Laboratoire Of Chimie Organique Et Structurale

Tunis, Tunisia

Laboratoire Of Chimie Organique Et Structurale

Tunis, Tunisia

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Snoussi A.,Ecole Superieure des Industries Alimentaires de Tunis ESIAT | Snoussi A.,Laboratoire Of Chimie Organique Et Structurale | Hayet B.H.K.,Ecole Superieure des Industries Alimentaires de Tunis ESIAT | Hayet B.H.K.,Laboratoire Of Chimie Organique Et Structurale | And 8 more authors.
Journal of Agricultural and Food Chemistry | Year: 2012

Different extracts from myrtle berries were obtained using alcohol-water mixtures as an extraction medium in the range of 60-90% (v/v) to study the extraction efficiency in the preparation of myrtle liqueur. Flavonoids and anthocyanins were identified by high-performance liquid chromatography (HPLC) coupled with electrospray mass spectrometry and quantified during the maceration period by HPLC coupled with ultraviolet/visible detection. The antioxidant activity was tested by the 2,2-diphenyl-1-picrylhydrazyl assay. Dry matter, pH, and color parameters (L, a, b) were also analyzed. At the end of the maceration period, EE80 showed better anthocyanins stability and the highest total antioxidant activity (87.5%). These results suggest that the use of ethanol 80% provides the extract with the best characteristics for liqueur preparation. The present study contributes significantly to increase the marketing appeal of myrtle berries. © 2011 American Chemical Society.


Koubaier H.B.H.,Ecole Superieure des Industries Alimentaires de Tunis | Koubaier H.B.H.,Laboratoire Of Chimie Organique Et Structurale | Snoussi A.,Ecole Superieure des Industries Alimentaires de Tunis | Snoussi A.,Laboratoire Of Chimie Organique Et Structurale | And 7 more authors.
International Journal of Food Properties | Year: 2014

In the present study, betalains content, phenolic composition, and antioxidant activity of different parts of red beet (Beta vulgaris L. conditiva) (i.e., roots and stems) were compared. Crude extract of root showed the highest betalain content with a maximum of 53 ± 4 mg betanin eq and 46 ± 3 mg vulgaxantin I eq g-1 of extract stems showed higher total phenolic concentration than roots, ranging between 2.0 ± 0.4 and 14.6 ± 0.5 mg gallic acid eq-1 of extract. Chemical composition was analyzed using LC-MS. Betalains (vulgaxanthin I, betanin, and isobetanin) and phenolics (gallic acid, ferulic acid, chlorogenic acid, caffeic acid, vanillic acid, syringic acid, ellagic acid myricetin, quercetin, rutin, kampferol) were identified in roots and stems. Betalain extract obtained from roots showed higher antioxidant activity than extract obtained from stems. Copyright © 2014 Taylor & Francis Group, LLC.

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