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Articles by Brahim Marzouk
Total Records ( 2 ) for Brahim Marzouk
  Radhouane Chaffai , Mohamed Anis Elhammadi , Tini Nouhou Seybou , Ali Tekitek , Brahim Marzouk and Ezzedine El Ferjani
  The fatty acid composition and the polar lipid profiles are examined in maize (Zea mays L., cv. Alistrong) treated with 100 μM Cd. In roots, analysis of fatty acid composition reveals a general pattern of increase in the unsaturation level of most polar lipid classes, as indicated by the Double Bond Index (DBI). The results also include no alteration of total fatty acid, phospholipid (PL) and Steryl Lipid (SL) contents, but glycolipids (GL) were substantially increased. In shoots, the double bond indices of phosphatidylcholine (PC) and phosphatidylglycerol (PG) were decreased, whereas those obtained from MGDG, DGDG and SQDG showed an opposite response. The PG and MGDG content in shoots were markedly decreased by about 78 and 65%, respectively, indicating that the Cd toxicity caused severe damage to the structure and function of photosynthetic membranes. The increase of the malondialdehyde (MDA) content in roots indicates an oxidative stress, which can be involved in mediating compositional membrane alterations.
  Ibtissem Hamrouni-Sellami , Hamadi Ben Salah , Mohamed Elyes Kchouk and Brahim Marzouk
  Phytosterols are bioactive components of all vegetable foods. Their most studied and outstanding properties being their cholesterol-lowering activity. This property has led to the development of functional foods enriched with plant sterols. In the present study, total and conjugated sterols of Tunisian safflower seeds were investigated and their kinetic of accumulation was surveyed during the ripening stages. The results obtained revealed that total and individual phytosterols were actively accumulated during the first stages of seed development then their levels decreased until full maturity. In the other hand, the sterol profile was marked by the predominance of β-sitosterol during all ripening stages. As for Free Sterols (FS) and Esterified Sterols (ES), they were the major components and were actively accumulated from the beginning of seed development. Nevertheless, their amounts decreased at the end of maturity while Steryl Glycosides (SG) and acylated sterylglycosides (ASG) were practically stable during the ripening of seeds.
 
 
 
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