Abstract. The present study investigates the antioxidant and antibacterial activities of the essential oils obtained by hydrodistillation of the pulp and the seeds of Ceratonia siliqua. Dried pods (pulp or seeds) were subject to the hydrodistillation for 3 h using a Clevenger-type apparatus. The two essential oils obtained were characterized by its physicochemical indications. Theses oils were used for the determination of the antioxidant activity by free radical scavenging activity, reducing power and liver lipid peroxidation methods and for the evaluation of the antibacterial properties against referenced tested bacteria. The oil of the pulp presents a high scavenging power of free DPPH radical 89.0 ± 1.2 % at concentration 1000 µg/mL and IC50 7.8 µg/mL compared to the seeds 79.0 ± 1.6 %, IC50 31.25 µg/mL. A significant activity for reducing iron and protection against lipid peroxidation induced by Fe +2 were obtained by the oil of the pulp. The essential oils of carob showed a good antibacterial activity against tested referenced pathogenic bacteria Staphylococcus aureus ATCC 25923, Pseudomonas aerugenosa ATCC 25853 and Escerichia coli ATCC 25922.

Abstract. The purpose of the present work was to investigate the effect of including date flesh and date powder in the steamed yoghurt processing on some quality during four weeks of storage. In order to obtain the powders, date variety of H'loua was washed, cut into small particles, and then dried at 90 °C during 2 h. Seven steamed yoghurts were manufactured: control prepared by 80 g/L sucrose, yoghurts manufactured by replacement of some quantity of sucrose by 10, 20 and 25 g/L of the date powder and yoghurts prepared by replacement of some quantity of sucrose by 60, 70 and equal quantity 80 g/L of date flesh. All samples were analyzed for some physicochemical, biochemical, microbiological and sensory characteristics at 1, 7, 15, 21 and 29 days of storage. The total or partial replacement of the sucrose by date flesh and date powder improves the nutritional quality of the yoghurts such as proteins, fat, ash, and dry mater, but the level of the total sugars was decreased. Results of microbiological analyze showed complete absence of the total and fecal coliforms, Staphylococcus aureus, faecal streptococci and Salmonella in all yoghurts prepared and throughout the storage period. Replacement of the sucrose by all types of date improves the sensory characteristics of the yoghurts included taste and texture.

Abstract. This study was carried out to determine the phytochemical profile and antioxidant activity of the carob. The results of preliminary phytochemical assessed showed that the alkaloid bases and salts, flavones aglycones, reducing compounds, fatty acids, polyterpenes, catechin tannins, volatile oils, cardiac glycosides, flavonoids, sterol glycosides and terpenes, amino acids and saponins are classes of chemical groups present in the pods of Ceratonia siliqua. The pods are characterized by 87 ± 1.0 % dry matter, 55 ± 0.2 % total sugars, 4 ± 0.1 % proteins, 7 ± 0.4 % lipids, 4 ± 0.3 ash. We have found that the pod has a 10.56 ± 0.2 Na, 0.75 ± 0.1 Zn, 0.55 ± 0.3 Cu, 41.7 ± 0.2 Mg, 210 ± 0.3 Ca and 1150 ± 0.2 mg/100g K. Pods of carob present 71.6 ± 2.10 mg/100g of flavonoids, 56.51 ± 1.02 mg/100g of alkaloids, 41.25 ± 1.36 mg/100g of saponins and 1.18 ± 0.2 mg/100g of tannins. Flavonoids fractions were extracted using organic solvents with different polarity. The ethyl acetate extract has the highest content of polyphenols and flavonoids 259.4 ± 4.2, 71.34 ± 1.08 mg EGA/g E, followed by the n-butanol extract 62.19 ± 0.13, 53.01 ± 0.11, then the crude extract 15.5 ± 0.21, 12.9 ± 0.17 and finally aqueous extract 13.39 ± 0.27, 11.13 ± 0.62. The flavonoids fractions extracted by ethyl acetate and n-butanol showed the higher antioxidant capacity determined by three methods: free radical scavenging activity, reducing power and liver lipid peroxidation compared to the crude exact and aqueous extract.

Abstract. This study was carried out to the valuing of the date variety H'mira (very rich's in sugars and in nourishing elements) and the cheese whey for production of novel syrups. Four samples syrups were manufactured: control represent date syrup obtained after hot extraction at a concentration 20 %, syrups (A) represent control with 10 % of cheese whey, syrup (B) with 20 % and syrup (C) with 30 % of cheese whey. These syrups were stored during 3 weeks at 4 °C. The biochemical, microbiological and sensory evaluations for all syrups were evaluated every week of storage. The biochemical characterization of syrups showed that it's richness in total sugars, proteins contents, ash and dry mater. The syrup of date enriched with 10 % of liquid acid cheese whey present a good biochemical quality (higher level of sugars, proteins and ash) and important sensorial properties (color, odor and flavor). This syrup can be used for beverage or as medium to fermentation for production a new products.

In this paper, we extracted, analyzed and studied the antimicrobial activity of Algerian parsley essential oil on several microbes that cause infectious diseases and its effects on kinetics of lactic acid production by Lactobacillus casei subsp. rhamnosus. The essential oil of parsley (Petroselinum crispum Hoffm) obtained by hydrodistillation was characterized by its physicochemical properties and by its chromatographic profiles. Myristicin and dillapiol were identified by gas chromatographyspectrometry mass (GC/MS). The essential oil showed a high antimicrobial spectrum towards Bacillus cereus and Candida albicans, average effectiveness against Clostridium perfringens, Staphylococcus aureus and Enterococcus faecalis and no influence on Escherichia coli. The key odorant effects of parsley in the growth of Lactobacillus casei subsp. rhamnosus was studied. The results showed that L. rhamnosus can produce up to 10.96 and 13.78 g.L-1 of lactic acid on the control fermentation and on the second fermentation, respectively, characterized by the addition of 20 µL of the essential oil in the growth exponential phase.

Quality characteristics and consumer acceptance of soft drinks manufactured by clarified date liquid sugars

This study was carried out to determine the phytochemical profile and antioxidant activity of the carob. The results of preliminary phytochemical assessed showed that the alkaloid bases and salts, flavones aglycones, reducing compounds, fatty acids, polyterpenes, catechin tannins, volatile oils, cardiac glycosides, flavonoids, sterol glycosides and terpenes, amino acids and saponins are classes of chemical groups present in the pods of Ceratonia siliqua. The pods are characterized by 87 ± 1.0% dry matter, 55 ± 0.2% total sugars, 4 ± 0.1% proteins, 7 ± 0.4% lipids, 4 ± 0.3 ash. We has found that the pod has a 10.56 ± 0.2 Na, 0.75 ± 0.1 Zn, 0.55 ± 0.3 Cu, 41.7 ± 0.2 Mg, 210 ± 0.3 Ca and 1150 ± 0.2 mg/100g K. Pods of carob present 71.6 ± 2.10 mg/100 g of flavonoids, 56.51 ± 1.02 mg/100 g of alkaloids, 41.25 ± 1.36 mg/100 g of saponins and 1.18 ± 0.2 mg/100 g of tannins. Flavonoids fractions were extracted using organic solvents with different polarity. The ethyl acetate extract has the highest content of polyphenols and flavonoids 259.4 ± 4.2, 71.34 ± 1.08 mg EGA/g E, followed by the n-butanol extract 62.19 ± 0.13, 53.01 ± 0.11, then the crude extract 15.5 ± 0.21, 12.9 ± 0.17 and finally aqueous extract 13.39 ± 0.27, 11.13 ± 0.62. The flavonoids fractions extracted by Ethyl Acetate and n-Butanol showed the higher antioxidant capacity determined by three methods: free radical scavenging activity, reducing power and liver lipid peroxidation compared to the crude exact and aqueous extract.

In this paper the key odorants effects of parsley (Petroselinum crispum Hoffm) and fennel (Foeniculum vulgare) in the growth of Lactobacillus casei subsp rhamnosus, were studied. Parsley and fennel essential oils were obtained by hydrodistillation with 0.14% yield from parsley and 1% from fennel. All experiments were carried out in a 2L jar fermenter with an initial volume of 1.5L at 42°C, and the constant, adjusted to 200 rpm. Lactobacilli suspensions were incubated at 42°C for 12hr at 200 rpm and then a 10% (v/v) of the bacterial suspension was added to the cultures. The culture pH was maintained at 6.25 by automatic addition of 25% (w/w) NH 4 OH. For that purpose, batch cultures on MRS medium containing 15 g.L -1 of glucose were realized: the first fermentation is considered as a control, the second is characterized by the addition of 20 µL of the parsley essential oil in the growth exponential phase and the third contains additionally 20 µL of the fennel essential oil. The results show that Lactobacillus casei subsp rhamnosus can produce up to 10.96 g.L -1 and 13.78 gL -1 of lactic acid on the control fermentation and on the second fermentation, respectively. The addition of the fennel essential oil provokes an inhibition of the Lactobacillus casei subsp rhamnosus growth which is translated by the obtained weak lactic acid concentration of 5.14 g.L -1 .