Rashed N. Herqash’s research while affiliated with King Saud University and other places

A rich source of natural color, beetroot (Beta vulgaris L. subsp. vulgaris) extracts and colorants offer deep red color to the dishes and boost their nutritional and antioxidant value. This research extracted beetroot color using Soxhlet, cold press, and ultrasonic methods. After testing the extracts for yield %, color (L*, a*, and b*), betalains, total polyphenols, and antioxidant activity, the colorant was used to make ice cream. The results of three techniques revealed that the extract obtained from Soxhlet extraction (SE) has more total phenolic content (244.11 mg GAE/100 g), DPPH free radical scavenging activity (23.41%), significantly higher yield (48.05%), and better color results, as compared to the other extraction techniques. However, the contents of betalains (399.47 mg/L) were observed more in the extract obtained from ultrasonic extraction (UE). The extract obtained after the SE technique was further utilized in the ice cream manufacturing to check its acceptability in this product, compared to the artificial color. Six samples of ice cream were developed having different ratios of beetroot‐derived color and artificial color. Control ice cream (T0) contained artificial color, whereas ice cream (T5) was developed by replacing complete artificial color with beetroot‐derived color. The other treatments (T1), (T2), (T3), and (T4) contained a combination of both natural and artificial colors with different proportions. Various quality parameters of these ice cream formulations, such as pH, acidity, brix, melting rate, overrun, and specific gravity, were studied. The result signified that the addition of beetroot color did not have a considerable effect on these attributes. The result of color analysis of ice cream suggested that the mean value of L* is higher in T5 (73.16), which only contains 0.1% beetroot color, and is lowest in T0 (65.24), which contains 0.1% artificial color. The addition of natural colorant resulted in a higher L* value. Sensory characteristics including color, mouth coating, flavor, aroma, texture, and overall acceptability of T5 showed more acceptance and significant results as compared to other treatments that contained artificial colors. Therefore, the beetroot‐derived natural colorants could be employed to develop nutritional, healthy, and acceptable ice cream.

The present study introduces an innovative approach to sustainable corrosion inhibition by utilizing the aerial parts of Ephedra fragilis (EF) as a natural inhibitor for steel in hydrochloric acid solutions. Unlike conventional synthetic inhibitors, EF extracts offer an eco-friendly and renewable alternative, emphasizing their potential for industrial applications. Both water and ethanolic extracts were evaluated, and their bioactive compounds were identified using high-performance liquid chromatography. The ethanolic extract was rich in p-coumaric acid, sinapic acid, and hydrated catechin, while the aqueous extract predominantly contained catechin, gallic acid, and 3-hydroxybenzoic acid. Electrochemical techniques, including open circuit potential, electrochemical impedance spectroscopy, and potentiodynamic polarization, demonstrated remarkable corrosion inhibition efficiency, reaching up to 97%. The extracts exhibited mixed-type inhibition behavior, with efficiency improving as the concentration increased. Specifically, inhibition efficiencies of 96.13 and 96.84% were achieved using the Tafel method, highlighting the superior performance of EF extracts compared to many synthetic counterparts. Furthermore, scanning electron microscopy revealed the formation of a dense, protective organic layer on the steel surface, which underpins the high inhibition efficiency. This study not only validates the use of EF as an efficient, sustainable corrosion inhibitor but also opens new avenues for the integration of plant-based inhibitors into industrial practices, providing a long-term, eco-friendly solution to steel corrosion challenges.

Essential oils and aromatic and medicinal plants play a vital role in the pharmaceutical, cosmetic, and food industries due to their therapeutic properties and diverse applications. Morocco’s rich biodiversity offers great potential for the exploration and development of these natural resources. However, in order to fully exploit this potential, it is important to understand current trends in scientific research in this field and position Morocco in relation to other African countries. The aim of this study was to conduct a bibliometric and comparative analysis of research on essential oils and aromatic and medicinal plants in Morocco. By examining scientific publications, researcher collaborations, and citations, we sought to identify the strengths and weaknesses of Moroccan research. Furthermore, a comparison with trends in other African countries would help position Morocco in a wider regional context and highlight its contributions and gaps.

This study evaluates the phenolic and flavonoid contents, as well as the antioxidant, antidiabetic, and anti-glycation properties of aqueous and methanolic extracts from Pistacia lentiscus L. leaves. The antioxidant activity was assessed using DPPH, ABTS, FRAP, and iron-chelation assays, revealing superior activity in the aqueous extract. Both extracts exhibited potent antidiabetic effects by inhibiting the digestive enzyme alpha-amylase, with IC50 values of 2,291 ± 0.002 μg/mL (aqueous) and 2,889 ± 0.002 μg/mL (methanolic). Additionally, the extracts demonstrated significant anti-glycation activity, reducing advanced glycation end-product (AGE) formation, inhibiting fructosamine levels, and protecting thiol groups, with the aqueous extract providing greater protection. These findings underscore the potential of P. lentiscus L. as a natural source of bioactive compounds for managing oxidative stress and diabetes-related complications.

The fig tree is a multifaceted plant with a wide range of nutritional and health benefits. The employment of the Aksoy weighted classification method, predicated on biological characteristics pertaining to the ripening period, in conjunction with pomological and chemical characteristics of the fresh fruit, yielded favorable outcomes in the assessment of fresh fig quality from eastern Morocco, particularly the OnK Hmam (718) and Chetoui (720) varieties, indicating high quality. From a commercial perspective, the weight of figs is a key factor in determining their value. The study examined the weight of five different varieties of fresh figs, revealing significant variations in their average weight. The Malha fig recorded the lowest average weight of 30.24 g, while the Onk Hmam fig exhibited the highest average weight of 57.25 g. Fresh Chetoui has the highest content of total sugar (15.04%), titratable acid (0.272%), potassium (266.8 mg/100 g), sodium (0.580 mg/100 g), calcium (75.20 mg/100 g) and phosphorus (30.04 mg). Fresh Onk Hmam has the highest fibre concentration (2.60%). Fresh Bounacer has the highest magnesium content (20.52 mg/100 g). Fresh Ghoudane has the highest concentration of iron (1.24 mg/100 g), polyphenols (275.6 GAE/100 g FW) and flavonoids (120.3 QE/100 g FW) among the samples. As fresh figs are seasonal and perishable, the most effective method of preserving their nutritional content and health benefits over an extended period is through the drying process. The primary objective of the drying process is to dehydrate the figs and reduce their water activity to an acceptable level. In addition, the storage and transport costs incurred are economically and commercially advantageous. Sun-dried goudane and chetoui are characterized by their elevated sugar, fiber, mineral, and antioxidant content. Additionally, they exhibit significant volume and weight reduction, thereby reducing packaging requirements and rendering them optimal for use as dietary supplements. In addition, they meet the required criteria of ≤ 26.0% for dry matter and the minimum diameter of 18 mm for black fig (Ghoudane) and 22 mm for white fig (Chetoui) of the European standards. However, it should be noted that their marketability and commercial quality are limited to Category I (65 < maximum allowable fruit count per kilogram ≤ 120), which includes lower quality designations. Dried Ghoudane was found to contain higher levels of polyphenols (380.9 mg GAE/100 g DW) and flavonoids (100.1 mg QE/100 g DW) than dried Chetoui (305.9 mg GAE/100 g DW and 81.90 mg EQ/100 g DW). After sun drying of fresh Ghoudane and Chetoui, Principal Component Analysis (PCA) showed that they had increased levels of phenolic content, titratable acid and minerals. However, total flavonoid content, vitamin C content and soluble solids decreased.

The aim of this research is to assess the genetic potential of plum cultivars in an ex situ collection at the National Institute for Agronomic Research in Meknes, Morocco, under the conditions of the Saïss plain. This is an essential preliminary stage in the study of varietal adaptation to climate change. Twenty-eight cultivars will be analyzed, using agro-morphological, physiological, and pomological descriptors. This characterization was based on measuring the genetic diversity of all the cultivars, production traits (yield, average weight, and fruit size), vegetative traits (leaf area, number of leaves per fruit, and shoot leaf load), physiological traits (stomatal traits, leaf proline content, cuticular wax, chlorophyll a and b) and the measurement of certain chemical and biochemical quality components of the fruit. The study of plum cultivars revealed significant variability in agronomic, vegetative, physiological, and pomological traits. Analysis using the Unweighted Pair Group Method enabled us to classify them into two main groups for all the characteristics assessed. This study will identify the cultivars best adapted to Moroccan conditions, thus meeting scientific, agronomic, and environmental objectives. Furthermore, the results of this research will have a significant impact on the management of the plum collection, ensuring not only the preservation of genetic diversity and the sustainability of the species, but also contributing to the promotion of sustainable agricultural practices. This will help optimize resource use, reduce environmental impact, and enhance crop resilience to climate change while supporting breeding programs.

Lactic acid bacteria (LAB) are widely recognized for their role in food preservation and their potential to produce bacteriocins, natural antimicrobial peptides effective against a broad spectrum of foodborne pathogens. This study focuses on the isolation and characterization of bacteriocin-producing LAB strains from raw milk samples collected in southern and Northern Morocco. Phenotypic and genotypic methods were used to identify the isolated strains, and their antimicrobial activity was evaluated against common foodborne pathogens, including Escherichia coli and Salmonella spp. The results revealed several LAB strains with significant bacteriocin production and strong inhibitory effects against the target pathogens. These findings highlight the potential applications of these strains in the food industry, particularly for enhancing the safety and shelf life of fermented food products. This study provides a foundation for future research on the biotechnological exploitation of LAB as natural food preservatives.

Ethnopharmacological studies revealed that the leaves and stems of Mimosa pudica L. (Fabaceae) are widely used for the treatment of epilepsy. This study sought to investigate the effects of the aqueous extract of Mimosa pudica leaves and stems against pilocarpine–picrotoxin kindling-induced temporal lobe epilepsy in mice and its implication on oxidative/nitrosative stress, GABAergic/cholinergic signalling, and brain-derived neurotrophic factor (BDNF) expression. The animals were treated for seven consecutive days as follows: one normal group and one negative control group that received orally distilled water; four test groups that received orally four doses of Mimosa pudica (20, 40, 80, and 160 mg/kg), respectively; and one positive control group that received 300 mg/kg sodium valproate intraperitoneally. One hour after the first treatment (first day), status epilepticus was induced by intraperitoneal injection of a single dose of pilocarpine (360 mg/kg). Then, 23 hours after the injection of pilocarpine to the mice, once again, they received their different treatments. Sixty minutes later, they were injected with a sub-convulsive dose of picrotoxin (1 mg/kg), and the anticonvulsant property of the extract was determined. On day 7, open-field, rotarod, and catalepsy tests were performed. Finally, the mice were sacrificed, and the hippocampi were isolated to quantify some biochemical markers of oxidative/nitrosative stress, GABAergic/cholinergic signalling, and BDNF levels in the hippocampus. Mimosa pudica extracts (160 mg/kg) significantly increased the latency time to status epilepticus by 70.91%. It significantly decreased the number of clonic and tonic seizures to 9.33 ± 1.03 and 5.00 ± 0.89, and their duration to 11.50 ± 2.07 and 6.83 ± 0.75 s, respectively. Exploratory behaviour, motor coordination, and catalepsy were significantly ameliorated, respectively, in the open-field, rotarod, and catalepsy tests. Pilocarpine–picrotoxin-induced alteration of oxidant–antioxidant balance, GABA-transaminase stability, acetylcholinesterase/butyrylcholinesterase activity, and neurogenesis were attenuated by the extract (80–160 mg/kg). This study showed that the aqueous extract of Mimosa pudica leaves and stems ameliorated epileptogenesis of temporal lobe epilepsy and could be used for the treatment of temporal lobe epilepsy.

Background/Objectives: The use of dietary supplements (DSs) has become common among fitness enthusiasts, aiming to enhance performance, recovery, and overall well-being. Methods: A cross-sectional study was conducted in the city of Beni Mellal from April to July 2024, assessed dietary practices, motivations for supplement use, and associated adverse effects among 420 survey participants. Results: The majority of dietary supplement users were aged 25–64 and had higher education levels. Colopathy (67.38%) was the most common eating disorder, followed by digestive (59.46%), inflammatory, and rheumatic diseases (53.50%). Dietary supplementation prevalence was 88.1%, with proteins (60.81%), medicinal plants (45.13%), and vitamins (42.70%) being the most consumed. Key motivations included supporting muscle, bone, and joint strength (musculoskeletal) (83.78%) and enhancing heart and lung function for cardiorespiratory health (82.43%). However, 28% of protein users experienced adverse effects, such as myalgia, gastralgia, palpitations, and insomnia. Multivariate linear regression indicated a significant negative association of creatine with effectiveness (β = −0.485, p = 0.001). Conclusions: Overall, while the benefits of dietary and sports practices are evident, the adverse effects associated with protein supplements highlight the necessity for enhanced nutrivigilance and nutritional education to ensure safe supplements.

This bibliometric analysis investigates the scope and evolution of research on the supercritical CO2 extraction of essential oils from aromatic and medicinal plants. Utilizing the Scopus database, we examine publications from 1995 to 2024, revealing advancements in extraction technologies and collaborative efforts across 42 countries. Key findings include the increasing publication rates signifying the method’s growing acceptance and the pivotal role of countries like China and Italy in influencing the research trajectory. The study employs R Studio for data analysis and VOS viewer for network visualizations, uncovering the centrality of terms like “carbon dioxide”, “essential oils”, and “supercritical extraction” in the research discourse. The results offer insights into the method’s efficiency and highlight potential directions for future research in sustainable extraction practices.