed V University in Rabat, BP 1014, Rabat, Morocco., Koubachi J; Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco., Maggi F; Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Camerino, Italy., Caprioli G; Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Camerino, Italy., Bouyahya A; Laboratory of Human Pathologies Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, BP 1014, Morocco., Gharby S; Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco.
Jazyk:	angličtina
Zdroj:	Heliyon [Heliyon] 2024 Jul 02; Vol. 10 (14), pp. e34002. Date of Electronic Publication: 2024 Jul 02 (Print Publication: 2024).
DOI:	10.1016/j.heliyon.2024.e34002
Abstrakt:	This study explores novel applications of combining natural products by integrating Ziziphus lotus L. ( Z. lotus ), honey, and argan oil to create a product similar to traditional Moroccan Amlou (a mixture of almonds, honey, and argan oil). Five formulations were developed with varying percentages of these three ingredients, alongside two formulations of traditional Amlou. The nutritional value, mineral composition, fatty acid profile, bioactive compounds, and antioxidant activities of the products were analyzed using standard analytical methods such as gas chromatography and spectrophotometry. Additionally, sensory evaluations were conducted to assess consumer preferences. The results showed that the new formulations are rich in oil (45.15-52.24 g/100 g), carbohydrates (40.26-46.81 g/100 g), and protein (3.15-3.92 g/100 g). Mineral analysis revealed significant amounts of potassium (443-578 mg/100 g), calcium (98-124 mg/100 g), phosphorus (50-65 mg/100 g), and magnesium (38-50 mg/100 g). The Z. lotus -based products exhibited higher phenolic content (7-12 mg GAE/g), flavonoids (7.10-10.18 mg QE/g), and stronger antioxidant activities using DPPH radical scavenging activity (3.55-11.14 mg AAE/g) and FRAP (5.39-8.55 mg AAE/g). Moreover, the new product retains the beneficial fatty acid profile of argan oil, with a high content of oleic acid (48 %) and linoleic acid (32 %). Sensory evaluation indicated that the formulation consisting of 45 % Z. lotus powder, 50 % argan oil, and 5 % honey was the most appreciated for taste and texture. These findings suggest that incorporating Z. lotus into traditional Amlou recipes not only enhances nutritional and antioxidant properties but also meets consumer acceptance in terms of flavor and texture. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2024 The Authors.)
Databáze:	MEDLINE
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