Craterization and valorization of fresh Allium ursinum L bulbs in a food matrix

F. Ferhoum, H. Aksas, N. Bourfis, F. Benaisa, S. Bensmail, D. Djouahra-Fahem


The aim of this project is to develop and exploit a local medicinal plant, Allium ursinum L, and to measure its main compounds, such as phenolics, as well as studying its antioxidant effectiveness. Fresh bulbs from the plant were used as an additive in traditional mayonnaise to improve its quality. The results of the physicochemical analyses and assessment of the antioxidant activity of Allium ursinum L, show that the plant has significant levels of polyphenols 0.023±0.02mg GA equivalent/g, flavonoids 0.5±0.03 mg quercitin equivalent/g, and carotenoids 5.6.10-5 ±0.02 μg/g. This wealth of bioactive compounds gives the plant a very high antioxidant activity of around 92%. This plant also contains 4.5% dietary fibre, with 5.13 mg BSA equivalent/g protein. The mayonnaise enriched with wild garlic had the highest moisture content at 20.5%±0.0.7. In addition, when stored at room temperature, the pH fell from 4.62 to 4.08 in all the preparations, and the fat content fell in the enriched mayonnaise (49.86%). The results of the microbiological analyses showed that the aerobic germs at 30°C decreased in the enriched mayonnaise compared with the control. This is due to the antibacterial effect of the plant, and the results obtained in this study indicate that the incorporation of Allium ursinum L bulbs enriches the quality of traditional mayonnaise.

Keywords: Allium ursinum L, bulbs, incorporation, Mayonnaise.

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