ACPFOOD

Scientific name: Acacia Senegal Other names in English: Acacia Arabica, Gum Acacia, Khadir, Kher, Kumatia, Mimosa Senegal. Cultivation mode: Wild collection In manufacturing: Pharmaceutical, Toothpaste, Ceramic, Envelope making, Cosmetics, Painting, Printing ink, Stamp, Coal, Shoe wax, Textile, Lithography. Chemical Composition: Minerals, Arabinogalactan, two types of sugars called Arabinose and Galactose, Water, Tannin, Tanoside, Several Diastases called Oxidase and Peroxidase – Amylase and Emulsion.

Scientific name: Pistacia atlantica Other names in English: Betoum, Mt. Atlas mastic tree, Mount Atlas Mastic Cultivation mode: Wild collection In manufacturing: Perfumery, fragrances, insecticides and in the pharmaceutical, plastics, shoe and leather wax and printing. Chemical Composition: P. atlantica gum contained about 57.06% α-pinene with retention time (11.15), 1.02% of Camphene (11.49), 1.18% of Dehydrosabinene (11.74), β-pinene (12.79) 9.83%, 1,3,8-p-Menthatriene (13.43) 0.75%, Delta-3-Carene (14.29) 0.54%, p-Cymene (14.98)1.31%. Also, Limonene (15.19) 0.91%, Eucalyptol (15.27) 0.31%, γ-Terpinene (16.62) 0.18%, Pulegone (18.12) 0.57%, Linalool (18.65) 0.2%, α-campholene aldehyde (19.85) 1.96%, trans-Pinocarveol (20.48) 2.95%. In addition, (S)-cis-Verbenol (20.6) 1.01%, trans-Verbenol (20.83) 3.79%, trans-p-Menth-2-en1,8-diol (20.97) 1.25%, Pinocamphone (21.45) 0.26%, α-Phellandren-8-ol (21.88) 3.81%, Terpinen-4-ol (22.29) 0.35%, para-Cymen-8-ol (22.73) 0.99% and ...

Scientific name: Vitis vinifera Other names in English: Sauvignon blanc raisin Cultivation mode: Cultivated In manufacturing: Pharmaceutical, Confectionary, Breakfast cereal, in nuts, Sap, Extract, Oil, Wine, Vodka Chemical Composition: Phenolic acids, flavonols, catechins and anthocyanins.

Scientific name: Crocus sativus Other names in English: Safran, Zafran. Cultivation mode: Cultivated In manufacturing: Pharmaceutical, Cosmetic, Confectionary, Extract, Dairy, Beverages, Alcoholic drink, Meat, Sausages, Oils, Margarine, Seasoning, Spices, Desserts, Puddings, Skin care, Hair care, Essential oil, Syrup Chemical Composition: The colour of saffron is due to a diterpene crocin, which is the gentiobiose ester of crocetin—a diterpene acid having a structure resembling carotenoids. The bitter taste of saffron is attributed to picrocrocin, a glycoside yielding glucose and safranal on hydrolysis. Safranal is dihydro b-cyclocitral and is the main odoriferous constituent. The bulbs contain four isolectins. Tepals yield myricetin, quercetin, kaempferol, delphinidin, petunidin, astragalin and helichrysoside. Pollen is found to contain crosatosides A and B and kaempferol glycoside.