EVALUATION OF THE ANTICOAGULANT ACTIVITY OF MARGINS FROM OLIVES EXTRACTION IN THE KHENCHELA REGION
DOI:
https://doi.org/10.4314/jfas.v12i2.8Keywords:
margines, chemlal and souidi, physicochemical characteristics, dosage, polyphenol, flavonoid, anticoagulant activity.Abstract
The objective of this study is the evaluation of the anticoagulant activity of polyphenols obtained from olive extracts (Olea europaea L.) Of the margines of two varieties cultivated at Khenchela (East of Algeria) , the first one is souidi from Chacher and the second one is chemlal from Baghai. The physicochemical characteristics of the two varieties studied showed a difference in water content, total solid content (dry matter), total solid in suspension, potential hydrogen, and especially its content in polyphenols and flavonoids. The quantitative analysis of the two extracts has revealed a great richness of the margines of the souidi variety of polyphenols and flavonoids content compared to the margines of the chemlal variety. The dosage of polyphenols is 0.8 mg EAG / mlE) for Souidi and (0.5 mgEAG / mlE) for Chemlal. The in vitro evaluation of the anticoagulant activity of the margines of two varieties souidi and chemlal revealed that the margines of the souidi variety has a good anticoagulant activity vis-à-vis the endogenous pathway Time of Céphaline Kaolin (TCK).
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References
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[31] AitBaddi C, Cegarra J, Merlina G, Revel J.C, & Hafidi M. Qualitative and quantitative evolution of polyphenolic compounds during composting of anolive-mill waste-wheat straw mixture. Journal of Hazardious Materials,Vol.165, N°1, 2009,pp.1119-112.
[2] Fezzni B, Ben Cheikharticle R. Extention of the biodegradation odel N0.1 (ADM1) to include phenolic compounds biodegradation process for the simulation of anaerobic co-digestion of olive mill wastes at thermophilic temperature. Journal of Hazardous Materials, 2009. 162:1563-1570.
[3] El-Abbassi A, Kiai H, Hafidi A. Phenolic profile and antioxidant activities of olive mill wastewater. Food Chimistry .2012. 132: 406-412.
[4] Hamdi M. Toxicity and biodegrability of olive mill wastewaters in batch anaerobic digestion. Applied Biochemistry Biotechnoogyl, 1992. 37 : 155.
[5] Pauwels J, Van Ranst E, Verloo M, Mvondo A. Manuel d’Analyses de sols et de plantes. Equipements, Gestion de stocks, de verrerie et produits chimiques. Publications agricoles-28, AGCD, Bruxelles, Belgique. 1992. 265 p.
[6] Rodier J. Legube B. Merlet N. L’analyse de l’eau 9éme Ed., DUNOD. Paris. 2009. 1525p.
[7] Lesage-Meessen L, Navarro D, Maunier S, Sigoillot J-C, Lorquin J, Delattre M. Simple phenolic content in olive oil residues as a function of extraction systems. Food Chemestry, 2001. 75,501-507.
[8] Gortzi O, Lalas S, Chinou I. J, saknis T. Reevaluation of bioactivity and antioxidant activity of Myrtus communis extract before and after encapsulation in liposomes. Eur Food Res Technol, 2008. 226. pp: 583-590
[9] De Marco E, Savarese M, Paduano A, & Sacchi R. Characterization and fractionation of phenolic compounds extracted from olive oil mill wastewaters. Food Chemistry, 2007. 104(2), 858-867.
[10] Sayadi S, Allouche N, Jaoua M, Aloui F. Detrimental effects of high molecularmass polyphenols on olive mill wastewater biotreatment. Process Biochemistry. 2000. p35.
[11] Greco G. J. R, Toscano G, Cioffi M, Gianfreda L, Sannino F. Dephenolisation of olive mill waste-waters by olive husk. Water. Research, 1999. p:43.
[12] Della Greca M, Previtera L, Temessi F, Carrelli A. Low-molecular-weight components of olive oil mill waste-waters. Phytochemical Analysis diagnostic pratique (2éme éd), Expansion Scientifique Francaise (Paris), 2004. p :45.
[13] Catalano L, Franco I, De Nobili M, Leita L. Polyphenols in olive mill waste waters and their depuration plant effluents: a comparaison of the Folin-Ciocalteauand HPLC methods. Agrochimica, 1999. p :46.
[14] Lafka T.I, Sinanoglou V, Lazos E. S. On the extraction and antioxidant activity of phenolic compounds from winery wastes. Food Chemistry, 2007. p : 46.
[15] Bahorun T. Oxygen species scavenging activity of phenolic extract from nawthern fresh plant organs and pharmaceutical preparations. Arzncim forsch drug Rescarch. 1996. P : 49,50,55
[16] Rizzo F, Papasouliotis K, Crawford E, Dodkin S, Cue S. Measurement of prothrombin time (PT) and activated partial thromboplastin time (APTT) on canine citrated plasma samples following different storage conditions. Research in Veterinary Science, 2008. 85: 166-170.
[17] Visioli F, Romani A, Mulinacci N, Zarini S, Conte D, Vincieri F. F, Galli C. Antioxidant and other biological activities of olive mill waste waters. Journal of Agricultural and Food Chemistry, 1999. p:45.
[18] Croizat P, Favre-Gilly J, Thouverez J.P. Hémostase et coagulation (techniques usuelles). Ed. Tourelle, Saint-Mandé, 1968. pp: 97-118.
[19] Wang J, Zhanga Q, Zhang Z, Songa H, Li P. Potential antioxidant and anticoagulant capacity of low molecular weight fucoidan fractions extracted from Laminaria japonica. International Journal of Biological Macromolecules, 2010. 46: 6-12.
[20] Benyahia N., Zein K. Analyse des problèmes de l’industrie de l’huile d’olive et solutions récemment développées. 2ème Conférence Internationale Swiss Environmental Solution. Lausanne, Suisse. (2003).
[21]García-Gómez A, Roig A, Bernal M. P. Composting of the solid fraction of olive mill wastewater with olive leaves: organic matter degradation and biological activity. Bioresource Technology, 2003. p :56.
[22] Fki I, Bouaziz M, Sahnoun S, Sayadi S. Hypocholesterolemic effects of Flammarion. Médecine-Sciences. 2005. p :6-59.
[23] Zaidi F, Hassissene N, Allouache H, Kichou M, Ourdani S, Rezki K, Bellal M. M, Grongnet J.F., Youyou A. Les composés phénoliques, facteur limitant du grignon d’olive chez les ruminants.Revue Médecine Vétérinaire. Vol.160, N°2, 2009. Pp :67-73.
[24] Mouzaoui K, Yazzag L, Moulti-mati F. Composés phenoliques des grignons d’olive provenant d’huileries traditionnelle et moderne: essai de purification de l’oleuropeine et de l’hydroxytyrosol. Sciences et technologie C. N°40. 2014. pp : 9-15.
[25] Ryan D, Robards K, Lavee S. Changes in phenolic content of olive during maturation. International Journal of Food Science and Technology, 1999. 34 : 265–274.
[26] Mylonaki S, Kiassos E, Makris D.P, & Kefalas P. Optimizationof the extraction of olive (Olea europaea) leaf phenolics using water/ethanol-based solvent systems and response surface methodology. Anal Bioanal Chemistry, Vol.392,N°5, 2008. pp.977-985.
[27] Obied H, Prenzler P, Robards K. Potent antioxidant biophenols from olive mill waste. Elsevier B.V. 03-058. olive-mill waste-waters. Process Biochemistry, 2008. 41 : 398–404.
[28] Pawlaczyk I, Czerchawski L, Kuliczkowski W, Karolko B, Pilecki W, Witkiewicz W, Gancarz R. Anticoagulant and anti-platelet activity of polyphenolic-polysaccharide preparation isolated from the medicinal plant Erigeron canadensis L. Thrombosis Research, 2011. 127: 328-340.
[29] Renné T, Nieswandt B, Gailani D. The intrinsic pathway of coagulation is essential for thrombus stability in mice. Blood Cells, Molecules, and Diseases, 2006. 36: 148-151.
[30] Hsieh, C.L, Lin, Y.C, Yen, G.C, Chen, H.Y. Preventive effects of guava (Psidium guajava L.) leaves and its active compounds against α-dicarbonyl compounds-induced blood coagulation. Food Chemistry, 2007. 103: 528-535.
[31] AitBaddi C, Cegarra J, Merlina G, Revel J.C, & Hafidi M. Qualitative and quantitative evolution of polyphenolic compounds during composting of anolive-mill waste-wheat straw mixture. Journal of Hazardious Materials,Vol.165, N°1, 2009,pp.1119-112.
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Published
2020-04-02
How to Cite
KADI, K.; MRAH, R.; HAMLI, S.; LEKMINE, S.; DIB, D.; ADDAD, D.; BOUKERIA, S.; GUEBOUDJI, Z.; HAFSAOUI, I. EVALUATION OF THE ANTICOAGULANT ACTIVITY OF MARGINS FROM OLIVES EXTRACTION IN THE KHENCHELA REGION. Journal of Fundamental and Applied Sciences, [S. l.], v. 12, n. 2, p. 634–649, 2020. DOI: 10.4314/jfas.v12i2.8. Disponível em: https://jfas.info/index.php/JFAS/article/view/659. Acesso em: 30 jan. 2025.
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