References of "Fauconnier, Marie-Laure"
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See detailThe modes of action of Mentha arvensis essential oil on the granary weevil Sitophilus granarius revealed by a label-free quantitative proteomic analysis
Renoz, François; Demeter, Sébastien; Degand, Hervé et al

in Journal of Pest Science (2021)

Although synthetic pesticides are still used to control insect pests, greater eforts have been made to develop healthier and more environmentally friendly pesticides. Because of their insecticidal ... [more ▼]

Although synthetic pesticides are still used to control insect pests, greater eforts have been made to develop healthier and more environmentally friendly pesticides. Because of their insecticidal properties, botanical essential oils (EOs) are considered as promising alternatives to the use of synthetic insecticides. However, little is known about mechanisms underlying the insecticidal activity of most these natural compounds. In the present study, we evaluated the contact toxicity and the modes of action of the EO from Mentha arvensis against the granary weevil, Sitophilus granarius L. (Coleoptera: Curculionidae), a cosmopolitan insect pest that causes extensive damage to stored cereals. M. arvensis EO caused high contact toxicity in S. granarius adults, resulting in a rapid paralysis and rapid alteration of walking behavior. Our label-free quantitative proteomics approach revealed that M. arvensis EO induced dramatic physiological changes in exposed insects. The majority of the diferentially expressed proteins (DEPs) were upregulated and are related to the development and functioning of the muscular and nervous systems, cellular respiration, protein synthesis, and detoxifcation. These results suggest that M. arvensis essential oil is capable of afecting a variety of biological processes, and shed light on the repair mechanisms put in place in surviving insects to counter the damage inficted. This work opens new perspectives on the proposed mechanisms of insecticidal activity of a promising EO for controlling pests of stored cereals and may represent a frst step in the development of novel bio-rational insecticides. [less ▲]

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See detailSurvey of phenolic acids, flavonoids and antioxidant potency between figs peels and pulps: Chemical and Chemometric Approach
Hssaini, Lahcen; Hernandez, Fransisca; Viueluda-Martos, Manuel et al

in Molecules (2021), 26(9), 2574

In the present study, chromatic coordinates, phenolic acids, flavonoids and antioxidant capacity assessed by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonate (ABTS ... [more ▼]

In the present study, chromatic coordinates, phenolic acids, flavonoids and antioxidant capacity assessed by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonate (ABTS) and lipid peroxidation inhibition capacity (LPIC) essays and their relative IC50 were investigated in 25 fig cultivars growing in Morocco. The aims of this study were to determine (i) the variation in these compounds among light and dark-colored cultivars, (ii) their partitioning between fruit peel and pulp and (iii) to display network connections among these variables. Twelve phenolic compounds (PCs) were isolated in peel extract versus eight in pulp samples. Anthocyanins, mainly cyanidin-3,5-diglucoside and cyanidin-3-O-rutinoside, were the predominant compounds in peels, where the mean concentrations were 75.90 ± 18.76 and 77.97 ± 18.95 µg/g dw, respectively. On the other hand, (−)-epicatechin and cyanidin-3-O-rutinoside were the major compounds in the pulp extracts, where the mean values were 5.23 ± 4.03 and 9.01 ± 5.67 µg/g dw, respectively. A two-dimensional hierarchically clustered heatmap was applied to the dataset to explore correlations in the dataset and similarities between cultivars, without dimensionality reduction. Results showed that anthocyanins, particularly pelargonidin-3-O-rutinoside, cyanidin-3,5-diglucoside and cyanidin-3-O-rutinoside, were the main contributors to the peels’ free radical scavenging capacity. This capacity was particularly higher in the peel of dark-colored figs compared to the fruit pulp. The local cultivar “INRA 1301” showed the most promising phenolic profile due to its very high levels of almost all detected PCs, especially (−)-epicatechin, quercetin-3-O-rutinoside, quercetin-3-O-glucoside, cyanidine-3,5-diglucoside, cyanidine-3-O-rutinoside and pelargonidin-3-O-rutinoside (54.66, 141.08, 35.48, 494.08, 478.66, 12.56 µg/g dw, respectively). Having the darkest figs in the collection (L* = 25.72, c* = 22.09 and h° = 20.99), this cultivar has also combined promising IC50 values, which were of 19.85, 40.58 and 124.78 µg/mL for DPPH, ABTS and LPIC essays, respectively [less ▲]

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See detailPast, present, and future trends in boar taint detection
Burgeon, Clément ULiege; Debliquy, Marc; Lahem, Driss et al

in Trends in Food Science and Technology (2021), 112

Background: Boar taint is an unpleasant smell found in the meat of some uncastrated male pigs. This taint is often prevented by surgical castration without anesthesia or analgesia. However, this practice ... [more ▼]

Background: Boar taint is an unpleasant smell found in the meat of some uncastrated male pigs. This taint is often prevented by surgical castration without anesthesia or analgesia. However, this practice is an animal welfare concern. Production of entire males and immunocastration were suggested as alternatives. Ensuring that meat is untainted remains a priority for slaughterhouses. This has initiated research about the development of new boar taint detection methods. Most focus on detecting skatole and androstenone, two major contributors to boar taint. Scope and approach: This review aims to describe past methods and recent advances made in rapid boar taint detection, and provide leads for future research. The main findings of past methods such as the use of insect behavior-based sensors, e-noses, and gas chromatography–mass spectrometry, are presented. Recently developed methods based on mass spectrometry, Raman spectroscopy, and sensors are also discussed. Finally, biosensors showing promising results and potential for boar taint detection are presented. The advantages and drawbacks of these techniques, cost analysis, and possible challenges encountered during their application to on-line detection are addressed. Key findings and conclusions: This review presents numerous techniques that were developed for boar taint detection. Some methods, such as laser diode thermal desorption combined with tandem mass spectrometry, proved their on-line/at-line efficiency as they are fast and accurate. However, initial investment and difficulty of implementation could lead to reluctance in applying these. Further research could focus on testing new sensor materials whereas sensory evaluation remains the most practical method used in slaughterhouses. [less ▲]

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See detailBiopesticide trunk injection into apple trees: a proof of concept for the systemic movement of mint and cinnamon essential oils
Werrie, Pierre-Yves ULiege; Burgeon, Clément ULiege; Le Goff, Guillaume et al

in Frontiers in Plant Science (2021), 12

The use of conventional pesticides is debated because of their multiple potential adverse effects on non-target organisms, human health, pest resistance development and environmental contaminations. In ... [more ▼]

The use of conventional pesticides is debated because of their multiple potential adverse effects on non-target organisms, human health, pest resistance development and environmental contaminations. In this setting, this study focused on developing alternatives, such as trunk-injected essential oil (EO)-based biopesticides. We analysed the ecophysiology of apple trees (Malus domestica) following the injection of Cinnamomum cassia and Mentha spicata nanoemulsions in the tree’s vascular system. Targeted and untargeted volatile organic compounds (VOCs) analyses were performed on leaf-contained and leaf-emitted VOCs and analysed through DHS-GC-MS and TDU-GC-MS. Our results showed that carvone, as a major constituent of the Mentha spicata EO, was contained in the leaves (mean concentrations ranging from 3.39 to 19.7 ng gDW–1) and emitted at a constant rate of approximately 0.2 ng gDW–1 h–1. Trans-cinnamaldehyde, Cinnamomum cassia’s major component, accumulated in the leaves (mean concentrations of 83.46 and 350.54 ng gDW–1) without being emitted. Furthermore, our results highlighted the increase in various VOCs following EO injection, both in terms of leaf-contained VOCs, such as methyl salicylate, and in terms of leaf-emitted VOCs, such as caryophyllene. Principal component analysis (PCA) highlighted differences in terms of VOC profiles. In addition, an analysis of similarity (ANOSIM) and permutational multivariate analysis of variance (PERMANOVA) revealed that the VOC profiles were significantly impacted by the treatment. Maximum yields of photosystem II (Fv/Fm) were within the range of 0.80-0.85, indicating that the trees remained healthy throughout the experiment. Our targeted analysis demonstrated the systemic translocation of EOs through the plant’s vascular system. The untargeted analysis, on the other hand, highlighted the potential systemic acquired resistance (SAR) induction by these EOs. Lastly, Cinnamomum cassia and Mentha spicata EOs did not appear phytotoxic to the treated trees, as demonstrated through chlorophyll fluorescence measurements. Hence, this work can be seen as a proof of concept for the use of trunk-injected EOs given systemic translocation, increased production and release of biogenic VOCs (BVOCs) and absence of phytotoxicity. Further works should focus on the ecological impact of such treatments in orchards, as well as apple quality and production yields. [less ▲]

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See detailEffect of Rearing Season on Meat and Intramuscular Fat Quality of Beni-Guil Sheep
Belhal, Kamal; Mansouri, Farid; Sindic, Marianne ULiege et al

in Journal of Food Quality (2021), 2021

Twenty Beni-Guil-PGI female lambs were used to study the effects of rearing season on meat quality characteristics, fatty acids profile, and lipid content. *e animals were reared according to the pastoral ... [more ▼]

Twenty Beni-Guil-PGI female lambs were used to study the effects of rearing season on meat quality characteristics, fatty acids profile, and lipid content. *e animals were reared according to the pastoral-transhumant system in the eastern region of Morocco. *e treatments consisted of 10 female lambs reared in summer-autumn (SA) and slaughtered at winter season and 10 female lambs reared in winter-spring (WS) and slaughtered at spring season. After the slaughter, the longissimus lumborum was collected for each animal for meat quality analysis. Compared to lambs reared in SA, the meat from the WS group showed higher (p < 0.01) pH, chroma, and lightness values (5.79 vs. 5.72, 23.97 vs. 18.46, and 47.03 vs. 41.04, respectively). On the other hand, the meat from WS presented higher (p < 0.05) intramuscular fat content (5.14 % vs. 3.82%, respectively). However, the intramuscular fat of the lambs reared in SA was characterized by greater (p < 0.01) PUFA percentage (16.82% vs. 12.40%, respectively), thrombogenic (p < 0.001) and atherogenic index (p < 0.001), and PUFA/SFA ratio (p < 0.01; 0.42 vs. 0.25, respectively). Nevertheless, those reared in WS season have a higher (p < 0.001) PUFA n − 3 (2.58% vs. 1.14%, respectively) content, and therefore favorable (p < 0.001) n − 6/n − 3 ratio (3.78 vs. 12.98, respectively). [less ▲]

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See detailMorphophysical and biochemical traits involved in maize grain varietal susceptibility to the maize weevil, Sitophilus zeamais (Coleoptera, Curculionidae)".
Ngom, Déthié; Fauconnier, Marie-Laure ULiege; Malumba Kamba, Paul ULiege et al

in Biotechnologie, Agronomie, Société et Environnement (2021), 25(2), 45-56

Description of the subject. Maize (Zea mays L.) is a major staple food providing nutrients for humans and animals worldwide. In Sub-Saharan Africa, maize is stored to ensure food resource availability ... [more ▼]

Description of the subject. Maize (Zea mays L.) is a major staple food providing nutrients for humans and animals worldwide. In Sub-Saharan Africa, maize is stored to ensure food resource availability throughout the year. However, stored-product pests such as the maize weevil, Sitophilus zeamais (Motsch.) (Coleoptera; Curculionidae) can cause huge grain losses. Objectives. This study aimed to assess the oviposition preference of Sitophilus zeamais over maize varieties commonly cultivated in Senegal and the effect of grain morphophysical and biochemical characteristics on their susceptibility to the maize weevil. Method. Twenty-five S. zeamais pairs (M/F) were placed in the center of an arena at equal distance of small heaps of maize grains (30 g) from nine maize varieties. Adult abundance, damaged grains, grain weight loss, and progeny were confronted to grain characteristics (phenolics and ferulic acid content, hardness, brightness, color and size of grains). Results. Susceptibility to the maize weevil varied significantly among maize varieties. Synth-9243 was the most susceptible variety with greatest damaged grains (10.5 ± 2.3%), grain weight loss (2.3 ± 0.6%), and progeny (17.3 ± 3.8 adults). The least susceptible varieties were Across-Pool, SWAN, Obatampa, and Tzee-Yellow. Grain characteristics such as phenolics and ferulic acid content were negatively related to susceptibility, but other constituents may have antixenosis or antibiosis effects. In addition, grain brightness may also have a visual effect deterring oviposition. Conclusions. The most repellent and less favorable varieties for S. zeamais were Tzee-Yellow, Across-Pool, Obatampa and SWAN, that presented high content of phenolics and ferulic acid, hardness and brightness of grains. [less ▲]

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See detailDetermination of Physico-biochemical Proprieties and Composition in Volatile Constituents by Solid Phase Micro-extraction of Honey Samples from Different Botanical and Geographical Origins in Morocco
Ouradi, Hamza; Hanine, Hafida; Fauconnier, Marie-Laure ULiege et al

in Journal of Apicultural Research (2021), 60(1), 84-98

There is very little information available on the physicochemical proprieties and biochemical composition of the honey commercially available which are truly endangered in Morocco. None of the studied ... [more ▼]

There is very little information available on the physicochemical proprieties and biochemical composition of the honey commercially available which are truly endangered in Morocco. None of the studied honey is available for commercial purposes, which is the main interest and novelty of this study. The aim of this work is to characterize and classify forty seven honey samples collected from different localities in Morocco and to compare them with two foreign honey samples from Ghana and France, based on their physicochemical proprieties, phenolic contents, radical scavenging activity and volatile compounds by SPME-GC/MS were used to evaluate the quality and cluster all honey samples. Variance analysis revealed highly significant differences between samples (p<0.05). Monofloral honey was characterized by the highest concentration of proline (292.77 ± 13.30). Mutifloral honey from France showed higher amounts of diastase (17.50 ± 1.80) than other compounds, while eucalyptus honey had a higher amount of HMF (105.14 ± 3.7) than the others. Multifloral honey from Ghana showed higher contents of total phenol (149.31 ± 0.41 mg GAE/100g) and flavonoids (58.28 ± 2.6mgRu/100g) than carotenoids (40.76 ± 0.7 mg Eb carotene/100g). Thyme honey showed the highest phenol content (70.97 ± 1.35 mg GAE/100g), flavonoids content (47.18 ± 2.43 mg ERu/100g) and carotenoids content (74.94 ± 3.08mEb-carotene) than other monofloral honey and glucose honey examined. The principal components analysis (PCA) was performed in order to classify honey samples and identify the most discriminant parameters. Lastly, using ANOVA and correlations for all parameters, significant differences between diverse types of honey were examined. Biochemical and SPME/GC/MS methods were used to propose a complementary approach for honey classification. [less ▲]

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See detailAptamer-Based Biosensor for Detection of Mycotoxins
Guo, Xiaodong; Wei, Xinlin; Zhang, Jiarong et al

in Prime Archives in Chemistry (2021)

Mycotoxins are a large type of secondary metabolites produced by fungi that pose a great hazard to and cause toxic reactions in humans and animals. A majority of countries and regulators, such as the ... [more ▼]

Mycotoxins are a large type of secondary metabolites produced by fungi that pose a great hazard to and cause toxic reactions in humans and animals. A majority of countries and regulators, such as the European Union, have established a series of requirements for their use, and they have also set maximum tolerance levels. The development of high sensitivity and a specific analytical platform for mycotoxins is much in demand to address new challenges for food safety worldwide. Due to the superiority of simple, rapid, and low-cost characteristics, aptamer-based biosensors have successfully been developed for the detection of various mycotoxins with high sensitivity and selectivity compared with traditional instrumental methods and immunological approaches. In this article, we discuss and analyze the development of aptasensors for mycotoxins determination in food and agricultural products over the last 11 years and cover the literatures from the first report in 2008 until the present time. In addition, challenges and future trends for the selection of aptamers toward various mycotoxins and aptasensors for multi-mycotoxins analyses are summarized. Given the promising development and potential application of aptasensors, future research studies made will witness the great practicality of using aptamer-based biosensors within the field of food safety. [less ▲]

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See detailVOC profile analyses for the development of sensors for rapid on-line slaughterhouse detection of boar taint in entire male pigs
Burgeon, Clément ULiege; Vercruysse, Amélie ULiege; Martin, Henri ULiege et al

Scientific conference (2021, February)

Boar taint is a strong unpleasant smell found in the meat of some uncastrated male pigs. This taint originates mainly from two molecules stored in the fat, androstenone and skatole and to a lesser extent ... [more ▼]

Boar taint is a strong unpleasant smell found in the meat of some uncastrated male pigs. This taint originates mainly from two molecules stored in the fat, androstenone and skatole and to a lesser extent indole. These molecules are emitted when cooking meat, releasing a urine- and fecal- like odour which leads to a strong consumer dissatisfaction. To ensure that tainted meat does not reach the consumer, detection of tainted carcasses is performed in slaughterhouses. Fast, cheap and accurate sensor-based methods are being developed to replace current human nose or colorimetric methods. This study aims at determining which VOC could be aimed by sensors for boar taint detection during heating of the fat and understanding whether some VOC found in slaughterhouse’s air could interfere with the correct functioning of the sensor. [less ▲]

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See detailProximate Composition, Amino Acid Profile, and Mineral Content of Four Sheep Meats Reared Extensively in Morocco: A Comparative Study
Belhaj, Kamal; Mansouri, Farid; Ben moumen, Abdessamad et al

in The Scientific World Journal (2021)

This study aimed to compare the organoleptic and nutritional quality of four sheep meats produced in Morocco. This comparison was carried out by analyzing the proximate composition, amino acid profile ... [more ▼]

This study aimed to compare the organoleptic and nutritional quality of four sheep meats produced in Morocco. This comparison was carried out by analyzing the proximate composition, amino acid profile, and mineral content of meat. The majority of the evaluated parameters were influenced by genetic and geographical factors (). The longissimus lumborum muscle had higher value in Timahdite and Ouled-Djellal breeds. The highest values of macroelement were recorded in samples of Beni-Guil meat sampled in the Tendrera region (BGT; 1067.3 mg/100 g), while the highest microelement content was registered in Timahdite meat (5.7 mg/100 g). Iron and zinc were the major identified trace elements, while phosphorus and potassium were the most abundant macroelements. The abundant amino acid was glutamic, while cysteine and methionine were least abundant. The higher essential amino acids index (IEAA) was recorded in the Timahdite sheep meat (162.20, 158.71, 161.02, and 159.65, respectively, for Timahdite, BGT, Ouled-Djellal breeds, and Beni-Guil meat sampled in Ain Beni Mathar region). From a nutritional point of view, the studied meats had a good protein and mineral quality, due to their richness in essential amino acids and microelements. The present study provided new insights on the organoleptic quality and the nutritional value of three Moroccan sheep meats reared in outdoor production system. [less ▲]

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See detailUse of new glycerol-based dendrimers for essential oils encapsulation: optimization of stirring time and rate using a Plackett-Burman design and a surface response methodology
Maes, Chloé ULiege; Brostaux, Yves ULiege; Bouquillon, Sandrine et al

in Foods (2021), 10(2), 207

Essential oils are used in an increasing number of applications including biopesticides. Their volatility minimizes the risk of residue but can also be a constraint if the release is rapid and ... [more ▼]

Essential oils are used in an increasing number of applications including biopesticides. Their volatility minimizes the risk of residue but can also be a constraint if the release is rapid and uncontrolled. Solutions allowing the encapsulation of essential oils are therefore strongly researched. In this study, essential oils encapsulation was carried out within dendrimers to control their volatility. Indeed, a spontaneous complexation occurs in a solution of dendrimers with essential oils which maintains it longer. Six parameters (temperature, stirring rate, relative concentration, solvent volume, stirring time, and pH) of this reaction has been optimized by two steps: first a screening of the parameters that influence the encapsulation with a Plackett–Burmann design the most followed by an optimization of those ones by a surface response methodology. In this study, two essential oils with herbicide properties were used: the essential oils of Cinnamomum zeylanicum Blume and Cymbopogon winterianus Jowitt; and four biosourced dendrimers: glycerodendrimers derived from polypropylenimine and polyamidoamine, a glyceroclikdendrimer, and a glyceroladendrimer. Meta-analysis of all Plackett–Burman assays determined that rate and stirring time were effective on the retention rate thereby these parameters were used for the surface response methodology part. Each combination gives a different optimum depending on the structure of these molecules. [less ▲]

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See detailInsecticidal activity of 25 essential oils on the stored product pest Sitophilus granarius
Demeter, Sébastien; Lebbe, Olivier; Hecq, Florence et al

in Foods (2021), 10(2), 200

The granary weevil Sitophilus granarius is a stored product pest found worldwide. Environmental damages, human health issues and the emergence of resistance are driving scientists to seeks alternatives to ... [more ▼]

The granary weevil Sitophilus granarius is a stored product pest found worldwide. Environmental damages, human health issues and the emergence of resistance are driving scientists to seeks alternatives to synthetic insecticides for its control. With low mammal toxicity and low persistence, essential oils are more and more being considered a potential alternative. In this study, we compare the toxicity of 25 essential oils, representing a large array of chemical compositions, on adult granary weevils. Bioassays indicated that Allium sativum was the most toxic essential oil, with the lowest calculated lethal concentration 90 (LC90) both after 24 h and 7 days. Gaultheria procumbens, Mentha arvensis and Eucalyptus dives oils appeared to have a good potential in terms of toxicity/cost ratio for further development of a plant-derived biocide. Low influence of exposure time was observed for most of essential oils. The methodology developed here offers the possibility to test a large array of essential oils in the same experimental bioassay and in a standardized way. It is a first step to the development of new biocide for alternative management strategies of stored product pests [less ▲]

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See detailPhytochemical investigation and biological activities from Lantana rhodesiensis Moldenke.
Nea, Fatimata ULiege; Bitchi, Boni Michel; Genva, Manon ULiege et al

Poster (2021, January 15)

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See detailAnalyse de profils en COVs de gras chauffé dans le but de développer des capteurs pour la detection rapide d’odeur de verrat en abattoir
Burgeon, Clément ULiege; Vercruysse, Amélie; Debliquy, Marc et al

Scientific conference (2021, January 14)

L’odeur de verrat est une odeur très désagréable (odeur d’urine et d’excrément) relâchée lors de la cuisson de la viande de certains porcs. Cette odeur est dûe à l’accumulation à des concentrations ... [more ▼]

L’odeur de verrat est une odeur très désagréable (odeur d’urine et d’excrément) relâchée lors de la cuisson de la viande de certains porcs. Cette odeur est dûe à l’accumulation à des concentrations importantes de molécules telles que l’androsténone (AEON), le scatole (SKA) et l’indole (IND) dans les tissus adipeux de porcs mâles entiers. Afin de s’assurer qu’une telle viande n’est pas mise sur le marché, la détection et exclusion de carcasses odorantes sont effectuées en abattoir. De nouvelles méthodes de détection, rapides, peu coûteuses et permettant une classification des carcasses correcte à 100% sont en cours de développement pour remplacer la détection à l’aide du nez humain ou à l’aide d’un spectrophotomètre utilisées actuellement. Cette étude vise à déterminer quels COVs pourraient être ciblés par des capteurs détectant l’odeur de verrat lors de la chauffe du gras et à comprendre si certains COVs présents dans l’air ambient de l’abattoir pourraient interférer avec le bon fonctionnement des capteurs. [less ▲]

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See detailCommunication flash - Analyse des COVs de gras chauffé afin de développer des capteurs pour la détection rapide d'odeur de verrat en abattoir.
Burgeon, Clément ULiege; Vercruysse, Amélie ULiege; Debliquy, Marc et al

Speech/Talk (2021)

Communication "flash" donnée afin d'expliquer le but de ma thèse ainsi que les premiers résultats obtenus. L’odeur de verrat est une odeur très désagréable (odeur d’urine et d’excrément) relâchée lors de ... [more ▼]

Communication "flash" donnée afin d'expliquer le but de ma thèse ainsi que les premiers résultats obtenus. L’odeur de verrat est une odeur très désagréable (odeur d’urine et d’excrément) relâchée lors de la cuisson de la viande de certains porcs. Cette odeur est dûe à l’accumulation à des concentrations importantes de molécules telles que l’androsténone (AEON), le scatole (SKA) et l’indole (IND) dans les tissus adipeux de porcs mâles entiers. Afin de s’assurer qu’une telle viande n’est pas mise sur le marché, la détection et exclusion de carcasses odorantes sont effectuées en abattoir. De nouvelles méthodes de détection, rapides, peu coûteuses et permettant une classification des carcasses correcte à 100% sont en cours de développement pour remplacer la détection à l’aide du nez humain ou à l’aide d’un spectrophotomètre utilisées actuellement. Cette étude vise à déterminer quels COVs pourraient être ciblés par des capteurs détectant l’odeur de verrat lors de la chauffe du gras et à comprendre si certains COVs présents dans l’air ambient de l’abattoir pourraient interférer avec le bon fonctionnement des capteurs [less ▲]

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See detailChemical Composition and Physicochemical Analysis of Opuntia dillenii Extracts Grown in Morocco
Loukili, El Hassania; Abrigach, Farid; Bouhrim, Mohamed et al

in Journal of Chemistry (2021)

The chemical composition and physicochemical properties of hexane and ethyl acetate extracts of skin, juice, and seeds of Opuntia dillenii fruit collected from three Moroccan regions (Oujda, Nador, and ... [more ▼]

The chemical composition and physicochemical properties of hexane and ethyl acetate extracts of skin, juice, and seeds of Opuntia dillenii fruit collected from three Moroccan regions (Oujda, Nador, and Essaouira) were studied. The study revealed that the seed oil extracts presented the highest yield of 13.12%, followed by the skin fraction (1.77%) and the juice extract (0.49%). The evaluation of fatty acid compositions using GC-MS analysis revealed the presence of linoleic acid as a dominating unsaturated fatty acid with a value of 72.39%, followed by palmitic acid, oleic acid, and stearic acid in all localities. Otherwise, the juice extract of Oujda locality was richer in margaric acid (37.41%), followed by Essaouira skin extract (10.7%) and Oujda seed extract (6.18%). However, the campesterol was detected only in trace in the juice extract. The physicochemical properties of O. dillenii seed oils such as acid value, peroxide value, ester value, pH value, saponification value, density, and refractive index were all found to be in good agreement with the quality criteria for pure and fresh oils. In addition, principal component analysis (PCA) and hierarchical cluster analysis (HCA) were implemented to compare the difference in the chemical composition of the different O. dillenii extracts. [less ▲]

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See detailEffect of seasoning addition on volatile composition and sensory properties of stewed pork
Dong, Han; Zhang, Chun-Hui; Fauconnier, Marie-Laure ULiege

in Foods (2021), 10(1), 83

The study aimed to investigate the influence of seasoning formulations (SP1 : water; SP2 : water and salt; SP3 : water, salt and spices; SP4 : water, salt, spices and soy sauce; SP5 : water, salt, spices ... [more ▼]

The study aimed to investigate the influence of seasoning formulations (SP1 : water; SP2 : water and salt; SP3 : water, salt and spices; SP4 : water, salt, spices and soy sauce; SP5 : water, salt, spices, soy sauce, sugar; SP6 : water, salt, spices, soy sauce, sugar and cooking wine) on the volatile profiles and sensory evaluation of stewed pork. Volatile compounds were extracted using solid phase microextraction (SPME), then analysed by gas chromatography-mass spectrometry/olfactometry (GCMS/O) and two-dimensional gas chromatographic combined with time-of-fight mass spectrometry (GC × GC-TOFMS). The results revealed that the most abundant volatile compounds, especially aldehydes, were presented in the stewed pork using SP1 and SP2 . This indicated that the stewed pork with water and salt could promote lipid oxidation and amino acid degradation. As revealed by principal component analysis (PCA), the stewed pork samples with SP3 were located on the opposite side of that with SP4 , SP5 , and SP6 in the first and third principal component (PC1-PC3), which indicated that the overall flavour formed by adding spices was significantly different from that of adding soy sauce, sugar, and cooking wine. Sensory evaluation showed that stronger spicy, caramel, and soy sauce odour were present in samples SP3 , SP4 , SP5 , and SP6 . This study has indicated that the addition of food seasoning had a positive effect on flavour profiles of stewed pork, particularly for salt and spices [less ▲]

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See detailTargeting the right parameters in PAH remediation studies
Davin, Marie ULiege; Colinet, Gilles ULiege; Fauconnier, Marie-Laure ULiege

in Environmental Pollution (2021), 278

Contaminated land burdens the economy of many countries and must be dealt with. Researchers have published thousands of documents studying and developing soil and sediment remediation treatments. Amongst ... [more ▼]

Contaminated land burdens the economy of many countries and must be dealt with. Researchers have published thousands of documents studying and developing soil and sediment remediation treatments. Amongst the targeted pollutants are the polycyclic aromatic hydrocarbons (PAHs), described as a class of persistent organic compounds, potentially harmful to ecosystems and living organisms. The present paper reviews and discusses three scientific trends that are leading current PAH-contaminated soil/sediment remediation studies and management. First, the choice of compounds that are being studied and targeted in the scientific literature is discussed, and we suggest that the classical 16 US-EPA PAH compounds might no longer be sufficient to meet current environmental challenges. Second, we discuss the choice of experimental material in remediation studies. Using bibliometric measures, we show the lack of PAH remediation trials based on co-contaminated or aged-contaminated material. Finally, the systematic use of the recently validated bioavailability measurement protocol (ISO/TS 16751) in remediation trials is discussed, and we suggest it should be implemented as a tool to improve remediation processes and management strategies. [less ▲]

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See detailPhytochemical investigation and biological activities of Lantana rhodesiensis
Nea, Fatimata ULiege; Bitchi, Michel Boni; Genva, Manon ULiege et al

in Molecules (2021), 26(4), 846

Lantana rhodesiensis Moldenke is a plant widely used to treat diseases, such as rheumatism, diabetes, and malaria in traditional medicine. To better understand the traditional uses of this plant, a ... [more ▼]

Lantana rhodesiensis Moldenke is a plant widely used to treat diseases, such as rheumatism, diabetes, and malaria in traditional medicine. To better understand the traditional uses of this plant, a phytochemical study was undertaken, revealing a higher proportion of polyphenols, including flavonoids in L. rhodesiensis leaf extract and moderate proportion in stem and root extracts. The antioxidant activity of the extracts was also determined using three different assays: the radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, the FRAP method (Ferric-reducing antioxidant power) and the β-carotene bleaching test. The anti-malarial activity of each extract was also evaluated using asexual erythrocyte stages of Plasmodium falciparum, chloroquine-sensitive strain 3D7. The results showed that the leaf extract exhibited higher antioxidant and anti-malarial activities in comparison with the stem and root extracts, probably due to the presence of higher quantities of polyphenols including flavonoids in the leaves. A positive linear correlation was established between the phenolic compound content (total polyphenols including flavonoids and tannins; and total flavonoids) and the antioxidant activity of all extracts. Furthermore, four flavones were isolated from leaf dichloromethane and ethyl acetate fractions: a new flavone named rhodescine (5,6,3’,5’-tetrahydroxy-7,4’-dimethoxyflavone) (1), 5-hydroxy-6,7,3’,4’,5’-pentamethoxyflavone (2), 5-hydroxy-6,7,3′,4′-tetramethoxyflavone (3), and 5,6,3’-trihydroxy-7,4’-dimethoxyflavone (4). Their structures were elucidated by 1H, 13C NMR, COSY, HSQC, HMBC, and MS-EI spectral methods. Aside from compound 2, all other molecules were described for the first time in this plant species. [less ▲]

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See detailCharacterization and comparison of flavor compounds in stewed pork with different processing methods
Dong, Han; Zhang, Chun-Hui; Fauconnier, Marie-Laure ULiege et al

in LWT - Food Science and Technology (2021), 144

The objective of this study was to investigate the volatile and non-volatile compounds of stewed pork with different processing methods (TS: traditional stewing, TSE: traditional stewing with enzymatic ... [more ▼]

The objective of this study was to investigate the volatile and non-volatile compounds of stewed pork with different processing methods (TS: traditional stewing, TSE: traditional stewing with enzymatic degradation, TSEM: traditional stewing with enzymatic degradation and Maillard reaction, HS: high-temperature stewing, HSE: high-temperature stewing with enzymatic degradation, HSEM: high-temperature stewing with enzymatic degradation and Maillard reaction). The odour compounds results showed that HS, HSE and HSEM had higher types and contents of volatile compounds than TS, TSE and TSEM, especially HSEM. All stewed pork from traditional and high-temperature stewing methods were classified into two groups using an electronic nose due to different flavor characteristics. Non-volatile compounds results displayed the contents of total amino acids in HS, HSE and HSEM were higher significantly (P < 0.05) than those of TS, TSE and TSEM, of which the contents of Asp and Glu related to umami taste were the most in HS and HSEM. In contrast, there were the lower contents of 5’-nucleotides and fatty acids in HS, HSE and HSEM. These findings indicated that the high-temperature stewed pork method could be used as an effective method to improve the flavor of pork, among which HSEM processing method was particularly remarkable. [less ▲]

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