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Partager le résultat de cette recherche Interroger des sources externesÉtude des Archaea halophiles extrêmes isolées d’environnements hypersalins algériens et caractérisation de leurs caroténoïdes. / Kaouther Sahli
Titre : Étude des Archaea halophiles extrêmes isolées d’environnements hypersalins algériens et caractérisation de leurs caroténoïdes. Type de document : texte imprimé Auteurs : Kaouther Sahli, Auteur ; Karima Kharroub, Directeur de thèse ; Mohamed Amine Gomri, Directeur de thèse Mention d'édition : 05/01/2021 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2021 Importance : 214 f. Format : 30 cm. Note générale : Doctorat 3éme CYCLE LMD.
1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : INATAA: Biotechnologie Archaea halophiles extrêmes environnements hypersalins Algérie caroténoïdes caractérisation Extremely halophilic Archaea hypersaline environments Algeria carotenoids characterization العَتَائق المحبة للملوحة البيئَات شَديدَة الملوحة الجزائر الكاروتينات وصف Index. décimale : 640 Industrie Alimentaire Résumé :
Hypersaline lakes constitute a typical example of extreme environments harboring a particular microbial flora, which defies the laws of biology and thrives at the limits of life. Extremely halophilic archaea or haloarchaea dominate the microbial communities found in these environments. These microorganisms represent a deposit of natural resources in biomolecules of industrial interest, in particular pigments. The main objective of this thesis is to isolate extremely halophilic, pigment producers archaeal strains from brine and salt samples collected from 7 different Algerian hypersaline environments. In total, 110 isolates were selected on the basis of their macroscopic morphological characters. Of this total, 43 isolates producing high levels of carotenoids and/or showing highest growth in wide salinity, temperature and pH ranges were selected for phenotypic and molecular characterization. 16S rRNA genes sequencing and analysis revealed that theses strains belong to 7 different archaeal genera of the class Halobaceria: Halorubrum, Haloracula, Haloferax, Natrinema, Halogeometricum, Haloterrigena and Halopiger. Strains Halorubrum sp. BS2 ; Halogeometricum sp. ME3 ; Haloarcula sp. BT9 and Haloferax sp. ME16 were then selected for the study of their carotenoids. Chromatographic and spectrometric analysis of carotenoid extracts revealed a variation in the composition depending on the strain with a predominance of bacterioruberin. The evaluation of antioxidant capacity using in vitro ABTS and DPPH assays showed that these extracts have a strong antioxidant potential, in particular those of Halorubrum sp. BS2 and Haloferax sp. ME16 strains, revealing thus a good potential for biotechnological applications. Antibacterial activity of carotenoid extracts against 4 human‐pathogenic strains and 4 fish pathogenic strains was also evaluated by agar disk diffusion method. The obtained results showed a good antibacterial activity. Lastly, the strain Halorubrum sp. BS2 which showed the highest carotenoid content and interesting biological activities was selected to study the effect of the variation in cultural conditions on its growth and carotenoid production. The results showed that the highest growth and carotenoid contents were obtained at a salinity of 25 % (w/v), under an agitation speed of 300 tpm, at a temperature of 37°C and with a light intensity of 260 µE m-2 s-1.Note de contenu :
Annexes.Diplôme : Doctorat En ligne : ../theses/agronomie/SAH7697.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11531 Étude des Archaea halophiles extrêmes isolées d’environnements hypersalins algériens et caractérisation de leurs caroténoïdes. [texte imprimé] / Kaouther Sahli, Auteur ; Karima Kharroub, Directeur de thèse ; Mohamed Amine Gomri, Directeur de thèse . - 05/01/2021 . - جامعة الإخوة منتوري قسنطينة, 2021 . - 214 f. ; 30 cm.
Doctorat 3éme CYCLE LMD.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : INATAA: Biotechnologie Archaea halophiles extrêmes environnements hypersalins Algérie caroténoïdes caractérisation Extremely halophilic Archaea hypersaline environments Algeria carotenoids characterization العَتَائق المحبة للملوحة البيئَات شَديدَة الملوحة الجزائر الكاروتينات وصف Index. décimale : 640 Industrie Alimentaire Résumé :
Hypersaline lakes constitute a typical example of extreme environments harboring a particular microbial flora, which defies the laws of biology and thrives at the limits of life. Extremely halophilic archaea or haloarchaea dominate the microbial communities found in these environments. These microorganisms represent a deposit of natural resources in biomolecules of industrial interest, in particular pigments. The main objective of this thesis is to isolate extremely halophilic, pigment producers archaeal strains from brine and salt samples collected from 7 different Algerian hypersaline environments. In total, 110 isolates were selected on the basis of their macroscopic morphological characters. Of this total, 43 isolates producing high levels of carotenoids and/or showing highest growth in wide salinity, temperature and pH ranges were selected for phenotypic and molecular characterization. 16S rRNA genes sequencing and analysis revealed that theses strains belong to 7 different archaeal genera of the class Halobaceria: Halorubrum, Haloracula, Haloferax, Natrinema, Halogeometricum, Haloterrigena and Halopiger. Strains Halorubrum sp. BS2 ; Halogeometricum sp. ME3 ; Haloarcula sp. BT9 and Haloferax sp. ME16 were then selected for the study of their carotenoids. Chromatographic and spectrometric analysis of carotenoid extracts revealed a variation in the composition depending on the strain with a predominance of bacterioruberin. The evaluation of antioxidant capacity using in vitro ABTS and DPPH assays showed that these extracts have a strong antioxidant potential, in particular those of Halorubrum sp. BS2 and Haloferax sp. ME16 strains, revealing thus a good potential for biotechnological applications. Antibacterial activity of carotenoid extracts against 4 human‐pathogenic strains and 4 fish pathogenic strains was also evaluated by agar disk diffusion method. The obtained results showed a good antibacterial activity. Lastly, the strain Halorubrum sp. BS2 which showed the highest carotenoid content and interesting biological activities was selected to study the effect of the variation in cultural conditions on its growth and carotenoid production. The results showed that the highest growth and carotenoid contents were obtained at a salinity of 25 % (w/v), under an agitation speed of 300 tpm, at a temperature of 37°C and with a light intensity of 260 µE m-2 s-1.Note de contenu :
Annexes.Diplôme : Doctorat En ligne : ../theses/agronomie/SAH7697.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11531 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité SAH/7697 SAH/7697 Thèse Bibliothèque principale Thèses Disponible
Titre : Impact de deux procédés technologiques (jus et confiture) et du séchage sur les polyphénols et les caroténoïdes de l’abricot. Type de document : texte imprimé Auteurs : Alla eddine Derrardja, Auteur ; Malika Barkat, Directeur de thèse Mention d'édition : 22/06/2014 Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2014 Importance : 142 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire: sciences alimentaires Abricot polyphénols caroténoïdes activité antioxydante procédé jus procédé confiture procédé séchage polyphenols carotenoids antioxidant activity juice process jam process drying process المشمش متعددات الفينول الكروتينات النشاط المضاد للأكسدة عملية تصنيع العصير عملية تصنيع المربى عملية لتجفيف Index. décimale : 640 Industrie Alimentaire Résumé :
Apricot is considered to be a good source of polyphenols and carotenoids. Currently, there is considerable interest in these biologically active components due to their antioxidant properties. However these compounds are very unstable species undergoing many reactions during food processing. These changes have significant effects on the nutritional and technological food quality. As such, it is essential to know the impact of transformation and preservation processes on these compounds. The aim of our work is to follow the evolution of polyphenols and carotenoids durring apricot processing to juice and jam, and after drying (traditional and in oven). Juice and jam samples were taken at an industrialist specialising in different fruits products, mainly apricot. So to apply a traditional drying diagram, a survey was conducted among farmers practising traditional drying in Bordj Bou Arreridj and M’sila region. The monitoring of some physico-chemical parameters (humidity, acidity, pH, Brix and ash) showed a significant effect of different processes on the evolution of these parameters. The quantification of carotenoids and polyphenols (totals polyphenols, flavonoids and tannins) was conducted by Spectrophotometric method. Carotenoids have shown fragility during studied processes, where more than 60% have been degraded during juice process, more than 70% during jam process, 67% after traditional drying and 44% after drying in oven. However the effects on polyphenols were not uniform, for juice and jam process. Bleaching step led to a significant increase in phenolic content. On the other hand, refining, cooking and pasteurisation has led to decline remarkably this content. Overall, the juice process has preserved the polyphenols content, however the jam process caused a decrease in the order of 5%. Similarly a decrease of 15% has been reported after traditional drying. Also an increase of 4% was recorded after drying in oven. The antioxidant activity of phenolic extracts was evaluated by the DPPH test. A positive correlation was found between the evolution of polyphenols and antioxidant activity for juice and jam processes but it is negative for the traditional drying.Note de contenu :
Annexes.
Résumé
L’abricot est considéré comme une bonne source des polyphénols et des caroténoïdes.
Actuellement, il y a un intérêt considérable pour ces composants biologiquement actifs en
raison de leurs propriétés antioxydantes. Cependant ces composés sont des espèces très
instables qui subissent de nombreuses réactions au cours de la transformation des aliments.
Ces changements ont des effets importants sur la qualité nutritionnelle et technologique des
aliments. De ce fait, il est essentiel de connaître l’impact des procédés de transformation et de
préservation sur ces composés. Le but de notre travail est de suivre l'évolution des
polyphénols et des caroténoïdes pendant la transformation de l’abricot en jus et en confiture,
et après séchage (traditionnel et au four). Les prélèvements des échantillons de jus et de
confiture ont été effectués chez un industriel spécialisé dans différents produits à base de
fruits, principalement l’abricot. Ainsi pour appliquer un diagramme de séchage traditionnel,
une enquête a été réalisée auprès des producteurs pratiquants le séchage traditionnel dans la
région de Bordj Bou Arreridj et M’sila. Le suivi de quelques paramètres physico-chimiques
(humidité, acidité, pH, Brix et cendres) a montré un effet significatif des différents procédés
sur l’évolution de ces paramètres. La quantification des caroténoïdes et des polyphénols
(polyphénols totaux, flavonoïdes et tanins) a été réalisée par la méthode
spectrophotométrique. Les caroténoïdes ont montré une fragilité pendant les procédés étudiés
où plus de 60% ont été dégradés pendant le procédé jus, plus de 70% pendant le procédé
confiture, 67% après séchage traditionnel et 44% après séchage au four. Cependant les effets
sur les polyphénols n’étaient pas les mêmes pour les procédés jus et confiture. L’étape de
blanchiment a conduit à une augmentation significative de la teneur en composés phénoliques.
En revanche, le raffinage, la cuisson et la pasteurisation ont diminué remarquablement cette
teneur. Dans l’ensemble, le procédé jus a préservé la teneur en polyphénols, cependant le
procédé confiture a provoqué une diminution de l’ordre de 5%. De même une diminution de
15% a été signalée après séchage traditionnel. Par ailleurs une augmentation de 4% a été
enregistrée après séchage au four. L’activité antioxydante des extraits phénoliques a été
évaluée par le test DPPH. Une corrélation positive a été constatée entre l’évolution des
polyphénols et l’activité antioxydante pour les procédés jus et confiture mais elle est négative
pour le séchage traditionnel.
Mots clé : Abricot, polyphénols, caroténoïdes, activité antioxydante, procédé jus, procédé
confiture, procédé séchage.Diplôme : Magistère En ligne : ../theses/agronomie/DER6541.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9656 Impact de deux procédés technologiques (jus et confiture) et du séchage sur les polyphénols et les caroténoïdes de l’abricot. [texte imprimé] / Alla eddine Derrardja, Auteur ; Malika Barkat, Directeur de thèse . - 22/06/2014 . - constantine [Algérie] : Université Constantine 1, 2014 . - 142 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire: sciences alimentaires Abricot polyphénols caroténoïdes activité antioxydante procédé jus procédé confiture procédé séchage polyphenols carotenoids antioxidant activity juice process jam process drying process المشمش متعددات الفينول الكروتينات النشاط المضاد للأكسدة عملية تصنيع العصير عملية تصنيع المربى عملية لتجفيف Index. décimale : 640 Industrie Alimentaire Résumé :
Apricot is considered to be a good source of polyphenols and carotenoids. Currently, there is considerable interest in these biologically active components due to their antioxidant properties. However these compounds are very unstable species undergoing many reactions during food processing. These changes have significant effects on the nutritional and technological food quality. As such, it is essential to know the impact of transformation and preservation processes on these compounds. The aim of our work is to follow the evolution of polyphenols and carotenoids durring apricot processing to juice and jam, and after drying (traditional and in oven). Juice and jam samples were taken at an industrialist specialising in different fruits products, mainly apricot. So to apply a traditional drying diagram, a survey was conducted among farmers practising traditional drying in Bordj Bou Arreridj and M’sila region. The monitoring of some physico-chemical parameters (humidity, acidity, pH, Brix and ash) showed a significant effect of different processes on the evolution of these parameters. The quantification of carotenoids and polyphenols (totals polyphenols, flavonoids and tannins) was conducted by Spectrophotometric method. Carotenoids have shown fragility during studied processes, where more than 60% have been degraded during juice process, more than 70% during jam process, 67% after traditional drying and 44% after drying in oven. However the effects on polyphenols were not uniform, for juice and jam process. Bleaching step led to a significant increase in phenolic content. On the other hand, refining, cooking and pasteurisation has led to decline remarkably this content. Overall, the juice process has preserved the polyphenols content, however the jam process caused a decrease in the order of 5%. Similarly a decrease of 15% has been reported after traditional drying. Also an increase of 4% was recorded after drying in oven. The antioxidant activity of phenolic extracts was evaluated by the DPPH test. A positive correlation was found between the evolution of polyphenols and antioxidant activity for juice and jam processes but it is negative for the traditional drying.Note de contenu :
Annexes.
Résumé
L’abricot est considéré comme une bonne source des polyphénols et des caroténoïdes.
Actuellement, il y a un intérêt considérable pour ces composants biologiquement actifs en
raison de leurs propriétés antioxydantes. Cependant ces composés sont des espèces très
instables qui subissent de nombreuses réactions au cours de la transformation des aliments.
Ces changements ont des effets importants sur la qualité nutritionnelle et technologique des
aliments. De ce fait, il est essentiel de connaître l’impact des procédés de transformation et de
préservation sur ces composés. Le but de notre travail est de suivre l'évolution des
polyphénols et des caroténoïdes pendant la transformation de l’abricot en jus et en confiture,
et après séchage (traditionnel et au four). Les prélèvements des échantillons de jus et de
confiture ont été effectués chez un industriel spécialisé dans différents produits à base de
fruits, principalement l’abricot. Ainsi pour appliquer un diagramme de séchage traditionnel,
une enquête a été réalisée auprès des producteurs pratiquants le séchage traditionnel dans la
région de Bordj Bou Arreridj et M’sila. Le suivi de quelques paramètres physico-chimiques
(humidité, acidité, pH, Brix et cendres) a montré un effet significatif des différents procédés
sur l’évolution de ces paramètres. La quantification des caroténoïdes et des polyphénols
(polyphénols totaux, flavonoïdes et tanins) a été réalisée par la méthode
spectrophotométrique. Les caroténoïdes ont montré une fragilité pendant les procédés étudiés
où plus de 60% ont été dégradés pendant le procédé jus, plus de 70% pendant le procédé
confiture, 67% après séchage traditionnel et 44% après séchage au four. Cependant les effets
sur les polyphénols n’étaient pas les mêmes pour les procédés jus et confiture. L’étape de
blanchiment a conduit à une augmentation significative de la teneur en composés phénoliques.
En revanche, le raffinage, la cuisson et la pasteurisation ont diminué remarquablement cette
teneur. Dans l’ensemble, le procédé jus a préservé la teneur en polyphénols, cependant le
procédé confiture a provoqué une diminution de l’ordre de 5%. De même une diminution de
15% a été signalée après séchage traditionnel. Par ailleurs une augmentation de 4% a été
enregistrée après séchage au four. L’activité antioxydante des extraits phénoliques a été
évaluée par le test DPPH. Une corrélation positive a été constatée entre l’évolution des
polyphénols et l’activité antioxydante pour les procédés jus et confiture mais elle est négative
pour le séchage traditionnel.
Mots clé : Abricot, polyphénols, caroténoïdes, activité antioxydante, procédé jus, procédé
confiture, procédé séchage.Diplôme : Magistère En ligne : ../theses/agronomie/DER6541.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9656 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité DER/6541 DER/6541 Thèse Bibliothèque principale Thèses Disponible
Titre : Isolement de souches microbiennes à partir de biotopes algérien et mise en évidence de la production de pigments caroténoïdes Type de document : texte imprimé Auteurs : Wissem Boutana, Auteur ; Farida Bekhouche, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2017 Importance : 91 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biopigments caroténoïdes souches pigmentées isolement carotenoids pigmented strains isolation الاصباغ الحیویة الكاروتینات السلالات الصباغیة العزلة Index. décimale : 640 Industrie Alimentaire Résumé : The use of microorganisms for the production of natural pigments is considered to be
one of the fastest growing pathways in biotechnology.The considerable interest in
biopigments, in particular carotenoids, is linked to their use as additives to coloring properties
in the food industry and also thanks to their provitaminic (vitamin A), antioxidant and
antiradical properties.The aim of our work is the isolation of pigmented strains from Algerian
biotopes (molasses, margines, whey and olives) and to test their carotenoid pigment synthesis
capacities. The creamy white, yellow, orange and pink colors served for the first selection of
120 pigmented strains of which 89 are bacteria and 21 are yeasts. The second selection
resulted in 40 strains which were used to demonstrate the production of pigments in liquid
media (TSB, YMB, OGB and SDB) the bacterial group consisting of 27 isolates and the yeast
group represented by 13 isolates. Measurements of pH, amount of biomass and carotenoid
pigment content revealed no significant variability between the last two parameters. The
pigment production test revealed that the BMY108 strain is potentially producing carotenoids
(1.79 ± 0.33 mg of equivalent β-carotène/g MS) and this on synthetic medium. These findings
open the possibilities of alternatives such as the use of low-cost substrates as agro-industrial
waste for the improvement of production.
Note de contenu :
Diplôme : Magistère En ligne : ../theses/agronomie/BOU7040.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10560 Isolement de souches microbiennes à partir de biotopes algérien et mise en évidence de la production de pigments caroténoïdes [texte imprimé] / Wissem Boutana, Auteur ; Farida Bekhouche, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2017 . - 91 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biopigments caroténoïdes souches pigmentées isolement carotenoids pigmented strains isolation الاصباغ الحیویة الكاروتینات السلالات الصباغیة العزلة Index. décimale : 640 Industrie Alimentaire Résumé : The use of microorganisms for the production of natural pigments is considered to be
one of the fastest growing pathways in biotechnology.The considerable interest in
biopigments, in particular carotenoids, is linked to their use as additives to coloring properties
in the food industry and also thanks to their provitaminic (vitamin A), antioxidant and
antiradical properties.The aim of our work is the isolation of pigmented strains from Algerian
biotopes (molasses, margines, whey and olives) and to test their carotenoid pigment synthesis
capacities. The creamy white, yellow, orange and pink colors served for the first selection of
120 pigmented strains of which 89 are bacteria and 21 are yeasts. The second selection
resulted in 40 strains which were used to demonstrate the production of pigments in liquid
media (TSB, YMB, OGB and SDB) the bacterial group consisting of 27 isolates and the yeast
group represented by 13 isolates. Measurements of pH, amount of biomass and carotenoid
pigment content revealed no significant variability between the last two parameters. The
pigment production test revealed that the BMY108 strain is potentially producing carotenoids
(1.79 ± 0.33 mg of equivalent β-carotène/g MS) and this on synthetic medium. These findings
open the possibilities of alternatives such as the use of low-cost substrates as agro-industrial
waste for the improvement of production.
Note de contenu :
Diplôme : Magistère En ligne : ../theses/agronomie/BOU7040.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10560 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/7040 BOU/7040 Thèse Bibliothèque principale Thèses Disponible
Titre : Effet des procédés technologiques (industriel et artisanal) sur quelques antioxydants de la conserve Harissa Type de document : texte imprimé Auteurs : Samah Djebili, Auteur ; Malika Barkat, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2016 Importance : 134 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Piment polyphénols caroténoïdes activité antioxydante procédé Harissa industriel artisanal Peppers polyphenols carotenoids antioxidant activity industrial and
traditional Harissa الفلفل البوليفينولات الكاروتينات الفاعليات المضادة للأكسدة عمليات تصنيع الهريسة
تقليديا و صناعياIndex. 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 : index.php?lvl=notice_display&id=10290 Effet des procédés technologiques (industriel et artisanal) sur quelques antioxydants de la conserve Harissa [texte imprimé] / Samah Djebili, Auteur ; Malika Barkat, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2016 . - 134 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Piment polyphénols caroténoïdes activité antioxydante procédé Harissa industriel artisanal Peppers polyphenols carotenoids antioxidant activity industrial and
traditional Harissa الفلفل البوليفينولات الكاروتينات الفاعليات المضادة للأكسدة عمليات تصنيع الهريسة
تقليديا و صناعياIndex. 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 : index.php?lvl=notice_display&id=10290 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité DJE/6939 DJE/6939 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 : 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 : 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
