{"id":6694,"date":"2017-05-10T14:24:48","date_gmt":"2017-05-10T13:24:48","guid":{"rendered":"http:\/\/dpubma.univ-annaba.dz\/?p=6694"},"modified":"2017-12-11T11:21:24","modified_gmt":"2017-12-11T10:21:24","slug":"etude-de-la-qualite-organoleptique-de-trois-varietes-de-mangues-amelie-lippens-brooks-sechees-au-cours-du-stockage-par-technique-de-brunissement-enzymatique-des-peroxydases-pod-et-des-polypheno","status":"publish","type":"post","link":"https:\/\/synthese.univ-annaba.dz\/?p=6694","title":{"rendered":"Etude de la qualit\u00e9 organoleptique de trois vari\u00e9t\u00e9s de mangues Am\u00e9lie, Lippens, Brooks s\u00e9ch\u00e9es au cours du stockage par technique de brunissement enzymatique des peroxydases (POD) et des polyph\u00e9noloxydases (PPO)"},"content":{"rendered":"

Num\u00e9ro de la revue<\/strong>:\u00a034
\nAuteurs<\/strong>: Aminata Belem 1<\/sup>, Fran\u00e7ois Tapsoba 1<\/sup>, Laurencia Toulsoumd\u00e9 Songre-Ouattara 2<\/sup>, Cheikna Zongo\u00a01<\/sup>, Aly Savadogo 1<\/sup><\/p>\n

1<\/sup><\/em>LABIA\/<\/em>CRSBAN\/<\/em>D\u00e9partement de Biochimie-microbiologie, UFR-SVT, Universit\u00e9 Ouaga 1 Pr Joseph KI-ZERBO, Burkina Faso, <\/em>03 BP 7021 Ouagadougou, Burkina Faso Tel\/Fax (00226)25307064<\/em><\/p>\n

2<\/sup><\/em>Institut de Recherches en Sciences Appliqu\u00e9es et Technologies (IRSAT), D\u00e9partement Technologie Alimentaire (DTA), 03 BP 7047 Ouagadougou 03 Burkina Faso<\/em>.<\/p>\n

 <\/p>\n

T\u00e9l\u00e9charger l’article\"p2\"<\/strong><\/a><\/p>\n

R\u00e9sume<\/strong><\/p>\n

Trente \u00e9chantillons de mangues s\u00e9ch\u00e9es de vari\u00e9t\u00e9s Am\u00e9lie<\/em>, Brooks<\/em>, Lippens <\/em>ont \u00e9t\u00e9 collect\u00e9s pour des analyses physicochimiques visant \u00e0 comprendre les conditions d\u2019apparition du brunissement enzymatique. Ces analyses ont montr\u00e9 que les fortes teneurs en mati\u00e8re s\u00e8che, en acidit\u00e9 titrable, en vitamine C et en substrats ph\u00e9noliques \u00e9taient respectivement 95,86 \u00b1 0,01 mg\/g ; 1,56 \u00b1 3,60 \u00e9quivalent d\u2019acide citrique\/g ; 205.77 \u00b1 56.71 mg\/g et 54.78\u00d7<\/strong>10-3<\/sup> \u00b1 5,06 mg\/g pour la vari\u00e9t\u00e9 Am\u00e9lie<\/em>. La concentration la plus \u00e9lev\u00e9e en sucres totaux \u00e9tait de 51,08 \u00b1 2.59 mg\/g pour la vari\u00e9t\u00e9 Lippens<\/em>. Les activit\u00e9s les plus \u00e9lev\u00e9es en polyph\u00e9noloxydase et en peroxydase \u00e9taient respectivement de 19.75\u00d7<\/strong>10-3<\/sup> \u00b1 0.01 et 52. 62\u00d7 <\/strong>10-3<\/sup> \u00b1 2.64 pour la vari\u00e9t\u00e9 Am\u00e9lie<\/em>. Les peroxydases et polyph\u00e9noloxydases ainsi que leurs substrats ph\u00e9noliques sont les principaux agents responsables du processus de brunissement enzymatique. Le niveau des d\u00e9g\u00e2ts caus\u00e9s au cours du stockage sur la qualit\u00e9 du produit fini est fonction de la concentration en substrat ph\u00e9nolique oxyd\u00e9.<\/p>\n

Mots cl\u00e9s<\/strong>\u00a0: Mangues s\u00e9ch\u00e9es, Brunissement enzymatique, Peroxydases, Polyphenoloxydases<\/em><\/p>\n

\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Num\u00e9ro de la revue:\u00a034 Auteurs: Aminata Belem 1, Fran\u00e7ois Tapsoba 1, Laurencia Toulsoumd\u00e9 Songre-Ouattara 2, Cheikna Zongo\u00a01, Aly Savadogo 1 1LABIA\/CRSBAN\/D\u00e9partement de Biochimie-microbiologie, UFR-SVT, Universit\u00e9 Ouaga 1 Pr Joseph KI-ZERBO, Burkina Faso, 03 BP 7021 Ouagadougou, Burkina Faso Tel\/Fax (00226)25307064 … Lire la suite »<\/span><\/a><\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1145],"tags":[1198,1197,1199,1200],"class_list":["post-6694","post","type-post","status-publish","format-standard","hentry","category-synthese-n-34","tag-brunissement-enzymatique","tag-mangues-sechees","tag-peroxydases","tag-polyphenoloxydases"],"_links":{"self":[{"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/posts\/6694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6694"}],"version-history":[{"count":7,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/posts\/6694\/revisions"}],"predecessor-version":[{"id":7421,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/posts\/6694\/revisions\/7421"}],"wp:attachment":[{"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}