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Hammam-Lif, Tunisia

Tounsi M.S.,Biotechnological Center | Ouerghemmi I.,Biotechnological Center | Ksouri R.,Center de Biotechnologie de la Technopole de Borj-Cedria | Wannes W.A.,Biotechnological Center | And 2 more authors.
Asian Journal of Chemistry

The aim of this investigation is to compare the total polyphenols, total tanins, total flavonoids and antioxidant activities determined by three assays (total antioxidant capacity, DPPH, reducing power) of cactus prickly seeds at two stages of ripening (in ripe fruit and over ripe fruit). It was found that their contents were highest in seeds of ripe fruit. The effects of two extracting methods (maceration and hydrolysis) on phenolic composition of cactus seeds were evaluated by RP-HPLC. In cactus seeds of ripe fruit, the major compound detectd in methanolic macerate was catechin (61.00 %) followed by rutin, (10.10 %). In contrast, the hydrolysis extract contained quercetin (37.00 %) as the most abundant component followed by dihydroxycinnamic acid (27.60 %) and epigallocatechin (10.90 %). For cactus seed of over ripe fruit, the mains compounds in macerate were gallic acid (44.70 %) and catechin, but in hydrolysis extract were dihydroxybenzoic acid (52.50 %), dihydroxyphenolic acid (17.30 %), epicatechin (11.30 %) and epigallocatechin (8.00 %). Source

Tounsi M.S.,Biotechnological Center | Mhamdi B.,Biotechnological Center | Kchouk M.L.,Biotechnological Center | Marzouk B.,Biotechnological Center
Journal of Essential Oil Research

This paper reports on the composition of aroma compounds during blood orange maturity. Volatile compounds have been analyzed by gas chromatography. Terpenic fraction constitutes 94% of total aroma compounds of blood orange; limonene is the major monoterpenic hydrocarbon of this fraction, constituting 81% and 73% of total aroma. © 2010 Allured Business Media. Source

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