Publications by authors named "Dina Cheaib"
Article Synopsis
- The study focuses on using eco-friendly extraction methods to enhance the value of industrial food byproducts, specifically apricot pomace.
- The infrared (IR) extraction method proved to be the most effective, yielding the highest concentrations of polyphenols, flavonoids, and tannins compared to other techniques like microwaves (MW) and ultrasounds (US).
- Additionally, IR extracts demonstrated superior bioactivity, showing significant inhibitory effects against various bacterial strains and the highest antioxidant activity, with specific compounds like catechin and epicatechin being selectively found in the IR extracts.
This work aims to study the impact of solvent mixture (between 0 and 50% ethanol/water mixture) and temperature (between 25°C and 75°C) levels on the solid-liquid extraction of phenolic compounds (quantity and bioactivity) from apricot pomace. Results show that the mean augmentation of 1% ethanol in the range [0-12%] enhances by three times the extraction of polyphenols compared to the same augmentation in the range [0-50%]. Similarly, the mean augmentation of 1°Celcius in the range [0-25°Celcius] enhances by two times the extraction of polyphenols compared to the same augmentation in the range [0-75°Celcius].
View Article and Find Full Text PDFThe preservation of polyphenols in fruits by lyophilization has gained great interest in the recent decades. The present study aims to assess the impact of the pre-treatment extraction methods heat-assisted extraction (HAE) and infrared (IR) on lyophilized apricot pomace extracts. Then to test the conservation of polyphenols quantities as well as their bioactivities (antiradical and antibacterial) in lyophilized extract.
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