Browsing by Author "Lecheb, F."

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Characterization and valorisation of olive by-products from a traditional oil mill in Béjaia
(2021) Bougherara, S.; Boucetta, N.; Lecheb, F.; Medjdoub, F.; Delleci, K.; Belkhir, Meriem
In Algeria, the olive oil extraction generates enormous quantities of olive-growing by-products: the olive residue and margines. So, the characterization and the valorization of these by-products seem of great importance. The first shutter consists in characterizing the whole of fractions resulting from the centrifugation of the margines (liquid rejection) to knowing the liquid phase, the oily phase and the solid phase as well as the olive residue, with various physicochemical techniques of analysis available on the scale laboratory. The liquid fraction which was characterized shows a very strong organic and mineral matter concentration being able to be used in irrigation either directly, or diluted with water after having undergone physicochemical and biological treatments, enriching the composition and texture by the arable lands (fertilizingcontribution).As for the oily fraction the results show a very goodnutritional quality from the point of view analyzes physico chemical, dedicated to being used like salad oil or in our work, it was used for obtaining a dry soap
Enhancement of the antioxidant activity of a by-product (Phoenix dactyliferaL.) from the Agri-food industry
(University M'hamed Bougara - Boumerdes, 2020) Lecheb, F.; Benamara, S.; Gougam, H.
Despite their biological value, date seeds as by-product are not quite studied, compared to analogue agricultural wastes. In addition to the basic physiochemical characterization, the antioxidant power (AP) of by-product (Phoenix dactyliferaL.) seeds (DS) is presently investigated. The AP was evaluated through the reducing power (RP), as well as antiradicalar activity (AA) of extracts obtained with different solvents (water, methanol, ethanol, acetone, chloroform, and hexane). Except hexane and chloroform, all other employed solvents give extracts with RP above 0.3 optic density units. Concerning the AA, all extracts obtained with cold extraction display a highest antioxidant activity for a dried extract concentration of 0.6 -0.7 mg ml-1. In addition, the most important AA (> 90%) is found for BHT, vitamin E, ethanolic and methanolic extracts, whereas the least values (70-80%) report to the acetone and chloroform extracts. The similar results are also found when the hot extraction is applied. On the other hand, the most interesting correlations (R2>0.94) are reached for combinations of type polyphenols/RP (case of extraction with pure ethanol and 50% -acetone), and flavonoids/RP (in the unique case of the extraction with 50%-acetone). Given their antioxidant potential, DS extracts can be recommended as an ingredient in various food and non-food formulations.
Evaluating of potential impacts of liquid detergent using life cycle assessment methodology
(Université M'hamed Bougara de Boumerdès, 2018) Bougherara, Saliha; Lecheb, F.; Belkhir, M.
The goal of this study was to use life cycle assessment (LCA) methodology to assess the environmental impact of liquid detergent intended for dish, clothes and multi user, which is produced by a leader manufactory in Algeria town. This LCA was used to evaluate the environmental impact generated by this company and to determine the contribution of compound to impacts evaluated, and to try to carry out a comparative study between these products. This study seems to be in need of using of SimaPro7.1 software and EDIP 2003 method. The input data needed to conduct Life Cycle Inventory (LCI) coming from this factory, which use different raw material imported from European and Asian countries, energy used is coming from Algerian resource. Outputs are the result of wastewater analysis of this factory in different forms (liquid, solid and gas form)
Evaluation of contaminant kinetics in tetra-pack conditioned juice: evolution of the physico-chemical and microbiological parameters during the storage period
(Université M'hamed Bougara de Boumerdès, 2020) Lecheb, F.; Bougherara, S.; Delleci, K.; Djoubani, L.; Lazazi, M.; Rahal, B.
Packing is the new operations in the manufacture of food products, they will help maintain thehygiene, tactile and nutritional quality of the food and meet thelogisticalconstraints.A study was conducted to determine the effects of packaging materials, storage temperature, and time on physiochemical and bacteriological properties of conditioned juice.pH, acidity, Brix, mineral content (heavy metals before and after contact, in packaging and in juice), migration test, microbiological analysis, and antioxidant activity (FRAP) were evaluated in freshly prepared juice, and after 15, 30, 45, 60, 75, and 90 days of storage at room temperature. A migration test was conducted using three percent acetic acid as a simulator followed by an Atomic Flamming Adsorption Spectroscopy analysis of the tested packaging and analysis by TF-IR of the product. Theresults showed that pH, acidity, Brix, decreased with storage times. According to the results obtained no variability was observed for the microbiological parameters during the storage period.As for the physicochemical parameters, minor variations have been observed. The loss of total phenols and vitamin C content was higher in juice stored at 90 days than 15 days. The results of mineral analyzes show a slight variation of 1 to 2 mg / l compared to the reference sample (0-day storage sample), for K +, Na+, Cl-and PO4-3, with the exception of calcium ion, for which there was a sharp increase after 45 days of storage, which then declined. The findings showed the lack of migration of the packaging to thefood, thusmaintaining the initial composition.