Percorrer por autor "Aboukhalaf, Abdelghani"
A mostrar 1 - 2 de 2
Resultados por página
Opções de ordenação
- Enrichment of bread with powder from the aerial parts of purslane: effects on mineral content, phenolic compounds, antioxidant activity, sensory properties, and nutritional enhancementPublication . Aboukhalaf, Abdelghani; Lahlou, Youssef; Kalili, Adil; Rocha, João Miguel; Belahsen, RekiaAs a widely consumed staple, bread serves as an excellent vehicle for incorporating plant-based ingredients with demonstrated health-promoting properties. This study evaluated the total phenolic content, antioxidant activity, mineral composition, sensory properties, and nutrient contribution of wheat bread enriched with 0%, 5%, 10%, and 15% purslane powder. Mineral content was determined using ICP-AES, phenolic compounds using the Folin-Ciocalteu method, and antioxidant activity through the DPPH assay. Sensory evaluation was conducted using a five-point hedonic scale. Results showed that PO-enriched breads had significantly higher levels of phenolic compounds, antioxidant activity, and mineral content compared to the control (p < 0.05), with the 15% PO formulation exhibiting the highest values. Fortification enhanced the daily intake of key minerals such as iron, magnesium, manganese, and copper. Sensory analysis revealed significant differences in consumer acceptance breads with 10% and 15% PO received lower scores than the control and 5% PO, although all samples remained acceptable (overall liking score >3). Correlation and principal component analysis (PCA) demonstrated strong associations between polyphenol content, antioxidant activity, and mineral levels. The 5% PO formulation emerged as the most balanced option, offering improved nutritional value while maintaining acceptable sensory qualities. This study highlights the potential of PO as a functional ingredient to enhance the nutritional and antioxidant properties of bread, with 5% enrichment offering the best compromise between health benefits and consumer preference.
- Phytochemical screening, nutritional value, antioxidant and antimicrobial activities and acute toxicity of Scolymus hispanicus: a wild edible plant in MoroccoPublication . Aboukhalaf, Abdelghani; Moujabbir, Sara; El Amraoui, Belkassem; Kalili, Adil; Essaih, Seloua; Rocha, João Miguel; Belahsen, RekiaScolymus hispanicus L. (Golden thistle) is a well-known wild edible plant (WEP) in Morocco. However, the species value is not well investigated and its economic value is considerably low. Therefore, the aim of this work was to evaluate the phytochemical composition, the biological activities, and the acute toxicity of crude extract of S. hispanicus aerial parts. The mineral composition was assessed using an ICP-AES spectrometer and, the contents in polyphenol, flavonoids and tannins using colorimetric methods. The antioxidant activity was tested by DPPH assay. Disc diffusion and broth micro dilution methods were used to evaluate the antimicrobial activity. Moreover, the safety of the plant extract was validated by performing acute toxicity. The findings revealed that this plant is a rich source of protein, carbohydrates and minerals especially iron and, have high contents of polyphenols, flavonoids and tannins. The biological evaluation of the plant extracts exhibited a remarkable antioxidant content and, a wide antibacterial activity and yeast inhibition. The results indicated also that the tested extract is safe with an LD50 higher than 5000 mg.kg-1. The study data suggest that S. hispanicus could be a promising functional and nutraceutical food with antioxidant and antimicrobial potential and can contribute to a balanced diet.