Biological and functional properties of vine leaves

Adiba Benahmed Djilali (1) , Abdelouahab Benseddik (2) , Halima Boughellout (3) , Karim Allaf (4) , Mohamed Nabiev (5)
(1) Faculty of Biological and Agricultural Sciences, Mouloud Mammeri University of Tizi-Ouzou. Research Unit Laboratory, Materials, Processes & Environment (UR-MPE) in M’Hamed Bougara Univesity of Boumerdes , Algeria
(2) Unité de Recherche Appliquée en Energies Renouvelables, URAER, Centre de Développement des Energies Renouvelables, CDER, Ghardaïa , Algeria
(3) Laboratory of Food Engineering Feeding, Nutrition and Agri-food technologies Institute (INATAA) Frères Mentouri Constantine 1 Univ. Constantine , Algeria
(4) Laboratory of Engineering Science for Environment LaSIE-UMR-7356CNRS, La Rochelle University , France
(5) Laboratory of Petrochemical Synthesis FHC, M’Hamed Bougara University of Boumerdès , Algeria


Aims: The main objective of the present research work was to evaluate the (phytochemical, biochemical, and antimicrobial) properties of Muscat of Alexandria leaf powder and develop new functional dairy product using the mixture lactic bacteria and vine leaf powder as prebiotic for health applications (gastric and cardiac problems, etc.). Material and Methods:  Various nutritional parameters of the vine leaf powder namely: pH, acidity, water content, ashes, salts, fatty acid) were determined. Also there bioactive substances (TPC, total flavonoids content, tannin content, soluble-water polysaccharides) were extracted and quantified using referenced methods. The evaluation of antimicrobial activity of these substances was carried out by disc method. Vine leaf powder and aqueous extract were used to improve acidification kinetic. Also functional yogurt using the mixture (lactic bacteria and vine leaf powder as prebiotic) was prepared. Results: The main results demonstrate that, the vine leaf powder contains high-value components such as salts with a high k/Na ratio, fatty acids (palmitic, linolenic and oleic) and bioactives (polyphenols, tannins and polysaccharides). The antimicrobial activity of these bioactive metabolites varies depending on the resistance of the strains tested. On the other hand, vine leaf TPC and polysaccharides act as an antifungal against (C. albicans and A. niger) and increase the acidification rate and consequently the growth and activity of the lactic bacteria in the yogurt, which suggests a probable prebiotic effect. Conclusions: Through this study we have demonstrated the high content of vine leaves in several bioactive compounds such as polyphenols, flavonoids, tannins and polysaccharides. These compounds display an interesting antimicrobial activity and an extensive effect on the activity of lactic bacteria, which suggests a prebiotic effect.

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Adiba Benahmed Djilali (Primary Contact)
Abdelouahab Benseddik
Halima Boughellout
Karim Allaf
Mohamed Nabiev
Benahmed Djilali, A. ., Benseddik, A. ., Boughellout, H. ., Allaf, K. ., & Nabiev, M. . (2021). Biological and functional properties of vine leaves. The North African Journal of Food and Nutrition Research, 5(11), 43–52.

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