Dosage des polyphénols et l’amidon dans les tubercules de la noix de terre «Bunium bulbocastanum » : effet de région et la technologie de transformation.

Abstract

The objective of this work was to evaluate the determination of polyphenols and starch in the tubers of the Bunium bulbocastanum: regional effect and processing technology. As few studies have been carried out on the potato tuber, I have summarized some interesting work related to the subject studied. The fruits of Bunium bulbocastanum have been used for years as a culinary spice, and since the antioxidant property plays an important role in the prevention of oxidative stress, which has been shown to be a major cause of cancer, the study on the anticancer and antioxidant properties of Bunium bulbocastanum fruit study aims to evaluate the antioxidant and cytotoxic effect in vitro of Bunium bulbocastanum fruit extracts reveals that ethyl acetate and the aqueous fraction of the fruit of B bulbocastanum have remarkable antioxidant and anticancer activity. However, the components responsible for the activity are uncertain; further research is needed to isolate the pure constituents and understand their mechanism. Another study shows that couscous made from a mixture of cassava flour and potato flour in the 80/20 ratio is suitable for sensory consumption. However, a study of its physicochemical properties is necessary to ensure its high nutritional potential compared to cassava couscous. The Algerian plant Bunium incrassatum led to the isolation and characterization of five followed by the evaluation of antimicrobial activity for the first time. These results reinforce previous studies showing that the genus Bunium is considered a good source of coumarins. We would like to note here that scopoletin and scoparone were isolated for the first time from this genus.