Browsing by Author "Benamara, Salem"

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    An attempt to improve the traditional olive (Olea europaea) oil eco-extraction as applied in the Bouzeguène municipality (Northern Algeria)
    (Elsevier B.V., 2023) Allane, Taous; Dali, Assia; Kacimi, Zakia; Benamara, Salem
    This work is an attempt to improve the traditional olive (Olea europaea L.) oil (OO) eco-extraction (TOOEE) as applied in the Bouzeguène municipality (extreme south-east of Tizi-Ouzou, chief town of the region of the same name located 100 km east of Algiers). The improvement concerns the possible replacement of the direct solar drying (DSD), habitually applied before OO extraction, by indirect solar drying (ISD). For comparison purpose, oven drying (OD) was also considered. The drying kinetics of fresh olives (FOs), OO yield (OOY, % w/w in relation to the FO weight), rate of released olive vegetation water (OVW, % w/w in relation to the FO weight), and OO physicochemical quality parameters (free acidity (FA, % w/w oleic acid), specific extinction coefficient at 230 (K230) and 270 nm (K270), etc.) were investigated. For the three drying procedures tested, the quadratic equation was found to correctly describe the whole drying curves, with R2 and mean absolute percentage error (MAPE) varying from 0.995 (case of ISD) to 0.999 (case of DSD) and from 5 (case of DSD) to 21.33 % (case of ISD), respectively. The DSD-dried olives and ISD-dried olives gave the OOY of 11 % on average with a release of only 0.20 % OVW. For physicochemical parameters, the results were contradictory. For example, the mean FA value for OO from DSD-dried olives (DSD-OO) was ∼ 2.86 % (against ∼ 4.57 % for OO from ISD-dried olives (ISD-OO)) while the mean radical scavenging activity (RSA) for ISD-OO was ∼ 34 % (against ∼ 18 % for DSD-OO). This study confirms the ecological character of the TOOEE and the possibilities of its improvement, which could make it inspiring for all the actors of the field.
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    Evaluation of physical‐chemical, pharmacodynamic and pharmacological attributes of hot air dried and swell dried jujube powders
    (2016) Benahmed Djilali, Adiba; Nabiev, Mohamed; Gelicus, Antony; Benamara, Salem; Allaf, Karim
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    Feasibility study of date (Phoenix dactylifera L.) fruit syrup-based natural jelly using central composite design
    (Springer, 2014) Benali, Sonia; Benamara, Salem; Bigan, Muriel; Madani, Khodir
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    Gallstones-dissolving capacity of lemon (Citrus limon) juice, Herniaria hirsuta L. extract and lemon juice-based natural vinaigrette in vitro
    (NISCAIR-CSIR, 2017) Chekroune, Malika; Benamara, Salem
    This paper presents the investigation of the gallstones-dissolving capacity (GDC) of lemon (Citrus limon) juice (LJ), Herniaria hirsuta L. aqueous extract and olive oil/LJ natural vinaigrette (NV) in vitro, for the first time. To start with, the gallstones from an Algerian female patient were characterized in terms of both their chemical composition by UV-VIS spectroscopy and thermal analysis. Then, the GDC was evaluated throughout the reduction of weight of different gallstones which were immersed in different investigated liquid media over the time. It was found that the investigated gallstones are composed of bilirubin and cholesterol. Primarily, the results revealed that the GDC of NV reached 100 % after 7 days immersion, while it reached 72, 26, 6 % after 13 days immersion for HHE, LJ and LJ/HHE mixture, respectively. These results shed light on interesting perspectives for NV applications: 1) as functional food to replace the commercial vinegar-based dressings, knowing that the alternate consumption of olive oil and lemon juice to promote the gallbladder flush is widely popularized, and 2) as a promising alternative to conventional solvents used in the treatment of gallstones by contact litholysis. However, additional studies are needed to improve the stability and bioavailability of the NV
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    Modeling of the dissolution kinetics of arbutus wild berries-based tablets as evaluated by electric conductivity
    (Penerbit Universiti Kebangsaan Malaysia, 2015) Abbas-Aksil, Tounsia; Benamara, Salem
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    Preliminary characterization of food tablets from date (Phoenix dactylifera L.) and spirulina (Spirulina sp.) powders
    (2011) Benahmed Djilali, Adiba; Benamara, Salem; Saidi, Nabil; Meksoud, Abdelhakim
    Preliminary characterization of food tablets from date (Phoenix dactylifera L.) and spirulina (Spirulina sp.) powders
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    Preparation of a Natural Candy from Date (Phoenix dactylifera L.), Olive (Olea europaea L.), and Carob (Ceratonia siliqua L.) Fruits
    (Wiley, 2018) Abdellaoui, Radia; Boukhiar, Aissa; Kechadi, Khenchla; Benamara, Salem
    Until the early 1960s, the traditional recipe “Arkouy” from the mixture of carob (Ceratonia siliqua L.) powder and olive (Olea europaea L.) oil represented a sought-after food product in some localities of the Kabylian region (Northeastern Algeria). The present work attempted to improve this traditional recipe to obtain a natural candy from date (Phoenix dactylifera L.), olive (Olea europaea L.), and carob (Ceratonia siliqua L.) fruits. For this, different formulations with various proportions of the date paste, olive paste, and carob powder were obtained using a constrained mixture design (proportion of date paste ≥ 0.7). The hardness and total color difference in the CIELab system were adopted as dependent variables. For comparison purpose, the local commercial candy “Caprice” was taken as reference. In addition, the two formulations containing the three basic ingredients were analyzed for the overall acceptability, reducing power, and thermal analysis. At first approximation, it can be said that the formulation containing 75% date paste, 20% carob powder, and 5% olive paste ensures a balance between the target values of texture and color. The obtained candy can be used as a dietary supplement for all categories of consumers, especially patients with swallowing difficulties.
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    Tableting : alternate way of valorization of agro-resources
    (2012) Benamara, Salem; Aksil, Tounsia; Boukhiar, Aissa; Megdoud, Djemaa; Iguergaziz, Nadia; Babouri, Sara; Galouz, Mohand Salah; Nakib, Wahiba; Rahal, Sofiane
    In this work we attempt to investigate the possibility of use tableting as alternate way for valorization of some agro-resource species, including, certain date (Phoenix dactylifera L.) fruit varieties as ordinary edible fruit, strawberry tree (Arbutus unedo) berries and numerous medicinal plants. The preliminary results obtained are conclusive. In all cases, the date fruit powder is used as base matrix because of its capacity to undergo tableting. The combination of various plant species with date fruits allowed to obtain tablets with convenient physical proprieties in terms of hardness, disintegration time, erosion…Also, the final product acquired an appetizing flavor which is of a particular interest when the initial non-food matrix has a disagreeable taste. Thus, the formulation of such tablets from medicinal plants hides the bitterness, making the product more acceptable to consumers, especially those suffering from various diseases. Also, the fast dissolution of the date powder, thanks to the presence of natural simple sugars, make the obtained tablets very convenient for some patients. The physical-chemical proprieties of powder and then tablets from lyophilized strawberry berries are also investigated. Taking into account its high content in vitamin C, this powder can be employed as other natural ingredient enhancing the nutritional value of tablets, as well as their stability. Finally, the effervescent ability of date powder is studied, varying the proportions of some chemical reactants like tartaric acid, citric acid, sodium carbonate and bicarbonate
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    Total contents of major minerals in the nature yoghurt and in the yoghurts with the date powder of three dry varieties
    (2011) Amellal, Hayet; Benamara, Salem
    In this paper we report on the content of major minerals (calcium, magnesium, sodium, potassium, iron and zinc) in the nature yoghurt (without sugars) and three yoghurts added with date powders. The latter’s were from three dry date varieties (Mech-Degla, Degla-Beida and Frezza). The elements determination was carried out using atomic absorption spectrometry after mineralization processing. Total mineral content showed a great difference between the yoghurt nature and yoghurts enriched by date powder fruits. In the yoghurts added with date powder, following results were found (in mg/Kg): calcium (2213.31-2938.67), sodium (783.37-959.36), potassium (725.68-771.77), magnesium (169.54-267.85), iron (9.6-11.52), zinc (1.29-7.93). Concerning the natural yoghurt the values obtained were (in mg/Kg): calcium (1950.41), Sodium (684.72), potassium (540.58), magnesium (132.16), iron (5.26), zinc (0.35). These results are in positive interrelationship with those of the rheological properties
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    Vaccum drying of common date pulp cubes
    (Taylor & Francis, 2008) Amellal, Hayet; Benamara, Salem
    Drying ability of date ( Phoenix dactylifera L.) pulp cubes from three Algerian common varieties (Mech-Degla, Degla-Beida, and Frezza) were investigated. Drying process was carried out under partial vacuum (200mbar) at 60, 80, and 100 C. Compared to the Newton model, the Henderson and Pabis model better described drying kinetic of Mech-Degla and Frezza pulps at 60 and 80 C with a mean relative error (MRE) not higher than 6.07 % . The same model fits experimental data at 60 C for Degla-Beida ( R 2 ¼ 0.988; MRE ¼ 6.07) as well as at 100 C for only Mech- Degla ( R 2 >0.98, MRE ¼ 8.61 % )