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Volatiles profiling, phytotoxic activity, and antioxidant potentiality of Hammada scoparia (Pomel) Iljin extracts from southern Tunisia

OLFA KAROUS1,2

 HAIFA YOUSFI AICHI1,2

IMTINEN BEN HAJ JILANI1,2

ZEINEB GHRABI-GAMMAR1,2

 



1 Université de Carthage, Institut National Agronomique de Tunisie (INAT), Département d'Agronomie et Biotechnologie Végétale, 43 Avenue Charles Nicolle, 1082 Cité Mahrajène, Tunis, Tunisie 

2 Université de Manouba, Faculté des Lettres, des Arts et des Humanités de la Manouba, LR 18ES13 Biogéographie, Climatologie Appliquée et Dynamiques Environnementales (BiCADE), 2010 Manouba, Tunisie



Abstract - The present study was conducted to determine phenolic content evaluate biological properties in terms of antioxidant potentiality of Hammada scoparia (Pomel) Iljin collected from the sector of Ouled Dabbeb of the governorate of Tataouine (Southern Tunisia), and to investigate, in vitro and in situ the phytotoxic activity of its extracted water. Also, we aimed to assess the volatile profile of water extract of areal part of this specie using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC–MS). Total phenolic, flavonoid and condensed tannins content of methanolic and water extracts was determined by using Folin-Ciocalteau reagent, Aluminum chloride and vanillin methods, respectively. We recorded high content in total phenols for both methanolic and water extracts of areal parts of H. scoparia (260mg GAE/g DW). Flavonoids and condensed tannins content levels varied significantly according to the polarity of the used solvent with methanol extract an interestingly high in Total Flavenoids (662, 46±5.08). Thirty-two volatile compounds were identified representing (98.6%) of the total water extract of H.scoparia including Fatty acid methyl ester (54.64%) and oxygenated monoterpenes (17.6%) as major compounds. The highest free radical scavenging activity of methanolic extract of H.scoparia obtained by DPPH method was with the highest tested concentration (50 μg.mL-1), resulting in 91.02 ±0.652% of inhibitionwith IC50=1.56 (μg.mL-1) more effective than synthetic antioxidant BHT (IC50=13.45 (μg.mL-1)). Phytotoxic activity of water extract of the areal parts of H.scoparia was assessed in vitro (10,20, and 40 g L-1) and in situ (40 g L-1) based on the initial shoot and root growth of two crops (radish and wheat) and two weeds (lamb's quarters and Ray grass). The results showed that the root growth of different target species was more sensitive to the phytotoxic effect with an average percentage of inhibition varying from 75.06 to 96% than shoot length with inhibition ranging between 19.11% and 100% in all cases. Except for the dicotyledonous weed lamb's quarters, the extent of the phytotoxic activity length was significantly decreased in situ. Our findings are the first to report the phytotoxic activity of water extract of H. scopariaand itsvolatile profile.

Keywords: Hammada scoparia, volatile profile, HS-SPME/GC–MS, phytotoxic activity, Phenolic compounds 

Effect of starter culture on marinated sardine fillets quality

TAJINE SABRINE1

ESSID INES1

GHARBI SONIA2

 



1 Research unity « UR-17AGR01 », Department of Food Technologies, National Agronomic Institute of Tunisia, University of Carthage, 43 Avenue Charles Nicole, Tunisia.

2 Interprofessional Group of Fish Products, 37 Rue du Niger, 1002- Tunis – Tunisia.



Abstract - The main objective of this work was to improve the microbiological and the biochemical quality of marinated sardine fillets by the use of starter culture during marination and storage. Control samples were marinated with only 4% acetic acid, 10% NaCl whereas treated samples were marinated and inoculated by a mixed starter culture of lactic acid bacteria and coagulase negative bacteria. Results showed that total viable counts were higher in control samples when compared to inoculated ones. Due to the antibacterial effect of lactic acid bacteria and the antioxidant effect of coagulase negative starter, total trimethylamine nitrogen and peroxide values were lower in the inoculated samples when compared to the control ones. Finally, the use of starter culture significantly reduced histamine content of the marinated sardine fillets.

Keywords: sardine, marinade, mixed starter, microbiological quality, biochemical quality

Effect of artichokes leaves powder on quality of dried sausages from culled ewes

TIBAOUI SOUHA1, 2

ESSID INES 2

SMETI SAMIR1

ATTI NAZIHA1

 



1University of Carthage, INRA-Tunisia, Laboratoire de Productions Animales et Fourragères, rue HédiKarray, 2049 Ariana, Tunisia

2 University of Carthage, INA-Tunisia, 43 Avenue Charles Nicole, Tunis, Tunisia



Abstract - The aim of this work was to study the effect of artichokes powder (AP) on microbiological, physicochemical and sensorial properties of ewe’s meat dry sausages. Results showed that addition of AP (6%) significantly reduced (p<0.05) pH values and lipid oxidation (TABARS).The redness (a*), yellowness (b*) and lightness (L*) valuestended to be higher for Control than AP sausages. Addition of AP decreased (p<0.05) the growth of total viable counts during drying, without any significant effect on lactic bacteria.Yeast and mold count increased (p<0.05) due the AP use. The addition of AP has decreased (p<0.05) the scores of juiciness and increased those of hardness. No significant effect was recorded on the other sensory attributes.

Keywords: ewe’s meat; sausage; artichokes; antioxidant; microbiological quality

Copyright

This article is published under license to Journal of New Sciences. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

CC BY 4.0