| Autor: |
Yazidi R; Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cedria, Hammam-Lif, Tunisia.; Faculty of Science of Tunis, University of Tunis EL Manar, Tunis, Tunisia., Yeddes W; Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cedria, Hammam-Lif, Tunisia., Djebali K; Useful Materials Valorization Laboratory, National Centre for Research in Materials Science, Soliman, Tunisia., Hammami M; Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cedria, Hammam-Lif, Tunisia., Aidi-Wannes W; Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cedria, Hammam-Lif, Tunisia., Ben Farhat M; Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cedria, Hammam-Lif, Tunisia., Msaada K; Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cedria, Hammam-Lif, Tunisia., Saidani Tounsi M; Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cedria, Hammam-Lif, Tunisia. |
| Abstrakt: |
This study endeavoured to capitalize on prickly pear by-products for the optimization of molasses formulation, targeting elevated antioxidant capacities and superior sugar contents. Through robust statistical modelling, the optimal cooking parameters-temperature (70-80 °C) and duration (60-90 min)-were determined, guided by responses of antioxidant activity and Brix value. A D-Optimal mixture design further delineated the ideal proportions of molasses components (pulp, peel, and seeds). Characterization revealed that peel harboured the highest concentrations of total polyphenols (396.41 mg GAE/100g FW) and flavonoids (234.26 mg CE/100g FW), emphasizing its antioxidant potential (DPPH inhibition IC50: 12.72 µg/ml). The optimal cooking conditions were established at 78.35 °C for 79.70 min, with predictive equations guiding ingredient proportions (0.265 g pulp, 0.710 g peel, 0.025 g seed). Intriguingly, while peel inclusion enhanced total sugar content and antioxidant activity, seed incorporation exerted a contrasting effect by reducing total sugar content and limiting antioxidant activity. |
