Scientific journal
Journal of Food and Nutrition Research
Summary No. 3 / 2023
El Finou, H. – Bammou, M. – Zaid, A. – El Rhaffari, L.
Nutritional composition, sensory quality and bioactivity of a dietary supplement based on the Origanum compactum Benth and Foeniculum vulgare Mill aerial part
Journal of Food and Nutrition Research, 62, 2023, No. 3, s. 236-244
Hamza El Finou, Department of Biology, Laboratory of Bioactives, Health and Environment, Faculty of Sciences, Moulay Ismail University, Zitoune-11201, 50000 Meknes, Morocco. E-mail: h.elfinou@edu.umi.ac.ma
Original article
Received 27 January 2023; 1st revised 28 April 2023; accepted 8 June 2023; published online
Summary: The present study aimed to develop capsules based on the powdered leaves of Origanum compactum Benth and Foeniculum vulgare Mill. For this, mixture of 500 g of powdered oregano leaves and 500 g of fennel powder was used and some primary components of the powder were characterized. In addition, total phenolics and flavonoids contents were determined. Also, quenching of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis(3-ethyl-benzothiazoline-6-sulfhonic acid) (ABTS) free radicals was used to determinate the antioxidant activity. Several pharmaco-technical parameters of the powder were evaluated such as approximate solubility, conductivity, pH, dry matter and relative humidity. At the phytochemical level, total phenolics content of 0.29 ± 0.05 g·kg-1 (expressed as gallic acid equivalents) and 0.16 ± 0.02 g·kg-1 (expressed as rutin equivalents) for flavonoids were determined. The powder had a significant antioxidant activity, with a half-maximal inhibitory concentration (IC50) of 0.34 ± 0.03 mg·ml-1 and 0.36 ± 0.02 mg·ml-1 in DPPH and ABTS assays, respectively. In addition, the powder was rich in carbohydrates (0.13 ± 0.29 g·l-1), lipids (1.25 ± 0.29 g·kg-1) and proteins
Keywords: antioxidant; capsule; Foeniculum vulgare; Origanum compactum
Download:
(pdf, 478.48 Kb, 1521x)