National Institute of Research and Physico Chemical Analysis INRAP

Sidi Bou Saïd, Tunisia

National Institute of Research and Physico Chemical Analysis INRAP

Sidi Bou Saïd, Tunisia
SEARCH FILTERS
Time filter
Source Type

Mcharek N.,National Institute of Research and Physico Chemical Analysis INRAP | Hanchi B.,National Institute of Research and Physico Chemical Analysis INRAP
Journal of Applied Botany and Food Quality | Year: 2017

Methanol extracts from peels of lemon (Citrus limon (L.) Burm) fruits collected at three maturity stages (immature, half-mature and mature) were analyzed for their total phenolic contents (TPC) and antioxidant activities. Irrespective to peel parts analyzed (albedo or flavedo), a declining trend was observed for TPC during maturation. By using DPPH, ABTS and FRAP assays, it was found that all extracts had strong antioxidant activities. As maturation progress, the antioxidant activity of both peel parts decreased. Significant relationships between antioxidant capacity and TPC were found, indicating on the one hand, that phenolic compounds are the major contributors to the antioxidant properties, and that the three methods have similar predictive capacity for antioxidant activity of lemon peel, on the other hand. Analysis by HPLC-DAD-MS/MS revealed that flavedo and albedo extracts haves similar phenolic profiles and allowed the identification of hesperidin, rutin, eriocitrin, diosmin and hyperoside, as the main compounds. © The Author(s) 2017.


Nehdi I.,King Saud University | Omri S.,National Institute of Research and Physico Chemical Analysis INRAP | Khalil M.I.,King Saud University | Al-Resayes S.I.,King Saud University
Industrial Crops and Products | Year: 2010

Studies were conducted on properties of seeds and oil extracted from fully ripened Phoenix canariensis date seeds. The percentage composition of the P. canariensis seeds found is: ash 1.18%, oil 10.36%, protein content 5.67%, total carbohydrate 72.59% and moisture 10.20%. The major nutrients (mg/100g of oil) determined were: potassium (255.43), magnesium (62.78), calcium (48.56) and phosphorus (41.33). The physicochemical properties of the oil observed include: the saponification number 191.28; the iodine number 76.66, the p-anisidine value 3.67; the peroxide value 3.62meq/kg; the unsaponifiable matter content 1.79%, the free fatty acids content 0.59%; the carotenoid content 5.51mg/100g; the chlorophyll content 0.10mg/100g and the refractive index 1.45. The main fatty acids of oil were oleic (50.10%), linoleic (19.23%), lauric (10.24%). palmitic (9.83%) and stearic (7.51%). The main triacylglycerols found in P. canariensis seed oil were: LaMM+LaLaP (18.9%), LaMP+MMM (15.31%) and LaOO+PLL+MPL (12.86%). The DSC melting curves revealed that: melting point=3.71°C and melting enthalpy=62.08J/g. The sterol marker, β-sitosterol, accounted for 76.06% of the total sterols content in the seed oil followed by campesterol (8.89%) and Δ5avenesterol (8.79%). α-Tocotrienol was the major tocol (66%) with the rest being γ-tocotrienol and γ-tocopherol. © 2010 Elsevier B.V.

Loading National Institute of Research and Physico Chemical Analysis INRAP collaborators
Loading National Institute of Research and Physico Chemical Analysis INRAP collaborators