Lipid characterization of Eryngium maritimum seeds grown in Tunisia

Lajnef, Houda Ben; Pasini, Federica; Politowicz, Joanna; Tlili, Nizar; Khaldi, Abdelhamid; Caboni, Maria; Nasri, Nizar

doi:10.1016/j.indcrop.2017.05.001

Cited by 14 publications

(13 citation statements)

References 35 publications

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“…The lipids were extracted, according to a modified version of the method described by Folch et al [ 32 ] and approximately 20 mg of fat were used for transesterification to the corresponding methyl esters (FAMEs) by following the method of Christie et al [ 33 ]. FAMEs were measured on a GC-2010 Plus gas chromatograph (Shimadzu Corporation, Kyoto, Japan) equipped with a flame ionization detector (FID), according to the method of Ben Lajnef [ 34 ]. The FAME peaks were separated with a BPX70 fused silica capillary column (10 m, 0.1 mm i.d., 0.2 m f.t.…”

Section: Methodsmentioning

confidence: 99%

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

et al. 2018

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In the present study, two different diameter (small and large) Milano-type dry fermented sausages were industrially produced to evaluate the effect of two different LAB starter cultures (Lactobacillus sakei and Pediococcus pentosaceus) on biogenic amines (BAs) content, proteolysis, and lipolysis taking place during both fermentation and ripening. With regard to BAs, putrescine and tyramine were mostly found in fermented sausages having large diameter and those inoculated with P. pentosaceus/S. xylosus exhibited significantly higher accumulation of these compounds. Overall, the small size sausages showed a more pronounced proteolysis taking place during processing. In addition, aside from the distinctive electrophoretic bands detected with both starter cultures, a more pronounced proteolysis and a faster protein hydrolysis was observed in salami inoculated with P. pentosaceus/S. xylosus. As for lipolysis, a significantly higher amount of diacylglycerols was observed at the end of ripening in the sausages inoculated with L. sakei/S. xylosus, which concurrently exhibited an increased D32, D34, and D36 series. The results of the present study confirms profound differences in BAs concentration, proteolysis, and lipolysis. These findings are strictly dependent on the starter cultures, which demonstrates that the choice of an appropriate starter optimized for peculiar products and processes should be the key factor to improve safety and quality features of traditional fermented sausages.

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Section: Methodsmentioning

confidence: 99%

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

et al. 2018

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“…It is a perennial herbaceous shrub which prefers saline conditions and low nitrogen availability (Clausing, Vickers, & Kadereit, 2000). The species grows usually in sand hills, while it can be found along the coasts in Southern Europe (Lajnef, Pasini, Politowicz, Tlili, & Khaldi, 2017), as well as in the Atlantic coasts of Europe and North Africa (Clausing et al, 2000). The edible parts of the species are its leaves and roots, while the aerial parts and roots have been traditionally used in folk medicine as remedies against various diseases (Lajnef et al, 2017;Lisciani et al, 1984).…”

Section: Eryngium Maritimum Lmentioning

confidence: 99%

“…The species grows usually in sand hills, while it can be found along the coasts in Southern Europe (Lajnef, Pasini, Politowicz, Tlili, & Khaldi, 2017), as well as in the Atlantic coasts of Europe and North Africa (Clausing et al, 2000). The edible parts of the species are its leaves and roots, while the aerial parts and roots have been traditionally used in folk medicine as remedies against various diseases (Lajnef et al, 2017;Lisciani et al, 1984). Moreover, Amessis-Ouchemoukh, Madani, Falé, Serralheiro, and Araújo (2014) highlighted the potential use of the species in the development of plant-derived drugs considering the increasing demands of the pharmaceutical industry and consumers preferences to such products.…”

Section: Eryngium Maritimum Lmentioning

confidence: 99%

Edible halophytes of the Mediterranean basin: Potential candidates for novel food products

Petropoulos

Karkanis

Martins

et al. 2018

Trends in Food Science & Technology

132

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Background: Recent trends in the food science industry and consumers' preferences for diversified diets suggest the consumption of wild greens not only as diet complements but also as healthy and functional foods for targeted conditions, rendering its commercial cultivation of major importance in order to avoid irrational gathering and genetic erosion threats. The Mediterranean basin abounds in wild edible species which have been used for food and medicinal purposes by human throughout the centuries. Many of these species can be found near coastal areas and usually grow under saline conditions, while others can adapt in various harsh conditions including high salinity. Scope and approach: The aim of this review focuses on listing and describing the most important halophyte species that traditionally have been gathered by rural communities of the Mediterranean basin, while special interest will be given on their chemical composition and health promoting components. Cases of commercially cultivated halophytes will be also presented to highlight their potential as alternative cash crops, while results from in vitro and in vivo health effects will be presented. Key findings and conclusions: The recent literature has provided useful information regarding the potential of wild halophytes as promising ingredients in functional food products and/or as sources of bioactive compounds. However, further research is needed regarding the chemical characterization of these species under commercial cultivation practices, while further clinical and model trials have to be conducted to assess their long term bioactivity and elucidate potential toxic effects and regulations of safe consumption.

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“…The species grows usually in sandy soil and can be found along the coasts in Europe and in North Africa (Tlili and Khaldi 2017). The leaves and roots of this plant species are edible and have medicinal value and are used for treatment of different diseases (Lajnef et al 2017). Sea holly has a significant quantity of phenolic acids in roots and aerial parts, i.e., leaf and stem (Mejri et al 2017).…”

Section: Eryngium Maritimum L (Sea Holly)mentioning

confidence: 99%

Ensuring Food Security of Arid Regions through Sustainable Cultivation of Halophytes

Ahmad

Hameed

Ahmad

et al. 2020

Handbook of Halophytes

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Lipid characterization of Eryngium maritimum seeds grown in Tunisia

Cited by 14 publications

References 35 publications

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

Edible halophytes of the Mediterranean basin: Potential candidates for novel food products

Ensuring Food Security of Arid Regions through Sustainable Cultivation of Halophytes

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