References of "Fauconnier, Marie-Laure"
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See detailUse of response surface methodology for the optimization of the lipase-catalyzed synthesis of mannosyl myristate in pure ionic liquid
Galonde, Nadine ULg; Brostaux, Yves ULg; Richard, Gaetan ULg et al

in Process Biochemistry (2013), 48(11), 1914-1920

The purpose of the present study is to find the conditions allowing to reach the highest 24 h-yield(24 h- ) for the synthesis of mannosyl myristate catalyzed by the immobilized lipase B from Candida ... [more ▼]

The purpose of the present study is to find the conditions allowing to reach the highest 24 h-yield(24 h- ) for the synthesis of mannosyl myristate catalyzed by the immobilized lipase B from Candida antarctica (Novozym®435) in the ionic liquid (IL) [Bmpyrr][TFO] (1-butyl-1-methylpyrrolidinium tri-fluoromethanesulfonate). A full factorial design (FFD) was used in order to study the influence of three variables (temperature, mannose/vinyl myristate ratio and total substrate quantity) on the 24 h- . This design led to a model based on a second order polynomial response function. The resulting predicted con-tour plots have shown that the highest 24 h- should be obtained with high temperatures, low sugar/vinylester molar ratio and intermediate total substrate quantities (mmol). The model has been successfully verified and experimentally confirmed at the optimal conditions of 80◦C, substrate molar ratio of 1/10and total substrate quantity of 0.26 mmol leading to the highest predicted 24 h- of 72.2%. [less ▲]

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See detailUse of lipases for the kinetic resolution of lactic acid esters in heptane or in a solvent free system
Richard, Gaetan ULg; Nott, Katherine ULg; Nicks, François et al

in Journal of Molecular Catalysis B : Enzymatic (2013), 97

tKinetic resolution of d,l-ethyl lactate (d,l-LA-Et) and d,l-butyl lactate (d,l-LA-Bu) was accomplished inthe presence of lipases. Transesterification of the lactate esters with alcohols was shown to be ... [more ▼]

tKinetic resolution of d,l-ethyl lactate (d,l-LA-Et) and d,l-butyl lactate (d,l-LA-Bu) was accomplished inthe presence of lipases. Transesterification of the lactate esters with alcohols was shown to be poorlyenantioselective, with a very low preference toward the l enantiomer. However, esterification of the freehydroxyl function of the lactate esters was much more enantioselective, with an opposite preferencetoward the d form. Among the 200 combinations screened (substrates and lipases), only two reactionsfulfilled the required criteria for an efficient resolution (fast reaction, enantioselectivity ratio higherthan 100). The best resolution was obtained by esterification of d,l-LA-Bu with butyric anhydride inthe presence of lipase B from Candida antarctica (CAL-B) in heptane (at 30◦C): LA-Bu was resolved in6 h with an initial esterification rate of d-LA-BU of 1.5 g L−1h−1g−1EZ, an enantioselectivity ratio higherthan 100, a l substrate consumption lower than 1%, and a final substrate enantiomeric excess superiorto 99%. After having demonstrated that neither LA-Bu nor BuAn were inhibitors of CAL-B, the reactionwas further improved by carrying it out in a solvent free system, at an elevated temperature (60◦C), andat a higher lipase concentration. LA-Bu was resolved in 6 h with an initial rate of 7.6 g L−1h−1g−1EZ, anenantioselectivity ratio higher than 100, and a final substrate enantiomeric excess of 95%. [less ▲]

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See detailEliciteurs dérivés de rhamnolipides : synthèses, modélisations et activités biologiques
Mayon, Patrick; Ait Barka, Essaid; Baillieul, Fabienne et al

Poster (2013, July 04)

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See detailContribution à la détermination du profil en COVs des effluents gazeux de séchage industriel de levain
Eloundou Mballa, Pierre Patrick ULg; Fauconnier, Marie-Laure ULg

Poster (2013, July 02)

During the industrial drying of sourdough, there is an evaporation of a part of the volatile compounds and those generated during the process. These compounds are evacuated with waste and lost for the ... [more ▼]

During the industrial drying of sourdough, there is an evaporation of a part of the volatile compounds and those generated during the process. These compounds are evacuated with waste and lost for the industry. A complete characterization of the aromatic profile would open ways towards a co-valuation of some of these COVS. [less ▲]

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See detailOptimization of the formation of vinyldithiins, therapeutic compounds from garlic
DETHIER, Bérénice ULg; Hanon, Emilien; Maayoufi, Said et al

in European Food Research & Technology (2013), 237(1), 83-88

Allyl sulfides, ajoenes and vinyldithiins are the three main groups of volatile organosulfur compounds that are formed when garlic is crushed. The manner garlic is processed (nature of the extraction ... [more ▼]

Allyl sulfides, ajoenes and vinyldithiins are the three main groups of volatile organosulfur compounds that are formed when garlic is crushed. The manner garlic is processed (nature of the extraction medium, temperature…) has a major influence on their relative proportion and the amounts produced. It has been proven recently that the vinyldithiins are at the origin of garlic’s capacity to prevent adipocytes development. Their incorporation in garlic-based nutraceuticals is thus particularly interesting. In this context, this work aims to optimize the production of vinyldithiins from garlic. After having determined the best garlic origin (Spanish) and the best oil for the extraction (olive or sunflower oil), the extraction conditions were optimized (1/2 (w/w garlic oil), 37 °C, 6 h) and 133 mg of vinyldithiins was obtained from 100 g of fresh garlic. Carrying out the extraction under microwave irradiation allowed increasing the yield 3.6-fold (yield 486 mg of vinyldithiins from 100 g of fresh garlic). This study may also contribute to the development of new garlic derived high value products by enhancing the comprehension of their formation. [less ▲]

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See detailDevelopment of formulated elicitors to control bioagressors of wheat
Le Mire, Géraldine ULg; Deleu, Magali ULg; Ongena, Marc ULg et al

Scientific conference (2013, July)

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See detailRecherche de lignées aromatiques d’Abies par hybridation somatique
Fauconnier, Marie-Laure ULg

Conference (2013, June 21)

Créer une lignée d’Abies aromatique qui associera les propriétés de croissance reconnues à l’espèce A. nordmanniana aux propriétés aromatiques d’A. balsamea, en utilisant des lignées embryogènes capables ... [more ▼]

Créer une lignée d’Abies aromatique qui associera les propriétés de croissance reconnues à l’espèce A. nordmanniana aux propriétés aromatiques d’A. balsamea, en utilisant des lignées embryogènes capables de régénérer des plantes entières. [less ▲]

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See detailComparative study of four safflower oils (Carthamus tinctorius) varieties grown in eastern of Morocco
Ben Moumen, A.; Mansouri, F.; Zraibi, L. et al

Poster (2013, April)

Safflower (Carthamus tinctorius) is an oilseed crop, which, for many years, has been grown on a relatively small scale in parts of North Africa and Middle East (Purdy and al., 1959).

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See detailStudy of the Influence of Pure Ionic Liquids on the Lipase-catalyzed (Trans)esterification of Mannose Based on their Anion and Cation Nature
Galonde, Nadine ULg; Nott, Katherine ULg; Richard, Gaetan ULg et al

in Current Organic Chemistry (2013), 17(7), 763-770

A screening of nine ionic liquids (ILs) has been carried out in order to study the influence of the anion's and cation's nature and structure on the synthesis of mannosyl myristate by (trans ... [more ▼]

A screening of nine ionic liquids (ILs) has been carried out in order to study the influence of the anion's and cation's nature and structure on the synthesis of mannosyl myristate by (trans)esterification catalyzed by Novozym® 435. The best ILs in terms of yield (η) and initial rate (v0) are those based on the TFO- anion. The 24h yield (24h-η) reached 64.9% in [Bmim][TFO] and 70.9% in [Bmpyrr][TFO] by transesterification while it reached 29.7% and 44.5% respectively in each IL by esterification. [Bmpyrr][TFO] based on the pyrrolidinium cation gave the best results although this cation has been rarely used for biocatalysis. This work has thus highlighted a cation that could be further studied in biocatalysis of glycosylated compounds. The study of the relationship between the structure of the ILs and the v0 and η for the biocatalysis of mannosyl myristate showed that the lipase effectiveness is influenced by the anions while the cations have an indirect influence on the interaction strength between Novozym® 435 and the anions. [less ▲]

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See detailPreliminary Characterization of monovarietal virgin olive oils produced in eastern area of Morocco
Mansouri, F.; Ben Moumen, A.; Lopez, G. et al

in Book of Proceedings InsideFood Symposium (2013, April)

Traditional olive oil production is limited by its high cost, mainly due to labour expenses for harvesting and pruning. New olive cultivars (e.g. Arbequina, Arbosana, Koroneiki) with greater adaptability ... [more ▼]

Traditional olive oil production is limited by its high cost, mainly due to labour expenses for harvesting and pruning. New olive cultivars (e.g. Arbequina, Arbosana, Koroneiki) with greater adaptability to modern irrigated high-density orchards and producing good quality olive oils are highly demanded by an olive oil industry in continuous change The aim of this study is the characterization of monovarietal virgin olive oils from three cultivars (Arbequina, Arbosana and Koroneiki) recently introduced in east of Morocco, and the comparison with traditional local Picholine Marocaine olive oil. Several analytical parameters were evaluated; including quality index, Triacylglycerol, fatty acids, phenolic and chlorophyll contents and oxidative stability. Significant differences between the analysed olive oils were detected. Olive oils from Koroneiki and Arbosana cultivars had higher values of oleic acid (respectively 76.24 and 75.68 %); Picholine olive oil, had the lowest one 67.49%. Koroneiki olive oil was noteworthy for its higher content of phenolic compounds (459.48 mg/ kg) and a high oxidative stability (93.16 h). We concluded that the recently introduced cultivars are well adapted to the eastern area of Morocco and could be of great interest for producing monovarietal olive oils. [less ▲]

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See detailComparative study of four safflower oils (Carthamus tinctorius) varieties grown in eastern of Morocco
Ben Moumen, A.; Mansouri, F.; Zraibi, L. et al

in Book of Proceedings InsideFood Symposium (2013, April)

In this study, four safflower varieties, originating from Spain (Rancho), India (Sharda) and Morocco (Cartamar and Cartafri) cultivated at the experimental station of OUJDA (semi-arid region of Eastern ... [more ▼]

In this study, four safflower varieties, originating from Spain (Rancho), India (Sharda) and Morocco (Cartamar and Cartafri) cultivated at the experimental station of OUJDA (semi-arid region of Eastern Morocco) were evaluated for their oil yield and seed oil quality. The analysis of results revealed significant differences among varieties for all traits. Indeed, our result show that seeds of the four varieties have important oil content ranged between 35.38% (Rancho) and 28.84% (Cartamar). Characterization of these oils showed a low value of acidity index less than 0.7% for all the varieties but significant differences in their peroxide values ranged between 4.5 meq O2/Kg (Cartamar) and 31.21 mEqO2/Kg (Rancho) and high value of phenolic content between 143 ppm (Rancho) and 97 ppm (Sharda). Analysis of the fatty acids shows that linoleic acid is the main fatty acid ranged between 77.94% (Cartamar) and 79.98% (Sharda). Oils of those four varieties can be classified in the linoleic acid group. The analysis of triglycerides by HPLC shows 10 molecular species of TAG (LLL, LPL, LLO, PLO, LLS, POP, OOO, POO, SOO, PPL). The trilinoleate (LLL) is the main molecular species with more than 50%. Safflower seed oil cultivated in eastern Morocco presents good physicochemical proprieties (polyphenols and Omega 6 richness); therefore, safflower culture could be suggested for all areas of Morocco, including the areas of low pluviometry, while the potential for culture of other oilseeds is more limited. [less ▲]

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See detailAnalytical evaluation of virgin olive oils produced from three varieties Koroneiki , Arbequina and Arbosana grown in east of Morocco
Mansouri, F.; Ben Moumen, A.; Lopez, G. et al

Poster (2013, April)

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