Oxidation of vegetable oils is a phenomenon that alters the nutritional value of the oil and
produces unpleasant flavors, it is also the main factor limiting the quality of vegetable oils …

In recent years, there has been a growing demand for minimally processed foods that offer
health benefits and premium sensory characteristics. This trend has led to increased …

In the present paper, spent coffee grounds (SCG) were investigated for their antioxidant
capacity, chemical profiling, and their potential to extend the shelf‐life of refined sunflower …

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 …

The flavoring of vegetable edible oils (VEO) with extracts from aromatic plants improves their
acceptance, oxidative stability, and nutritional value. This study investigates the direct …

This study aimed to assess the impact of enriching argan oil (AO)(Argania spinosa L.) using
the maceration technique with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare …

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 …

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 …

Strongly anti-oxidant and medicinal, Nigella sativa L (NS) is utilized in conventional
medicine to address a range of illnesses, including gastrointestinal, inflammatory and …

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 …