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Je dédie le fruit de ce travail s'il a une récompense chez ALLAH à toutes les personnes qui ont une
place particulière pour moi : Mes très chers parents auxquels je témoigne toute ma reconnaissance
pour leurs inquiétudes, leurs sacrifices et leurs encouragements durant mes études. Mes très
chères sœurs Karima, Djaouida, Hafida et particulièrement Nassima. Mes très chers frères.Mes
belles sœurs. Mes très chers neveux Sohaïb, Mohamed et ma chère nièce Ritadj. Et enfin, à tous
mes amis et collègues et toutes les personnes qui me connaissent de près ou de loin. Soumaya
8
)! !("%4+4#'(+%H4!"%2(%!1+%!((!(!5D(!)"(!(!+
"(%+%#+%1'2'!+%

Je remercie Dieu le tout puissant de m'avoir donné le courage, la patience et la volonté pour
réaliser ce travail.
Je tiens à exprimer mes sincères gratitudes à toutes les personnes qui de prés ou de loin m'ont
témoigné leur aide morale et matérielle tout au long de la réalisation de ce travail:
M r AMMOUCHE A., Professeur au département de Technologie Alimentaire et Nutrition

Humaine à l'ENSA d'El Harrach, pour avoir accepté d'encadrer ce travail et pour ses précieux
conseils.
M r BELLAL M. M., Professeur au département de Technologie Alimentaire et Nutrition

Humaine à l'ENSA d'El Harrach de m'avoir fait l'honneur de présider ce jury.
M r BENCHABANE O., Maître assistant au département de Technologie Alimentaire

et Nutrition Humaine à l'ENSA d'El Harrach, pour avoir bien voulu examiner ce travail et être
membre de jury.
M r CHELGHOUM C., Professeur à la faculté de chimie de l'Université des Sciences et de

Technologie Houari Boumediene de BAB-EZZOUAR, pour avoir bien voulu examiner ce travail
et être membre de jury.
M r GUERMOUCHE H., Professeur à la faculté de chimie de l'Université des Sciences et

de Technologie Houari Boumediene de BAB-EZZOUAR, pour son aide concernant la réalisation
des analyses par HPLC des polyphénols.
M r MEKIMENE L., M r HAZZIT M., Chargés de cours au département de

Technologie Alimentaire et Nutrition Humaine de l'ENSA pour leurs conseils, leur serviabilité et
leur gentillesse.
M r BENCHABANE A., Chef de département de Technologie Alimentaire et Nutrition

Humaine de l'ENSA pour son aide et son encouragement.
M r MOUSSAOUI R., Maître de conférences à l'Université de Mouloud MAAMERI de Tizi

Ouzou qui m'a aidé pour effectuer l'extraction et également pour sa serviabilité et sa gentillesse.
Mes remerciements vont particulièrement à Mme Mina ingénieur de laboratoire de biochimie

pour son aide précieuse et encouragement, également à Mohamed ingénieur de laboratoire
d'analyse instrumentale qui m'a aidé pour la réalisation de ce travail, sans oublier Lâarbi, Mohamed
de microbiologie, Baya, Nadia, Fatima et Mabrouk, du département de Technologie Alimentaire
et Redouane, le technicien de département des sciences du sol de l'ENSA.
Je remercie Mr Lamari F., de la faculté de physique de Bab Ezzouar., pour m'avoir fait
confiance, ouvert les portes du service et offert le matériel et les conditions nécessaires pour
effectuer les recherches bibliographiques, et aussi pour sa modestie et sa gentillesse. Je remercie
également Mr Djamel de la faculté de physique de Bab Ezzouar pour son aide, sa sympathie et
9

sa serviabilité et aussi Melle Lilia-Soraya pour son aide précieuse tout au long de la réalisation
de ce travail.
Ma profonde gratitude s’adresse également à tous mes amis de l'ENSA: Sabrina, Mébarka,
Aouichette, Sofiane, Djahida, Amel, Rachida, Samira, Kahina et particulièrement Fahima, Sofiane
Z, Faïza et Djamel qui m'ont beaucoup aidé, sans oublier ma très chère amie Souhila et ma voisine
Nacéra.
Mes plus vifs remerciements et un grand respect vont également à ma chère collègue et amie
Amel Chergui, à Mr Harkas, Mr Kemmache le chef d'inspection de contrôle de qualité et de la
répression des fraudes du port d'Alger, et également à tous mes chers collègues de la DCP: Amina,
Hamama, Khalida, Soumaya, Saliha L, Fella, Saliha D, Safia, Ratiba, Wahiba, Naïma, Salima de
l'aéroport d'Alger, Nada, Nacéra, Saïd, Djamel Y, Ismaïl, rafik, Faïza, Kahina, Karima, Mohamed,
Sid Ahmed, Amina, Lamia, Amel.
:
)! !("%4+4#'(+%H4!"%2(%!1+%!((!(!5D(!)"(!(!+
"(%+%#+%1'2'!+%

Les huileries rejettent dans la nature des quantités énormes des sous-produits, particulièrement les
margines qui ont peu de valeur économique en ALGERIE. La présente étude a pour objectif de
valoriser les margines, un sous produit d'olive riche en polyphénols. A cette fin, l'étude est divisée
en deux chapitres: Le 1er chapitre concerne (a) l'extraction des polyphénols des margines au moyen
de l'acétate d'éthyle qui permet d'obtenir de meilleurs rendements en monomères phénoliques
(Hydroxytyrosol, Tyrosol, Acide caféique, vanillique…) dotés d'un bon pouvoir antioxydant, et
aussi le dosage de ces composants par Folin-Ciocalteu et par HPLC; et (b) la détermination de
l'activité antioxydante des extraits phénoliques par le piégeage du radical DPPH et la mesure
du pouvoir réducteur. Le 2ème chapitre concerne la valorisation de l'extrait phénolique en le
comparant avec le BHT suite à son incorporation à des doses différentes dans trois huiles végétales
(HS, HT, HO), afin d'étudier l'effet antioxydant des phénols contre la peroxydation lipidique,
provoquée par la température, l'O2, et la lumière. Les résultats obtenus ont montré que les margines
d'olive renferment des quantités importantes de composés phénoliques, qui se sont avérés très
efficaces dans la prévention de l'oxydation des huiles végétales.
Mots clés : Margines, polyphénols, antioxydants, hydroxytyrosol, activité antioxydante,
DPPH, pouvoir réducteur, BHT, huiles végétales.
)

,

,
Oil mills discharge huge amounts of by-products in nature, particularly olive mill wastewaters
(OMWW) that have little economic value in Algeria. The objective of the present study is to
promote OMWW, an olive by-product rich in polyphenols. For this purpose, the study is divided
into two chapters. Chapter one is concerned with (a) the extraction of polyphenols from OMWW
using ethyl acetate which provides better yields of phenolic monomers (hydroxytyrosol, tyrosol,
caffeic acid, vanillic...) with a good antioxidant capacity, and also the dosage of these components
through Folin-Ciocalteu and HPLC; and (b) the determination of the antioxidant activity of
phenolic extracts through trapping DPPH . radical and measuring the reducing power. Chapter two
focuses on the promotion of the phenolic extract by comparing it to BHT through incorporating it
in different doses in three vegetable oils (soybean oil, sunflower oil, olive oil), the aim of which
is to study the antioxidant effect of phenols as against lipid per-oxidation caused by temperature,
O2, and light.The results of the study showed that olive mill wastewaters (OMWW) contain large
amounts of phenolic compounds which have proven very effective in preventing the oxidation of
vegetable oils.
Keywords : olive mill wastewaters (OMWW), polyphenols, antioxidants, hydroxytyrosol,
antioxidant activity, DPPH, reducing power, BHT, vegetable oils.
;
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M r AMMOUCHE A., Professeur au département de Technologie Alimentaire et Nutrition

M r BELLAL M. M., Professeur au département de Technologie Alimentaire et Nutrition

M r BENCHABANE O., Maître assistant au département de Technologie Alimentaire

M r CHELGHOUM C., Professeur à la faculté de chimie de l'Université des Sciences et de

M r GUERMOUCHE H., Professeur à la faculté de chimie de l'Université des Sciences et

M r MEKIMENE L., M r HAZZIT M., Chargés de cours au département de

M r BENCHABANE A., Chef de département de Technologie Alimentaire et Nutrition

M r MOUSSAOUI R., Maître de conférences à l'Université de Mouloud MAAMERI de Tizi

Mes remerciements vont particulièrement à Mme Mina ingénieur de laboratoire de biochimie

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