Evaluation des critères physiques, physicochimiques et biochimiques et des activités biologiques des graines et des huiles des graines du fenouil (Foeniculum vulgare Mill.)

The fennel is a typical plant of the Mediterranean region used in traditional pharmacopoeia and as an aromatic spice. This study was interested in an evaluation of the physical, physicochemical and biochemical criteria and the biological activities of the seeds and seeds oils of local (beldi) fennel produced at four stages of maturity in four terroirs of Essaouira province (Central West, Morocco), compared to those of a local fennel produced in a neighboring terroir and an imported fennel. Seeds of different maturity stages and geographic origins were clearly differentiated into homogeneous groups according to studied criteria. The water activity of these seeds is between 0.43 and 0.51 with an average ash content of 6.24 g/100 g of dry matter (DM) containing fairly high contents of potassium, calcium, sodium and baryum. Seed total polyphenols recorded interesting levels ranging between 623.64 and 959.24 mg gallic acid equivalent/100 g DM. The antioxidant activity is estimated between 23.53 and 43.83 mg ascorbic acid equivalent/g DM. Yields of vegetable and essential oils varied from 8.55 to 16.28 % and from 1.4 to 2.7 %, respectively. However, the high values recorded for free acidity, peroxide index and specific extinction of vegetable oil indicate that it cannot be considered as edible oil. Concerning the essential oil, significant increases in the aroma compounds s-limonene and fenchone were noted during maturity. Besides, the antibacterial activity tests have shown that Staphylococcus aureus is sensitive to the action of this essential oil. Moreover, the quality criteria of the studied fennel seeds and seed oils showed the influence of the geographical origin. These results would make it possible to propose ways of valorizing, quality control and labeling of beldi fennel under a distinctive sign of origin and quality.Le fenouil est une plante typique de la région méditerranéenne utilisée dans la pharmacopée traditionnelle et comme épice aromatique. Cette étude s’est intéressée à une évaluation des critères physiques, physicochimiques, biochimiques et des activités biologiques des graines et des huiles des graines du fenouil local (beldi) produit à quatre stades de maturité dans quatre terroirs de la province d’Essaouira (Centre-Ouest du Maroc), comparées à celles d’un fenouil local produit dans un terroir limitrophe et d’un fenouil importé. Les graines de stades de maturité et d’origines géographiques différents ont été nettement différenciées dans des groupes homogènes selon les critères étudiés. L’activité de l’eau de ces graines est comprise entre 0,43 et 0,51 avec une teneur moyenne en cendres de 6,24 g/100 g de la matière sèche (MS) renfermant des teneurs assez importantes en potassium, calcium, sodium et baryum. Les polyphénols totaux des graines ont enregistré des teneurs intéressantes variant entre 623,64 et 959,24 mg équivalent acide gallique/100 g MS et l’activité antioxydante de ces graines est estimée entre 23,53 et 43,83 mg équivalent acide ascorbique/g MS. Les rendements en huile végétale et huile essentielle ont varié de 8,55 à 16,28 % et de 1,4 à 2,7 %, respectivement. Toutefois, les valeurs élevées enregistrées pour l’acidité libre, l’indice de peroxyde et l’extinction spécifique de l’huile végétale renseignent qu’elle ne peut être considérée comme une huile alimentaire. Concernant l’huile essentielle, des augmentations significatives des composés d’arôme s-limonène et fenchone ont été notées au cours de la maturité. En outre, les tests de l’activité antibactérienne ont montré que Staphylococcus aureus est sensible à l’action de cette huile essentielle. Par ailleurs, les critères de qualité des graines et des huiles des graines de fenouil étudiés ont montré l’influence de l’origine géographique. Ces résultats permettraient de proposer des voies de valorisation, de contrôle de qualité et de labellisation du fenouil beldi sous un signe distinctif d’origine et de qualité

Etude de l’émergence de la fonction contrôle de gestion dans les grandes entreprises industrielles du Maroc

International audienc

Etude de l’émergence de la fonction contrôle de gestion dans les grandes entreprises industrielles du Maroc

International audienc

Optimization and characterization of gelatin and chitosan extracted from fish and shrimp waste

Fish and seafood processing industries generate large quantities of waste which are at the origin of several environmental, economic and social problems. However fish waste could contain high value-added substances such as biopolymers. This work focuses on optimizing the gelatin and chitosan extraction from tilapia fish skins and shrimp shells respectively. The gelatin extraction process was optimized using alkali acid treatment prior to thermal hydrolysis. Three different acids were tested at different concentrations. Chitosan was obtained after acid demineralization followed by simultaneous hydrothermal deproteinization and deacetylation by an alkali treatment with different concentrations of HCl and NaOH. The extracted gelatin and chitosan with the highest yield were characterized by determining their main physicochemical properties (Degree of deacetylation, viscosity, pH, moisture and ash content). Results show a significant influence of the acid type and concentration on the extraction yield of gelatin and chitosan, with an average yield of 12.24% and 3.85% respectively. Furthermore, the obtained physicochemical properties of both extracted gelatin and chitosan were within the recommended standard values of the commercial ones used in the industry

Optimization and characterization of gelatin and chitosan extracted from fish and shrimp waste

Fish and seafood processing industries generate large quantities of waste which are at the origin of several environmental, economic and social problems. However fish waste could contain high value-added substances such as biopolymers. This work focuses on optimizing the gelatin and chitosan extraction from tilapia fish skins and shrimp shells respectively. The gelatin extraction process was optimized using alkali acid treatment prior to thermal hydrolysis. Three different acids were tested at different concentrations. Chitosan was obtained after acid demineralization followed by simultaneous hydrothermal deproteinization and deacetylation by an alkali treatment with different concentrations of HCl and NaOH. The extracted gelatin and chitosan with the highest yield were characterized by determining their main physicochemical properties (Degree of deacetylation, viscosity, pH, moisture and ash content). Results show a significant influence of the acid type and concentration on the extraction yield of gelatin and chitosan, with an average yield of 12.24% and 3.85% respectively. Furthermore, the obtained physicochemical properties of both extracted gelatin and chitosan were within the recommended standard values of the commercial ones used in the industry