Browsing by Author "REFFIS, Setti"

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    Caractérisation physicochimique du vinaigre produit à partir de différentes variétés de dattes et évaluation in vitro de son effet antidiabétique
    (Université de Ghardaïa, 2026) LAIOURATE, Inas; REFFIS, Setti
    This research focuses on the nutritional valorization of two Algerian common date cultivars, “Timjouhert” and “Hchef”, originating from Daïa Ben Dahoua (Ghardaïa Province, Algeria). The main objective of this study was to produce a traditional date vinegar through a simultaneous double-fermentation process under laboratory conditions, to investigate its physicochemical and biochemical characteristics, and to evaluate its in vitro antidiabetic potential in comparison with a commercial apple vinegar reference. The physicochemical analyses revealed highly significant differences (P < 0.0001) among the mples. The pH values of “Timjouhert” and “Hchef” date vinegars were 3.49 and 93.45, respectively, compared with 2.94 for apple vinegar, indicating a lower acidity of date vinegars. Electrical conductivity reached 11.91 mS/cm for “Timjouhert” and 12.71 mS/cm for “Hchef”, whereas it was only 2.76 mS/cm for apple vinegar, reflecting the high mineral content of date vinegars. Moreover, “Timjouhert” vinegar exhibited the highest total soluble solids and dry matter contents, reaching 5.00 °Brix and 4.80%, respectively, compared with 2.50 °Brix and 2.20% in apple vinegar, suggesting the presence of residual sugars resulting from incomplete fermentation. Biochemically, apple vinegar showed the highest concentrations of acetic acid (50.44 g/L) and citric acid (0.90%), while date vinegars contained 44.53 and 41.53 g/L of acetic acid, and 0.63% and 0.58% of citric acid for “Timjouhert” and “Hchef”, respectively. In contrast, protein content was higher in date vinegars, reaching 4.49% in “Hchef” and 3.77% in “Timjouhert”, compared with 2.76% in apple vinegar. Chromatographic analysis also revealed variability in the carbohydrate profiles among the different samples. Regarding the in vitro antidiabetic activity, increasing sample concentration generally enhanced α-amylase inhibitory activity. Apple vinegar and “Timjouhert” date vinegar exhibited the 8highest inhibition rates, reaching nearly 100% at concentrations between 0.75% and 1%. In contrast, “Hchef” vinegar showed a more moderate inhibitory effect, ranging from approximately 49% to 60%. Acarbose, used as the positive control, displayed intermediate inhibition rates ranging from 69% to 81%. These findings demonstrate the remarkable α-amylase inhibitory potential of “Timjouhert” date vinegar, which surpassed that of the reference drug under the experimental conditions. Overall, the results highlight the functional and therapeutic potential of date vinegars as functional foods that may contribute to postprandial glycemic regulation, reduce agricultural waste, and support the development of promising natural alternatives for diabetes prevention.