Novel Approach to Valorise a Fresh Cream Bio Additive’s from Flavonoids of Algerian Inula Viscosa leaves Extracts

摘要

The molecular richness of the plants constitute a significant source of natural bioactives molecules . This work concerned flavonoidsvalorization from Inula viscose leaves promising applications in the fields of the food to delay the rancidity of the fat content by testing theevolution of fresh cream oxidation. Extraction was performed by different solvent using a graduate polarity (aqueous, N-butanol, chloroformand acetate of ethyl). total phenols assay was estimated using folin ciocalteu method. The antioxidant capacity was studied by the DPPH.Methods of analysis of lipid and their products of oxidation were adopted to follow the evolution during the fresh cream conservation Ourresults highlight that flavonoids elongate fresh cream to 35 days instead of 21 days with n butanol extract (20, 40 and 60) μl and ethylacetate extract (40 and 60) μl.