Skip to Main content Skip to Navigation
Theses

Contribution à l'étude du développement d'un aliment fonctionnel à base d'épices du Cameroun : caractérisation physico-chimique et fonctionnelle

Abstract : Increasing evidences from current research point to the fact that certain disease conditions can be prevented through the consumption of antioxidant rich foods. The present work was carried out to evaluate the antioxidant potentials of twenty Cameroonian spices commonly used in some Cameroonian cuisine. The nutritional properties of spices, the in vitro antioxidant potential of their methanolic extracts as well as the in vivo antioxidant potential of the methanolic extracts of some selected samples were determined. The antioxidant activity brought about by N' N-diphenyl-N'-picrylhydrazyl (DPPH), «trolox antioxidant equivalent capacity» (TEAC) and the total reduction power (PRT) methods have revealed that Z. leprieurii and D. glomerata presented the highest activities. The extracts of the two spices were used to prepare a mixture whose effect was tested on male rats with induced inflammation. The results obtained indicate that the individual spices and their mixture at 100 mg/kg and 150 mg/kg present an important anti-inflammatory activity comparable to that of commercial anti-inflammatory like indomethacin, dexamethasone and celecoxib. The variation of malondialdehyde content (a lipidic oxidant marquer) revealed the in vivo antioxidant action of extracts, thus demonstrating their potential for the development of functional foods with anti-stress effect
Document type :
Theses
Complete list of metadata

Cited literature [244 references]  Display  Hide  Download

https://hal.univ-lorraine.fr/tel-01747196
Contributor : Thèses Ul <>
Submitted on : Thursday, March 29, 2018 - 10:54:37 AM
Last modification on : Monday, April 16, 2018 - 10:41:39 AM
Long-term archiving on: : Thursday, September 13, 2018 - 2:25:24 PM

File

INPL_2009_ABDOU_BOUBA_A.pdf
Files produced by the author(s)

Identifiers

  • HAL Id : tel-01747196, version 1

Collections

Citation

Armand Abdou Bouba. Contribution à l'étude du développement d'un aliment fonctionnel à base d'épices du Cameroun : caractérisation physico-chimique et fonctionnelle. Alimentation et Nutrition. Institut National Polytechnique de Lorraine, 2009. Français. ⟨NNT : 2009INPL006N⟩. ⟨tel-01747196⟩

Share

Metrics

Record views

569

Files downloads

2629