@article {2586, title = {In Vitro Antiradical and Antioxidant Activity of Flavonoid Glycosides and Their Aglycones: Diosmin and Hesperidin Case Study}, journal = {Pharmacognosy Journal}, volume = {18}, year = {2026}, month = {January 2026}, pages = {18-23}, type = {Original Article}, chapter = {18}, abstract = {

In recent years, several works have been carried out on the beneficial effect of flavonoids which act as natural antioxidants and help to neutralize free radicals. We analysed the antioxidant activity of two flavonoids, diosmin, and hesperidin, known for their anti-haemorrhoidal effect, before and after acid hydrolysis, for comparison with their corresponding aglycones, namely diosmetin and hesperetin. Ascorbic acid was used as a positive control. For antioxidant activity evaluations, three methods including 2,2{\textquoteright}-diphenyl-1-picrylhydrazyl radical (DPPH{\textbullet}) scavenging assay, phosphomolybdate method, and Ferric Reducing Antioxidant Power method (FRAP) were used. The results were expressed as a percentage of inhibition of DPPH{\textbullet} radical and half-maximal inhibitory concentration values (IC50), for the first assay. And for the others, as mg of ascorbic acid equivalents per 100 g of powder: the quantity of ascorbic acid required to produce the same antioxidant activity as 100 g of sample (noted {\textquoteright}{\textquoteright}Ascorbic Acid Equivalent Antioxidant Capacity{\textquoteright}{\textquoteright}: AEAC mg/100g). Aglycones exhibited significant in vitro antioxidant activity compared to glycosides (p\<0.05 DPPH assay; p\<0.001 Phosphomolybdate and FRAP assays), with antioxidant effect dose-dependent at the concentration levels used.

}, keywords = {antioxidant activity, diosmin, flavonoid aglycone, flavonoid glycoside, Hesperidin}, doi = {10.5530/pj.2026.18.112}, author = {Lamyae Yachi and Madiha Alami Chentoufi and Hajar Benhaddou and Brahim Mojemmi and Mustapha Bouatia} } @article {2490, title = {Chemical Composition and Nutritional Value of Edible Moroccan Truffles}, journal = {Pharmacognosy Journal}, volume = {17}, year = {2025}, month = {April 2025}, pages = {211-216}, type = {Original Article}, chapter = {211}, abstract = {

Background and objectives: Truffles have a unique nutritional profile and are known to play an important role in terrestrial ecosystems. Mediterranean countries, including Morocco, are the location of an abundant harvest of truffles. This study investigated the chemical composition and the nutritional value of edible Moroccan truffles. Materials and methods: We studied the nutritional profile, and we performed a phytochemical screening of Tirmania pinoyi, Terfezia claveryi, Terfezia oligosperma, Terfezia rosea, and Terfezia arenaria collected from different areas from Morocco. Results and conclusions: The results showed that the truffles that we analyzed are a good source of carbohydrates, lipids and dietary fibers. The phytochemical screening that we performed afterwards revealed that these Moroccan truffles contain numerous secondary metabolites such as saponins, alkaloids, sterols, coumarins, and tannins. These results demonstrate the nutritional value of these truffles that can support a healthy and well-balanced diet. The secondary metabolites that we detected in our samples can make an important pharmacological contribution that could be the subject of future investigations for therapeutic purposes.

}, keywords = {Fungi, Morocco, Nutritional Value, Phytochemical screening, Truffles}, doi = {10.5530/pj.2025.17.26}, author = {Lamyae Yachi and Soukaina Bennis and Madiha Alami Chentoufi and Mohamed Yafout and Brahim Mojemmi and Amal Ait Haj Said and Mustapha Bouatia} }