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N. Bouzouita
Innovation and valorisation laboratory for a sustainable food industry, Higher School of Food Industries, Tunis 1003, Tunisia

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Journal article
Published: 28 May 2020 in Foods
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Phoenix canariensis Hort. Ex Chabaud, also known as the Canary Island palm or ornamental palm, is an endemic species of the Canary Islands and has been widely propagated globally. It has become one of the most important and appreciated ornamental plants, especially in the Mediterranean climate. The fruits are edible but used only for feed as they are bitter. Despite its diffusion, not much data on the composition of these fruits and their application as food are available. The aim of this study was to define the chemical characteristics, especially those of the polyphenolic constituents, of red and yellow varieties of Canary palm dates, and to evaluate their use alone or in different mixes in biscuit production. The yellow variety had higher quantities of fiber (36.88% DW (Dry Weight)) and polyphenolic compounds, while the red variety had a high content of sugars, mainly glucose (22.8% DW). Epicatechin is the most important polyphenol of dates (562 μg/g DW). The use of date palm powder on biscuit production resulted in an increase in hardness, polyphenol and fiber content, and antioxidant activity. Sensory analysis showed that the biscuits obtained with a 25/75 mix of red/yellow date powder had the most overall liking.

ACS Style

Mohamed Turki; Letricia Barbosa-Pereira; Marta Bertolino; Ismahen Essaidi; Daniela Ghirardello; Luisa Torri; Nabiha Bouzouita; Giuseppe Zeppa. Physico-Chemical Characterization of Tunisian Canary Palm (Phoenix canariensis Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits. Foods 2020, 9, 1 .

AMA Style

Mohamed Turki, Letricia Barbosa-Pereira, Marta Bertolino, Ismahen Essaidi, Daniela Ghirardello, Luisa Torri, Nabiha Bouzouita, Giuseppe Zeppa. Physico-Chemical Characterization of Tunisian Canary Palm (Phoenix canariensis Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits. Foods. 2020; 9 (6):1.

Chicago/Turabian Style

Mohamed Turki; Letricia Barbosa-Pereira; Marta Bertolino; Ismahen Essaidi; Daniela Ghirardello; Luisa Torri; Nabiha Bouzouita; Giuseppe Zeppa. 2020. "Physico-Chemical Characterization of Tunisian Canary Palm (Phoenix canariensis Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits." Foods 9, no. 6: 1.

Journal article
Published: 16 December 2019 in Antioxidants
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Ultrasound-assisted extraction (UAE) was applied as a pretreatment technique to improve the recovery of polyphenols from the almond hulls of four Tunisian and three Italian almond varieties, followed by the characterization with HPLC-DAD. The operating parameters (solid/liquid ratio, extraction time, and ethanol concentrations) were optimized using a Response Surface Methodology. A polynomial equation was calculated to describe the relationship between the operating parameters and dependent variables as total polyphenolic content (TPC) and antioxidant activity (RSA). A desirability function approach was used to determine the optimum conditions for operating parameters: a solid:solvent ratio of 2 g/100 mL, an extraction time of 13 min, and an ethanol concentration of 51.2%. Among the almond varieties, Pizzuta and Fakhfekh showed the highest polyphenol content and antioxidant activity. HPLC-DAD analysis of almond hull extracts confirmed that chlorogenic acid, catechin, and protocatechuic acid were the most important polyphenols in almond hull. The results highlighted that UAE could be an effective technique for the recovery of phenolic compounds from almond hull, thereby making this byproduct a promising source of compounds with potential applications in food and healthcare sectors.

ACS Style

Maher Kahlaoui; Stefania Borotto Dalla Vecchia; Francesco Giovine; Hayet Ben Haj Kbaier; Nabiha Bouzouita; Letricia Barbosa Pereira; Giuseppe Zeppa. Characterization of Polyphenolic Compounds Extracted from Different Varieties of Almond Hulls (Prunus dulcis L.). Antioxidants 2019, 8, 647 .

AMA Style

Maher Kahlaoui, Stefania Borotto Dalla Vecchia, Francesco Giovine, Hayet Ben Haj Kbaier, Nabiha Bouzouita, Letricia Barbosa Pereira, Giuseppe Zeppa. Characterization of Polyphenolic Compounds Extracted from Different Varieties of Almond Hulls (Prunus dulcis L.). Antioxidants. 2019; 8 (12):647.

Chicago/Turabian Style

Maher Kahlaoui; Stefania Borotto Dalla Vecchia; Francesco Giovine; Hayet Ben Haj Kbaier; Nabiha Bouzouita; Letricia Barbosa Pereira; Giuseppe Zeppa. 2019. "Characterization of Polyphenolic Compounds Extracted from Different Varieties of Almond Hulls (Prunus dulcis L.)." Antioxidants 8, no. 12: 647.

Journal article
Published: 08 November 2018 in South African Journal of Botany
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Chemical composition of the essential oil (EO) of wild Salvia officinalis leaves collected from “La Marsa”, in the North of Tunisia was assessed. The oil was isolated by hydrodistillation in a Dean-Stark type apparatus and analyzed through a combination of GC-FID and GC–MS. The yield was 1.03% on dry basis. Eighteen constituents were identified according to their chromatographic retention indices and mass spectra, corresponding to 96.94% of present compounds. The main components were camphor (33.61%), 1,8-cineole (22.22%) and α-thujone (21.43%). S. officinalis leaves EO showed interesting antioxidant activity (IC50 = 8.31 ± 0.55 mg/L). Because of this interesting capacity to scavenge free radicals and their known tight relation with inflammatory mechanisms, Alzheimer's and gout's diseases, EO inhibitory potency towards the three enzymes 5-lipoxygenase (5-LOX), acetylcholinesterase (AChE) and xanthine oxidase (XOD) was thereby investigated for the first time in Tunisia. Results demonstrated that S. officinalis EO perfectly inhibited the tested enzymes AChE (IC50 = 38.71 ± 2.09 mg/L), 5-LOX (IC50 = 36.15 ± 1.27 mg/L) and XOD (IP (%) = 36.89 ± 1.83 at a final concentration of 50 mg/L in the well). Current characterization increases our awareness of S. officinalis EO possible uses as natural additives in food and pharmaceuticals.

ACS Style

S. Kammoun El Euch; D.B. Hassine; S. Cazaux; N. Bouzouita; J. Bouajila. Salvia officinalis essential oil: Chemical analysis and evaluation of anti-enzymatic and antioxidant bioactivities. South African Journal of Botany 2018, 120, 253 -260.

AMA Style

S. Kammoun El Euch, D.B. Hassine, S. Cazaux, N. Bouzouita, J. Bouajila. Salvia officinalis essential oil: Chemical analysis and evaluation of anti-enzymatic and antioxidant bioactivities. South African Journal of Botany. 2018; 120 ():253-260.

Chicago/Turabian Style

S. Kammoun El Euch; D.B. Hassine; S. Cazaux; N. Bouzouita; J. Bouajila. 2018. "Salvia officinalis essential oil: Chemical analysis and evaluation of anti-enzymatic and antioxidant bioactivities." South African Journal of Botany 120, no. : 253-260.

Journal article
Published: 05 October 2015 in Molecules
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A phytochemical investigation of Diplotaxis virgata D.C. and D. erucoides (L.) D.C. (Brassicaceae) offered to the isolation of two new flavonoids isorhamnetin-3-O-α-l-glucopyranoside (1) and rhamnetin-3,3ʹ-di-O-β-d-glucopyranoside (2), respectively. Their structures have been elucidated from the extended spectroscopic methods, including 1D- and 2D-NMR, UV and mass spectrometry analysis and by comparison with literature data. The fatty acid composition of the hexane extracts of the two species was also investigated by using GC-MS. The antioxidant activity of ethanol, ethyl acetate, n-butanol extracts and the isolated compounds from the two species was evaluated using DPPH and ABTS+ scavenging assays. All the tested samples showed an efficient radical scavenging ability, with IC50 values ranging from 16–40 µg/mL for the DPPH and from 17–44 µg/mL for the ABTS+ assays. In addition, the antibacterial activity of the prepared extracts and compounds 1 and 2, determined by well diffusion agar method against two Gram positive and five Gram negative bacteria, was evaluated and the results showed significant effects against all strains used.

ACS Style

Nizar Ben Salah; Hervé Casabianca; Hichem Ben Jannet; Sophie Chenavas; Corinne Sanglar; Aurélie Fildier; Nabiha Bouzouita. Phytochemical and Biological Investigation of Two Diplotaxis Species Growing in Tunisia: D. virgata & D. erucoides. Molecules 2015, 20, 18128 -18143.

AMA Style

Nizar Ben Salah, Hervé Casabianca, Hichem Ben Jannet, Sophie Chenavas, Corinne Sanglar, Aurélie Fildier, Nabiha Bouzouita. Phytochemical and Biological Investigation of Two Diplotaxis Species Growing in Tunisia: D. virgata & D. erucoides. Molecules. 2015; 20 (10):18128-18143.

Chicago/Turabian Style

Nizar Ben Salah; Hervé Casabianca; Hichem Ben Jannet; Sophie Chenavas; Corinne Sanglar; Aurélie Fildier; Nabiha Bouzouita. 2015. "Phytochemical and Biological Investigation of Two Diplotaxis Species Growing in Tunisia: D. virgata & D. erucoides." Molecules 20, no. 10: 18128-18143.

Journal article
Published: 09 July 2014 in Mediterranean Journal of Chemistry
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ACS Style

Raja Zouari Chekki; Ahmed Snoussi; Imen Hamrouni; Nabiha Bouzouita. Chemical composition, antibacterial and antioxidant activities of Tunisian garlic (Allium sativum) essential oil and ethanol extract. Mediterranean Journal of Chemistry 2014, 3, 947 -956.

AMA Style

Raja Zouari Chekki, Ahmed Snoussi, Imen Hamrouni, Nabiha Bouzouita. Chemical composition, antibacterial and antioxidant activities of Tunisian garlic (Allium sativum) essential oil and ethanol extract. Mediterranean Journal of Chemistry. 2014; 3 (4):947-956.

Chicago/Turabian Style

Raja Zouari Chekki; Ahmed Snoussi; Imen Hamrouni; Nabiha Bouzouita. 2014. "Chemical composition, antibacterial and antioxidant activities of Tunisian garlic (Allium sativum) essential oil and ethanol extract." Mediterranean Journal of Chemistry 3, no. 4: 947-956.

Journal article
Published: 31 December 2007 in Food Chemistry
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The crude and purified locust bean gum (LBG) from seven areas of the north and centre of Tunisia (Bouarada, Bargou, Kessra, Haffouz, Borj Toumi, Ben Arous and INRGREF) were analyzed for moisture, ash, protein, acid-insoluble matter and mannose/galactose ratio. The purified samples exhibited higher mannose/galactose ratios and lower amounts of ash, protein and acid-insoluble matter than the crude gum. The purified LBG from different regions had 3.43–6.99% moisture, 0.87–2.06% ash, 0.61–2.46% protein, 0.00–1.20% acid-insoluble matter and 3.55–4.32 mannose/galactose ratios. Statistical analysis revealed that purification significantly affected (P < 0.05) moisture, ash, protein, insoluble matter contents and mannose/galactose ratios of the crude LBG and purified LBG for all samples from different areas. The rheological properties of the different carob gum samples were determined, the best rheological properties are those of spontaneous carob trees of Bargou, Bouarada and Kessra areas. The climatic and geographic origin of carob and the cultivation mode influence the chemical and rheological properties. The purification of crude galactomannan samples by precipitation with isopropanol gave a clear and more stable solution, due to the elimination of impurities and endogenous enzymes.

ACS Style

N Bouzouita; Abdelhamid Khaldi; S Zgoulli; L Chebil; R Chekki; M Chaabouni; P Thonart. The analysis of crude and purified locust bean gum: A comparison of samples from different carob tree populations in Tunisia. Food Chemistry 2007, 101, 1508 -1515.

AMA Style

N Bouzouita, Abdelhamid Khaldi, S Zgoulli, L Chebil, R Chekki, M Chaabouni, P Thonart. The analysis of crude and purified locust bean gum: A comparison of samples from different carob tree populations in Tunisia. Food Chemistry. 2007; 101 (4):1508-1515.

Chicago/Turabian Style

N Bouzouita; Abdelhamid Khaldi; S Zgoulli; L Chebil; R Chekki; M Chaabouni; P Thonart. 2007. "The analysis of crude and purified locust bean gum: A comparison of samples from different carob tree populations in Tunisia." Food Chemistry 101, no. 4: 1508-1515.