Browsing by Author "Baaliouamer, A."

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    Antioxidant, Antibacterial And Cell Toxicity Effects Of Polyphenols From Ahmeur Bouamer Grape Seed Extracts
    (University of Eloued جامعة الوادي, 2017-01-01) Ghouila, Z.; Laurent, S.; Boutry, S.; Vander Elst, L.; Nateche, F.; Muller, R. N.; Baaliouamer, A.
    In this work and for the first time, significant concentrations of total polyphenols and flavonoids from Vitis vinifera L. grape seed extracts were obtained (256.15 ± 17.40 mg GAE/gdm and 14.08 ± 0.64 mg CE/gdm, respectively).The LC/MS analysis revealed richness in procyanidins. For antioxidant, antimicrobial and antifungal effects, the grape seed extract (GSE) responded positively. At 100 μg/mL, GSE induced a moderate toxicity of the order of 3.88% on 3T6 cells at the first 24 hours of treatment, whereas, its prolonged effect to 48 hours reduced this toxicity to less than 0.5%. As for the anti-proliferative effect on tumoral cell lines, a cell death of 18.39% to 23.79% and 10.30% to 20.37% was registered respectively for HeLa and BCPAP cells during 24 and 48 hours of treatment. Consequently, it is possible to consider using GSE at lower concentrations as an anti-proliferative agent without losing sight of its benefic effect on healthy cells.
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    Rich Extract On Total Polyphenols And Antioxidant Activity Obtained By Conventional And Non-conventional Methods From Ahmeur Bouamer Grape Seed
    (University of Eloued جامعة الوادي, 2016-09-01) Ghouila, Z.; Laurent, S.; Henoumont, C.; Vander Elst, L.; Muller, R. N.; Baaliouamer, A.
    Conventional and non-conventional extraction methods were applied in the first time for the determination of total polyphenols from Ahmeur Bouamer, an anthoctonous variety grape seeds. Independently of the time and temperature, a positive effect of particle size parameter on maceration has been noted and relativly high concentrations in polyphenols for 500 μm (67.78 ± 0.46 mg GAE/gdm), 500-355 μm (90.95 ± 0.24 mg GAE/gdm) and 355-180 µm (114.82 ± 1.24 mg GAE/gdm) have been obtained. The higher value of yield was reached by the microwave extraction (37.74±0.32%), followed by the maceration (14.16±0.15%) and the ultrasound (6.70±0.25%). The appropriate extraction method to obtain a relatively strong antioxidant activity from seeds was the microwave with inhibition of 69.67±1.76 % and 78.05±2.05% of DPPH and ABTS+ free radicals, respectively.