فهرست مطالب youkabed zarroug

Six varieties of Tunisian durum wheat, barley and oat cultivars namely Maali, Karim, Rihane, Manel, Meliane and Ghzella were analyzed for their physicochemical properties, antioxidant activities and phenolic acids profile. Results showed that there are significant (p < 0.05) differences in moisture (11.8-12.8%), proteins (10.98-12.09%), neutral detergent fibre (NDF) (47.67-67.39%), ash (2.4-3.93%), fat (2.6- 6.75%), and carbohydrates (64.78-70.95%) contents between all studied varieties. Cereal grains were also a good source of potassium, sodium, calcium, zinc and iron. The results revealed that oat Meliane (5.9%) and barley Rihane (5.4%) varieties are good sources of dietary fiber β-glucan compared to the other varieties. Rihane, Meliane and Maali varieties had the highest total phenolic, total flavonoids and total condensed tannin contents. Antioxidant activity of whole grain extracts was performed using the 2,2-diphenyl-1-picrylhudrazyl (DPPH) test and revealed that barley Rihane had the best radical scavenging activity compared to oat and durum wheat varieties. The RP-HPLC analysis revealed that Tunisian barley, oat and durum wheat varieties are a good source of phenolic components and natural antioxidants.

The inhibitory effects of essential oil (EO) on bacteria development give them an important role in the fields of the food industry as an additive in food packaging. This study was aimed to identify the effect of Lavandula stoechas EO at different concentrations on chicken fillets quality during refrigerated storage. Antimicrobial and antioxidant activities showed that EO extracted has an important antibacterial activity and antiradical potential. In chicken fillets, the lavender EO (100 and 200 ppm) reduced their oxidation and microbial proliferation during refrigerated storage and with no cytotoxicity effect towards murine macrophage cells. During the storage period, the values of pH, dry matter, acidity and cooking loss of treated fillets were lower than that of the control. The statistical analyses proved greatly significant variations of color between the control and the treated by LEO, during storage. The sensory analysis selected an improvement effect in the organoleptic quality of the chicken meat when it was supplemented by 100 ppm of LEO. The statistical analysis of the microbiological characteristics clearly discriminated the control and those treated with LEO (p<0.05). The effectiveness of LEO was proved by its incorporation as a natural food preservative and the improvement of the shelf life of poultry meat products by about 3 days.