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Background: Lichen is a symbiotic organism with unique structure composed of a fungal partner and an algal partner. It has been utilized in folk foods and medicines. The objective of the present study was to analyze the ingredients and the impact of heating on various physicochemical and phytochemical characteristics of a 500 g sample of lichen Evernia prunastri from Jijel, Algeria collected in May 2021. Methods: The nutritional value of the lichen was determined by studying various parameters. The metal contents were analyzed using an Atomic Absorption Spectrophotometer. The effect of heating (70 and 100 °C) on the physicochemical parameters, and bioactive compounds of aqueous extracts obtained by maceration in distilled water was studied. Statistical analysis was performed using ANOVA. Results: A high percentage of carbohydrates (64.00%) were observed in the lichen material. Pectin, fats, and crude proteins levels were low. High ash content (10.85%) was obtained with the presence of metal elements. Preliminary phytochemical analysis indicated the presence of polyphenols and flavonoids with 51.13 mg Gallic Acid Equivalent (GAE)/100 g and 17.87 mg Quercetin Equivalent (QE)/100 g of lichen, respectively. The lichen sample subjected to 70 °C demonstrated an increase in the parameters examined, with the exception of proteins and vitamin C. Conversely, the lichen sample treated at 100 °C exhibited a reduction in vitamin C, protein, and bioactive compound content, as well as an increase in sugar content. Titratable acidity and pH parameters were unaffected. Conclusion: The appreciable quantities of carbohydrates, crude fibers, and other compounds in this lichen suggest a potential use for these active ingredients in the preparation of functional food. Heating to 70 °C produces a preparation enriched in bioactive substances and sugars. However, heating to 100 °C, exposes the various tissues to degradation, potentially leading to a decrease in nutrients. [ABSTRACT FROM AUTHOR]

Background: In the present quantitative and qualitative study, to compare the new variety of naked barley with other cereals (durum wheat, commun wheat, coated barley). Regarding the richness in phytonutrients including mainly flavonoids, polyphenols, tannins condensed in a hydroponic culture. Methods: The experiment was conducted in Laboratory of Life Sciences and Techniques, Souk Ahras University in Algeria during 2019-2022. The antioxidant power was tested according to the DPPH free radical scavenging method. The results obtained from the quantitative study of methanolic extracts show that varieties rich in tannins and flavonoids have a significant antioxidant activity than a variety rich only in total polyphenols. Qualitative studies based on HPLC of these compounds allow us to visualize phenolic traces of our extracts, this analysis showed that our extracts mainly contain flavonoids of the flavone and flavonol type, potentially interesting for their biological properties. Result: The results reported the existence of a very highly significant difference (P<0.001) between IC50 of the new variety Chaiir Ennabi (Naked Barley) compared to ascorbic acid, which shows a lower antioxidant activity of this variety. Barley variety Barbarous (coated barley) had the highest antioxidant activities and the highest contents of phenolic compounds. [ABSTRACT FROM AUTHOR]

A study was conducted to determine the effects of packaging materials, and storage time on physicochemical and antioxidant properties of commercial concentrate orange juice largely consumed in Algeria (Ramy). The juice was packaged in different packaging materials (glass, cardboard and plastic bottles) and stored for three months at room temperature. Total soluble solids, pH, titratable acidity, vitamin C, and antioxidant activity (DPPH method) were evaluated in freshly juice, and after 1,2, and 3 months of storage. The results showed that total soluble solids, pH, vitamin C and antioxidant activity decreased with storage time under different storage time, irrespective of packaging materials. On the contray, the acidity increased during storage. The juice in glass bottles did not show significant changes until the end of storage. It was conducted that glass bottles packing proved to be most suitable for orange juice storage, which maintained the better quality and antioxidant properties loss than rest of the packing materials. [ABSTRACT FROM AUTHOR]