| Titre : |
Effet des procédés technologiques (industriel et artisanal) sur quelques antioxydants de la conserve Harissa |
| Type de document : |
texte imprimé |
| Auteurs : |
Samah Djebili, Auteur ; Malika Barkat, Directeur de thèse |
| Editeur : |
جامعة الإخوة منتوري قسنطينة |
| Année de publication : |
2016 |
| Importance : |
134 f. |
| Format : |
30 cm. |
| Note générale : |
2 copies imprimées disponibles
|
| Langues : |
Français (fre) |
| Catégories : |
Français - Anglais
Nutrition, Alimentation et Technologies Agro-Alimentaires
|
| Tags : |
Piment polyphénols caroténoïdes activité antioxydante procédé Harissa industriel artisanal Peppers polyphenols carotenoids antioxidant activity industrial and
traditional Harissa الفلفل البوليفينولات الكاروتينات الفاعليات المضادة للأكسدة عمليات تصنيع الهريسة
تقليديا و صناعيا |
| Index. décimale : |
640 Industrie Alimentaire |
| Résumé : |
The pepper is considered a good source of bioactive compounds such as polyphenols and carotenoids. Currently, there is considerable interest in these components due to their antioxidant properties and their beneficial effects on human health. However these compounds are very unstable species that undergo many reactions during food processing. These changes have an important effects on the nutritional and technological quality of food. Therefore, it is essential to know the impact of the transformation and preserving processes on these compounds. The aim of our work is to monitor the evolution of total polyphenols, flavonoids and tannins as well as of total carotenoids, β-carotene, lycopene and chlorophyll during pepper transformation on Harissa by artisanal and industrial process. Samples industrial Harissa were taken from the Cannery Amor Benamor. Samples of the traditional Harissa were taken from
traditional preparation, established according to the most practiced chart in the
investigation carried out. Monitoring of some physico-chemical parameters (moisture,acidity, pH, Brix and ash) showed a significant effect of different processes on the evolution of these parameters. Quantification of carotenoids, chlorophyll and polyphenols was performed by the spectrophotometric method. Generally, the industrial process served loss of β-carotene and lycopene by 31- 61% of 57,7- 64%, and an increase in chlorophyll content by 16-85%. A variable effect was found for total carotenoids. Similarly, the traditional method caused a negative effect on the pigments studied with the exception of β-carotene, also on the total polyphenols, and tannins of the order of 19,5%, 23,3% respectively, by against a positive effect was
found for the flavonoids. The antioxidant activity of the phenolic extracts was assessed by the DPPH test. It was positively affected by the two methods.
|
| Diplôme : |
Magistère |
| En ligne : |
../theses/agronomie/DJE6939.pdf |
| Format de la ressource électronique : |
pdf |
| Permalink : |
index.php?lvl=notice_display&id=10290 |
Effet des procédés technologiques (industriel et artisanal) sur quelques antioxydants de la conserve Harissa [texte imprimé] / Samah Djebili, Auteur ; Malika Barkat, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2016 . - 134 f. ; 30 cm. 2 copies imprimées disponibles
Langues : Français ( fre)
| Catégories : |
Français - Anglais
Nutrition, Alimentation et Technologies Agro-Alimentaires
|
| Tags : |
Piment polyphénols caroténoïdes activité antioxydante procédé Harissa industriel artisanal Peppers polyphenols carotenoids antioxidant activity industrial and
traditional Harissa الفلفل البوليفينولات الكاروتينات الفاعليات المضادة للأكسدة عمليات تصنيع الهريسة
تقليديا و صناعيا |
| Index. décimale : |
640 Industrie Alimentaire |
| Résumé : |
The pepper is considered a good source of bioactive compounds such as polyphenols and carotenoids. Currently, there is considerable interest in these components due to their antioxidant properties and their beneficial effects on human health. However these compounds are very unstable species that undergo many reactions during food processing. These changes have an important effects on the nutritional and technological quality of food. Therefore, it is essential to know the impact of the transformation and preserving processes on these compounds. The aim of our work is to monitor the evolution of total polyphenols, flavonoids and tannins as well as of total carotenoids, β-carotene, lycopene and chlorophyll during pepper transformation on Harissa by artisanal and industrial process. Samples industrial Harissa were taken from the Cannery Amor Benamor. Samples of the traditional Harissa were taken from
traditional preparation, established according to the most practiced chart in the
investigation carried out. Monitoring of some physico-chemical parameters (moisture,acidity, pH, Brix and ash) showed a significant effect of different processes on the evolution of these parameters. Quantification of carotenoids, chlorophyll and polyphenols was performed by the spectrophotometric method. Generally, the industrial process served loss of β-carotene and lycopene by 31- 61% of 57,7- 64%, and an increase in chlorophyll content by 16-85%. A variable effect was found for total carotenoids. Similarly, the traditional method caused a negative effect on the pigments studied with the exception of β-carotene, also on the total polyphenols, and tannins of the order of 19,5%, 23,3% respectively, by against a positive effect was
found for the flavonoids. The antioxidant activity of the phenolic extracts was assessed by the DPPH test. It was positively affected by the two methods.
|
| Diplôme : |
Magistère |
| En ligne : |
../theses/agronomie/DJE6939.pdf |
| Format de la ressource électronique : |
pdf |
| Permalink : |
index.php?lvl=notice_display&id=10290 |
|
Effet des procédés technologiques (industriel et artisanal) sur quelques antioxydants de la conserve Harissa
