Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Study of the Physicochemical Characteristics of Different Strawberries Consumed in Morocco

Hasnaa Sadik¹, Chadia Ouazzani^1*, Abdellah Moustaghfir^1,2, Azzeddine Er-Ramly², Samira El Ghammarti¹, Asmae Touzani¹, Abdallah Dami¹ and Lhousaine Balouch¹

¹Laboratory of Biochemistry and Molecular Biology, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Morocco.

²Department of Fundamental Sciences, Laboratory of Research Odontological, Biomaterials and Nanotechnology, Faculty of Dental Medicine, Mohammed V University in Rabat, Morocco.

Corresponding Author E-mail: ouazcom@yahoo.fr

Abstract:

In Morocco, dietary habits are associated with excessive consumption of red meat and fatty foods, as well as foods that are high in sugar such as bread and cakes, while vegetables and fruits are consumed in insufficient quantities. However, fruits and vegetables are of great nutritional importance, as they are rich in vitamins, minerals, fiber, antioxidants, and help prevent several diseases such as diabetes, cardiovascular diseases, and tumors. Strawberries, known for their sweet and tangy taste, are consumed with a variety of products from different origins in Morocco. This present work consists of the study of the organoleptic, physicochemical characteristics, total phenolic, total flavonoid, Magnesium, Calcium, Chloride, Fluoride, Glucose and sucrose of nine.

Keywords:

Consumed; Morocco; Physicochemical; Polyphenol; Strawberries

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