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Partager le résultat de cette recherche Interroger des sources externesEssais d'optimisation des conditions de cuisson et d'extraction des polyphénols de six légumes et évaluation des activités / Imène Laib
Titre : Essais d'optimisation des conditions de cuisson et d'extraction des polyphénols de six légumes et évaluation des activités : antioxydante et anticholinestérase. Type de document : texte imprimé Auteurs : Imène Laib, Auteur ; Malika Barkat, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2018 Importance : 287 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Optimisation légume cuisson polyphénols totaux flavonoïdes activité antioxydante activité anticholinestérase Optimization vegetable cooking total polyphenolic flavonoids antioxidant activity anticholinesterase activity ?????? ????? ??????????? ????? ??????????? ?????? ?????? ??????? ???? ??????
????????????Index. décimale : 640 Industrie Alimentaire Résumé : This study focuses on the optimization of the cooking conditions and the extraction of polyphenols from six vegetables (potato, onion, spinach, aubergine carrot and pepper) and the study of the impact of the cooking method (boiling, steaming and microwaving) on these compounds and their biological activities (antioxidant activity and anticholinesterase activity).
To evaluate the quantity of phenolic compounds extracted from raw and cooked vegetables, a experiment design was realized. The factors chosen are (Temperature, time, power) for cooking and (solvent concentration, maceration time, ultrasonication and grinding) for polyphenol extraction . The study was initiated by Plackett-Burmann design to perform the screening of factors and to select the most influential on the Y response (total phenolic) and an optimization by exploiting central composite design. Determination of total polyphenols, flavonoids and LC-MS / MS analysis were performed to monitor the variation of phenolic compounds after cooking. In addition, in this work, we anlyzed antioxidant and anticholinesterase properties of the phenolic compounds of the six raw and cooked vegetables.
The results obtained for the six vegetables are different, boiling in water and steam cooking methods have reduced the levels of total polyphenols and flavonoids of the six vegetables. While microwave cooking had different effects on the six vegetables, it had a negative effect on the total polyphenol and flavonoid levels of the potato, spinach, carrot and pepper.
However, a positive effect was recorded on the total polyphenols and flavonoids of eggplant. Retention of these compounds has been observed in onions cooked by microwave. The impact of cooking on antioxidant activity varies from one vegetable to another. Cooking caused a decrease in the antioxidant activity of potatoes, onions, carrots, peppers and steamed spinach.
A positive effect of cooking was recorded on the antioxidant potential of spinach (cooked in water and by microwave) and eggplant. All three cooking methods showed negative effects on the anticholinesterase activity of potato, spinach and pepper. However, an increase in this activity was recorded for onion, eggplant and carrot. Cooking in water proved to be the worst method for preserving the polyphenols from cooked vegetables and their activities (antioxidant activity and anticholinesterase). The losses of polyphenols are due to their increased solubility in water. However, microwave cooking is suggested as the best method to preserve the polyphenol levels, the antioxidant and anticholinesterase activities of the studied vegetables.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/LAI7279.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10894 Essais d'optimisation des conditions de cuisson et d'extraction des polyphénols de six légumes et évaluation des activités : antioxydante et anticholinestérase. [texte imprimé] / Imène Laib, Auteur ; Malika Barkat, Directeur de thèse . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2018 . - 287 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Optimisation légume cuisson polyphénols totaux flavonoïdes activité antioxydante activité anticholinestérase Optimization vegetable cooking total polyphenolic flavonoids antioxidant activity anticholinesterase activity ?????? ????? ??????????? ????? ??????????? ?????? ?????? ??????? ???? ??????
????????????Index. décimale : 640 Industrie Alimentaire Résumé : This study focuses on the optimization of the cooking conditions and the extraction of polyphenols from six vegetables (potato, onion, spinach, aubergine carrot and pepper) and the study of the impact of the cooking method (boiling, steaming and microwaving) on these compounds and their biological activities (antioxidant activity and anticholinesterase activity).
To evaluate the quantity of phenolic compounds extracted from raw and cooked vegetables, a experiment design was realized. The factors chosen are (Temperature, time, power) for cooking and (solvent concentration, maceration time, ultrasonication and grinding) for polyphenol extraction . The study was initiated by Plackett-Burmann design to perform the screening of factors and to select the most influential on the Y response (total phenolic) and an optimization by exploiting central composite design. Determination of total polyphenols, flavonoids and LC-MS / MS analysis were performed to monitor the variation of phenolic compounds after cooking. In addition, in this work, we anlyzed antioxidant and anticholinesterase properties of the phenolic compounds of the six raw and cooked vegetables.
The results obtained for the six vegetables are different, boiling in water and steam cooking methods have reduced the levels of total polyphenols and flavonoids of the six vegetables. While microwave cooking had different effects on the six vegetables, it had a negative effect on the total polyphenol and flavonoid levels of the potato, spinach, carrot and pepper.
However, a positive effect was recorded on the total polyphenols and flavonoids of eggplant. Retention of these compounds has been observed in onions cooked by microwave. The impact of cooking on antioxidant activity varies from one vegetable to another. Cooking caused a decrease in the antioxidant activity of potatoes, onions, carrots, peppers and steamed spinach.
A positive effect of cooking was recorded on the antioxidant potential of spinach (cooked in water and by microwave) and eggplant. All three cooking methods showed negative effects on the anticholinesterase activity of potato, spinach and pepper. However, an increase in this activity was recorded for onion, eggplant and carrot. Cooking in water proved to be the worst method for preserving the polyphenols from cooked vegetables and their activities (antioxidant activity and anticholinesterase). The losses of polyphenols are due to their increased solubility in water. However, microwave cooking is suggested as the best method to preserve the polyphenol levels, the antioxidant and anticholinesterase activities of the studied vegetables.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/LAI7279.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10894 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité LAI/7279 LAI/7279 Thèse Bibliothèque principale Thèses Disponible
Titre : Etude phytochimique et évaluation des activités biologiques de la plante Daucus muricatus (Apiaceae) Type de document : texte imprimé Auteurs : Amira Noui, Auteur ; Salah Akkal, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2018 Importance : 85 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
ChimieTags : Apiaceae Daucus muricatus LC-ESI-MS/MS Composés phénoliques Activité antioxydante phenolic compounds antioxidant activity ??????? ??????? ????????????? ???????? ??????? ??????? Index. décimale : 540 Chimie et sciences connexes Résumé : This work is dedicate to the phytochemical study of Daucus muricatus species (Apiaceae), it was aimed at investigating the phytochemical components of butanolic extract using HPLC-DAD-ESI-MS/MS. The proposed method provided tentative identification of 25 phenolic compounds, including, 13 hydroxycinnamic acid derivatives, 5 hydroxybenzoïc acid derivatives,8 flavonoïds and other polar
compounds as quinic acid. Evaluation of the antioxidant activities by using four complementary tests (DPPH, ABTS, CUPRAC and carotene Bleanching) showed that both extracts exhibited importatnt antioxidant activities.
Diplôme : Doctorat en sciences En ligne : ../theses/chimie/NOU7349.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10999 Etude phytochimique et évaluation des activités biologiques de la plante Daucus muricatus (Apiaceae) [texte imprimé] / Amira Noui, Auteur ; Salah Akkal, Directeur de thèse . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2018 . - 85 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
ChimieTags : Apiaceae Daucus muricatus LC-ESI-MS/MS Composés phénoliques Activité antioxydante phenolic compounds antioxidant activity ??????? ??????? ????????????? ???????? ??????? ??????? Index. décimale : 540 Chimie et sciences connexes Résumé : This work is dedicate to the phytochemical study of Daucus muricatus species (Apiaceae), it was aimed at investigating the phytochemical components of butanolic extract using HPLC-DAD-ESI-MS/MS. The proposed method provided tentative identification of 25 phenolic compounds, including, 13 hydroxycinnamic acid derivatives, 5 hydroxybenzoïc acid derivatives,8 flavonoïds and other polar
compounds as quinic acid. Evaluation of the antioxidant activities by using four complementary tests (DPPH, ABTS, CUPRAC and carotene Bleanching) showed that both extracts exhibited importatnt antioxidant activities.
Diplôme : Doctorat en sciences En ligne : ../theses/chimie/NOU7349.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10999 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité NOU/7349 NOU/7349 Thèse Bibliothèque principale Thèses Disponible
Titre : Etude des activités antioxydante et antibactérienne des polyphénols d’Allium triquetrum L. en vue de leur application sur la sardine commune Type de document : texte imprimé Auteurs : Hayat Himed èp Idir, Auteur ; Lila Boulekbache, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2014 Importance : 95 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Allium triquetrum L. activité antioxydante activité antimicrobienne polyphénols Sardina pichardus antioxidant activity antimicrobial activity polyphenols ????? ?????? ??????? ????? ?????? ????????? ????????? ?????? ??????? ?????? Index. décimale : 640 Industrie Alimentaire Résumé :
phenolic compounds to study their antioxidant and antibacterial effects. The best phenolic
extract was tested to prevent sardine deterioration.
The extraction of polyphénols from leaves and bulbs was carried out by a conventional method (maceration) and the innovative one (microwave), using three solvent systems (acetone, ethanol, methanol) at 70%. We found that samples irradiated for three minutes gave the best yields.
For comparative purposes, total phenolics, flavonoïds and tannins are quantified from the different extracts. It found that leaves content is higher than that of bulbs. Extraction assisted by microwave, using acetone and ethanol, was best procedure of extraction of these bioactive compounds.
The antioxidant activity of selected extracts (FA, FA3, FE, FE3, BA, BE3) was evaluated by the means of three methods: FRAP method, DPPH essay and the β-carotene bleaching method. Results displayed that leaves extracts exercise notable antioxydant effect than the bulbs ones. The extract FA3 appears the best but less powerful than BHA which is used as standard.
A correlation between these extracts content’s of flavonoïds and antioxidant was highly significant (R2 > 0.95; p < 0.05) and even more significant than that obtained with total phenols and tannins.
Antibacterial potential of these extracts (FA, FA3, FE, FE3, BA, BE3) was tested by the Agar-well diffusion method against Bacillus subtilis ATCC6633, Staphylococcus aureus ATCC43300, Escherichia coli ATCC25922 and Pseudomonas aeruginosa ATCC27853. A moderate antibacterial activity of acetone extracts of leaves against Escherichia coli and Staphylococcus aureus was noted with a load of 1000 μg/disk.
The extract FA3 has been tested for its efficacy upon sardine with a concentration of 10, 25 and 50 mg/ml during 10 days of conservation at 6°C, using the TBARS method. The results showed that this extract reduce significantly the oxidation of sardine’s lipids.Diplôme : Magistère En ligne : ../theses/agronomie/HIM6626.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9750 Etude des activités antioxydante et antibactérienne des polyphénols d’Allium triquetrum L. en vue de leur application sur la sardine commune [texte imprimé] / Hayat Himed èp Idir, Auteur ; Lila Boulekbache, Directeur de thèse . - constantine (Route ain el bey, Algérie) : Université Constantine 1, 2014 . - 95 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Allium triquetrum L. activité antioxydante activité antimicrobienne polyphénols Sardina pichardus antioxidant activity antimicrobial activity polyphenols ????? ?????? ??????? ????? ?????? ????????? ????????? ?????? ??????? ?????? Index. décimale : 640 Industrie Alimentaire Résumé :
phenolic compounds to study their antioxidant and antibacterial effects. The best phenolic
extract was tested to prevent sardine deterioration.
The extraction of polyphénols from leaves and bulbs was carried out by a conventional method (maceration) and the innovative one (microwave), using three solvent systems (acetone, ethanol, methanol) at 70%. We found that samples irradiated for three minutes gave the best yields.
For comparative purposes, total phenolics, flavonoïds and tannins are quantified from the different extracts. It found that leaves content is higher than that of bulbs. Extraction assisted by microwave, using acetone and ethanol, was best procedure of extraction of these bioactive compounds.
The antioxidant activity of selected extracts (FA, FA3, FE, FE3, BA, BE3) was evaluated by the means of three methods: FRAP method, DPPH essay and the β-carotene bleaching method. Results displayed that leaves extracts exercise notable antioxydant effect than the bulbs ones. The extract FA3 appears the best but less powerful than BHA which is used as standard.
A correlation between these extracts content’s of flavonoïds and antioxidant was highly significant (R2 > 0.95; p < 0.05) and even more significant than that obtained with total phenols and tannins.
Antibacterial potential of these extracts (FA, FA3, FE, FE3, BA, BE3) was tested by the Agar-well diffusion method against Bacillus subtilis ATCC6633, Staphylococcus aureus ATCC43300, Escherichia coli ATCC25922 and Pseudomonas aeruginosa ATCC27853. A moderate antibacterial activity of acetone extracts of leaves against Escherichia coli and Staphylococcus aureus was noted with a load of 1000 μg/disk.
The extract FA3 has been tested for its efficacy upon sardine with a concentration of 10, 25 and 50 mg/ml during 10 days of conservation at 6°C, using the TBARS method. The results showed that this extract reduce significantly the oxidation of sardine’s lipids.Diplôme : Magistère En ligne : ../theses/agronomie/HIM6626.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9750 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité HIM/6626 HIM/6626 Thèse Bibliothèque principale Thèses Disponible
Titre : Etude des activités antioxydante et antifongique de l’huile essentielle des fleurs sèches de Lavandula officinalis sur les moisissures des légumes secs Type de document : texte imprimé Auteurs : Imène Laib, Auteur ; M Barkat, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2011 Importance : 100 f. Format : 31 cm Note générale : Magister
2 copies imprimées disponiblesLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Huiles essentielles Lavandula officinalis Rendement CPG Activité antioxydante Activité
antifongique Humidité Moisissures Hydrodistillation.Index. décimale : 640 Industrie Alimentaire En ligne : ../theses/agronomie/LAI5965.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=5931 Etude des activités antioxydante et antifongique de l’huile essentielle des fleurs sèches de Lavandula officinalis sur les moisissures des légumes secs [texte imprimé] / Imène Laib, Auteur ; M Barkat, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2011 . - 100 f. ; 31 cm.
Magister
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Huiles essentielles Lavandula officinalis Rendement CPG Activité antioxydante Activité
antifongique Humidité Moisissures Hydrodistillation.Index. décimale : 640 Industrie Alimentaire En ligne : ../theses/agronomie/LAI5965.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=5931 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité LAI/5965 LAI/5965 Thèse Bibliothèque principale Thèses Disponible
Titre : Étude phytochimique et évaluation des activités antioxydante, antibactérienne et cytotoxique de deux plantes du genre Phagnalon (Asteraceae) Type de document : texte imprimé Auteurs : Hanene Cherchar ép Saadi, Auteur ; Djemaa Berrehal, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2018 Importance : 190 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
ChimieTags : Asteraceae Phagnalon saxatile Phagnalon sordidum activité antioxydante activité antibactérienne cytotoxicité antioxidant activity antibacterial activity cytotoxicity ?????? ????? ??????? ?????? ????? ????????? ?????? ??????? Index. décimale : 540 Chimie et sciences connexes Résumé : Our phytochemical and biological works concerned the aerial parts of two species belonging to Asteraeae family : Phagnalon saxatile (L) Cass. and Phagnalon sordidum L.
Several chromatographic methods allowed us to isolate ten products from the n-butanol and ethyl acetate extracts of Phagnalon saxatile from which one is new, and twenty one products from Phagnalon sordidum.
Structures were determined by different spectral methods: nuclear magnetic resonance with different applications (NMR 1H, NMR 13C, COSY, HSQC and HMBC), the mass spectrometry, UV, acid hydrolysis as well as comparison with literature data.
4 methods were used to evaluate the antioxidant activity of Phagnalon sordidum and Phagnalon saxatile. The latter showed a good activity by the use of 4 methods: DPPH, ABTS, CUPRAC and superoxide radical scavenging activity by alkaline DMSO whereas Phagnalon sordidum exhibited a moderate activity with DPPH and CUPRAC tests.
Furthermore, petroleum ether and chloroform extracts from Phagnalon saxatile showed moderate antibacterial activity against the tested strains. The isolated products (1-O- β-D-glucopyranosyl-1,4-dihydroxy-2-((E) 2-oxo-3-butenyl) benzene, 1-O-β-glucopyranosyl- 2(3’,3’-diméthylallyl) hydroquinone and Potassium 4-hydroxy-3-methoxybenzoique acide
methyl ester-5-sulfate) from Phagnalon saxatile showed a moderate cytotoxic activity by the use of MTT method.
Diplôme : Doctorat En ligne : ../theses/chimie/CHE7249.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10841 Étude phytochimique et évaluation des activités antioxydante, antibactérienne et cytotoxique de deux plantes du genre Phagnalon (Asteraceae) [texte imprimé] / Hanene Cherchar ép Saadi, Auteur ; Djemaa Berrehal, Directeur de thèse . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2018 . - 190 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
ChimieTags : Asteraceae Phagnalon saxatile Phagnalon sordidum activité antioxydante activité antibactérienne cytotoxicité antioxidant activity antibacterial activity cytotoxicity ?????? ????? ??????? ?????? ????? ????????? ?????? ??????? Index. décimale : 540 Chimie et sciences connexes Résumé : Our phytochemical and biological works concerned the aerial parts of two species belonging to Asteraeae family : Phagnalon saxatile (L) Cass. and Phagnalon sordidum L.
Several chromatographic methods allowed us to isolate ten products from the n-butanol and ethyl acetate extracts of Phagnalon saxatile from which one is new, and twenty one products from Phagnalon sordidum.
Structures were determined by different spectral methods: nuclear magnetic resonance with different applications (NMR 1H, NMR 13C, COSY, HSQC and HMBC), the mass spectrometry, UV, acid hydrolysis as well as comparison with literature data.
4 methods were used to evaluate the antioxidant activity of Phagnalon sordidum and Phagnalon saxatile. The latter showed a good activity by the use of 4 methods: DPPH, ABTS, CUPRAC and superoxide radical scavenging activity by alkaline DMSO whereas Phagnalon sordidum exhibited a moderate activity with DPPH and CUPRAC tests.
Furthermore, petroleum ether and chloroform extracts from Phagnalon saxatile showed moderate antibacterial activity against the tested strains. The isolated products (1-O- β-D-glucopyranosyl-1,4-dihydroxy-2-((E) 2-oxo-3-butenyl) benzene, 1-O-β-glucopyranosyl- 2(3’,3’-diméthylallyl) hydroquinone and Potassium 4-hydroxy-3-methoxybenzoique acide
methyl ester-5-sulfate) from Phagnalon saxatile showed a moderate cytotoxic activity by the use of MTT method.
Diplôme : Doctorat En ligne : ../theses/chimie/CHE7249.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10841 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité CHE/7249 CHE/7249 Thèse Bibliothèque principale Thèses Disponible Permalink
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