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Partager le résultat de cette recherche Interroger des sources externesImpact de la cuisson à l’eau sur la teneur et le profil en composés phénoliques de légumes secs. / Saliha Djabali
Titre : Impact de la cuisson à l’eau sur la teneur et le profil en composés phénoliques de légumes secs. Type de document : texte imprimé Auteurs : Saliha Djabali, Auteur ; Malika Barkat, Directeur de thèse Mention d'édition : 03/03/2021 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2021 Importance : 179 f. Format : 30 cm. Note générale : 1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biotechnologie :science Alimentaire Radicaux libres antioxydants activité antiradicalaire composés phénoliques légumes secs cuisson Free radicals antioxidants anti-radical activity phenolic compounds pulses cooking الجذور الحرة مضادات الأكسدة النشاط المضاد للجذور الحرة المركبات الفينولية البقول الطبخ Index. décimale : 640 Industrie Alimentaire Résumé :
The aims of this study are to measure the content of phenolic compounds (polyphenols, flavonoids, tanins and anthocyanins), to estimate the anti-radical and antioxidant activity and to highlight the impact of cooking in water on five species of pulses (lens, chickpeas, peas, common beans and beans) which are widely consumed in Algeria. For comparison, two varieties for each species were studied. To well characterize the polyphenols, flavonoids, anthocyanins and tanins, their profile was determined by the liquid chromatographic method coupled with mass spectroscopy (LCMS / MS). The main results obtained show that the species analyzed all contain phenolic compounds (polyphenols, flavonoids, tannins and anthocyanins) with inter and intra varietal significant differences. Cooking has had a variable effect, sometimes positive and other times negative on the content and the anti- radical and antioxidant activity of the phenolic compounds. The results of the DPPH. test, show that the extract of raw Ibla lens, the extract of the cooking water Ibla lens, the extract of the cooking water of chickpeas (two varieties) and Extracted from the cooking water Oinward peas contained great active compounds capable of reducing this free radical, since they acted at low concentrations. In contrast, the extract of raw Oinward peas was found to be the least effective. Also, the main results obtained from the ABTS. + Test indicates that the extract of cooked beans and their cooking water are the most potent. On the other hand, the extract of cooked Oinward peas proved to be the least effective. In fact, the cooking water has recovered significant amounts which exert significant anti- radical activities, particularly in the case of lens and beans. Similarly, newly formed phenolic compounds have been revealed in the cooking water, this is due to the degradation of the glycosylated forms and to the phenomenon of diffusion. Regarding the CUPRAC test, significant correlations have been established between antioxidant activity and certain phenolic compounds. These activities are either dose-dependent or structure-dependent. The result of the present study confirms that legumes are an important source of phenolic compounds and which are considered to be natural antioxidants. To boost an individual's antioxidant status, it is desirable to consume the cooked seeds and the water from their cooking.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/DJA7728.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=11562 Impact de la cuisson à l’eau sur la teneur et le profil en composés phénoliques de légumes secs. [texte imprimé] / Saliha Djabali, Auteur ; Malika Barkat, Directeur de thèse . - 03/03/2021 . - جامعة الإخوة منتوري قسنطينة, 2021 . - 179 f. ; 30 cm.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biotechnologie :science Alimentaire Radicaux libres antioxydants activité antiradicalaire composés phénoliques légumes secs cuisson Free radicals antioxidants anti-radical activity phenolic compounds pulses cooking الجذور الحرة مضادات الأكسدة النشاط المضاد للجذور الحرة المركبات الفينولية البقول الطبخ Index. décimale : 640 Industrie Alimentaire Résumé :
The aims of this study are to measure the content of phenolic compounds (polyphenols, flavonoids, tanins and anthocyanins), to estimate the anti-radical and antioxidant activity and to highlight the impact of cooking in water on five species of pulses (lens, chickpeas, peas, common beans and beans) which are widely consumed in Algeria. For comparison, two varieties for each species were studied. To well characterize the polyphenols, flavonoids, anthocyanins and tanins, their profile was determined by the liquid chromatographic method coupled with mass spectroscopy (LCMS / MS). The main results obtained show that the species analyzed all contain phenolic compounds (polyphenols, flavonoids, tannins and anthocyanins) with inter and intra varietal significant differences. Cooking has had a variable effect, sometimes positive and other times negative on the content and the anti- radical and antioxidant activity of the phenolic compounds. The results of the DPPH. test, show that the extract of raw Ibla lens, the extract of the cooking water Ibla lens, the extract of the cooking water of chickpeas (two varieties) and Extracted from the cooking water Oinward peas contained great active compounds capable of reducing this free radical, since they acted at low concentrations. In contrast, the extract of raw Oinward peas was found to be the least effective. Also, the main results obtained from the ABTS. + Test indicates that the extract of cooked beans and their cooking water are the most potent. On the other hand, the extract of cooked Oinward peas proved to be the least effective. In fact, the cooking water has recovered significant amounts which exert significant anti- radical activities, particularly in the case of lens and beans. Similarly, newly formed phenolic compounds have been revealed in the cooking water, this is due to the degradation of the glycosylated forms and to the phenomenon of diffusion. Regarding the CUPRAC test, significant correlations have been established between antioxidant activity and certain phenolic compounds. These activities are either dose-dependent or structure-dependent. The result of the present study confirms that legumes are an important source of phenolic compounds and which are considered to be natural antioxidants. To boost an individual's antioxidant status, it is desirable to consume the cooked seeds and the water from their cooking.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/DJA7728.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=11562 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité DJA/7728 DJA/7728 Thèse Bibliothèque principale Thèses Disponible
Titre : Savoirs traditionnels sur les plantes aromatiques des parcours de caprins dans les Aurès (Batna, Algérie) et étude expérimentale de l’influence d’Artemisia herba alba sur le profil en composés phénoliques du lait de chèvre. Type de document : texte imprimé Auteurs : Ali Bouguerra, Auteur ; Malika Barkat, Directeur de thèse ; Agnès Cornu, Directeur de thèse Mention d'édition : 25/02/2021 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2021 Importance : 155 f. Format : 30 cm. Note générale : 1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Plantes aromatiques et médicinales composés phénoliques composés terpéniques lait de chèvres les montagnes d’Aurès Aromatic and medicinal plants phenolic compounds terpene compounds goat
milk Aurès Mountains النباتات العطرية والطبية المركبات الفينولية مركبات التربينات حليب الماعز جبال الأوييIndex. décimale : 640 Industrie Alimentaire Résumé :
The secondary metabolites of aromatic and medicinal plants have received a lot of attention in recent years due to their ability to biological activities. These compounds would be of dual interest for the health of ruminants and for the nutritional value of their products (milk and meat). About that and within the framework of the valorization of the endemic plants, the objectives of this thesis are: (i) to inventory the aromatic and medicinal plants grazed by the goats and to list their effects on the quality of milk by means of a survey carried out among farmers in the Aurès Mountain area; (ii) analyze the profiles of terpene and phenolic compounds of these aromatic and medicinal plants; (iii) and study the phenolic compounds and their metabolites in goat milk supplemented with Artemisia herba alba. A survey was carried out among 70 farmers in the Aurès Mountains (Batna). Colorimetric tests were used for the analysis of phenolic extracts from the selected plants and chromatographic tests (HPSPME-GC-MS and HPLC-DAD) were used for the analysis of terpene compounds and phenolic compounds from the selected plants, respectively. Antiradical activity and antioxidant activity were assessed by the DPPH• test and the β-carotene bleach test, respectively. The aromatic and medicinal plants most consumed by goats (with the high citation frequency) are: Thymus algeriensis> Artemisia herba alba Asso> Rosmarinus officinalis L.> Juniperus phoenica L.> Artemisia campestris L> Marrubium vulgare L. Thymus algeriensis and Artemisia herba alba Asso are both the most abundant plants in the Aures Mountains and the most grazed by goats. The main volatile compounds identified by HP-SPME-GC-MS are α-pinene (40%), β-thujone (38%), trans-caryophyllene (31%), β- myrcene (29%), camphor (27%), and α-thujone (18%). The phyto-chemical screening by HPLC-DAD of aromatic and medicinal plants shows their richness in phenolic compounds. The most abundant classes of phenolic compounds detected are flavonoids (3-51 mg.g-1 DM), derivatives of cinnamic acid (0.5-36 mg.g-1 DM), derivatives of benzoic acid (0.1-5.5 mg.g-1 DM) and coumarins (0.1-2.4 mg.g-1 DM). The contents of t-o-coumaric acid and 3-hydroxycinnamic acid (unidentified) in the milk of goats experimenting following a diet with Artemisia herba alba were higher than those of control goats with a significant difference (p <0.001). The present work indicates that the aromatic and medicinal plants that grow in the Aurès Mountains of Algerian are rich in phenolic compounds and could be offered as food
for goats to improve the quality goat milk.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BOU7714.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=11548 Savoirs traditionnels sur les plantes aromatiques des parcours de caprins dans les Aurès (Batna, Algérie) et étude expérimentale de l’influence d’Artemisia herba alba sur le profil en composés phénoliques du lait de chèvre. [texte imprimé] / Ali Bouguerra, Auteur ; Malika Barkat, Directeur de thèse ; Agnès Cornu, Directeur de thèse . - 25/02/2021 . - جامعة الإخوة منتوري قسنطينة, 2021 . - 155 f. ; 30 cm.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Plantes aromatiques et médicinales composés phénoliques composés terpéniques lait de chèvres les montagnes d’Aurès Aromatic and medicinal plants phenolic compounds terpene compounds goat
milk Aurès Mountains النباتات العطرية والطبية المركبات الفينولية مركبات التربينات حليب الماعز جبال الأوييIndex. décimale : 640 Industrie Alimentaire Résumé :
The secondary metabolites of aromatic and medicinal plants have received a lot of attention in recent years due to their ability to biological activities. These compounds would be of dual interest for the health of ruminants and for the nutritional value of their products (milk and meat). About that and within the framework of the valorization of the endemic plants, the objectives of this thesis are: (i) to inventory the aromatic and medicinal plants grazed by the goats and to list their effects on the quality of milk by means of a survey carried out among farmers in the Aurès Mountain area; (ii) analyze the profiles of terpene and phenolic compounds of these aromatic and medicinal plants; (iii) and study the phenolic compounds and their metabolites in goat milk supplemented with Artemisia herba alba. A survey was carried out among 70 farmers in the Aurès Mountains (Batna). Colorimetric tests were used for the analysis of phenolic extracts from the selected plants and chromatographic tests (HPSPME-GC-MS and HPLC-DAD) were used for the analysis of terpene compounds and phenolic compounds from the selected plants, respectively. Antiradical activity and antioxidant activity were assessed by the DPPH• test and the β-carotene bleach test, respectively. The aromatic and medicinal plants most consumed by goats (with the high citation frequency) are: Thymus algeriensis> Artemisia herba alba Asso> Rosmarinus officinalis L.> Juniperus phoenica L.> Artemisia campestris L> Marrubium vulgare L. Thymus algeriensis and Artemisia herba alba Asso are both the most abundant plants in the Aures Mountains and the most grazed by goats. The main volatile compounds identified by HP-SPME-GC-MS are α-pinene (40%), β-thujone (38%), trans-caryophyllene (31%), β- myrcene (29%), camphor (27%), and α-thujone (18%). The phyto-chemical screening by HPLC-DAD of aromatic and medicinal plants shows their richness in phenolic compounds. The most abundant classes of phenolic compounds detected are flavonoids (3-51 mg.g-1 DM), derivatives of cinnamic acid (0.5-36 mg.g-1 DM), derivatives of benzoic acid (0.1-5.5 mg.g-1 DM) and coumarins (0.1-2.4 mg.g-1 DM). The contents of t-o-coumaric acid and 3-hydroxycinnamic acid (unidentified) in the milk of goats experimenting following a diet with Artemisia herba alba were higher than those of control goats with a significant difference (p <0.001). The present work indicates that the aromatic and medicinal plants that grow in the Aurès Mountains of Algerian are rich in phenolic compounds and could be offered as food
for goats to improve the quality goat milk.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BOU7714.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=11548 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/7714 BOU/7714 Thèse Bibliothèque principale Thèses Disponible
Titre : Savoirs traditionnels sur le séchage au soleil et la préparation de confiture de figues et effets sur la teneur, le profil, l’activité antioxydante et la bioaccessibilité in vitro des composés phénoliques. Type de document : texte imprimé Auteurs : Farida Kehal, Auteur ; Malika Barkat, Directeur de thèse Mention d'édition : 04/01/2022 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2022 Importance : 204 f. Format : 30 cm. Note générale : 1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologies Alimentaires: Sciences Alimentaires Figues confiture séchage au soleil traditionnelle composés phénoliques activité antioxydante bioaccessibilité digestion gastro-intestinale in vitro Figs jam sun drying traditional phenolic compounds antioxidant activity bioaccessibility in vitro gastrointestinal digestion التين المربى التجفيف الشمسي المركبات الفينولية نشاط مضادات الأكسدة إمكانية الوصول
الحيوي الهضم المخبريIndex. décimale : 640 Industrie Alimentaire Résumé :
To manage the seasonal production surplus of figs, some families and cooperatives resort to the traditional processing. The impact of these traditional processes has not been sufficiently addressed by the literature. An important challenge is therefore to determine how to effectively preserve the antioxidant content of fruits from harvesting until consumption. In this context, the objectives of this thesis are: (i) to know the traditional methods of drying figs in the sun and the preparation of jam based on figs; (ii) the physicochemical characterization of fresh and dried figs and fig jams; (iii) the study of the bioaccessibility of phenolic compounds and their antioxidant activity during in vitro gastrointestinal digestion, while taking into account the varietal effect and the effect of sun drying. The varieties treated in this study are Aberkane, Azanjar and Taamriwt. To achieve these objectives, initially a survey was carried out in the Bejaia, Jijel, Skikda and Guelmaa cities. The survey showed that traditional drying and artisanal preparation of jam are the most widely used methods for preserving figs. The determination of the levels of phenolic compounds (total polyphenols, total flavonoids and total anthocyanins) was carried out by colorimetric methods. The evaluation of the antioxidant and anti-free radical potential was estimated in vitro by four tests (ABTS, DPPH, CUPRAC and FRAP). High performance diode array detector liquid chromatography (HPLC-DAD) was used to determine the phenolic profile of the various fig samples. The results indicated that the sun drying of figs and the preparation of jam have had a different influence on the physicochemical characteristics of figs. The levels of some phenolic compounds are negatively influenced by sun drying and processing into jam. Very considerable losses vary from 52.02 to 61.58% for sun-dried figs and from 52.21 to 69.38% for figs processed into jam. The two traditional processes applied also seem to negatively influence the antioxidant capacity. Likewise, positive correlations have been noted between antioxidant activity and the levels of phenolic compounds in dried figs and prepared jams. The static model of Minekus et al. (2014) of in vitro gastrointestinal digestion is used to study the bioaccessibility of phenolic compounds and their antioxidant activity. The content of phenolic compounds and the antioxidant capacity of fresh and dried figs obtained before digestion are significantly (p < 0.05) higher than those obtained after digestion. A significant decrease (p < 0.05) in the levels of phenolic compounds and their antioxidant activity was observed during the different phases of digestion (oral phase > gastric phase > intestinal phase). During in vitro gastrointestinal digestion, the varietal and drying effects are not significant on the phenolic compounds and on their antioxidant activity. Likewise, fresh and dried figs retained a high content of these compounds after digestion.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/KEH7848.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=11831 Savoirs traditionnels sur le séchage au soleil et la préparation de confiture de figues et effets sur la teneur, le profil, l’activité antioxydante et la bioaccessibilité in vitro des composés phénoliques. [texte imprimé] / Farida Kehal, Auteur ; Malika Barkat, Directeur de thèse . - 04/01/2022 . - جامعة الإخوة منتوري قسنطينة, 2022 . - 204 f. ; 30 cm.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologies Alimentaires: Sciences Alimentaires Figues confiture séchage au soleil traditionnelle composés phénoliques activité antioxydante bioaccessibilité digestion gastro-intestinale in vitro Figs jam sun drying traditional phenolic compounds antioxidant activity bioaccessibility in vitro gastrointestinal digestion التين المربى التجفيف الشمسي المركبات الفينولية نشاط مضادات الأكسدة إمكانية الوصول
الحيوي الهضم المخبريIndex. décimale : 640 Industrie Alimentaire Résumé :
To manage the seasonal production surplus of figs, some families and cooperatives resort to the traditional processing. The impact of these traditional processes has not been sufficiently addressed by the literature. An important challenge is therefore to determine how to effectively preserve the antioxidant content of fruits from harvesting until consumption. In this context, the objectives of this thesis are: (i) to know the traditional methods of drying figs in the sun and the preparation of jam based on figs; (ii) the physicochemical characterization of fresh and dried figs and fig jams; (iii) the study of the bioaccessibility of phenolic compounds and their antioxidant activity during in vitro gastrointestinal digestion, while taking into account the varietal effect and the effect of sun drying. The varieties treated in this study are Aberkane, Azanjar and Taamriwt. To achieve these objectives, initially a survey was carried out in the Bejaia, Jijel, Skikda and Guelmaa cities. The survey showed that traditional drying and artisanal preparation of jam are the most widely used methods for preserving figs. The determination of the levels of phenolic compounds (total polyphenols, total flavonoids and total anthocyanins) was carried out by colorimetric methods. The evaluation of the antioxidant and anti-free radical potential was estimated in vitro by four tests (ABTS, DPPH, CUPRAC and FRAP). High performance diode array detector liquid chromatography (HPLC-DAD) was used to determine the phenolic profile of the various fig samples. The results indicated that the sun drying of figs and the preparation of jam have had a different influence on the physicochemical characteristics of figs. The levels of some phenolic compounds are negatively influenced by sun drying and processing into jam. Very considerable losses vary from 52.02 to 61.58% for sun-dried figs and from 52.21 to 69.38% for figs processed into jam. The two traditional processes applied also seem to negatively influence the antioxidant capacity. Likewise, positive correlations have been noted between antioxidant activity and the levels of phenolic compounds in dried figs and prepared jams. The static model of Minekus et al. (2014) of in vitro gastrointestinal digestion is used to study the bioaccessibility of phenolic compounds and their antioxidant activity. The content of phenolic compounds and the antioxidant capacity of fresh and dried figs obtained before digestion are significantly (p < 0.05) higher than those obtained after digestion. A significant decrease (p < 0.05) in the levels of phenolic compounds and their antioxidant activity was observed during the different phases of digestion (oral phase > gastric phase > intestinal phase). During in vitro gastrointestinal digestion, the varietal and drying effects are not significant on the phenolic compounds and on their antioxidant activity. Likewise, fresh and dried figs retained a high content of these compounds after digestion.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/KEH7848.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=11831 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité KEH/7848 KEH/7848 Thèse Bibliothèque principale Thèses Disponible
Titre : Etude phytochimique et biologique de deux plantes médicinales Algériennes : Thymus ciliatus (Desf) (Lamiaceae) et Asteriscus graveolens (Forsk.) Dc. (Asteraceae). Type de document : texte imprimé Auteurs : Hanane Achoub, Auteur ; Lahcene Zaiter, Directeur de thèse Mention d'édition : 30/11/2020 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2020 Importance : 267 f. Format : 30 cm. Note générale : 1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
ChimieTags : Chimie organique: Phytochimie Thymus ciliatus (Desf) Asteriscus graveolens (Forsk.) dc. Lamiaceae Asteraceae sesquiterpènes flavonoïdes composés phénoliques monoterpènes activité antioxydante huile essentielle cytotoxicité sesquiterpenes flavonoids phenolic compounds monoterpenes Antioxidant activity essential oil cytotoxic effect سسكويثربينات فلافونويد مركبات فينولية أحادية التربينات نشاط مضادات الأكسدة الزيت الأساسي تأثير السمي للخلايا Index. décimale : 540 Chimie et sciences connexes Résumé :
This work concerned the phytochemical and biological study of two Algerian medicinal plants Thymus ciliatus (Desf) and Asteriscus graveolens (Forsk.) dc. belonging to the families Lamiaceae and Asteraceae ,respectively. This study led to the isolation of twenty seven products from which seventeen were identified including. Among the isolated compounds, 5 sesquiterpenes from which 3 were new, 6 flavonoids which 1 is new, 4 phenolic compounds and 2 monoterpenes. The structures of the isolated products were elucidated mainly by the combination of spectroscopic methods mainly: NMR techniques (1H, 13C, COSY, HSQC and HMBC), UV spectrophotometry, we also used high resolution mass spectrometry methods and comparison with literature data. The quantification of total phenols and total flavonoids contents of the EtOAc, nBuOH extracts of the aerial parts of Thymus ciliatus (Desf) were determined, EtOAc extract had the highest phenolic and flavonoid contents followed by n-butanol extract. This extracts showed an excellent antioxidant activity by DPPH test. The antioxidant activity of AcOEt and n-BuOH extracts of Asteriscus graveolens was estimated by the DPPH test and β-Carotene bleaching assay. The best result was obtained for the ethyl acetate extract, especially in the DPPH method, where its effect is greater than BHT and α-tocopherol used as standards. Both extracts and some isolated compounds of Asteriscus graveolens were tested for their cytotoxic effect in human cancer cell lines (HCT-116, DLD1 and HDFa). The results indicate that EtOAc extract and isolated compounds 9 α-hydroxyparthenolide, 9β-hydroxyparthenolide et 7,12-dihydroxy-6,7- dihydro-5,(6) E-dehydronerolidol showed significant activity compared to the n-BuOH extract and and the two new compounds. The chemical composition of the essential oil of aerial parts of Thymus ciliatus (Desf) Benth studied by GC-FID and GC-MS showed that this oil is mainly composed of elemol (6.80%), carvacrol (5.86%), γ-muurolene (5.18%), β-sesquiphellandrene (5.09%), bicyclogermacrene (5.04%), β-Pinene (4.49%) and curcumene (4.20%).Note de contenu : Annexes. Diplôme : Doctorat en sciences En ligne : ../theses/chimie/ACH7683.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=11517 Etude phytochimique et biologique de deux plantes médicinales Algériennes : Thymus ciliatus (Desf) (Lamiaceae) et Asteriscus graveolens (Forsk.) Dc. (Asteraceae). [texte imprimé] / Hanane Achoub, Auteur ; Lahcene Zaiter, Directeur de thèse . - 30/11/2020 . - جامعة الإخوة منتوري قسنطينة, 2020 . - 267 f. ; 30 cm.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
ChimieTags : Chimie organique: Phytochimie Thymus ciliatus (Desf) Asteriscus graveolens (Forsk.) dc. Lamiaceae Asteraceae sesquiterpènes flavonoïdes composés phénoliques monoterpènes activité antioxydante huile essentielle cytotoxicité sesquiterpenes flavonoids phenolic compounds monoterpenes Antioxidant activity essential oil cytotoxic effect سسكويثربينات فلافونويد مركبات فينولية أحادية التربينات نشاط مضادات الأكسدة الزيت الأساسي تأثير السمي للخلايا Index. décimale : 540 Chimie et sciences connexes Résumé :
This work concerned the phytochemical and biological study of two Algerian medicinal plants Thymus ciliatus (Desf) and Asteriscus graveolens (Forsk.) dc. belonging to the families Lamiaceae and Asteraceae ,respectively. This study led to the isolation of twenty seven products from which seventeen were identified including. Among the isolated compounds, 5 sesquiterpenes from which 3 were new, 6 flavonoids which 1 is new, 4 phenolic compounds and 2 monoterpenes. The structures of the isolated products were elucidated mainly by the combination of spectroscopic methods mainly: NMR techniques (1H, 13C, COSY, HSQC and HMBC), UV spectrophotometry, we also used high resolution mass spectrometry methods and comparison with literature data. The quantification of total phenols and total flavonoids contents of the EtOAc, nBuOH extracts of the aerial parts of Thymus ciliatus (Desf) were determined, EtOAc extract had the highest phenolic and flavonoid contents followed by n-butanol extract. This extracts showed an excellent antioxidant activity by DPPH test. The antioxidant activity of AcOEt and n-BuOH extracts of Asteriscus graveolens was estimated by the DPPH test and β-Carotene bleaching assay. The best result was obtained for the ethyl acetate extract, especially in the DPPH method, where its effect is greater than BHT and α-tocopherol used as standards. Both extracts and some isolated compounds of Asteriscus graveolens were tested for their cytotoxic effect in human cancer cell lines (HCT-116, DLD1 and HDFa). The results indicate that EtOAc extract and isolated compounds 9 α-hydroxyparthenolide, 9β-hydroxyparthenolide et 7,12-dihydroxy-6,7- dihydro-5,(6) E-dehydronerolidol showed significant activity compared to the n-BuOH extract and and the two new compounds. The chemical composition of the essential oil of aerial parts of Thymus ciliatus (Desf) Benth studied by GC-FID and GC-MS showed that this oil is mainly composed of elemol (6.80%), carvacrol (5.86%), γ-muurolene (5.18%), β-sesquiphellandrene (5.09%), bicyclogermacrene (5.04%), β-Pinene (4.49%) and curcumene (4.20%).Note de contenu : Annexes. Diplôme : Doctorat en sciences En ligne : ../theses/chimie/ACH7683.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=11517 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité ACHO/7683 ACHO/7683 Thèse Bibliothèque principale Thèses Disponible
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
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