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Auteur Malika Barkat |
Documents disponibles écrits par cet auteur (17)
Affiner la recherche Interroger des sources externesCaractérisation de la composition en microconstituants des margines issues de la production oléicole et utilisabilité comme complément dans la ration chez la vache laitière / Moufida Aggoun-Arhab
Titre : Caractérisation de la composition en microconstituants des margines issues de la production oléicole et utilisabilité comme complément dans la ration chez la vache laitière Type de document : texte imprimé Auteurs : Moufida Aggoun-Arhab, Auteur ; Malika Barkat, Directeur de thèse ; Benoit Graulet, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2016 Importance : 178 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Composés phénoliques caroténoïdes tocophérols margines variétés d’olive procédés d’extraction composition chimique vache laitière fermentation ruminale Phenolic compounds carotenoids tocopherols olive wastewater olive variety olive milling chemical composition dairy cow ruminal fermentation المركبات الفينولية الكاروتينات التوكوفيرول المرج أصناف الزيتون طرائق
استخلاص الزيتون التركيب الكيميائي بقرة حلوب ، التخمر في الكرشIndex. décimale : 640 Industrie Alimentaire Résumé : Olive oil production yields a considerable amount of wastewater, a powerful pollutant
that is currently discarded but could be considered as a potential source of valuable natural products due to its content in phenolic compounds and other natural antioxidants. The aim of this work was to valorize this by-product by ruminants. Thus, the proposed strategy was to distribute olive mill wastewater (OMWW) to dairy cows in production. This large-scale recovery required two prior steps: i) explore the variability in OMWW composition from Algerian olive oil mills considering extraction processes (traditional discontinuous press vs 3-phases centrifugal system)
and olive varieties (Azerradj, Sigoise, Chemlal) and, ii) estimate its in vitro degradability in presence of ruminale microbiota in batch systems. Whereas pH, dry or organic matter content didn't vary, there was a significant difference in ash content according to extraction process and olive variety. Carotenoid content was 2.2-fold higher with 3-phases than with press systems whereas tocopherol content was not significantly different. Among the phenolic compounds quantified, tyrosol was usually the most abundant whereas oleuropein concentrations were highly variable. Differences in phenolic compound concentrations were more pronounced between olive varieties than between processes.
The anaerobic biodegradation of OMWW reveals their extensive use by the rumen microbiota. Compared to vetch hay oats, they produce a small amount of gas. In addition, in vitro fermentation generates a low volume of methane. This allows OMWW to improve the efficiency of ruminal microbial flora in the biomass production and inhibition of methane production, a major source of energy loss for the animal. This result allows us to recommend their use as a food additive in the diet of ruminants
The distribution of OMWW in the diet of dairy cows has allowed us to define the
conditions for presentation of OMWW to dairy cows (shape, adaptation, and intake level) and their acceptability. Our results showed that the level of quantitative output (milk production) and fine composition of milk (vitamin A, E and phenolic compounds) did not seem to be affected significantly. The lack of significant differences between groups of animals is due to the fact that the OMWW distributed to the cows were not particularly rich in micro-components compared to forage.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/AGG6913.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10265 Caractérisation de la composition en microconstituants des margines issues de la production oléicole et utilisabilité comme complément dans la ration chez la vache laitière [texte imprimé] / Moufida Aggoun-Arhab, Auteur ; Malika Barkat, Directeur de thèse ; Benoit Graulet, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2016 . - 178 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Composés phénoliques caroténoïdes tocophérols margines variétés d’olive procédés d’extraction composition chimique vache laitière fermentation ruminale Phenolic compounds carotenoids tocopherols olive wastewater olive variety olive milling chemical composition dairy cow ruminal fermentation المركبات الفينولية الكاروتينات التوكوفيرول المرج أصناف الزيتون طرائق
استخلاص الزيتون التركيب الكيميائي بقرة حلوب ، التخمر في الكرشIndex. décimale : 640 Industrie Alimentaire Résumé : Olive oil production yields a considerable amount of wastewater, a powerful pollutant
that is currently discarded but could be considered as a potential source of valuable natural products due to its content in phenolic compounds and other natural antioxidants. The aim of this work was to valorize this by-product by ruminants. Thus, the proposed strategy was to distribute olive mill wastewater (OMWW) to dairy cows in production. This large-scale recovery required two prior steps: i) explore the variability in OMWW composition from Algerian olive oil mills considering extraction processes (traditional discontinuous press vs 3-phases centrifugal system)
and olive varieties (Azerradj, Sigoise, Chemlal) and, ii) estimate its in vitro degradability in presence of ruminale microbiota in batch systems. Whereas pH, dry or organic matter content didn't vary, there was a significant difference in ash content according to extraction process and olive variety. Carotenoid content was 2.2-fold higher with 3-phases than with press systems whereas tocopherol content was not significantly different. Among the phenolic compounds quantified, tyrosol was usually the most abundant whereas oleuropein concentrations were highly variable. Differences in phenolic compound concentrations were more pronounced between olive varieties than between processes.
The anaerobic biodegradation of OMWW reveals their extensive use by the rumen microbiota. Compared to vetch hay oats, they produce a small amount of gas. In addition, in vitro fermentation generates a low volume of methane. This allows OMWW to improve the efficiency of ruminal microbial flora in the biomass production and inhibition of methane production, a major source of energy loss for the animal. This result allows us to recommend their use as a food additive in the diet of ruminants
The distribution of OMWW in the diet of dairy cows has allowed us to define the
conditions for presentation of OMWW to dairy cows (shape, adaptation, and intake level) and their acceptability. Our results showed that the level of quantitative output (milk production) and fine composition of milk (vitamin A, E and phenolic compounds) did not seem to be affected significantly. The lack of significant differences between groups of animals is due to the fact that the OMWW distributed to the cows were not particularly rich in micro-components compared to forage.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/AGG6913.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10265 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité AGG/6913 AGG/6913 Thèse Bibliothèque principale Thèses Disponible
Titre : Effet de deux modes de cuisson et de la durée de stockage à température ambiante sur la teneur en polyphénols totaux de quatre espèces de légumes Type de document : texte imprimé Auteurs : Fouzia Kadri, Auteur ; Malika Barkat, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2015 Importance : 98 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie alimentaire légumes stockage cuisson polyphénols totaux activité antioxydante vegetables storage cooking total polyphenols antioxidant activity الخضروات التخزين الطبخ البوليفينول الكلي النشاط المضاد للأكسدة Index. décimale : 640 Industrie Alimentaire Résumé : This study aims to evaluate the total polyphenol content and antioxidant activity of four species of vegetables: potato, carrot, cabbage and spinach, and to highlight the impact of storage time at ambient temperature and duration of storage, combined with two cooking modes: one in the steam and the other in the water, on the total polyphenol content and antioxidant activity of vegetables.
The determination of the moisture content of the four vegetable species revealed high levels in the freshest samples and / or after cooking.
The extraction of total polyphenols was carried out using a polar solvent, and quantification was based on the Folin Ciocalteu reaction, the total polyphenol content was 26.17±0.44 mg EAG/100g for potato, 13.80±0.48 mg EAG/100g for carrot, 86.10±0.44 mg EAG/100g for cabbage and 28.30±0.58 mg EAG/100g for spinach. The antioxidant test was performed by the DPPH method, the percentage of the antioxidant activity of vegetables was 18.55±1.30% for potato, 13.33±1.03% for carrots, 39.27±0.98% for cabbage and 21.54 ± 0.97% for spinach.
The main results show that the storage has a positive impact in the case of carrots and a negative impact in the case of cabbage, spinach and potatoes. The heat treatment appears to have a positive impact on the total polyphenols content in the case of cooking by steam and a negative impact in the case of cooking in boiling water for carrot, cabbage and spinach. However, it has a positive impact in both cooking modes for potato. Concerning the antioxidant activity, the heat treatment appears to have a positive impact in the case of cooking by steam and a negative impact in the case of cooking in boiling water for cabbage and spinach. However, it has a positive impact in both modes of cooking of potato and a negative impact in the two cooking
modes of carrot.
Diplôme : Magistère En ligne : ../theses/agronomie/KAD6725.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9898 Effet de deux modes de cuisson et de la durée de stockage à température ambiante sur la teneur en polyphénols totaux de quatre espèces de légumes [texte imprimé] / Fouzia Kadri, Auteur ; Malika Barkat, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2015 . - 98 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie alimentaire légumes stockage cuisson polyphénols totaux activité antioxydante vegetables storage cooking total polyphenols antioxidant activity الخضروات التخزين الطبخ البوليفينول الكلي النشاط المضاد للأكسدة Index. décimale : 640 Industrie Alimentaire Résumé : This study aims to evaluate the total polyphenol content and antioxidant activity of four species of vegetables: potato, carrot, cabbage and spinach, and to highlight the impact of storage time at ambient temperature and duration of storage, combined with two cooking modes: one in the steam and the other in the water, on the total polyphenol content and antioxidant activity of vegetables.
The determination of the moisture content of the four vegetable species revealed high levels in the freshest samples and / or after cooking.
The extraction of total polyphenols was carried out using a polar solvent, and quantification was based on the Folin Ciocalteu reaction, the total polyphenol content was 26.17±0.44 mg EAG/100g for potato, 13.80±0.48 mg EAG/100g for carrot, 86.10±0.44 mg EAG/100g for cabbage and 28.30±0.58 mg EAG/100g for spinach. The antioxidant test was performed by the DPPH method, the percentage of the antioxidant activity of vegetables was 18.55±1.30% for potato, 13.33±1.03% for carrots, 39.27±0.98% for cabbage and 21.54 ± 0.97% for spinach.
The main results show that the storage has a positive impact in the case of carrots and a negative impact in the case of cabbage, spinach and potatoes. The heat treatment appears to have a positive impact on the total polyphenols content in the case of cooking by steam and a negative impact in the case of cooking in boiling water for carrot, cabbage and spinach. However, it has a positive impact in both cooking modes for potato. Concerning the antioxidant activity, the heat treatment appears to have a positive impact in the case of cooking by steam and a negative impact in the case of cooking in boiling water for cabbage and spinach. However, it has a positive impact in both modes of cooking of potato and a negative impact in the two cooking
modes of carrot.
Diplôme : Magistère En ligne : ../theses/agronomie/KAD6725.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9898 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité KAD/6725 KAD/6725 Thèse Bibliothèque principale Thèses Disponible
Titre : Effet du pâturage à base de plantes aromatiques et médicinales sur le profil volatil de la viande de chèvre. Type de document : texte imprimé Auteurs : Nassim Zouaoui, Auteur ; Malika Barkat, Directeur de thèse Mention d'édition : 30/06/2020 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2020 Importance : 177 f. Format : 30 cm. Note générale : 1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biotechnologie: Sciences Alimentaires aride pâturage viande composés volatils plantes aromatiques médicinales HSSPME GC-MS arid pasture meat volatile compounds plants aromatic medicinal HS-SPME جافة رعي، لحم المركبات المتطايرة النباتات العطرية الطبية Index. décimale : 640 Industrie Alimentaire Résumé :
North Biskra is an arid region, characterized by its richness and diversity in aromatic and medicinal plants (AMP), which are considered to be a source of bioactive natural molecules. Goats raised in this region usually graze these herbs during the day. The objectives of this thesis focus on volatile organic compounds (VOCs) characterizing the AMP and meat from goats consuming these plants. First, ethnoveterinary survey was carried to collect as much information as possible on goat farming in the Biskra area, goat meat and APM from the same study region. Secondly, the characterization of the VOCs of the most abundant plants and the most grazed one. In addition, goat meat from pasture and a concentrate diet were characterized qualitatively and quantitatively by HS-SPME analysis coupled with GC-MS. The obtained results indicate that goat meat is characterized by a specific red color, taste and odor. A total of ninety-one VOCs have been identified for APM: thirty-seven compounds for A. campestris (mainly: β-farnesene (14.17%) and β-myrcene (13.84%)), forty-two for T. polium (mainly: α-guaiene (11.33%), trans-caryophyllene (9.49%) and γ-elemene (9.25%)), thirty-five for R. officinalis (mainly: camphor (17.46%) and trans-caryophyllene (14.83 %)), fifty for J. phoenicea (mainly: α-pinene (27.18%)), fortyone for A. herba-alba (mainly: α-thujone (24.59%) and β-thujone (13.73%)) and thirty-nine for T. algeriensis (mainly: β-myrcene (13.78%) and camphor (12.29%)). As for meat, forty-four VOCs have been identified: forty-two for meat from pasture (mainly: limonene (16.94%), azulene (8.01%), 2- nonene-1-ol (7, 31%)) and twenty-two for meat from a concentrated diet (mainly: 2-nonene-1-ol (18.43%), azulene (11.01%), benzyl alcohol (9.59%) and limonene (7.91%)). A highly significant difference was noted between the two groups of meats studied for the occurrences of VOCs. Grazing goat meat had the highest levels of similarity to APM compared to goat meat from a concentrate diet. The goat meat from the pasture diet is rich in terpenes compared to the goat meat from the concentrated diet which could improve the quality of the meat and limit the oxidation of lipids and consequently, increase the stability and shelf life of the meat.
Note de contenu : Annexes. Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/ZOU7663.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=11497 Effet du pâturage à base de plantes aromatiques et médicinales sur le profil volatil de la viande de chèvre. [texte imprimé] / Nassim Zouaoui, Auteur ; Malika Barkat, Directeur de thèse . - 30/06/2020 . - جامعة الإخوة منتوري قسنطينة, 2020 . - 177 f. ; 30 cm.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biotechnologie: Sciences Alimentaires aride pâturage viande composés volatils plantes aromatiques médicinales HSSPME GC-MS arid pasture meat volatile compounds plants aromatic medicinal HS-SPME جافة رعي، لحم المركبات المتطايرة النباتات العطرية الطبية Index. décimale : 640 Industrie Alimentaire Résumé :
North Biskra is an arid region, characterized by its richness and diversity in aromatic and medicinal plants (AMP), which are considered to be a source of bioactive natural molecules. Goats raised in this region usually graze these herbs during the day. The objectives of this thesis focus on volatile organic compounds (VOCs) characterizing the AMP and meat from goats consuming these plants. First, ethnoveterinary survey was carried to collect as much information as possible on goat farming in the Biskra area, goat meat and APM from the same study region. Secondly, the characterization of the VOCs of the most abundant plants and the most grazed one. In addition, goat meat from pasture and a concentrate diet were characterized qualitatively and quantitatively by HS-SPME analysis coupled with GC-MS. The obtained results indicate that goat meat is characterized by a specific red color, taste and odor. A total of ninety-one VOCs have been identified for APM: thirty-seven compounds for A. campestris (mainly: β-farnesene (14.17%) and β-myrcene (13.84%)), forty-two for T. polium (mainly: α-guaiene (11.33%), trans-caryophyllene (9.49%) and γ-elemene (9.25%)), thirty-five for R. officinalis (mainly: camphor (17.46%) and trans-caryophyllene (14.83 %)), fifty for J. phoenicea (mainly: α-pinene (27.18%)), fortyone for A. herba-alba (mainly: α-thujone (24.59%) and β-thujone (13.73%)) and thirty-nine for T. algeriensis (mainly: β-myrcene (13.78%) and camphor (12.29%)). As for meat, forty-four VOCs have been identified: forty-two for meat from pasture (mainly: limonene (16.94%), azulene (8.01%), 2- nonene-1-ol (7, 31%)) and twenty-two for meat from a concentrated diet (mainly: 2-nonene-1-ol (18.43%), azulene (11.01%), benzyl alcohol (9.59%) and limonene (7.91%)). A highly significant difference was noted between the two groups of meats studied for the occurrences of VOCs. Grazing goat meat had the highest levels of similarity to APM compared to goat meat from a concentrate diet. The goat meat from the pasture diet is rich in terpenes compared to the goat meat from the concentrated diet which could improve the quality of the meat and limit the oxidation of lipids and consequently, increase the stability and shelf life of the meat.
Note de contenu : Annexes. Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/ZOU7663.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=11497 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité ZOU/7663 ZOU/7663 Thèse Bibliothèque principale Thèses Disponible
Titre : Effet des polyphénols sur la résistance à l’infestation fongique dans le grain de blé dur Type de document : texte imprimé Auteurs : Nassim Zouaoui, Auteur ; Malika Barkat, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2012 Importance : 117 f. Format : 31 cm. Note générale : Magister
2 copies imprimées disponiblesLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : altération variétés de blé polyphénols totaux activité antifongique corrélation prolifération des moisissures Index. décimale : 640 Industrie Alimentaire Diplôme : Magistère En ligne : ../theses/agronomie/ZOU6177.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6117 Effet des polyphénols sur la résistance à l’infestation fongique dans le grain de blé dur [texte imprimé] / Nassim Zouaoui, Auteur ; Malika Barkat, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2012 . - 117 f. ; 31 cm.
Magister
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : altération variétés de blé polyphénols totaux activité antifongique corrélation prolifération des moisissures Index. décimale : 640 Industrie Alimentaire Diplôme : Magistère En ligne : ../theses/agronomie/ZOU6177.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6117 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité ZOU/6177 ZOU/6177 Thèse Bibliothèque principale Thèses Disponible
Titre : Effet des polyphénols sur la résistance à l’infestation fongique dans le grain d’haricot sec. Type de document : texte imprimé Auteurs : Saliha Djabali, Auteur ; Malika Barkat, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2012 Importance : 122 f. Format : 31 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biotechnologie alimentaire:Sciences alimentaires Polyphénols activité antifongique haricot sec Polyphenols Antifungal activity dry bean مركبات الفینول الفاعلیة المضادة للفطریات الفاصولیاء الجافة Index. décimale : 640 Industrie Alimentaire Résumé :
The aim of this study is the evaluation of antifungal activity of polyphenols extracted from two varieties of dry bean, presenting white (Tima) and red (MGT djedida) color. Determination of moisture for the two varieties showed that these grains are favorable for moulds growth. Purification and microscopic study of the isolated stocks allowed the identification of 6 moulds genera: Alternaria, Aspergillus, Moniliella, Fusarium, Penicillium and Rhizopus. Extraction of total polyphenols was carried by a polar solvent and their quantification was based on the reaction of Folin Ciocalteu. The total polyphenolic content was 0,40±0,005 mg EAG/g for the red variety and 0,27±0,005 mg EAG/g for the white variety. The antifungal activity carried by the methods of direct contact, dilution, and antifungal index (IA100) made possible to prove the antifungal capacity of polyphenols, most sensitive stocks are Alternaria sp., Moniliella sp. and Rhizopus sp.. The most active polyphenols are the red healthy bean polyphenols. Among this study, we can show that the promising results obtained incent creation of varieties with high percentage of polyphenols, preservative, bio-effective and natural agents, which can be an alternative solution for chemical agents used for the protection of harvests in storage structures.Note de contenu : Annexes.
Cette étude a pour objectif l’évaluation de l’activité antifongique des polyphénols extraits
à partir de la farine des grains entiers de deux variétés d’haricot sec, l’une de couleur blanche (Tima) et l’autre de couleur rouge (MGT djedida). La détermination du taux d’humidité des deux variétés d’haricot sec a révélé des taux favorables pour le développement des moisissures. L’isolement, la purification et l’étude microscopique des souches isolées ont permis d’identifier six genres de moisissures à savoir : Alternaria, Aspergillus, Fusarium, Moniliella, Penicillium et Rhizopus. L’extraction des polyphénols totaux a été réalisée à l’aide d’un solvant polaire, et leur quantification a été basée sur la réaction de Folin Ciocalteu, le contenu totale en polyphénol a été 0,40±0,005 mg EAG/g pour la variété rouge et 0,27±0,005 mg EAG/g pour la variété blanche. Le test antifongique réalisé par la méthode du contact direct et la méthode de dilution, et l’index antifongique (IA100) ont permis de prouver le pouvoir antifongique des polyphénols, où les souches les plus sensibles sont Alternaria sp., Moniliella sp. et Rhizopus sp.. Les polyphénols les plus actifs sont les polyphénols extraits de la variété saine d’haricot rouge. À l’essor de cette étude, nous pouvons conclure que les résultats obtenus sont prometteurs incitant la création de variétés à teneur élevée en polyphénols, agent conservateur, bio-efficace, naturel, et qui peut être une solution alternative de la lutte chimique pour la protection des récoltes dans les structures de stockage.Diplôme : Magistère En ligne : ../theses/agronomie/DJA6157.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6095 Effet des polyphénols sur la résistance à l’infestation fongique dans le grain d’haricot sec. [texte imprimé] / Saliha Djabali, Auteur ; Malika Barkat, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2012 . - 122 f. ; 31 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biotechnologie alimentaire:Sciences alimentaires Polyphénols activité antifongique haricot sec Polyphenols Antifungal activity dry bean مركبات الفینول الفاعلیة المضادة للفطریات الفاصولیاء الجافة Index. décimale : 640 Industrie Alimentaire Résumé :
The aim of this study is the evaluation of antifungal activity of polyphenols extracted from two varieties of dry bean, presenting white (Tima) and red (MGT djedida) color. Determination of moisture for the two varieties showed that these grains are favorable for moulds growth. Purification and microscopic study of the isolated stocks allowed the identification of 6 moulds genera: Alternaria, Aspergillus, Moniliella, Fusarium, Penicillium and Rhizopus. Extraction of total polyphenols was carried by a polar solvent and their quantification was based on the reaction of Folin Ciocalteu. The total polyphenolic content was 0,40±0,005 mg EAG/g for the red variety and 0,27±0,005 mg EAG/g for the white variety. The antifungal activity carried by the methods of direct contact, dilution, and antifungal index (IA100) made possible to prove the antifungal capacity of polyphenols, most sensitive stocks are Alternaria sp., Moniliella sp. and Rhizopus sp.. The most active polyphenols are the red healthy bean polyphenols. Among this study, we can show that the promising results obtained incent creation of varieties with high percentage of polyphenols, preservative, bio-effective and natural agents, which can be an alternative solution for chemical agents used for the protection of harvests in storage structures.Note de contenu : Annexes.
Cette étude a pour objectif l’évaluation de l’activité antifongique des polyphénols extraits
à partir de la farine des grains entiers de deux variétés d’haricot sec, l’une de couleur blanche (Tima) et l’autre de couleur rouge (MGT djedida). La détermination du taux d’humidité des deux variétés d’haricot sec a révélé des taux favorables pour le développement des moisissures. L’isolement, la purification et l’étude microscopique des souches isolées ont permis d’identifier six genres de moisissures à savoir : Alternaria, Aspergillus, Fusarium, Moniliella, Penicillium et Rhizopus. L’extraction des polyphénols totaux a été réalisée à l’aide d’un solvant polaire, et leur quantification a été basée sur la réaction de Folin Ciocalteu, le contenu totale en polyphénol a été 0,40±0,005 mg EAG/g pour la variété rouge et 0,27±0,005 mg EAG/g pour la variété blanche. Le test antifongique réalisé par la méthode du contact direct et la méthode de dilution, et l’index antifongique (IA100) ont permis de prouver le pouvoir antifongique des polyphénols, où les souches les plus sensibles sont Alternaria sp., Moniliella sp. et Rhizopus sp.. Les polyphénols les plus actifs sont les polyphénols extraits de la variété saine d’haricot rouge. À l’essor de cette étude, nous pouvons conclure que les résultats obtenus sont prometteurs incitant la création de variétés à teneur élevée en polyphénols, agent conservateur, bio-efficace, naturel, et qui peut être une solution alternative de la lutte chimique pour la protection des récoltes dans les structures de stockage.Diplôme : Magistère En ligne : ../theses/agronomie/DJA6157.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6095 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité DJA/6157 DJA/6157 Thèse Bibliothèque principale Thèses Disponible
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