0000000000274113
AUTHOR
Semia Ellouz Chaabouni
High Throughput Screening for Bioactive Volatile Compounds and Polyphenols from Almond (Prunus amygdalus) Gum: Assessment of Their Antioxidant and Antibacterial Activities
This work was devoted to recover and identify bioactive polyphenols and volatile compounds from almond gum, which can be used as food additives and/or nutraceuticals. For this purpose, solvent extract was obtained after hydrodistillation of almond gum and the extracted volatiles were identified using gas chromatography-mass spectrometry (GC-MS). The major compounds were 9-octadecenoic acid (18.47%), 3-eicosene (17.04%), hexadecanoic acid (13.82%), benzyl salycilate (9.54%), 1-octadecene (7.28%), cetene (4.38%) and turmerone (3.2%). Subsequently, the antioxidant and antibacterial activities of the obtained extracts rich in polyphenols and volatile compounds were evaluated. Antioxidant activi…
Seed oil extraction from red prickly pear using hexane and supercritical CO2: assessment of phenolic compound composition, antioxidant and antibacterial activities
Investigating Opuntia species for their seed oil content is of much importance owing to their potential use for food and in cosmetic applications. These oils have an important content in unsaturated fatty acids as well as antioxidant compounds (e.g. polyphenols, vitamin E), which have been associated with the prevention of some chronic diseases. Moreover, Opuntia stricta oils possess important antimicrobial activities. For instance, the main focus of this study was to compare the effectiveness of conventional (hexane extraction) and novel (supercritical (SC)-CO2 ) extraction methods for the recovery of oil and phenolic compounds from O. stricta seeds. The oil yield of both extracts was then…
Water-soluble polysaccharides from Opuntia stricta Haw. fruit peels: Recovery, identification and evaluation of their antioxidant activities
Abstract Opuntia stricta Haw. is considered as one of the most common cactus plant growing in Tunisia. Extracting valuable compounds from its fruit peel, considered as by-product, is drawing more and more attention, making it on the verge of commercialization. Water-soluble polysaccharides were extracted from Opuntia stricta Haw. peels, and their chemical composition assessed using thin layer chromatography. The antioxidant activities of the extracted polysaccharides were assessed using 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity, total antioxidant activity and reducing power capacity. The extraction yield of water-soluble polysaccharides was 7.53±0.86%. The chemical comp…
Antioxidant properties of water-soluble gum from flaxseed hulls
International audience; Soluble flaxseed gum (SFG) was extracted from flax (Linum usitatissimum) hulls using hot water, and its functional groups and antioxidant properties were investigated using infrared spectroscopy and different antioxidant assays (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), reducing power capacity, and β-carotene bleaching inhibition assay), respectively. The antioxidant capacity of SFG showed interesting DPPH radical-scavenging capacity (IC50 SFG = 2.5 mg·mL(-1)), strong ABTS radical scavenging activity (% inhibition ABTS = 75.6% ± 2.6% at 40 mg·mL(-1)), high reducing power capacity (RPSFG = 5 mg·mL(-1)), and po…
Water-Soluble Polysaccharides from Ephedra alata Stems: Structural Characterization, Functional Properties, and Antioxidant Activity
In this study, the physicochemical characterization, functional properties, and antioxidant activity of polysaccharides extracted from Ephedra alata (EAP) were investigated. EAP were extracted in water during 3 h with a liquid/solid ratio of 5 in a water bath at 90 °
Effects of almond gum as texture and sensory quality improver in wheat bread
International audience; The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61…