Activités antibactériennes des constituants de la fraction insaponifiable de l'huile d'olive (notice n° 782142)
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| fixed length control field | 03993cam a2200445 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250123112643.0 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fre |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 100 10 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Metlef, S. |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | Activités antibactériennes des constituants de la fraction insaponifiable de l'huile d'olive |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2022.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 97 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The purpose of this work is to determine the contents of some constituents of the unsaponifiable fraction of thirteen samples of olive oil from several areas of Algeria, all by assessing their antioxidant and antibacterial activities against eight potentially pathogenic ATCC strains. The total polyphenol content in the samples varied significantly (P < 0.05) from one extract to another and the most important values were recorded to the extracts of Skikda and Tissemsilt (207.97 ± 1.75 mg gallic acid/kg and 202.97 ± 2.67 mg gallic acid/kg, respectively). The total flavonoid content in the various extracts was variable. The highest levels were recorded in the extracts of Ain-Defla and Blida. While Jijel extract was the richest in flavonoids with a value of 258.22 ± 13.00 mg/kg, no correlation was found between total polyphenols and total flavonoids. Bacterial strains showed variable behavior between sensitivity, extreme sensitivity and resistance to phenolic extracts with a negative correlation between total polyphenol content and antibacterial activity while the lowest MICs were recorded with the extracts that gave the diameters of the highest inhibition zones. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Le présent travail vise à déterminer les teneurs de quelques constituants de la fraction insaponifiable de 13 échantillons d'huile d'olive provenant de plusieurs régions d'Algérie, tout en évaluant leurs activités antibactériennes à l'égard de huit souches ATCC potentiellement pathogènes. La teneur en polyphénols totaux dans les échantillons a varié significativement (p < 0,05) d'un extrait à un autre, et les valeurs les plus importantes ont été enregistrées dans les extraits de Skikda et Tissemsilt (207,97 ± 1,75 mg d'acide gallique/kg et 202,97 ± 2,67 mg d'acide gallique/kg respectivement). La teneur en flavonoïdes totaux dans les différents extraits était variable. Les teneurs les plus élevées ont été enregistrées dans les extraits d'Ain-Defla et Blida, alors que l'extrait de Jijel a été le plus riche en flavonols, avec une valeur de 258,22 ± 13,00 mg/kg. Aucune corrélation n'a été établie entre la teneur en polyphénols totaux et les flavonoïdes totaux. Les souches bactériennes ont montré un comportement variable entre la sensibilité, l'extrême sensibilité et la résistance vis-à-vis des extraits phénoliques avec une corrélation négative entre la teneur en polyphénols totaux et l'activité antibactérienne, tandis que les concentrations minimales inhibitrices les plus faibles ont été enregistrées avec les extraits qui ont donné les diamètres des zones d'inhibition les plus élevées. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Souche bactérienne |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Fraction insaponifiable |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Extrait phénolique |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Huile d'olive |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Activité antibactérienne |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Souche bactérienne |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Fraction insaponifiable |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Extrait phénolique |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Huile d'olive |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Activité antibactérienne |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Unsaponifiable fraction |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Bacterial strain |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Olive oil |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Antibacterial activity |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Polyphenols |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Unsaponifiable fraction |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Bacterial strain |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Olive oil |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Antibacterial activity |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Polyphenols |
| 700 10 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Delmi-Bouras, A. |
| Relator term | author |
| 700 10 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Zidane, A. |
| Relator term | author |
| 700 10 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Benali, M. |
| Relator term | author |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Phytothérapie | 20 | 1-2 | 2022-02-01 | p. 10-16 | 1624-8597 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/revue-phytotherapie-2022-1-page-10?lang=fr&redirect-ssocas=7080">https://shs.cairn.info/revue-phytotherapie-2022-1-page-10?lang=fr&redirect-ssocas=7080</a> |
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