Exploration of Foods and Foodomics

Table 4. Nutritional composition of the thirteen Tahlaout samples collected across the Draa-Tafilalet region, Morocco.

Sample	Total polyphenol content (TPC) and total flavonoid content (TFC)		Antioxidant activity		Mineral elements
Sample	TPC (mg GAE/gS)	TFC (mg RE/gS)	FRAP (mmol Fe²⁺/gS)	DPPH (% inhibition)	Iron (mg/100 g DM)	Zinc (mg/100 g DM)	Copper (mg/100 g DM)	Manganese (mg/100 g DM)
1	31.6 ± 0.9^f	18.8 ± 0.3^f	10.5 ± 0.4^ef	51.7 ± 0.8^d	4.95 ± 0.01^bc	0.25 ± 0.10^ab	1.35 ± 0.20^b	1.34 ± 0.01^ab
2	23.2 ± 0.2^b	10.5 ± 0.3^c	5.93 ± 0.11^abc	51.1 ± 0.8^bc	5.14 ± 0.50^c	0.28 ± 0.00^a	0.93 ± 0.10^a	1.51 ± 0.10^ab
3	31.0 ± 1.2^f	17.0 ± 0.1^e	9.01 ± 0.26^def	52.0 ± 5.1^d	5.53 ± 0.20^abc	0.30 ± 0.00^a	0.91 ± 0.10^a	1.75 ± 0.10^abc
4	29.3 ± 0.2^e	18.6 ± 0.8^f	8.14 ± 1.00^cde	51.5 ± 1.7^d	4.84 ± 0.10^a	0.43 ± 0.00^ab	0.93 ± 0.00^a	1.38 ± 0.00^a
5	27.2 ± 0.2^d	11.1 ± 0.3^c	4.80 ± 3.84^ab	50.81 ± 2.3^bc	5.31 ± 0.00^abc	0.36 ± 0.00^a	0.83 ± 0.10^a	1.86 ± 0.10^abcd
6	24.45 ± 0.06^c	9.19 ± 0.09^b	6.11 ± 0.27^abc	51.2 ± 0.2^b	6.08 ± 0.20^d	0.53 ± 0.00^bc	0.77 ± 0.10^a	1.97 ± 0.10^cd
7	15.0 ± 0.4^a	5.93 ± 0.17^a	3.52 ± 0.36^a	53.8 ± 0.2^a	4.76 ± 0.10^abc	0.42 ± 0.00^abc	0.90 ± 0.10^a	1.94 ± 0.00^bcd
8	33.5 ± 0.6^g	21.1 ± 0.1^h	10.4 ± 0.2^ef	58.7 ± 0.8^e	5.95 ± 0.10^abc	0.46 ± 0.10^bc	0.96 ± 0.00^a	2.12 ± 0.10^abcd
9	27.2 ± 0.4^d	15.5 ± 0.1^d	8.14 ± 0.06^cde	56.3 ± 2.4^d	6.58 ± 0.00^c	0.44 ± 0.00^abc	1.09 ± 0.00^a	2.31 ± 0.10^d
10	14.16 ± 0.06^a	6.06 ± 0.08^a	4.22 ± 0.98^ab	55.6 ± 4.8^a	4.68 ± 0.30^ab	0.49 ± 0.00^c	0.87 ± 0.00^a	1.95 ± 0.10^cd
11	31.0 ± 0.7^f	19.8 ± 0.4^g	10.3 ± 0.3^ef	65.6 ± 0.1^e	5.14 ± 0.20^abc	0.38 ± 0.00^ab	1.09 ± 0.10^a	2.40 ± 0.10^d
12	26.4 ± 0.4^d	11.3 ± 0.1^c	6.85 ± 0.7^bcd	61.5 ± 0.8^c	4.62 ± 0.10^abc	1.45 ± 0.10^c	0.98 ± 0.00 ^a	2.47 ± 0.10^d
13	33.88 ± 0.3^g	23.19 ± 0.2ⁱ	11.5 ± 0.35^f	79.32 ± 4.7^f	4.27 ± 0.10^ab	0.33 ± 0.00^a	1.02 ± 0.10 ^a	2.49 ± 0.40^d
Average	26.68	14.46	7.80	56.93	5.20	0.43	0.96	1.9
Range	14.16–33.88	5.93–23.19	3.52–11.50	50.81–79.32	4.27–6.58	0.25–1.45	0.77–1.35	1.34–2.49

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DM: dry matter; FRAP: ferric reducing antioxidant power. * Values are expressed as means ± standard deviation (n = 3). Means within the same column followed by the same letter are not significantly different according to Tukey’s post hoc test (p > 0.05).

Declarations

Acknowledgments

We extend our sincere gratitude to the thirteen cooperatives of the Draa‑Tafilalet region for generously providing samples and sharing their traditional know-how. We also warmly thank all organizations, administrations, and institutions whose support made this research possible.

Author contributions

BO: Conceptualization, Methodology, Formal analysis, Writing—original draft. ML: Methodology, Formal analysis, Writing—original draft. HE: Visualization, Formal analysis, Writing—original draft. HZ: Visualization, Validation. AM: Methodology, Formal analysis. EDTB: Formal analysis, Writing—review & editing. KS: Supervision, Validation, Writing—review & editing. NEAEH: Supervision, Validation, Writing—review & editing. CA: Supervision, Validation, Writing—review & editing. All authors read and approved the submitted version.

Conflicts of interest

The authors declare that there are no conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

All data generated and analyzed during this study are available from the corresponding author, Bouchra Ouhejjou at the following email address: bouchra.ouhejjou@inra.ma upon reasonable request.

Funding

The authors did not receive support from any organization for the submitted work.

Copyright

Publisher’s note

Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.

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