Variability of biological activities of Argania spinosa - Falleh, Hanen; Ben Jemaa, Mariem; Ksouri, Riadh
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Phenolic compounds of Argania spinosa fruits from four provenances were extracted by three different solvents. The analysis revealed the richness of argan fruits in total polyphenols, flavonoids and condensed tannins. Concerning the antioxidant activities, the methanolic extract endowed with the most important antioxidant activity. Moreover, all the antioxidant activities of the extracts seem to be significantly influenced by the interaction between the origin and the extraction solvent. Furthermore, the results of antimicrobial activity show that ethyl acetate extract is able to tangibly…mehr

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Produktbeschreibung
Phenolic compounds of Argania spinosa fruits from four provenances were extracted by three different solvents. The analysis revealed the richness of argan fruits in total polyphenols, flavonoids and condensed tannins. Concerning the antioxidant activities, the methanolic extract endowed with the most important antioxidant activity. Moreover, all the antioxidant activities of the extracts seem to be significantly influenced by the interaction between the origin and the extraction solvent. Furthermore, the results of antimicrobial activity show that ethyl acetate extract is able to tangibly inhibit the growth of staphylococcus aureus. In the final part of this work, high performance liquid chromatography analysis revealed that the aqueous extract is rich in apigenin and the majority compounds in the methanolic extract are quercetin-3-O-rutinoside and p-coumaric acid. In summary, this work indicates that the argan fruits are rich in effective compounds potentially exploitable in the fields of food, cosmetic and pharmaceutical industries.
Autorenporträt
La Dra. Hanen FALLEH es profesora adjunta en el Laboratorio de Plantas Aromáticas y Medicinales (LPAM) del Centro de Biotecnología de Borj Cedria (CBBC). Su campo de investigación se centra en las moléculas bioactivas, las actividades biológicas, la formulación de emulsiones y su caracterización.