## 3 Results and Discussion
### Application to the Analysis of Samples from Different Cultivation Sites
The TPC obtained from AOR using the present USAE method is at the top of the range compared to these other sources. Chlorogenic acid content ranged from 0.75 to 0.75 \(\pm\) 0.03 \(\pm\) 0.02 \(\pm\) 0.03 \(\pm\) 0.02 \(\pm\) 0.03 \(\pm\) 0.  
acid content has been reported to be high in sunflower oilcakes where its presence is problematic for the valorization of its derived protein meal by-product [26]. The other phenolic acids from AOR have been extracted from various oilcakes, such as flax, canola, and black cumin seedcakes for \(p\)-coumaric acid [9; 20; 21; 24], black cumin, and amelina for \(p\)-hydroxybenzoic acid [9], while protocatechuic acid and \(p\)-hydroxybenzoic acid have been reported in amelina by-products [25]. Note that other types of phenolics such as lignans and or flavonoids in flax, sesame, and milk thistle seedcakes have been reported [16; 21; 22; 23; 24]. Interestingly, synergistic interactions between phenolic compounds could occur at concentrations found in nature for antioxidant activity [47]. Antagonism have been also described [47]. Therefore, the different compositions, but also the concentrations observed in different oilseed cakes, could result in different synergistic and/or antagonistic interactions towards their antioxidant capacity. This hypothesis is going to deserve future studies. However, it is also important to consider that these concentrations are subject to change as a result of both genetic and environmental influences as observed in milk thistle, flax, sesame, but also in some almond cultivars [34; 48; 49]. Indeed, it is generally accepted that the genetic background, but also the environmental conditions, such as the location (i.e., soil conditions) or the climate, could have a great influence on the accumulation of phenolic compounds [3; 18; 34; 42; 46; 50]. The present preliminary results obtained from three native genotypes cultivated on the same year at three different location sites from Eastern Morocco suggested a prominent influence of genetic over environment, since the impact of the genotype was more important than the influence of the cultivation site. Indeed, for each considered cultivation sites, the genotype #1 accumulated more phenolic compounds than the genotype #3, whereas both the highest and the lowest accumulation were observed on the same location (i.e., Ain Sfa experimental site). Analyses of the variance (ANOVA) confirmed this absence of any significant influence of the cultivation site. Future works will be conducted with more genotypes as well as more experimental sites over several cultivation years to confirm or infirm this trend. However, the prominent influence of genetic background on the accumulation of phenolic compounds in almonds was reported by several authors [3; 18; 42; 46], whereas the influence of environmental conditions on the same genotype was less studied. [PERSON] et al. [42] reported that the cultivation season influenced less polyphenolic accumulation than the genotype. The influence of cultivation site of the same genotype will deserve further works. An improvement in the quantity of phenolic compounds produced in the future may also be envisaged, in the future, by combining this USAE with base or acid hydrolysis to release the wall-bound phenolics or extract further antioxidant compounds from lignin. A gain of 30% in chlorogenic acid content was reported in sunflower seed cakes after the release of wall-bound phenolics. Nonetheless, it has been stated that coupling US to base and/or acid extraction is highly destructive for some forms of phenolic compounds [22]. The use of cell wall degrading enzymes such as cellulase could be an alternative to destructive chemical hydrolysis [24]. USAE coupled with cellulase hydrolysis of phenolic compounds have been already reported [51]. Future works will be dedicated to exploring this possibility.