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European Journal of Applied Sciences – Vol. 10, No. 3
Publication Date: June 25, 2022
DOI:10.14738/aivp.103.12090. Elmejhed, B., Derraji, H., Terouzi, W., Oussama, A., & Kzaiber, F. (2022). Physico-Chemical, Morphological, Organoleptic and
Microscopic Study of Fresh Arbutus Unedo L. Fruits from Morocco. European Journal of Applied Sciences, 10(3). 28-40.
Services for Science and Education – United Kingdom
Physico-Chemical, Morphological, Organoleptic and Microscopic
Study of Fresh Arbutus Unedo L. Fruits from Morocco
Badreddine ELMEJHED
Laboratory of Engineering and Applied Technologies
Higher School of Technology of Beni Mellal
University of Sultan Moulay Slimane, 23000- Beni Mellal, Morocco
Hamza DERRAJI
Laboratory of Engineering and Applied Technologies
Higher School of Technology of Beni Mellal
University of Sultan Moulay Slimane, 23000- Beni Mellal, Morocco
Wafa TEROUZI
Laboratory of Engineering and Applied Technologies
Higher School of Technology of Beni Mellal
University of Sultan Moulay Slimane, 23000- Beni Mellal, Morocco
Abdelkhalek OUSSAMA
Laboratory of Engineering and Applied Technologies
Higher School of Technology of Beni Mellal
University of Sultan Moulay Slimane, 23000- Beni Mellal, Morocco
Fouzia KZAIBER
Laboratory of Engineering and Applied Technologies
Higher School of Technology of Beni Mellal
University of Sultan Moulay Slimane, 23000- Beni Mellal, Morocco
ABSTRACT
The Arbutus unedo L or Arbutus tree is a leafy tree that represents a large part in
the Moroccan ecological ecosystem. However, the poor studies on the fruits of
Arbutus unedo in the Mediterranean countries cause poor exploitation and lack in
the market. In this sense, the objective of this work focuses on a general description
of the fruits of the province of Beni Mellal, such as morphological, organoleptic,
microscopic, physico-chemical characteristics (pH, titratable acidity, moisture
content, and ash content), lipid, protein and sugar content. For morphological
characterization the studied fruit samples were red and red-orange color; With soft
consistency and a rough skin; Mean total mass of 4.99 g ±1.38, a mean length of 1.99
cm ±0.28 and a width of 1.89 cm ±0.21. On the basis of physico-chemical analysis,
we obtained a moisture content of up to 63.33%±3.21, an acid pH of 3.86±0.01, a
titratable acidity of 0.6%±0.06 and an ash content of 0.35%±0.07. In addition, a
spectral analysis using ATR-FTIR spectroscopy shows the identification of wave
numbers in the (3010cm-1; 2920cm-1) for lipids, a (1600cm-1; 1652cm-1) for proteins
and (1035cm-1; 1011cm-1) for sugar. While according to the organoleptic
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Elmejhed, B., Derraji, H., Terouzi, W., Oussama, A., & Kzaiber, F. (2022). Physico-Chemical, Morphological, Organoleptic and Microscopic Study of
Fresh Arbutus Unedo L. Fruits from Morocco. European Journal of Applied Sciences, 10(3). 28-40.
URL: http://dx.doi.org/10.14738/aivp.103.12090
parameters, we found that the fruit was moderately acceptable by the consumers.
Comparing with several results, the variation of morphological and
physicochemical parameters may be due to different geographical, climatic and tree
age parameters. In addition, these results clearly show the need to seek ways of
conservation and industrial exploitation.
Keywords: Arbutus unedo L; Physico-chemical parameters; ATR-FTIR; Morphological
and microscopic analysis; Organoleptic analysis; Wild fruit.
INTRODUCTION
Morocco, due to its strategic geographical position, has experienced a series of cultivations that
have had an influence not only on the human level but also on the environmental level, making
this country a great reservoir of plant and animal resources.
In this sense, Morocco, with its geographical diversity, has a wealth of biodiversity reflected in
the multitude of ecological ecosystems, which makes it a rich reference for territorial products.
Among these products, a plant more abundant in several regions, but it is less studied; we cite
Arbutus unedo L which is locally known as "Sasnou". The Arbutus is a fruit tree belonging to
the Ericaceae family [1], widely distributed in the Mediterranean basin, mainly in North Africa,
Western Europe, the Canary Islands and Western Asia [2- 4]. In the Mediterranean it exists in
Morocco, Portugal, Spain, France, Italy, Albania, Croatia, Bosnia, Montenegro, Greece and
Turkey [5-6]. The arbutus tree grows on acid soils and can reach up to 5 meters in height [4-7].
This last one is known as an evergreen plant, with dark green leaves; and characterized by
antioxidant, astringent, diuretic, anti-diarrheal and depurative properties [8-9], through these
last ones they are used in the treatment of diseases like hypertension, diabetes and
inflammatory problems [10-11].
Subsequently, the Arbutus among the wild food fruits that is found in forests with an altitude
reaches up to 1200 m above sea level [12]. With a color varies in different stages of ripening, at
the beginning they are green they turn into yellow, orange and then red when the fruits are ripe
[13]. We cannot speak about these fruits without mentioning the nutritional characteristics, in
which they are rich in bioactive substances, fats, proteins, energy, dietary fibers and several
vitamins A, B1, B2, B6, B9, B12 and C [14-15]. Moreover, they contain different phenolic
compounds namely gallic acid [16].
In view of these biological or nutritional characteristics several authors take this tree as a basis
for these studies, in which we find research generally on the leaves as a pharmacological
toxicological study of Arbutus unedo L in Morocco [17]. Also, on the physico-chemical and
antioxidant characteristics of the fruits [18-19].
Despite their nutritional and antioxidant richness, the fruits of Arbutus unedo L remain less
consumable and unknown in some regions of Morocco. Indeed, the present work is interested
in the determination of morphological, physicochemical, microscopic and organoleptic
characteristics, then a comparison with previous works of Arbutus unedo L in several
geographical areas; In order to look for adequate conservation techniques for a better
exploitation.
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European Journal of Applied Sciences (EJAS) Vol. 10, Issue 3, June-2022
Services for Science and Education – United Kingdom
MATERIALS AND METHODS
Plant Materials
The study was carried out on the basis of samples of fruits of Arbutus unedo L which come from
the region of Beni Mellal-Khenifra, their province is Beni Mellal (32°20’22’’N 6°21’39’’W) which
is located geographically between the middle atlas and the plain of Tadla; with an altitude
ranging between 400 to 700 m. In addition, characterized by a sub-humid climate with average
annual rainfall equal to 493 mm and an annual temperature reaches up to 18,7°C [20].
After receiving the samples, the fruits are drawn and washed, then stored in a refrigerator (2°C)
until they are used in the various analyses.
Table 1: pedoclimatic data from the harvesting area of the samples
Harvest zone Beni Mellal
Region Beni Mellal khenifra
Geographic region Middle Atlas
Latitude 32°20’22’’N
Longitude 6°21’39’’W
Altitude 400 to 700 m
Average annual temperature 493 mm
Average annual rainfall 18,7°C
Bioclimatic zone Sub-humid
Morphological Characterization of Arbutus unedo L
Morphological characteristics were measured on 20 fruits taken at random; for which the
following characteristics are determined: form, color and consistency are doing visually, and
with the help of an analytical balance the weight is determined [21]. While the length and
widths are measured by vernier caliper.
Physicochemical Analysis
pH Value
10g of the fruit cut into small pieces in 100 ml of distilled water and stirred for 5 minutes until
a juice is obtained [22]. Then the measurement was carried out using an electrode of a pH
meter.
Titratable Acidity
It is the titration of the acidity of an aqueous solution of fruits of Arbutus unedo L with a sodium
hydroxide solution in the presence of a color indicator (phenolphthalein) [23].
The acidity was measured by neutralizing the free acids in 25 ml of juice obtained with a NaOH
solution (0.1N) until a color change was reached [24]. The latter is expressed in relation to the
malic acid content [4].
Moisture Content
Moisture content is determined on the basis of weight loss drying [25]. 2g of the fruit cut into
small pieces in empty capsules and dried for 15 minutes; put these capsules in the oven at
100°C±2 and weighed every 2h until constant weight [22].