Résultat de la recherche
16 résultat(s) recherche sur le tag 'Antioxidant activity' 
Visionner les documents numériques
Affiner la recherche Générer le flux rss de la recherche
Partager le résultat de cette recherche Interroger des sources externesEvaluation de l'activité antioxydante et antimicrobienne de l'homogénat du gastéropode / Rima Hammoud
Titre : Evaluation de l'activité antioxydante et antimicrobienne de l'homogénat du gastéropode : Helix aspersa Type de document : texte imprimé Auteurs : Rima Hammoud, Auteur ; D. Naimi, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2013 Importance : 87 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Tags : L-Méthionine hyperhomocystéinémie Helix aspersa extraits organiques bruts activité
antioxydante activité antimicrobienne L-Methionine hyerhomocysteinemia crude organic extracts antioxidant activity antimicrobial activity ?????????? ??????? ????? ?????? ?????? ??????? ???????? ????? ??????????????? L
?????? ?????? ???????? ????? ????????.Index. décimale : 570 Sciences de la vie. Biologie Résumé : In this study, we took an interest in the evaluation of the antioxidant and antimicrobial effects of Helix aspersa snail homogenate. In order to reach our goals, three principal stages were undertaken:
* Submission of rats at a high L-Methionine diet (400mg/kg of the weight of the rat/day) in order to induce an oxidative stress.
* Treatment of rats by Helix aspersa snail homogenate (100mg/kg of the weight of the rat/day) associated with a high dose of the L-Methionine.
* Evaluation of the antimicrobial activity of Helix aspersa snail crude organic extracts against three bacterial strains (Escherichia coli ATCC 25922, Klebsiella pneumoniae ATCC 700603,Pseudomonas aeruginosa 13), twoo fungal strains (Aspergillus fumigatus CIP 1082.74,Trichophytum rubrum CIP 2043.92) and one strain of yeast (Candida albicans UMIP 88465) by the use of paper disk assay method.
The results of MDA and total protein mixtures showed that:
* On one hand, an increase of hepatic MD (p≤0,001) and plasmatic total protein levels (p≤0,0001) on rats that receiving a high dose of the L-Methionine, explaining thus theproceedings of lipid peroxidation phenomenons and the cellular proteins oxidation.
* On the other hand, a decrease of the levels of plasmatic (p≤0,0001) and hepatic MDA (p≤0,001), and plasmatic total proteins (p≤0,0001) following treatment of hyperhomocysteinemic rats with the snails homogenate. This allowed us to conclude that the Helix aspersa snail homogenate has antioxidant properties.
The microbiological test revealed an antibacterial activity of snails crude organic extracts prepared with distilled water.
Escherichia coli ATCC 25922 was revealed as the most sensitive of the three test-bacteria.
No anti fungal activity was determined.
The preliminary characterization of antibacterial molecules of Helix aspersa snail crude organic extracts allowed us to conclude that they can probably have protein linked and/or free nature.Diplôme : Magistère En ligne : ../theses/biologie/HAM6355.pdf Format de la ressource électronique : Permalink : http://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6321 Evaluation de l'activité antioxydante et antimicrobienne de l'homogénat du gastéropode : Helix aspersa [texte imprimé] / Rima Hammoud, Auteur ; D. Naimi, Directeur de thèse . - constantine (Route ain el bey, Algérie) : Université Constantine 1, 2013 . - 87 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Tags : L-Méthionine hyperhomocystéinémie Helix aspersa extraits organiques bruts activité
antioxydante activité antimicrobienne L-Methionine hyerhomocysteinemia crude organic extracts antioxidant activity antimicrobial activity ?????????? ??????? ????? ?????? ?????? ??????? ???????? ????? ??????????????? L
?????? ?????? ???????? ????? ????????.Index. décimale : 570 Sciences de la vie. Biologie Résumé : In this study, we took an interest in the evaluation of the antioxidant and antimicrobial effects of Helix aspersa snail homogenate. In order to reach our goals, three principal stages were undertaken:
* Submission of rats at a high L-Methionine diet (400mg/kg of the weight of the rat/day) in order to induce an oxidative stress.
* Treatment of rats by Helix aspersa snail homogenate (100mg/kg of the weight of the rat/day) associated with a high dose of the L-Methionine.
* Evaluation of the antimicrobial activity of Helix aspersa snail crude organic extracts against three bacterial strains (Escherichia coli ATCC 25922, Klebsiella pneumoniae ATCC 700603,Pseudomonas aeruginosa 13), twoo fungal strains (Aspergillus fumigatus CIP 1082.74,Trichophytum rubrum CIP 2043.92) and one strain of yeast (Candida albicans UMIP 88465) by the use of paper disk assay method.
The results of MDA and total protein mixtures showed that:
* On one hand, an increase of hepatic MD (p≤0,001) and plasmatic total protein levels (p≤0,0001) on rats that receiving a high dose of the L-Methionine, explaining thus theproceedings of lipid peroxidation phenomenons and the cellular proteins oxidation.
* On the other hand, a decrease of the levels of plasmatic (p≤0,0001) and hepatic MDA (p≤0,001), and plasmatic total proteins (p≤0,0001) following treatment of hyperhomocysteinemic rats with the snails homogenate. This allowed us to conclude that the Helix aspersa snail homogenate has antioxidant properties.
The microbiological test revealed an antibacterial activity of snails crude organic extracts prepared with distilled water.
Escherichia coli ATCC 25922 was revealed as the most sensitive of the three test-bacteria.
No anti fungal activity was determined.
The preliminary characterization of antibacterial molecules of Helix aspersa snail crude organic extracts allowed us to conclude that they can probably have protein linked and/or free nature.Diplôme : Magistère En ligne : ../theses/biologie/HAM6355.pdf Format de la ressource électronique : Permalink : http://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6321 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité aucun exemplaire 
Titre : تحدید مركبات الأیض الثانوي وَ الدراسة البیولوجیة لنباتات عطریة من جنسي Salvia وَ Stachys Type de document : texte imprimé Auteurs : هشام لكحل, Auteur ; أحمد كعبوش, Directeur de thèse Année de publication : 2014 Importance : 245 ورقة. Format : 30 سم. Note générale : مذكرة دكتوراه العلوم
2نسخ موجودة في المكتبة المركزيةLangues : Arabe (ara) Tags : triterpènes saponoside phenylpropanoide flavonoides activité antioxydante antibacterienne Stachys Salvia Lamiaceae triterpenes saponin flavonoids phenylpropanoid antioxidant activity antibacterial ????? ????? ??????? ??????????? ????????? ????????? ?????? ????? ??????? ?????? ????? ????????? Index. décimale : 540 الكيمياء و العلوم ذات العلاقة Résumé : In this work, we conducted the phytochemical study and evaluated the antibacterial and antioxidant activities of plants grown in the Eastern Algerian belonging to the Lamiaceae family : Salvia argentea var. aurasiaca (Pomel) Batt. et Trab., Stachys ocymastrum (L.) Briq. et Salvia officinalis L..
The phytochemical study of the species Salvia argentea var. aurasiaca (Pomel) Batt. et Trab resulted in the isolation of 19 compounds of which 12 were described for the first time in the plant kingdom, The isolated compounds belong to six classes of secondary metabolites:
- 12 triterpenes
- 1 saponin
- 3 flavonoids
- 1 a simple phenol derivative (new for the genus)
- 1 cinamic acid derivative
- 1 phenylpropanoid ester heteroside
The structure determination of the isolated compound was carried out by physical methods such as UV-visible spectrophotometry, the high resolution mass spectrometry with electrospray (HRESIMS), the nuclear magnetic resonance spectroscopy (NMR 1H, NMR 13C, 1H-1H COSY, HSQC, HMBC, NOESY, ROESY).
In continuation of previous works on the species Stachys ocymastrum (L.) Briq. Four flavonoids have been isolated, we’ve identified two other flavonoids from the n-butanolic extract by the use of HPLC-UV analaysis in the presence of the authentic samples.
GC and GC / MS analysis of the essential oil of Salvia officinalis L. led to the identification of 35 compounds with 3 as the major components: the α-thujone (24.52%), camphor (16.86%) and 1,8-cineole (15.92%).
The Butanolic extract of Stachys ocymastrum (L.) Briq. exhibited a good antioxidant activity by the use of the DPPH method.
The essential oil of Salvia officinalis L. especially inhibited the growth of bacterial strains namely Escherichia coli ATCC 25922, Escherichia coli (HS) and Streptococcus homeolytic and showed good antioxidant activity by β-carotene bleaching methode.Diplôme : Doctorat en sciences En ligne : ../theses/chimie/ALEK9356.pdf Format de la ressource électronique : Permalink : http://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9478 تحدید مركبات الأیض الثانوي وَ الدراسة البیولوجیة لنباتات عطریة من جنسي Salvia وَ Stachys [texte imprimé] / هشام لكحل, Auteur ; أحمد كعبوش, Directeur de thèse . - 2014 . - 245 ورقة. ; 30 سم.
مذكرة دكتوراه العلوم
2نسخ موجودة في المكتبة المركزية
Langues : Arabe (ara)
Tags : triterpènes saponoside phenylpropanoide flavonoides activité antioxydante antibacterienne Stachys Salvia Lamiaceae triterpenes saponin flavonoids phenylpropanoid antioxidant activity antibacterial ????? ????? ??????? ??????????? ????????? ????????? ?????? ????? ??????? ?????? ????? ????????? Index. décimale : 540 الكيمياء و العلوم ذات العلاقة Résumé : In this work, we conducted the phytochemical study and evaluated the antibacterial and antioxidant activities of plants grown in the Eastern Algerian belonging to the Lamiaceae family : Salvia argentea var. aurasiaca (Pomel) Batt. et Trab., Stachys ocymastrum (L.) Briq. et Salvia officinalis L..
The phytochemical study of the species Salvia argentea var. aurasiaca (Pomel) Batt. et Trab resulted in the isolation of 19 compounds of which 12 were described for the first time in the plant kingdom, The isolated compounds belong to six classes of secondary metabolites:
- 12 triterpenes
- 1 saponin
- 3 flavonoids
- 1 a simple phenol derivative (new for the genus)
- 1 cinamic acid derivative
- 1 phenylpropanoid ester heteroside
The structure determination of the isolated compound was carried out by physical methods such as UV-visible spectrophotometry, the high resolution mass spectrometry with electrospray (HRESIMS), the nuclear magnetic resonance spectroscopy (NMR 1H, NMR 13C, 1H-1H COSY, HSQC, HMBC, NOESY, ROESY).
In continuation of previous works on the species Stachys ocymastrum (L.) Briq. Four flavonoids have been isolated, we’ve identified two other flavonoids from the n-butanolic extract by the use of HPLC-UV analaysis in the presence of the authentic samples.
GC and GC / MS analysis of the essential oil of Salvia officinalis L. led to the identification of 35 compounds with 3 as the major components: the α-thujone (24.52%), camphor (16.86%) and 1,8-cineole (15.92%).
The Butanolic extract of Stachys ocymastrum (L.) Briq. exhibited a good antioxidant activity by the use of the DPPH method.
The essential oil of Salvia officinalis L. especially inhibited the growth of bacterial strains namely Escherichia coli ATCC 25922, Escherichia coli (HS) and Streptococcus homeolytic and showed good antioxidant activity by β-carotene bleaching methode.Diplôme : Doctorat en sciences En ligne : ../theses/chimie/ALEK9356.pdf Format de la ressource électronique : Permalink : http://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9478 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité aucun exemplaire
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) Tags : 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 : http://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)
Tags : 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 : http://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9750 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité aucun exemplaire
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) Tags : Technologie alimentaire légumes stockage cuisson polyphénols totaux activité antioxydante vegetables storage cooking total polyphenols antioxidant activity ???????? ??????? ????? ??????????? ????? ?????? ?????? ??????? 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 : http://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 (Route ain el bey, Algérie) : Université Constantine 1, 2015 . - 98 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Tags : Technologie alimentaire légumes stockage cuisson polyphénols totaux activité antioxydante vegetables storage cooking total polyphenols antioxidant activity ???????? ??????? ????? ??????????? ????? ?????? ?????? ??????? 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 : http://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9898 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité aucun exemplaire
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) Tags : Piment polyphénols caroténoïdes activité antioxydante procédé Harissa industriel artisanal Peppers polyphenols carotenoids antioxidant activity industrial and
traditional Harissa ?????? ????????????? ??????????? ????????? ??????? ??????? ?????? ????? ???????
??????? ? ??????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 : Permalink : http://bu.umc.edu.dz/md/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 . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2016 . - 134 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Tags : Piment polyphénols caroténoïdes activité antioxydante procédé Harissa industriel artisanal Peppers polyphenols carotenoids antioxidant activity industrial and
traditional Harissa ?????? ????????????? ??????????? ????????? ??????? ??????? ?????? ????? ???????
??????? ? ??????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 : Permalink : http://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10290 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité aucun exemplaire
Permalink
Permalink
Permalink
Permalink
Permalink
PermalinkPermalink
Permalink
PermalinkPermalink
Permalink
