A5001524137- Phytochemicals and Antioxidant Activities
- Edible Oils Quality and Analysis
- Nuts composition and effects
- Food Chemistry and Fat Analysis
- Essential Oils and Antimicrobial Activity
- Bee Products Chemical Analysis
- Botanical Research and Applications
- Date Palm Research Studies
- Plant biochemistry and biosynthesis
- Genetic and Environmental Crop Studies
- Microencapsulation and Drying Processes
- Fatty Acid Research and Health
- Cassava research and cyanide
- Phytochemical and Pharmacological Studies
- Hibiscus Plant Research Studies
- Sesame and Sesamin Research
- Biochemical Analysis and Sensing Techniques
- African Botany and Ecology Studies
- Plant-Derived Bioactive Compounds
- Antioxidant Activity and Oxidative Stress
- Proteins in Food Systems
- Ginkgo biloba and Cashew Applications
- Meat and Animal Product Quality
University of Béjaïa
2014-2023
Chamber of Commerce and Industry of Romania
2018
Abstract Virgin olive oil is renowned for its high quality, health benefits, and antioxidant properties, primarily attributed to unique composition of fatty acids, phenolic compounds, tocopherols. This study aimed evaluate the physicochemical as well application in margarine formulations. The was analysed key quality parameters, tocopherols, compositions, acid profiles, activity. Margarine samples were prepared with varying levels (10, 20, 30%) assessed properties oxidative stability....
Background: In Algeria, important quantities of secondary date variety (Phoenix dactylifera L.) are generated in each campaign; their chemical composition is similar to that commercial dates. The present work aims valorize this common (Degla-beida) which often poorly exploited. Methods: context, we tried prepare syrup from the and evaluate effect conventional extraction (CE) or water bath (WBE) alternative (microwaves assisted (MAE) ultrasound-assisted (UAE)) on its total sugar content...
BACKGROUND: Margarine is a widely consumed product in Algeria. Few or no studies have been conducted to estimate its safety and nutritional quality. OBJECTIVES: This study aims evaluate some algerian margarines. Particular interest given their oxidative stability fatty acid composition. METHODS: Twelve margarines are selected, including tub stick margarines, puff pastry vegetable smen. We physicochemical parameters (water content, pH, salt melting point solids content with RMN), oxydative...
Grapefruit (Citrus × paradisi, Algerian variety) essential oil obtained by hydro-distillation was evaluated as a substitute for vitamin E margarine. The IC50 values were: 39.92 ± 0.18, 15.09 0.02, and 4.42 0.03 mg/ml the 2,2-diphenyl-1-picrylhydrazyl method, reducing power β-carotene/linoleic acid tests, respectively. These results were higher compared to those of synthetic antioxidants. Values BHA in DPPH -carotene/linoleic assays 0.158 0.003 0.032 0.000 mg/ml, result ascorbic 0.053 0.001...
Background and aims: This study, carried out in collaboration with the research development department of "Cevital spa" agri-food unit, aimed to incorporate sesame oil into formulation two fatty food products: a frying margarine improve their physicochemical organoleptic qualities. Methods: The was obtained from seed by cold pressing preserve its nutritional characteristics. elaborated mixture three oils (sunflower, soybean, non-roasted sesame). enriched 2 % roasted then, quality products...
Abstract This study focused on the use of lentisk oil and honey as natural sources to formulate margarine with ameliorated quality oxidative stability. For this, five margarines were formulated different concentrations oil. Analyses performed used, then physicochemical characterization several stability tests applied assess quality. The results showed a significant richness in total phenolics flavonoids expressed good antioxidant activities. As well evaluation enriched during 3 months...
In this work, aqueous decoctions with 5% and 10% cut powder plant materials of Pituranthos scoparius were investigated.The best result for the total phenolic extracts was 4.39% (±0.05) material extract, whereas reducing power obtained extract a mean value 2.07% (±0.06).The phytochemical profile polyphenol characterized by presence chlorogenic acid as major constituent.Oxidative stability Rancimat test showed that all formulations incorporated concentrated better resistance to oxidation than...
Background and aims: The present work deals with the valorization of date kernel oil Mech-Degla variety by assessment its physicochemical antioxidant properties as well use in formulation margarine. Methods: Kernels’ was extracted using Soxhlet method total phenolic (TP), flavonoid carotenoid contents DPPH• scavenging activity were estimated colorimetric assays. After that, this incorporated into determined parameters pH, salt content, solid melting point, peroxide index. Finally, elaborated...
Background:: Several researches have focused on the antioxidant capacity of natural components extracted from plants. Their properties are determined by presence phenolic compounds that extend shelf life food and protect fats autoxidation. Olive leaves, an abundant raw material, a significant source bioactive compounds, which can be used to enrich widely edible oil. Objective:: The goal this study was improve stability soybean oil adding leaves wild cultivated olive trees. Methods:: Leaf...
Soybean oil is the most consumed worldwide due to its cheapness but presented a weak thermo-resistance compared other oils used. This study aims improve thermo-stability of soybean by blending with crude oils. For this, physicochemical and antioxidant parameters each blended were assessed before after thermal treatment at 170°C for 10h/day 5 days. The results binary indicated that mixed lentisk, sesame, almond (70:30%) manifested best parameters. Simplex Lattice Mixture Design applied these...