Élaboration d’une boisson fonctionnelle aux glucosinolates extraits des Brassicacées : processus de préparation et potentiel bienfait sur la santé

Abstract

The objective of this work is to create a new antioxidant and anti-inflammatory product based on green tea enriched with glucosinolates extracted from the seeds of broccoli (Brassica oleracea var. italica) and white mustard (Sinapis alba L.). The aim of this study was to evaluate the in vitro biological activities, such as anti-inflammatory activity and antioxidant activity, of the ethanolic extract of broccoli and white mustard. Glucosinolates were extracted from broccoli and white mustard seeds, with yields of 12.56% and 9.44% respectively. The antioxidant activity results obtained using the DPPH (2,2'-diphenyl-1-picrylhydrazy) free radical scavenging method for our beverage showed better activity than ascorbic acid . The anti-inflammatory activity of protein denaturation of our drink showed that it has a high capacity to prevent protein denaturation of 95,03% compared with diclofenac 85.21%. In conclusion the formulation of this functional drink shows exceptional potential as a health-promoting product, combining significant antioxidant and anti-inflammatory effects. The results indicate that the drink could offer significant benefits for the management of inflammatory processes and oxidative stress, thus meeting the objectives set for this project