Introduction: The extracts of the Pistacia species are known for their anti-inflammatory activity, including fruits and oil of P. atlantica. However, the inflammatory effect of the methanolic extract of P. atlantica leaves has not been studied. This work aimed at assessing the antiinflammatory and antioxidant activities of P. atlantica leaves extract in relation to phytochemical studies of flavonoids. Methods: The extract was obtained using sonication of leaves powder in 80 % methanol. The analysis of phenolic compounds was carried out using thin-layer chromatography (TLC). The antioxidant activity was evaluated using DPPH, ABTS and FRAP assays. The anti-inflammatory activity was determined by the reduction of carrageenaninduced hind paw edema in mice. Results: The TLC revealed 3 glycosylated flavonoids and gallic acid derivatives. The flavonoids identified corresponded to rutin, quercetrin and other heterosides of quercetin, kaempferol and myricetin. Total phenolics and flavonoids contents were comparable for the male and female trees. The antioxidant activity did not show a significative difference between the two sexes, except for that evaluated by the FRAP assay which was significantly greater for the male tree leaves extract. The leaves extract permitted significative reduction of the edema at h3 and 6 in a dose-dependent manner (100 and 250 mg/kg), while diclofenac used as control reduced the edema at h 1.5. This difference could be explained by the pharmacokinetic and pharmacodynamic properties of diclofenac and P. atlantica leaves compounds. Conclusion: P. atlantica has a strong anti-inflammatory activity and constitutes a potential source for the development of new treatments.

This work aimed at assessing the effects of roasting temperature and duration on chemical composition of argan oil. Thus, argan oils extracted from almonds roasted at different temperatures (75-175°C) and times (10-30 min) were analyzed and compared to a control. The physicochemical parameters (acidity, peroxide value, and absorbance at 232, 270 nm) increased slightly and the fatty acid composition did not show significant variation, regardless of roasting temperature and duration. The browning index increased significantly for temperatures greater than or equal to 100°C. The tocopherols content significantly decreased with roasting temperature and time (from 977.9 to 305.2 mg/kg after roasting at 175°C for 10 min). However, fluctuations are noted as a function of temperature. The phospholipids content increased with roasting temperature and time (from 0.198 % to 1.370 % after roasting at 175°C for 30 min). The decrease in the tocopherols content would be due to their thermolability. The increase in phospholipids and tocopherols content could be explained by better extractability. The results obtained make it possible to conclude that a roasting at 125-150°C / 10 min would allow the development of the organoleptic properties of the oil, notably its hazelnut flavour, without compromising its oxidative stability.