Browsing by Author "Meraghni, M"

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    Comparative Study on Chemical Composition of Green and Black Table Olives Brines of the Endemic ’’Sigoise’’ Cultivar: Recovery of high-Added Values Compounds
    (2023) Mohamadi, N; Meraghni, M; NECIB, N; Jelaiel, L; El Arbi, M; Bouaziz, M
    The effluents derived from the processing of table olives stand for a serious environmental problem. The study aims to valorize the brine water of table olives at different stages of ripening (green and black) of the Algerian variety Sigoise of Bejaia (East) and Mascara (West). The physico-chemical characterization revealed that these samples display have a high acid pH and salinity. The comparative study of phenolic levels exhibited showed very significant differences between the brine waters of green olives from Bejaia and Mascara, while the brines of black olives presented showed comparable levels. A high strong antioxidant potential was confirmed by DPPH (CI50=0.35 μg/100 ml–0.50 μg/100 ml) and FRAP (CI50=626.89 μg/100 ml–875.54 μg/100 ml) tests. Chemical screening by HPLC-DAD of the four samples identified high concentrations of hydroxytyrosol (HT) (390.4 mg/100 ml–360.8 mg/100 ml) and tyrosol (202.2 mg/100 ml–101.4 mg/100 ml). This study provided a deeper insight into the phenolic profile and the antioxidant potential of these brines
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    Investigation and quantification of the potential antioxidant, inflammatory, and antibacterial bioactive molecules of the extracts of Algerian black and green table olive brine
    (2023-01-12) Mohamadi,N; Meraghni, M; Meradci, F; Necib, A; El Arbi, M; Elhadef, K; Smaoui, S; Bouaziz, M.
    table olive industry produces a large amount of wastewater that can be expensive to be treated and harmful to the environment. This study aimed to find a way to reuse brine water from the production of black and green table olive brines from Bejaia and Mascara of the Sigoise cultivar in order to create a valuable byproduct and contribute to sustainable development. In this context, the high-performance liquid chromatography–diode-array detection (HPLC-DAD) analysis revealed the highest concentration of hydroxytyrosol (4-(2-dihydroxy phenyl ethanol); 69.67 mg/100 mg) for green table olive brines of Mascara (EOGM) and tyrosol (Ty) (28.8 mg/100 mg) for black table olive brines of Bejaia (EOBB). Presence of polyphenols and ortho-diphenols could be responsible for their antioxidant, anti-inflammatory, and antibacterial properties. To assess antioxidant activity, the scavenging effects of DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,20-Azinobis[3-ethylbenzothiazoline-6-sulfonate]) radicals as well as hydrogen peroxide (H2O2) radicals were used. The antimicrobial activity showed that the black olive extract exhibited the best inhibitory effect, with a minimum inhibitory concentration (MIC) ranging from 0.625 mg/mL to 0.31 mg/mL. The anti-inflammatory activity of tested extracts of black olives of Bejaia (EOBB) and green of olives Mascara (EOGM) was 20.06 μg/mL and 20.21 μg/mL, respectively, which demonstrated the anti-inflammatory effect of these extracts on human beings.