Evaluation of the quality of dried fruits imported and consumed in Morocco (Case of apricots and raisins) Evaluation of the quality of dried fruits …
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Abstract
The dried fruit sector in Morocco can be divided into two categories: the cooperatives that focus on producing and marketing conventional dried fruits, and the newer industrial sector that is primarily involved in packaging and marketing imported dried fruits. The industrial sector is growing rapidly due to the expansion of retail networks. However, Morocco heavily relies on imported dried fruits, and there is a significant gap in domestic production. Limited information is available about the quality and conformity of these dried fruits. No specific study has been conducted on physicochemical, biochemical and microbiological quality. Therefore, it is crucial to assess the quality and conformity of these imported dried fruits, particularly apricots and raisins. To address this, a survey was conducted in the Fez-Meknes region of Morocco to understand consumer behavior towards dried fruits, resulting in 623 responses. Additionally, 60 random samples (500g per sample, 30 dried apricots and 30 dried raisins) were collected from the same region to assess their physicochemical, biochemical, and microbiological quality. The safety of these products for consumption was also evaluated through the identification of contaminants using Maldi-Tof-MS analysis. The main results show that 50% of apricots and 30% of raisins presented at least one non-conformity with respect to international standards, either in water content or residual SO2 content, and the presence of Enterobacter in some samples further indicates a failure to adhere to proper handling, hygiene, and storage conditions for dried fruits.
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Boudboud A., Aziz M.B., M’barek H.N., Hajjaj H., Hajji L., Hajji L., de Meulenaer B., Mazouz H. Effect of pretreatment and process parameters on the chemical and biochemical properties of moroccan apricots (Prunus armeniaca L. Var. Canino). Journal of Food Chemistry & Nanotechnology, 2023a, 9(3): 113-122. https://doi.org/10.17756/jfcn.2023-157
Boudboud A., Aziz M.B., Hajjaj H., Hajji L., de Meulenaer B., Mazouz H. Impact of pretreatment and drying factors on chemical and biochemical attributes of Moroccan Thompson seedless grapes. International Journal of Food Science, 2023b, 2023(9): 4438353. https://doi.org/10.1155/2023/4438353
Campbell O.E., Merwin I.A., Padilla-Zakour O.I. Characterization and the effect of maturity at harvest on the phenolic and carotenoid content of Northeast USA apricot (Prunus armeniaca) varieties. Journal of Agricultural and Food Chemistry, 2013, 61(51): 12700-12710. https://doi.org/10.1021/jf403644r
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Dai J.W., Rao J.Q., Wang D., Xie L., Xiao H.W., Liu Y.H., Gao Z.J. Process-based drying temperature and humidity integration control enhances drying kinetics of apricot halves. Drying Technology, 2015, 33(3): 365-376. https://doi.org/10.1080/07373937.2014.954667
de Moraes Barros H.R., de Castro Ferreira T.A.P., Genovese M.I. Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil. Food Chemistry, 2012, 134(4): 1892-1898. https://doi.org/10.1016/j.foodchem.2012.03.090
Dehpeur A.A., Ebrahimzadeh A.A., Fazel N.S., Nabavi S.M. Antioxidant activity of the methanol extract of Ferula assafoetida and its essential oil composition. Grasas y Aceites, 2009, 60(4): 405-412. https://doi.org/10.3989/gya.010109
Deng L.Z., Pan Z., Mujumdar A.S., Zhao J.H., Zheng Z.A., Gao Z.J., Xiao H.W. High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure. Food Control, 2019, 96(2): 104-111. https://doi.org/10.1016/j.foodcont.2018.09.008
Dewanto V., Wu X., Adom K.K., Liu R.H. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry, 2002, 50(10): 3010-3014. https://doi.org/10.1021/jf0115589
Doymaz İ. Effect of pre-treatments using potassium metabisulphide and alkaline ethyl oleate on the drying kinetics of apricots. Biosystems Engineering, 2004, 89(3): 281-287. https://doi.org/10.1016/j.biosystemseng.2004.07.009
Dragović-Uzelac V., Levaj B., Bursać D., Pedisić S., Radojčić I., Biško A. Total phenolics and antioxidant capacity assays of selected fruits. Agriculturae Conspectus Scientificus, 2007, 72(4): 279-284. Available at: https://hrcak.srce.hr/19384
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How to Cite
ABDELHAKIM, Boudboud et al.
Evaluation of the quality of dried fruits imported and consumed in Morocco (Case of apricots and raisins).
Food Science and Applied Biotechnology, [S.l.], v. 9, n. 2, p. 221-241, oct. 2026.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/487>. Date accessed: 13 oct. 2026.
doi: https://doi.org/10.30721/fsab2026.v9.i2.487.