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Caractéristiques Biochimiques des Antioxydants du Romarin (Rosmarinus officinalis) de l’Ouest Algérien et leurs Effets sur la Conservation des Viandes

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dc.contributor.author Yahiaoui Hassiba épouse Bentata
dc.date.accessioned 2018-11-12T13:06:04Z
dc.date.available 2018-11-12T13:06:04Z
dc.date.issued 2010
dc.identifier.uri http://hdl.handle.net/123456789/1197
dc.description.abstract The experimental work has focused on evaluating the antioxidant activity of methanol extracts of Rosmarinus officinalis prepared from dried rosemary leaves collected from three different sites in the region of Sebdou station (Sidi el Djilali) in the wilaya of Tlemcen and one site in the region Messerghine (forest of Madagh) in the wilaya of Oran. Soil samples for analysis were also randomly taken from the place of harvest of the species studied. Analysis of plant extracts by thin layer chromatography (TLC) revealed a wealth of Rosmarinus officinalis in flavonoids including flavones luteolin-type and glucosides derivatives, confirming the results of the determination of polyphenols by the Folin Ciocalteu method and those of the flavonoids by method of Lamaison and Carnat. Quantitative evaluation of total polyphenols and flavonoids that shows that the four plant extracts are relatively rich in polyphenols with values ranging between 36 and 40 mg GAE / g of extract and flavonoids with values ranging from 7 to 11 mg QE/ g of extract. The antiradical power estimate of four different plants extracts vis-à-vis the radical DPPH confirm that the extracts are very active with IC50 (DPPH) values that fluctuate between 0.03 and 0.04 mg / ml. The antioxidant activity was also determined by the test of reducing power of méthanolics extracts by the method of Oyaizu who could demonstrate that the Rosmarinus officinalis also has the ability to reduce free radicals by converting them into stable and inactive molecule. Finally, measurement of the TBA index also called index of lipid peroxidation in minced beef incorporated a single dose of 1000 ppm extract of Rosmarinus officinalis and kept for one week at 2 ° C was given after the eighth Updated significant results of 0.52 mg MDA / kg meat treated with rosemary extract against 0.79 mg MDA / kg in the control sample. From the results obtained in this work, we can say that the species Rosmarinus officinalis is really with a powerful antioxidant and can effectively substitute for synthetic antioxidants, the results of sensory test were done confirm these data. en_US
dc.language.iso fr en_US
dc.subject Antioxidant power, Reducing power, phenolics compounds, TBA, Rosmarinus officinalis. en_US
dc.title Caractéristiques Biochimiques des Antioxydants du Romarin (Rosmarinus officinalis) de l’Ouest Algérien et leurs Effets sur la Conservation des Viandes en_US
dc.type Thesis en_US

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