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Sirvi Autor "Boukhari, N." järgi

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  • Pisipilt
    Kirje
    Effect of the incorporation of ‘Marrubium Vulgare L.’ in Yogurt: Physicochemical, nutritional and sensory properties
    (Estonian University of Life Sciences, 2025) Terki, L.; Aissaoui, O.; Khelouia, L.; Hadjout, L.; Boukhari, N.; Madani, K.
    The research work on the incorporation of Marrubium vulgare extract in the yogurt formulations and its effects on physicochemical and sensory properties were conducted. The obtained results revealed that the incorporation of Marrubium vulgare extract did not negatively influenced physicochemical parameters, with pH values varied from 4.37 ± 0.01 in natural Yogurt to 4.31 ± 0.01 in the 4% Marrubium yogurt, and titratable acidity varied significantly from 99.3 ± 0.5°D to 105.3 ± 1.2°D (p < 0.05). The water holding capacity (WHC) improved slightly, but significantly from 20.40 ± 0.03% to 20.67 ± 0.07% (p < 0.05). The results suggest a slight increase in titratable acidity, WHC, and viscosity (especially, at higher extract concentrations); however, further research is needed to refine this trend. Nutritionally, total solids, protein and fat content remained largely unchanged (p > 0.05), but led to a significant increase in ash content, from 0.63 ± 0.03% to 0.93 ± 0.03% (p < 0.05). Additionally, the total phenolic content was significantly increased from 5.25 ± 0.31 mg per 100 g to 7.30 ± 0.27 mg per 100 g (p < 0.05) and the antioxidant activity from 2.71 ± 0.19 mg per 100 g to 4.42 ± 0.24 mg per 100g (p < 0.05). The sensory evaluation revealed that Marrubium-enriched Yogurt received significantly higher ratings in flavor and overall acceptability (p < 0.05) compared to plain Yogurt. Texture ratings remained similar (p > 0.05). This study highlights the potential of Marrubium vulgare as a functional ingredient for Yogurt fortification, enhancing antioxidant properties, mineral content, and consumer acceptability.
  • Pisipilt
    Kirje
    Optimization of ultrasonic-assisted extraction conditions for polyphenols from Algerian Phlomis Crinita (Cav.) by response surface methodology
    (Estonian University of Life Sciences, 2026) Ait Chaouche, F.S.; Boukhari, N.
    The aim of this study is to determine the optimal conditions for ultrasonic-assisted extraction (UAE) to maximize the yield, total polyphenols content and antioxidant activity of Algerian Phlomis crinita (Cav.) extracts. The effect of extraction parameters is evaluated by response surface methodology (RSM). The antioxidant activity of the extracts is determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay. The maximum yield obtained from ultrasound-assisted extraction is 18.54% (g per 100 g) with a total polyphenols content of 175.75 mg of Gallic acid equivalent (GAE) per gram of extract and an antioxidant activity expressed by the value of the half-maximal inhibitory concentration (IC₅₀) of 7.51 mg L-1 of Phlomis crinita extracts. The optimum conditions for this result are 60 min for extraction time, ultrasonic power of 40 W, a ratio of 1:20 g mL-1 for vegetable matter/solvent and a methanol concentration of 70% (v v-1). The results confirmed the efficiency of ultrasonic extraction and response surface methodology in optimizing the extraction of bioactive compounds from Phlomis crinita.