0000000000236462

AUTHOR

Jacqueline Maalouly

showing 5 related works from this author

Experimental design approach in the synthesis of molecularly imprinted polymers specific for iprodione fungicide

2015

International audience; An experimental design (ED) approach was applied to study the weight of three factors in the synthesis of a molecularly imprinted polymer (MIP) specific for iprodione fungicide. The objective was to obtain a high specific polymer with the best performance of iprodione binding. Thirteen iprodione-imprinted polymers and 13 non-imprinted polymers (NIP) were synthesized according to ED having 3 influencing factors: the polymerization method, the crosslinker nature and the functional monomer type. For each factor, two levels were studied: bulk and precipitation polymerization for the first factor, trimethylolpropane trimethacrylate (TRIM) and ethylene glycol dimethacrylat…

chemistry.chemical_classificationMolecularly imprinted polymerIprodionePolymers and PlasticsGeneral Chemical EngineeringEthylene glycol dimethacrylateFungicideMolecularly imprinted polymerWineGeneral ChemistryPolymerBiochemistryExperimental designchemistry.chemical_compoundchemistryPolymerizationSpecific surface areaPolymer chemistryMaterials ChemistryPrecipitation polymerizationEnvironmental ChemistryMethacrylamide[SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular BiologySolid phase extractionNuclear chemistry
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Iron intake among Lebanese women: sociodemographic factors, iron-rich dietary patterns, and preparation of hummus, a Mediterranean dish

2021

Background: Plant-based foods such as hummus are alternative to animal protein, and when properly pre-pared, they help to alleviate nutritional iron deficiency that leads to anemia, a global health problem. Objective: The objective was to assess iron intake among Lebanese women and related participant’s charac-teristics, discern iron-rich dietary patterns, evaluate their association with nutrients intake and participant’s sociodemographic characteristics, and identify the women preparing hummus traditionally and properly for an enhanced iron bioavailability. Design: A cross-sectional study of 400 Lebanese women (18–74 years old) was conducted in Lebanon. Data from a questionnaire, including…

Vitamin030309 nutrition & dieteticsAnemialcsh:TX341-64103 medical and health scienceschemistry.chemical_compound0302 clinical medicineEnvironmental healthmedicinenonheme iron030212 general & internal medicineVitamin B122. Zero hunger0303 health sciencesNutrition and DieteticsVitamin Cbusiness.industryPublic Health Environmental and Occupational HealthOdds ratioIron deficiencyCanned fishmedicine.diseaseConfidence interval3. Good healthchemistrymicronutrient intake deficiencyplant-based foodiron bioavailabilityOriginal Article[SDV.SPEE]Life Sciences [q-bio]/Santé publique et épidémiologiemediterranean and middle eastern countriesbusiness[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionlcsh:Nutrition. Foods and food supplyFood ScienceFood & Nutrition Research
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A New pH-Dependent Macrocyclic Rhodamine B-Based Fluorescent Probe for Copper Detection in White Wine

2019

For efficiently measuring copper (II) ions in the acidic media of white wine, a new chemosensor based on rhodamine B coupled to a tetraazamacrocyclic ring (13aneN4CH2NH2) was designed and synthesized by a one-pot reaction using ethanol as a green solvent. The obtained chemosensor was characterized via NMR, UV and fluorescent spectra. It was marked with no color emission under neutral pH conditions, with a pink color emission under acidic conditions, and a magenta color emission under acidic conditions where copper (II) ions were present. The sensitivity towards copper (II) ions was tested and verified over Ca2+, Ag+, Zn2+, Mg2+, Co2+, Ni2+, Fe2+, Pb2+, Cd2+, Fe3+, and Mn2+, with a detection…

chemistry.chemical_elementlcsh:Chemical technology010402 general chemistry01 natural sciencesBiochemistryArticleAnalytical ChemistryIonchemistry.chemical_compoundTheoryofComputation_ANALYSISOFALGORITHMSANDPROBLEMCOMPLEXITYRhodamine Btetraazamacrocycle rhodamine-basedlcsh:TP1-1185Electrical and Electronic EngineeringInstrumentationDetection limitEthanolfluorescent chemosensor010405 organic chemistryacidic pHcopper (II) sensorwater-solubleFluorescenceCopperAtomic and Molecular Physics and Optics0104 chemical sciences3. Good healthSolventchemistryMagenta[SDV.AEN]Life Sciences [q-bio]/Food and NutritionNuclear chemistry
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Water sorption isotherms of molecularly imprinted polymers. Relation between water binding and iprodione binding capacity

2017

International audience; Molecularly imprinted polymers are often used in aqueous medium in order to recognize specifically a target molecule. The molecular recognition is usually based on hydrogen bonding. In this case, water molecule presents a serious competition towards the target molecule. In this study, the water sorption by molecularly imprinted polymers was studied in aqueous medium. The molecularly imprinted polymers were specific for iprodione fungicide and were prepared using a 24 full factorial experimental design. They were synthesized using EGDMA or TRIM as crosslinker, methacrylamide or styrene as functional monomer and using bulk or precipitation polymerization. The water sor…

Polymers and PlasticsGeneral Chemical EngineeringIprodione02 engineering and technologyGAB model01 natural sciencesBiochemistryStyrenechemistry.chemical_compound[SDV.IDA]Life Sciences [q-bio]/Food engineeringMaterials ChemistryEnvironmental ChemistryMoleculeOrganic chemistryMethacrylamidechemistry.chemical_classificationHydrogen bond010401 analytical chemistryMolecularly imprinted polymer[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringGeneral ChemistryPolymerPeleg's model021001 nanoscience & nanotechnology0104 chemical scienceschemistryChemical engineeringMolecularly imprinted polymersWater sorptionPrecipitation polymerization0210 nano-technologyWater binding
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Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model

2020

Hummus, an iron-containing plant-based dish mainly made from chickpea pur&eacute

Food processing and formulationHealth (social science)030309 nutrition & dieteticsIron uptake by Caco-2 cellsPlant Sciencelcsh:Chemical technologyHealth Professions (miscellaneous)MicrobiologyArticlelaw.invention03 medical and health sciences0404 agricultural biotechnologyIron dialysisPlant-based foodIn vivolaw[SDV.IDA]Life Sciences [q-bio]/Food engineeringlcsh:TP1-1185Food science2. Zero hunger0303 health sciencesbiologyChemistryMediterranean and middle-eastern cuisineCell modelIn vitro digestion04 agricultural and veterinary sciences[SDV.IDA] Life Sciences [q-bio]/Food engineeringIn vitro digestionHummus040401 food science3. Good healthBioavailabilityFerritin[SDV.AEN] Life Sciences [q-bio]/Food and NutritionCaco-2biology.proteinLemon juiceAtomic absorption spectroscopy[SDV.AEN]Life Sciences [q-bio]/Food and NutritionNon-heme ironFood Science
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