M. AOUN Omar

Prof

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Department

Departement of Microbiology and biochemistry

Research Interests

Agro ressources, Aliments, Nutrition et Santé

Contact Info

University of M'Sila, Algeria

Email : omar.aoun@univ-msila.dz

On the Web:

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Recent Publications

2025-01-10

Study of physical activity in obese adolescents in Algeria

Objective
Adolescents are meant to spend a large part of their time practicing a hobby or sport, but currently there is a decline in their level of physical activity and sport both inside and outside schools, which can lead to a risk of obesity. The objective of the present study was to examine physical activity in obese adolescents within the school establishments of the province of Bejaia (northeastern Algeria).
Method
To determine the physical activity level (PAL) in the school population, a sample of 3,038 students with obesity comprising 1,635 girls and 1,403 boys was selected. The study focused on (a) the comparison of the intensity of physical activities practiced by girls and boys, (ii) the determination of the duration, intensity, and level of physical activity.
Results
The results show that obese girls are less active than obese boys at all ages (from 11 to 23 years) and in all locations; PALs was steady with increasing age for girls, while PALs increase with age in boys from 17 to 21. We found that some factors are associated with a decrease in PAL, such as the time spent watching television. Doing only 30 min of physical activity once a week is associated with an increase in sedentary behavior. The mean PALs of middle school (1.54) and high school (1.50) girls were lower than those observed for middle school (1.75) and high school (1.65) boys.
Conclusions
Our results show that obese girls are less active than obese boys and spend time watching television and practicing sports only at school.
Citation

M. AOUN Omar, Fouzia Yous , Salim Zaabar , Omar Aoun , Nawel Adjeroud-Abdellatif , Radia Arab , Khodir Madani, , (2025-01-10), "Study of physical activity in obese adolescents in Algeria", [national] Archives de pédiatrie , Elsevier

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2024-05-31

Maximising the stability of anthocyanins and the physicochemical quality in pure blood orange juice using advanced Weibull-Log-Logistic modelling and ascorbic acid fortification during pasteurisation

Anthocyanins are natural pigments plentiful in Blood Orange Juice (BOJ), that give juice colour with highly beneficial nutrients. However, pasteurisation can affect anthocyanin stability and quality. This study aimed to investigate the effect of Ascorbic Acid Fortification (AAF) (100 ppm, “0.01%”) varying temperature/time pasteurisation (60 to 90 °C) on the kinetics of anthocyanins degradation and the physicochemical quality of pure BOJ. Anthocyanin content was determined using the pH-differential method. The degradation kinetics was well predicted using the Weibull model with optimized n values (fixed values) (0.824 ≤
≤ 0.952; 0.10 ≤ RMSE ≤0.01). Findings showed that AAF improved anthocyanins retention, but increased thermal sensitivity over time. Furthermore, the Log-Logistic model accurately explains temperature-dependent anthocyanin rate constants during pasteurisation for BOJ with and without added ascorbic acid (0.828 ≤
≤ 0.991; 0.0002 ≤ RMSE ≤0.0019). This study provides a novel approach for maximising pure BOJ pasteurisation parameters, using an advanced Weibull-Log-Logistic modelling approach and AAF.
Citation

M. AOUN Omar, Yasmine Remini-Sahraoui, Hocine Remini, Farid Dahmoune, Sofiane Dairi, Omar Aoun, Amine Belbahi, Sonia Oukhmanou-Bensidhoum, Nabil Kadri, Khodir Madani, , (2024-05-31), "Maximising the stability of anthocyanins and the physicochemical quality in pure blood orange juice using advanced Weibull-Log-Logistic modelling and ascorbic acid fortification during pasteurisation", [national] Innovative Food Science & Emerging Technologies , Elsevier

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2024-02-15

Optimization of ultrasound-assisted extraction of galactomannan from carob seeds “ceratonia siliqua L” and evaluation of their functional properties and in vitro anti-inflammatory activity

Ultrasound-assisted extraction (UAE) of galactomannan from the endosperm of ripe carob seeds (LBG.S3) was investigated through response surface methodology (RSM). The optimized UAE conditions were an extraction time of 40 minutes, a temperature of 45°C, and a solid-liquid ratio of 1:50 g/mL. Under these settings, the experimental yield of galactomannan was 47.53 ± 2.55%, which is closely aligning with the expected value of 49.78 ± 3.15%. The yield of galactomannan extracted from unripe carob seeds (LBG.S2) under the same optimal conditions was significantly higher 56.73 ± 2.76% (p < 0.05) than the yield of LBG.S3. The infrared spectroscopy (FT-IR) characterization revealed the existence of various functional groups in the spectrum of galactomannan extracted from unripe seeds, not found in LBG.S3. The galactomannan from ripe carob seeds exhibited superior functional properties, including solubility, emulsion and stability capacity, water and oil holding capacity, and viscosity, compared to LBG.S2. In vitro, tests demonstrated notable anti-inflammatory activity for both LBG.S2 and LBG.S3, as observed through the inhibition of bovine serum albumin (BSA) protein denaturation by heat and the membrane stabilization test. Carob galactomannan is a potential source of bioactive polysaccharides with anti-inflammatory and functional properties that can be used in the food and pharmaceutical industries.
Citation

M. AOUN Omar, Samia Djellal, Farid Dahmoune, Omar Aoun, Hocine Remini, Amine Belbahi, Sofiane Dairi, Hamza Moussa, Mohamed Lakehal, Sabrina Kassouar, Chafika Lakhdari, Meriem Adouane & Nabil Kadri, , (2024-02-15), "Optimization of ultrasound-assisted extraction of galactomannan from carob seeds “ceratonia siliqua L” and evaluation of their functional properties and in vitro anti-inflammatory activity", [national] Separation Science and Technology , Taylor & Francis

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2023-12-26

Characterization and identification of lactic acid bacteria isolated from Algerian traditional dairy products

Characterization and identification of lactic acid bacteria isolated from Algerian traditional dairy products
Citation

M. AOUN Omar, (2023-12-26), "Characterization and identification of lactic acid bacteria isolated from Algerian traditional dairy products", [international] 3rd International Conference on Scientific and Academic Research , Konya/Turkey

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2023-12-25

Proteolytic activity of Lactic Acid Bacteria Isolated from Traditional Butter Produced in Djelfa Province of Algeria

Proteolytic activity of Lactic Acid Bacteria Isolated from Traditional
Citation

M. AOUN Omar, (2023-12-25), "Proteolytic activity of Lactic Acid Bacteria Isolated from Traditional Butter Produced in Djelfa Province of Algeria", [international] 3rd International Conference on Scientific and Academic Research , Konya/Turkey

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2023-08-23

Reduction of antinutritional factors during Pinus halepensis seeds beverage processing, a focus on phytates and oxalates

The purpose of this study was to screen for the first time, Pinus halepensis seeds for their antinutritional factors (ANFs) and to reduce them through processing. Results of ANF screening showed that Aleppo pine seeds contained negligible amounts of tannins, saponins and alkaloids, and no amylase and trypsin inhibitory activities. However, they contained significant amounts of phytates and oxalates with values of 2.63 ± 0.21% and 1.07 ± 0.09% respectively. A dehulling operation to remove the adhering coat was implemented which contributed to a reduction of 25% of phytates and 46% of oxalates. Soaking seeds were studied and optimized using a Box Behnken experimental design, varying soaking time, temperature, and pH. The desirability study allowed the determination of optimal conditions of 10.6 h soaking time, 57.6 °C soaking temperature and 5.54 pH that decreased oxalate and phytate content by 72% and 61% respectively. Production of a plant-based beverage with these optimal process conditions markedly reduced the antinutrient content while maintaining expected dry matter, color, stability and pH.
Citation

M. AOUN Omar, Amina Abbou , Nabil Kadri , Georgia Giovanetti , Gilles Morel , Omar Aoun , Adrien Servent , Khodir Madani , Manuel Dornier , Nawel Achir, , (2023-08-23), "Reduction of antinutritional factors during Pinus halepensis seeds beverage processing, a focus on phytates and oxalates", [national] Journal of Food Composition and Analysis , Elsevier

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2023-06-11

Ultrasound assisted maceration with Pistachia lentiscus (lentisk) leaves to enhance the antioxidant activity and the oxidative stability of extra virgin olive oil

The development of new functional olive oils may help in prevention of chronic diseases and improving the quality of life for many consumers. This is focused on the enrichment of enrich virgin olive oil (VOO) with Pistachia lentiscus leaves powder using optimized ultrasound assisted maceration (UAM) to enhance antioxidant activity and its oxidative stability. For plant extract, total phenolic compounds (TPC) content, antioxidant activities assay and inhibition of copper-induced LDL oxidation have been determined. The TPC content, antioxidant capacity and oxidative stability (Rancimat test, PV, K232 and K270) of VOO enriched by US (US-VOO) have been evaluated and compared to those obtained by the conventional method (CM-VOO) and VOO control. Chemical tests showed that lentisk extracts exhibited a stronger scavenging effect more than chemical standards. Lentisk extracts may protect strongly LDL from oxidation and delaying the lag time for about 3.3 h compared to the control. The enriched US-VOO with optimum conditions (100% amplitude, 15% ratio and 10 min of time exposition) showed contents of 1.6, 3 and 4 times more than the control (VOO) for TPC, chlorophyll and carotenoids. The enriched oils by US and CV methods showed a DPPH inhibition percentage and reducing power 2.4 and 1.6 times more than those of VOO. During heat treatment, peroxide value, K232 and K270 values remained significantly lower in enriched oils than VOO control. These results demonstrate the great potential of USM and the use of natural preservation ingredient such as P. lentiscus leaves to improve VOO nutritional quality oxidation stability, and extend the shelf-life of olive oil.
Citation

M. AOUN Omar, Amine Belbahi · Sofane Dairi· Omar Aoun · Farid Dahmoune · Nabil Kadri · Hocine Remini · Mohamed Hadjadj · Jean Paul Cristol · Khodir Madani · Lila Boulekbache‑Makhlouf, , (2023-06-11), "Ultrasound assisted maceration with Pistachia lentiscus (lentisk) leaves to enhance the antioxidant activity and the oxidative stability of extra virgin olive oil", [national] Journal of Food Measurement and Characterization , Springer Nature Link

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2022-10-17

Influence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energetics

This research work aims to explore for the first time the effect of two drying processes on Algerian blood oranges (Citrus sinensis [L.] Osbeck): microwave(200, 400, 600, and 800 W) and convective(40°C, 60°C, 80°C, 100°C, and 120°C), on drying characteristics. The drying time was reduced from 90 min at 120°C (rate of 2.00 × 10−2 kgH2O/kg dm.min) to 13 min at 800 W microwave output (rate of 28.86 × 10−2 kgH2O/kg dm.min). The drying data were fitted to 38 models. Sledz et al. and Midilli and Kucuk models were found to be the best fit to describe drying kinetics for microwave and convective, respectively. The effective diffusivity ranged from 2.07 × 10−9 to 15.67 × 10−9 m2/s for microwave and from 0.07 × 10−9 to 1.97 × 10−9 m2/s for convective drying. The activation energy was estimated to be 8.871 W/g and 33.7 kJ/mol for microwave and convective respectively. The highest energy consumption was obtained by convective drying (0.49 × 107 MJ/kgH2O) whereas the highest energy yield was obtained by microwave drying (36.93 × 10–2%).
Citation

M. AOUN Omar, Khadidja Adel Abderrahim, Hocine Remini, Farid Dahmoune, Khokha Mouhoubi , Farida Berkani, Amina Abbou , Omar Aoun, Sofiane Dairi , Amine Belbahi ,Nabil Kadri, Khodir Madani, , (2022-10-17), "Influence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energetics", [national] Journal of Food Process Engineering , Wiley Online Library

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2022-10-15

Ultrasound as pre-treatment for microwave drying of Myrtus communis fruits: Influence on phenolic compounds and antioxidant activity

Background: Drying constitutes the most common method of food preservation that may degrade nutrients compounds in fruits due to high temperatures and long drying times. Myrtus communis is one of the important aromatic and medicinal species, owing to these reasons, the development of new methods of drying is essential for the preservation and valorization of myrtle fruits. Aims: The aim of the present study was to investigate the effect of ultrasound as a pre-treatment (USP) at 10 min to 90 min in microwave-drying (MD) on the dehydration of myrtle Myrtus communis fruits, on phytochemical content, and on antioxidant activity. Methods: ultrasound drying as pretreatment in microwave drying, extraction yield efficiency and antioxidant activity were measured using radical scavenging assay (DPPH•) and reducing power in addition the PCA analysis was investigated to detect the relationships between variables. Results: The ultrasound pretreatment reduced notably the microwave drying time. A pretreatment of 90 min provided the most rapid drying kinetics (6 min and 5.5 min for 500 w and 700 w respectively) compared to the microwave drying alone (18 min and 11 min for 500 w and 700 w respectively). A higher phytochemical content; 219.90 ± 0.69 mg GAE/g for total phenol content (TPC) was obtained compared to those from MD and conventional drying (CD); 193.79 ± 0.99 mg GAE/g and 148.16 ± 0.95 mg GAE/g for TPC respectively. Indeed, the antioxidant activity tests revealed that ultrasound pretreatment is one of the most efficient methods to preserve the quality and the hydrogen and/or electron-donating ability of antioxidants for neutralizing DPPH radicals (98.63 %) test and reducing ferric ions to ferrous ones. Effectively, the results of PCA analysis show a higher positive correlation between antioxidant activity and flavonoids, anthocyanins, and tannins contents. Conclusions: Ultrasound pretreatment is expected to be a potential alternative to preserve fruit quality during microwave drying because it can reduce drying time at ambient temperatures while preserving natural heat-sensitive nutritive components, flavor, and color.
Citation

M. AOUN Omar, Nadia Bouaoudia-Madi , Sofiane Dairi , Omar Aoun , Nabil Kadri , Khodir Madani , Lila Boulekbache-Makhlouf, , (2022-10-15), "Ultrasound as pre-treatment for microwave drying of Myrtus communis fruits: Influence on phenolic compounds and antioxidant activity", [national] The North African Journal of Food and Nutrition Research , Lab-NuPABS Publisher

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