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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, and total flavonoid, Magnesium, Calcium, Chloride, Glucose, Polyphenols, and Flavonoids of nine samples of strawberries cultivated in different regions of Gharb (East of Morocco). The contents of magnesium, calcium, chloride, and fluoride vary from 19.4 to 34 mg/100 g, from 13.5 to 48.1 mg/100 g, from 82 to 1609 mg/100 g, and from 0.03 to 0.04 mg/l, respectively. The amounts of sucrose, glucose ranged from 0.6 to 1.3 g/100g and from 1.35 to 2.45 g/100 g, respectively. The total phenolic contents (TPC) and flavonoid contents (TFC) range from 61 to 151 mg gallic acid equivalents (GAE)/100 g of fresh weight and from 56 to 236 mg Quercetin equivalents (QE) /100 g of fresh weight, respectively. The strawberry sample grown in the Moulay Bousselham region has Ca, Cl, Mg, F, glucose, sucrose, and polyphenols superior to those of the samples cultivated in the regions of Larache and Benslimane. The results of the different samples of strawberries reveal the characteristics of acid nature, rich in polyphenols, flavonoids, minerals, citric acid and low in sugars. The variation of the different physicochemical parameters in strawberries varieties allows to classify strawberry samples according to their nutritional qualities, dietary interest and bring selection criteria for the consumer. These works aim to improve dietary habits by introducing new foods into meals, with the aim of improving the nutritional quality of the population.

Water deficit stress is one of the main problems determining the yield of many crop plants. The study of the effects of salinity on plant growth and development and the search for biochemical stress markers are of great importance in the selection of resistant species. Accumulation and antioxidant activities in response to salinity at different sunflower varieties constitute markers for genetic selection and improvement of plants in the face of tolerance to salinity. Electrophoretic analysis of zymograms of different sunflower varieties grown in a saline environment for 40 days revealed zymograms of peroxidases and esterases specific to varieties tolerant to the saline environment. Peroxidases activity extracted from leaves is augmented in relation to their involvement in the physiological process related to salinity tolerance. In susceptible varieties, peroxidases activity is decreased compared to normal conditions. Variability of activity and polymorphism of isozyme peroxidases and esterases in response to salinity at different sunflower varieties constitute markers for genetic selection and plant improvement in the face of salinity tolerance.

This study concerns the results of Physicochemical and mineralogical characterization of a white bentonite of Trebia located in Nador region in Morocco and its use in the ceramics industry. Several techniques were used; in particular X-ray diffraction (XRD), scanning electron microscopy coupled with EDX microanalysis (SEM-EDX), differential thermal and gravimetric analyses (DTA-TGA) and finally infrared Fourier transform (FTIR) and X-ray fluorescence (XRF). The first objective of this work is to look for the usability of bentonite of Trebia in ceramic technology. The second objective was to develop gels of oxides of high purity from these clays. We can say that the white bentonite of Trebia has the same characteristics of clays used in the ceramics industry (medium heat loss, low shrinkage, good flexural strength and good behavior in plasticity), this white bentonite of Trebia adding 0,42% sodium carbonate is sufficient to have a good deflocculation and the viscosity is minimum corresponds to the stability of the slip, in his introduction to a formula of slip was successful with a rate of 10 to 14%. The SEM-EDX, X-ray, chemical analysis and Infrared spectroscopy demonstrated and allowed us to identify the different minerals that make up the white clay, compared with the available data, we identified Montmorillonite, feldspath and quartz as bentonite of Trebia, other minerals present as impurities major are magnetit and iron oxide. These results show the important features to justify its use in the ceramic industry.