Résumé L’objectif de ce travail est

Résumé
L’objectif de ce travail est d’étudier l’effet de la digestion sur la teneur en polyphénols totaux, flavonoïdes et l’activité antioxydante d’Aloe vera. Les teneurs en polyphénols totaux et des flavonoïdesdes méthodes spectrophotométriques. L’évaluation de l’activité antioxydante a été réalisée par trois méthodes DPPH, ABTS et CUPRAC. Pour confirmer les résultats obtenus nous avons effectué une analyse par spectrophotométrie infrarouge FTIR. La teneur des phénols totaux constatée dans l’extrait d’Aloe vera étudié est de1,3638 mg EAG/100g. Tandis que la teneur des flavonoïdes constatée dans l’extrait d’Aloe vera étudié est de 0,690 mg EQ/100g. Les valeurs de polyphénols totaux et flavonoïdes diminuent sous l’effet de la digestion gastro intestinale. Les spectres obtenus lors de l’analyse FTIR ont montré que l’Aloe vera est riche en composés phénoliques et en flavonoïdes. Des bandes intenses correspondantes aux liaisons O-H, liaison C=C ,C-H ,CO, CH 3, CH 2, confirment la présence de ces composés bioactifs . Pour les deux méthodes DPPH et Cuprac, l’extrait d’Aloe vera révèle une forte activité antioxydante qui diminue progressivement pendant la phase orale et gastrique puis augmente après la digestion intestinale .Pour la méthode ABTS , l’activité antioxydante diminue pendant la phase orale, augmente pendant la phase gastrique puis diminue de nouveau pendant la phase intestinale.
Mots clés : polyphénols, digestion in vitro, Aloe vera, polyphénols totaux, flavonoïdes, activité antioxydante.

النتائج (الإنجليزية) 1:

summary
The objective of this work is to study the effect of digestion on total polyphenols, flavonoids and antioxidant activity of Aloe vera. The levels of total polyphenols and flavonoïdesdes spectrophotometric methods. The evaluation of the antioxidant activity was carried out by three methods DPPH, ABTS and CUPRAC. To confirm the results we have conducted an analysis by infrared spectrophotometry FTIR. The content of total phenols found in the extract of Aloe vera is studied de1,3638 EAG mg / 100g. While the content of flavonoids found in the extract of Aloe vera is studied 0,690 mg EQ / 100g. The total polyphenols and flavonoids values ​​decrease as a result of the gastro intestinal digestion. The spectra obtained from FTIR analysis showed that Aloe vera is rich in phenolic compounds and flavonoids. Strong bands corresponding to OH bonds, C = C, CH, CO, CH 3, CH 2, confirm the presence of these bioactive compounds. For both DPPH and Cuprac methods, the extract of Aloe vera shows strong antioxidant activity which gradually decreases during the oral and gastric phase then increases after intestinal digestion .For the ABTS method, the antioxidant activity decreases during the oral phase increases during the gastric phase and then decreases again during the intestinal phase.
Key words: polyphenols, in vitro digestion, Aloe vera, total polyphenols, flavonoids, antioxidant activity.

النتائج (الإنجليزية) 2:

summary
The objective of this work is to study the effect of digestion on the content of total polyphenols, flavonoids and antioxidant activity of Aloe vera. Total polyphenol stakes and flavonoids spectrophotometric methods. The evaluation of antioxidant activity was carried out by three methods DPPH, ABTS and CUPRAC. To confirm the results obtained we carried out an analysis by FTIR infrared spectrophotometry. The content of the total phenols found in the Aloe vera extract studied is 1.3638 mg EAG/100g. While the content of flavonoids found in the aloe vera extract studied is 0.690 mg EQ/100g. Total polyphenols and flavonoid values decrease as a result of gastrointestinal digestion. The spectra obtained from the FTIR analysis showed that Aloe vera is rich in phenolic compounds and flavonoids. Intense bands corresponding to the O-H, C-C, C-H, CO, CH 3, CH 2, links confirm the presence of these bioactive compounds. For both DPPH and Cuprac methods, Aloe vera extract reveals a strong antioxidant activity that gradually decreases during the oral and gastric phase and then increases after intestinal digestion. For the ABTS method, antioxidant activity decreases during the oral phase, increases during the gastric phase and then decreases again during the intestinal phase.
Keywords: polyphenols, in vitro digestion, Aloe vera, total polyphenols, flavonoids, antioxidant activity.

النتائج (الإنجليزية) 3:

Summary of contents
The purpose of this study is to study the effects of digestion on the antioxidant activities of total polyphenols, flavonoids and aloe. The content of total polyphenols and flavonoids in spectrophotometry. The antioxidant activity of DPH, ABTS and CUPRAC were evaluated. In order to confirm the results, we carried out FTIR analysis. The total phenol content of aloe extract was 13638 mg / kg, while the total flavonoids content of aloe extract was 0690 mg / kg. FTIR analysis showed that Aloe Vera was rich in phenolic compounds and flavonoids. The strong bands corresponding to O-H bond, C = C-H bond, CH 3, CH 2 bond confirm the existence of these bioactive compounds. Vera extract of aloe showed high antioxidant activity in two DPH and CUPRAC methods. The antioxidant activity decreased gradually in oral and gastric stages, and increased after intestinal digestion. It increases in the gastric phase and then decreases further in the intestinal phase.
Key words: polyphenols, in vitro digestion, aloe, total polyphenols, flavonoids, antioxidant activity.