<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Lamyae Yachi</style></author><author><style face="normal" font="default" size="100%">Soukaina Bennis</style></author><author><style face="normal" font="default" size="100%">Madiha Alami Chentoufi</style></author><author><style face="normal" font="default" size="100%">Mohamed Yafout</style></author><author><style face="normal" font="default" size="100%">Brahim Mojemmi</style></author><author><style face="normal" font="default" size="100%">Amal Ait Haj Said</style></author><author><style face="normal" font="default" size="100%">Mustapha Bouatia</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Chemical Composition and Nutritional Value of Edible Moroccan Truffles</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Fungi</style></keyword><keyword><style  face="normal" font="default" size="100%">Morocco</style></keyword><keyword><style  face="normal" font="default" size="100%">Nutritional Value</style></keyword><keyword><style  face="normal" font="default" size="100%">Phytochemical screening</style></keyword><keyword><style  face="normal" font="default" size="100%">Truffles</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2025</style></year><pub-dates><date><style  face="normal" font="default" size="100%">April 2025</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">17</style></volume><pages><style face="normal" font="default" size="100%">211-216</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Background and objectives: &lt;/strong&gt;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. &lt;strong&gt;Materials and methods:&lt;/strong&gt; 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. &lt;strong&gt;Results and conclusions:&lt;/strong&gt; 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.&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">2</style></issue><work-type><style face="normal" font="default" size="100%">Original Article</style></work-type><section><style face="normal" font="default" size="100%">211</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Lamyae Yachi&lt;sup&gt;1*&lt;/sup&gt;, Soukaina Bennis&lt;sup&gt;2&lt;/sup&gt;, Madiha Alami Chentoufi&lt;sup&gt;3&lt;/sup&gt;, Mohamed Yafout&lt;sup&gt;2&lt;/sup&gt;, Brahim Mojemmi&lt;sup&gt;1&lt;/sup&gt;, Amal Ait Haj Said&lt;sup&gt;2&lt;/sup&gt;, Mustapha Bouatia&lt;sup&gt;1&lt;/sup&gt; &lt;/strong&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Laboratory of Analytical Chemistry and Bromatology, Faculty of Medicine and Pharmacy, Mohammed V University-Rabat, MOROCCO.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;2&lt;/sup&gt;Laboratory of Drug Science, Biomedical Research and Biotechnology, Faculty of Medicine and pharmacy, Hassan II University-Casablanca, MOROCCO.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;3&lt;/sup&gt;Laboratory of Life and Health Science, Faculty of Medicine and Pharmacy, abdelmalek Essaadi University, Tanger, MOROCCO.&lt;/p&gt;
</style></auth-address></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Agilandeswari Devarajan</style></author><author><style face="normal" font="default" size="100%">Muthu Kumaradoss Mohan Maruga Raja</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Standardization and Chemical Analysis of Rasam: A South Indian Traditional Functional Food</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Chaaru</style></keyword><keyword><style  face="normal" font="default" size="100%">Elemental analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">Nutritional Value</style></keyword><keyword><style  face="normal" font="default" size="100%">Proximate Analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">Saaru</style></keyword><keyword><style  face="normal" font="default" size="100%">Spices</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2017</style></year><pub-dates><date><style  face="normal" font="default" size="100%">July 2017</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">/files/pj-9-5/10.5530pj.2017.5.93/index.html</style></url></web-urls></urls><volume><style face="normal" font="default" size="100%">9</style></volume><pages><style face="normal" font="default" size="100%">587-593</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p style=&quot;text-align: justify;&quot;&gt;&lt;strong&gt;Objective:&lt;/strong&gt; The traditional Indian food is &amp;ldquo;functional&amp;rdquo; as it contains high amounts of dietary fiber, antioxidants, and probiotics. &lt;em&gt;Rasam&lt;/em&gt; is a South Indian traditional spice soup. Spices are reputed to possess several pharmacological properties. Due to geographical, ethnical, and traditional differences, &lt;em&gt;rasam&lt;/em&gt; recipe and the preparation process have a wide difference. Hence, the objective was to standardize &lt;em&gt;rasam&lt;/em&gt; and then to perform a chemical analysis so that its pharmaceutical potential beyond nutritive effect can be explored. &lt;strong&gt;Materials and Methods:&lt;/strong&gt; The quantity of ingredients and the process followed for preparing &lt;em&gt;rasam &lt;/em&gt;by the 17 volunteers selected from in and around Vellore, Tamil Nadu was standardized. The proximate, nutritive, elemental, and phytochemical analysis were determined for the standardized &lt;em&gt;rasam&lt;/em&gt;. &lt;strong&gt;Results:&lt;/strong&gt; The total ash, acid insoluble ash, water soluble ash, and sulfated ash were found to be 1.7%, 0.04%, 0.12%, and 1.86%, respectively. The extractive values such as water soluble, ethanol soluble, and ether soluble were found to be 4.5%, 3.93%, and 0.61%, respectively. The standardized &lt;em&gt;rasam&lt;/em&gt; showed very low-energy content of 15.13 kcal/100 g. &lt;em&gt;Rasam&lt;/em&gt; contained alkaloids, tannins, saponins, flavonoids, terpenoids, steroids, glycosides. and volatile oil. &lt;strong&gt;Conclusion:&lt;/strong&gt; The ingredients used in the preparation of &lt;em&gt;rasam&lt;/em&gt; are medicinally claimed for various ailments, which makes it a traditional functional food. The standardized procedure provided tremendous opportunity to study the pharmaceutical potential in a systematic scientific way beyond its culinary and nutritive effect.&lt;/p&gt;</style></abstract><issue><style face="normal" font="default" size="100%">5</style></issue><work-type><style face="normal" font="default" size="100%">Original Article</style></work-type><section><style face="normal" font="default" size="100%">587</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p style=&quot;text-align: justify;&quot;&gt;&lt;strong&gt;Agilandeswari Devarajan&lt;sup&gt;1&lt;/sup&gt;, Muthu Kumaradoss Mohan Maruga Raja&lt;sup&gt;2 &lt;/sup&gt;&lt;/strong&gt;&lt;/p&gt;
&lt;p style=&quot;text-align: justify;&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Department of Pharmaceutics, Hillside College of Pharmacy and Research Centre, Bengaluru, Karnataka, INDIA&lt;/p&gt;
&lt;p style=&quot;text-align: justify;&quot;&gt;&lt;sup&gt;2&lt;/sup&gt;Department of Pharmacy, Centre for Research and Development, PRIST University, Thanjavur, Tamil Nadu, INDIA.&lt;/p&gt;</style></auth-address></record></records></xml>