Abstract. Arab Y, Sahin B, Ceylan O, Zellagui A, Olmez OT, Kucukaydin S, Tamfu AN, Ozturk M, Gherraf N. 2022. Assessment of in vitro activities and chemical profiling of Senecio hoggariensis growing in Algerian Sahara. Biodiversitas 23: 3498-3506. The in vitro antioxidant, anticholinesterase, tyrosinase inhibitory, antibiofilm, and anti-quorum sensing activities of the ethyl acetate extract of Senecio hoggariensis,growing in Algerian Sahara, were studied along with its chemical constituents using HPLC-DAD. The chromatographic analysisunveiled seven phenolic compounds, including p-coumaric acid as a major component. Additionally, the extract showed moderate DPPH radical scavenging activity, compared to known standards. At 200 ?g/mL, the extract disclosed equitable acetylcholinesterase (AChE), butyryl-cholinesterase (BChE) and tyrosinase inhibition rates with respective values of 37.01±1.48%, 18.87±4.18% and 45.99±1.81%. Likewise, the extract exhibited a good antibiofilm activity against Candida albicans ATCC 10239 biofilm production with an inhibition ratio of 59.56±0.40%, at 50µg/mL. The anti-quorum sensing by QS-regulated violacein pigment production inhibition test was determined using Chromobacterium violaceum CV026 and CV12472. The swarming motility inhibition assay was determined using Pseudomonas aeruginosa PA01. It is evident from the findings that Senecio hoggariensis could be considered potential antioxidant, anti-QS, and antibiofilm compounds. However, the origin of anti-biofilm and anti-quorum sensing activities of the ethyl acetate extract could be revealed by further studies on the mechanism of action of active compounds that can be isolated via activity-guided fractionation.

Background: Eating Cola acuminata and Garcinia cola nuts in African societies symbolizes in socio-cultural hospitality. They stimulate the nervous system, reduce fatigue and sleep. Objectives: To determine the phenolic composition and bioactivities of G. kola and C. acuminata. Materials and Methods: Hydro-ethanol extracts of the nuts were prepared and their phenolic profiles determined using HPLC-DAD. Antioxidant, anticholinesterase, antidiabetic, antimicrobial, antibiofilm and anti-quorum sensing properties were determined. Results: The most abundant phenolic compound was caffeic acid (105.4±0.75 mg/g) in C. acuminata and myricetin (277.2±0.90 mg/g) in G. kola. The extracts showed good antioxidant activity in five complementary assays and G. kola was more active than both α-tocopherol and BHA standards in the DPPH • , CUPRAC and ABTS •+ assays while C. acuminata was more active than only the α-tocopherol standard in the same assays. Activities were close to those of standards in the β-Carotene-linoleic acid and metal chelation assays. Both extracts had good inhibition of Butyrylcholinesterase (BChE) and Acetylcholinesterase (AChE) with IC 50 values 63.27±0.98 µg/mL and 94.15±1.05 µg/mL for C. acuminata and G. kola respectively compared to 5.50±0.25 µg/mL for galantamine in the AChE assay. In the BChE assay, the inhibitory activity was higher for G. kola (IC 50 = 38.66±0.80 µg/ mL) that the standard galantamine (IC 50 = 42.20±0.48 µg/mL) while that for C. acuminata (IC 50 = 87.31±0.77 µg/mL) was moderate. The extracts inhibited α-amylase and α-glucosidase with G. kola (IC 50 =18.43±0.74 µg/mL) being more active than standard acarbose (IC 50 =20.52±0.84 µg/mL in the α-glucosidase assay. The nuts could inhibit expression of virulence factors in Chomobacterium violaceum CV12472 by disrupting violacein production and flagellated Pseudomonas aeruginosa PA01 by disrupting swarming motility. Conclusion: The results indicate good nutraceutical potential of both nuts.

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The approximate chemical composition and amino acid profile of Lupinus albus seeds were studied. Protein content of lupin and lupin mlik seeds; 45.2(±0.09) g/100g and 7.25(±0.08) g/100g, respectively; fat content 9.04(±.14) g/100g and 6.01(±0.06) g/100g, respectively. Lupine seeds rich in leucine, lysine and proline: 4.168; 4.059 and 2.620 (g/100 g) respectively. This work made it possible, using the experimental design method, to carry out eighteen trials of dessert cream formulated with different concentrations of lupin milk. The reduction of the quantity of sucrose used to 7.15% instead of 11% and the use of 3.85% Stevia rebaudiana extract have resulted in a dessert cream that is lighter in sugar. The chemical properties of the formulated tests revealed a high protein content ranging from 8.36 to 16.25 g/100 g and a fat content ranging from 3.50 to 4.92 g/100 g. Finally an optimal formula was developed with good sensory characteristics.