OMAR Aoun

Tahri Fatna , Hamani Manel, Hamidi Soumia

Epédimiologie de l'obésité et du surpoids au milieu scolaire

Khelifi Hassiba , Nouiri Sarab

Enquête épidémiologique sur l'obésité et le surpoids chez les adolescents de la région de M’SILA

DAKHOUCHE Safa , MECHRI Rima

Enquête épidémiologique de certains pathologies gastriques et le régime alimentaire dans la wilaya de M’sila

BARKAT Ali , TIAIBA Abdelbaki

Etude statistique sur les facteurs favorisants de l’obésité infantile

LOUNIS Ouardia , MEZGHICHE Racha

Etude sur la maladie cœliaque et le régime sans gluten : enquête menée dans la wilaya de M’sila

GUASMI Zeyneb , TAHMI Merieme

Suivi de la qualité physicochimique et technologique durant les étapes de fabrication de la farine «cas d’un moulin industriel HODNA MSILA».

Anthocyanins are natural pigments plentiful in Blood Orange Juice (BOJ), that give juice colour with highly beneficial nutrients. However, pasteurisation can affect anthocyanin stability and quality. This study aimed to investigate the effect of Ascorbic Acid Fortification (AAF) (100 ppm, “0.01%”) varying temperature/time pasteurisation (60 to 90 °C) on the kinetics of anthocyanins degradation and the physicochemical quality of pure BOJ. Anthocyanin content was determined using the pH-differential method. The degradation kinetics was well predicted using the Weibull model with optimized n values (fixed values) (0.824 ≤ 0.952; 0.10 ≤ RMSE ≤0.01). Findings showed that AAF improved anthocyanins retention, but increased thermal sensitivity over time. Furthermore, the Log-Logistic model accurately explains temperature-dependent anthocyanin rate constants during pasteurisation for BOJ with and without added ascorbic acid (0.828 ≤ ≤ 0.991; 0.0002 ≤ RMSE ≤0.0019). This study provides a novel approach for maximising pure BOJ pasteurisation parameters, using an advanced Weibull-Log-Logistic modelling approach and AAF.

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Omar AOUN , Yasmine Remini-Sahraoui, Hocine Remini, Farid Dahmoune, Sofiane Dairi, Omar Aoun, Amine Belbahi, Sonia Oukhmanou-Bensidhoum, Nabil Kadri, Khodir Madani, , (2024-06-11), Maximising the stability of anthocyanins and the physicochemical quality in pure blood orange juice using advanced Weibull-Log-Logistic modelling and ascorbic acid fortification during pasteurisation, Innovative Food Science & Emerging Technologies, Vol:95, Issue:103724, pages:103724, Elsevier

Ultrasound-assisted extraction (UAE) of galactomannan from the endosperm of ripe carob seeds (LBG.S3) was investigated through response surface methodology (RSM). The optimized UAE conditions were an extraction time of 40 minutes, a temperature of 45°C, and a solid-liquid ratio of 1:50 g/mL. Under these settings, the experimental yield of galactomannan was 47.53 ± 2.55%, which is closely aligning with the expected value of 49.78 ± 3.15%. The yield of galactomannan extracted from unripe carob seeds (LBG.S2) under the same optimal conditions was significantly higher 56.73 ± 2.76% (p < 0.05) than the yield of LBG.S3. The infrared spectroscopy (FT-IR) characterization revealed the existence of various functional groups in the spectrum of galactomannan extracted from unripe seeds, not found in LBG.S3. The galactomannan from ripe carob seeds exhibited superior functional properties, including solubility, emulsion and stability capacity, water and oil holding capacity, and viscosity, compared to LBG.S2. In vitro, tests demonstrated notable anti-inflammatory activity for both LBG.S2 and LBG.S3, as observed through the inhibition of bovine serum albumin (BSA) protein denaturation by heat and the membrane stabilization test. Carob galactomannan is a potential source of bioactive polysaccharides with anti-inflammatory and functional properties that can be used in the food and pharmaceutical industries.

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Omar AOUN , Samia Djellal, Farid Dahmoune, Omar Aoun, Hocine Remini, Amine Belbahi, Sofiane Dairi, Hamza Moussa, Mohamed Lakehal, Sabrina Kassouar, Chafika Lakhdari, Meriem Adouane & Nabil Kadri, , (2024-02-15), Optimization of ultrasound-assisted extraction of galactomannan from carob seeds “ceratonia siliqua L” and evaluation of their functional properties and in vitro anti-inflammatory activity,, Separation Science and Technology, Vol:1, Issue:1, pages:5608, Taylor

Characterization and identification of lactic acid bacteria isolated from Algerian traditional dairy products

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Omar AOUN , ,(2023-12-26), Characterization and identification of lactic acid bacteria isolated from Algerian traditional dairy products,3rd International Conference on Scientific and Academic Research,Konya/Turkey

Different tests of characteristics were utilized to identify lactic acid bacteria (LAB) isolated from traditional butter collected from various rural areas in Djelfa Province. Out of 177 isolates, 79 LAB strains were obtained and purified. The findings demonstrate that the obtained isolates represent a diverse range of Lactobacillus, Lactococcus, Enterococci, and Leuconostoc genera, thereby characterizing the biodiversity of the studied traditional butter. Only Gram-positive and catalase-negative isolates were identified at the species level. The most prevalent LAB species were Lactobacillus alimentarius (15.19%), Lactobacillus plantarum (22.78%), Lactobacillus fermentum (18.99%), Lactobacillus brevis (06.33%), Lactococcus lactis (12.66%), Lactococcus cremoris (06.33%), Leuconostoc mesenteroides (06.33%), and Enterococcus faecalis (11.39%). The average pH of the samples was 6.06 ± 0.34, and the results of the microbiological analysis revealed a total mesophilic aerobic flora (TMAF) count of 2.22 ± 0.68. Keywords: Acid Lactic Bacteria, butter, Characterization, proteolytic activity .

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Meriem NAIDJI , Mourad GUETOUACHE , Omar AOUN , ,(2023-12-26), Proteolytic activity of Lactic Acid Bacteria Isolated from Traditional Butter Produced in Djelfa Province of Algeria,3rd International Conference on Scientific and Academic Research,Konya / Turkey

Proteolytic activity of Lactic Acid Bacteria Isolated from Traditional

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Omar AOUN , ,(2023-12-25), Proteolytic activity of Lactic Acid Bacteria Isolated from Traditional Butter Produced in Djelfa Province of Algeria,3rd International Conference on Scientific and Academic Research,Konya/Turkey

Various types of fermented dairy products exist worldwide. Their nature depends on the type of milk used, pretreatment, fermentation conditions and subsequent treatment. The fermentation of milk primarily involves lactic acid bacteria (LAB). Morphological, biochemical and technological characteristics were employed to identify lactic acid bacteria (LAB), isolated from traditional dairy products (Butter, Klila and Jben) was collected from different rural areas of the province of Djelfa. 277 lactic acid bacteria strains were isolated, with 170 (61.37%) of them belonging to lactic acid cocci others (38.63%) to the lactic acid bacilli. Their proportion were Lb. plantarium (13.72%). Key words : traditional dairy products, lactic acid bacteria, fermentation.

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Meriem NAIDJI , Mourad GUETOUACHE , Omar AOUN , ,(2023-12-25), Characterization and identification of lactic acid bacteria isolated from Algerian traditional dairy products,3rd International Conference on Scientific and Academic Research,Konya / Turkey

Composition et valeur nutritionnelle du Lait cru

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Omar AOUN , Naidji Meriem, Guetouache Mourad, Aoun Omar, ,(2023-11-13), Composition et valeur nutritionnelle du Lait cru,World science day for oeace and development,Université Blida1

Le lait est une ressource considérable de produits dont la composition varie. Quatre composants sont dominants en termes quantitatifs : l'eau, les graisses, les protéines et le lactose ; tandis que les composants mineurs sont des minéraux, des enzymes, des vitamines et des gaz dissous. Il répond à la demande du consommateur qui recherche des produits de plus en plus innovants et de qualité constante. L'industrie laitière a besoin d'exploiter toutes les richesses de cette matière première à la fois simple en apparence et complexe dans sa composition. En général, le lait de vache est moins riche en lactose, en matières grasses et en protéines. En revanche, la teneur en minéraux est similaire. Mots clés : Composition du lait, élément, nutrition, composants.

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Meriem NAIDJI , Mourad GUETOUACHE , Omar AOUN , ,(2023-11-13), Composition et valeur nutritionnelle du lait cru,WORLD SCIENCE DAY FOR PEACE AND DEVELOPMENT WDSPD2023,BLIDA UNIVERSITY

Cheese Klila is an Algerian traditional fermented cheese, found and consumed in Algeria. The traditional cheese Klila occupies an important socio-economic place in the semi-urban environment and rural of the East of Algeria. It is the most popular traditional cheese and its artisanal manufacturing procedure is at rest in use today. The processing consists of moderate heating of “Lben” until it becomes curdled, and then tired in muslin. The Klila obtained is consumed as it stands, fresh, or after drying. The objective of this study was to explore the preparation process of “Klila” and in this evaluation, we expose the main categories of traditional Algerian dairy products; we focus largely on the traditional Klila cheese. Keywords: Traditional cheese, Klila, processing

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Meriem NAIDJI , Mourad GUETOUACHE , Omar AOUN , ,(2023-11-12), Characterization of traditional Algerian cheese “Klila” prepared with raw milks.,Seizièmes Journées Nationales & Quatrièmes Journées Internationales de Microbiologie «One World, One Health»,Tunisie

Characterization of traditional Algerian cheese "Klila" prepared with raw milks

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Omar AOUN , Naidji Meriem, Guetouache Mourad, Aoun Omar, ,(2023-11-10), Characterization of traditional Algerian cheese "Klila" prepared with raw milks,Seizièmes journées nationales & Quatrièmes journées internationales de Microbiologie "One world, One health",Tunisie

Morphological and biochemical characteristics were employed to identify lactic acid bacteria (LAB), isolated from traditional dairy products (Klila) collected from different rural areas of the province of Djelfa. 277 lactic acid bacteria strains were isolated, with 170 (61.37%) belonging to lactic acid cocci and others (38.63%) to the lactic acid bacilli. Their proportion was Lb. plantarium (13.72%), Lb. fermentum (09.75%), Lb. acidophilus (11.91%), Lb. helveticus (07.94%), Lb. paracasei subsp tolerans (06.14), Lb. casei subsp casei (08.66), Lc. lactis subsp cremoris (07.22%), Lc. lactis biovar (11.19%), Lc. dicetyllactis (10.11%), Lc. raffinolactis (08.30%), Leuconostoc lactis (03.61%), Leuconostoc mesenteroides subsp cremoris (01.44%). The proteolytic system involved in casein utilization provides cells with essential amino acids during growth in milk. It is also of industrial importance due to its contribution to developing the organoleptic properties of fermented milk. Keys words: Lactic acid bacteria, Proteolytic, Casein, Traditional dairy products .

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Meriem NAIDJI , Mourad GUETOUACHE , Omar AOUN , ,(2023-11-09), Proteolytic activity of Lactic Acid Bacteria isolated from Algerian Traditional Dairy Products (klila),1er Colloque Doctoral National des Sciences Biologiques CDNSB2023,BLIDA UNIVERSITY

Proteolytic activity of Lactic Acid Bacteria isolated from Algerian Traditional Dairy Products (klila)

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Omar AOUN , Naidji Meriem, Guetouache Mourad, Aoun Omar, ,(2023-11-08), Proteolytic activity of Lactic Acid Bacteria isolated from Algerian Traditional Dairy Products (klila),1er Colloque Doctoral National des Sciences Biologiques,Université Blida1

The purpose of this study was to screen for the first time, Pinus halepensis seeds for their antinutritional factors (ANFs) and to reduce them through processing. Results of ANF screening showed that Aleppo pine seeds contained negligible amounts of tannins, saponins and alkaloids, and no amylase and trypsin inhibitory activities. However, they contained significant amounts of phytates and oxalates with values of 2.63 ± 0.21% and 1.07 ± 0.09% respectively. A dehulling operation to remove the adhering coat was implemented which contributed to a reduction of 25% of phytates and 46% of oxalates. Soaking seeds were studied and optimized using a Box Behnken experimental design, varying soaking time, temperature, and pH. The desirability study allowed the determination of optimal conditions of 10.6 h soaking time, 57.6 °C soaking temperature and 5.54 pH that decreased oxalate and phytate content by 72% and 61% respectively. Production of a plant-based beverage with these optimal process conditions markedly reduced the antinutrient content while maintaining expected dry matter, color, stability and pH.

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Omar AOUN , Amina Abbou , Nabil Kadri , Georgia Giovanetti , Gilles Morel , Omar Aoun , Adrien Servent , Khodir Madani , Manuel Dornier , Nawel Achir, , (2023-08-23), Reduction of antinutritional factors during Pinus halepensis seeds beverage processing, a focus on phytates and oxalates, Journal of Food Composition and Analysis, Vol:124, Issue:, pages:105635, Elsevier

The development of new functional olive oils may help in prevention of chronic diseases and improving the quality of life for many consumers. This is focused on the enrichment of enrich virgin olive oil (VOO) with Pistachia lentiscus leaves powder using optimized ultrasound assisted maceration (UAM) to enhance antioxidant activity and its oxidative stability. For plant extract, total phenolic compounds (TPC) content, antioxidant activities assay and inhibition of copper-induced LDL oxidation have been determined. The TPC content, antioxidant capacity and oxidative stability (Rancimat test, PV, K232 and K270) of VOO enriched by US (US-VOO) have been evaluated and compared to those obtained by the conventional method (CM-VOO) and VOO control. Chemical tests showed that lentisk extracts exhibited a stronger scavenging effect more than chemical standards. Lentisk extracts may protect strongly LDL from oxidation and delaying the lag time for about 3.3 h compared to the control. The enriched US-VOO with optimum conditions (100% amplitude, 15% ratio and 10 min of time exposition) showed contents of 1.6, 3 and 4 times more than the control (VOO) for TPC, chlorophyll and carotenoids. The enriched oils by US and CV methods showed a DPPH inhibition percentage and reducing power 2.4 and 1.6 times more than those of VOO. During heat treatment, peroxide value, K232 and K270 values remained significantly lower in enriched oils than VOO control. These results demonstrate the great potential of USM and the use of natural preservation ingredient such as P. lentiscus leaves to improve VOO nutritional quality oxidation stability, and extend the shelf-life of olive oil.

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Omar AOUN , Amine Belbahi, Sofane Dairi · Omar Aoun · Farid Dahmoune · Nabil Kadri · Hocine Remini · Mohamed Hadjadj · Jean Paul Cristol · Khodir Madani · Lila Boulekbache‑Makhlouf, , (2023-05-29), Ultrasound assisted maceration with Pistachia lentiscus (lentisk) leaves to enhance the antioxidant activity and the oxidative stability of extra virgin olive oi, Journal of Food Measurement and Characterization, Vol:17, Issue:1, pages:4715–4726, SpringerLink

Formulation d'une confiture à base de la figue de barbarie "O. ficus india" et étude de l’effet des paramètres de fabrication sur la teneur en substances bioactives par le plan d'expérience

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Omar AOUN , GUENDOUZE-BOUCHEFA Naima , MECELLEM Radia , KACI Meziane , Aoun Omar , MADANI Khodir, ,(2022-12-05), Formulation d'une confiture à base de la figue de barbarie "O. ficus india" et étude de l’effet des paramètres de fabrication sur la teneur en substances bioactives par le plan d'expérience,2nd National Seminar of AgriFood and Microbiology of the Environment,University of Khemis Miliana

This research work aims to explore for the first time the effect of two drying processes on Algerian blood oranges (Citrus sinensis [L.] Osbeck): microwave(200, 400, 600, and 800 W) and convective(40°C, 60°C, 80°C, 100°C, and 120°C), on drying characteristics. The drying time was reduced from 90 min at 120°C (rate of 2.00 × 10−2 kgH2O/kg dm.min) to 13 min at 800 W microwave output (rate of 28.86 × 10−2 kgH2O/kg dm.min). The drying data were fitted to 38 models. Sledz et al. and Midilli and Kucuk models were found to be the best fit to describe drying kinetics for microwave and convective, respectively. The effective diffusivity ranged from 2.07 × 10−9 to 15.67 × 10−9 m2/s for microwave and from 0.07 × 10−9 to 1.97 × 10−9 m2/s for convective drying. The activation energy was estimated to be 8.871 W/g and 33.7 kJ/mol for microwave and convective respectively. The highest energy consumption was obtained by convective drying (0.49 × 107 MJ/kgH2O) whereas the highest energy yield was obtained by microwave drying (36.93 × 10–2%). Practical Applications: Due to the great variability of drying techniques, it is difficult to design the best process for a given product. When choosing a process, several parameters must be considered including precise process control, short drying time, low energy consumption, and high energy efficiency. Blood orange is a seasonal variety, to make it available, drying is one of the most used techniques. Thus, the objective of this study was to compare two drying processes of blood orange slices (microwave, convective). The results of this research allowed to select an alternative technique (microwave) to manufacture dehydrated orange slices that could be useful to facilitate their use out off-season in the formulation of different food products, food fortification, and pharmaceutical industry.

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Omar AOUN , Amine BELBAHI , Khadidja Adel Abderrahim, Hocine Remini, Farid Dahmoune, Khokha Mouhoubi, Sofiane Dairi, Nabil Kadri, Khodir Madani, , (2022), Influence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energetics, Journal of Food Process Engineering, Vol:45, Issue:12, pages:13, Wiley Online Library

Background: Drying constitutes the most common method of food preservation that may degrade nutrients compounds in fruits due to high temperatures and long drying times. Myrtus communis is one of the important aromatic and medicinal species, owing to these reasons, the development of new methods of drying is essential for the preservation and valorization of myrtle fruits. Aims: The aim of the present study was to investigate the effect of ultrasound as a pre-treatment (USP) at 10 min to 90 min in microwave-drying (MD) on the dehydration of myrtle Myrtus communis fruits, on phytochemical content, and on antioxidant activity. Methods: ultrasound drying as pretreatment in microwave drying, extraction yield efficiency and antioxidant activity were measured using radical scavenging assay (DPPH•) and reducing power in addition the PCA analysis was investigated to detect the relationships between variables. Results: The ultrasound pretreatment reduced notably the microwave drying time. A pretreatment of 90 min provided the most rapid drying kinetics (6 min and 5.5 min for 500 w and 700 w respectively) compared to the microwave drying alone (18 min and 11 min for 500 w and 700 w respectively). A higher phytochemical content; 219.90 ± 0.69 mg GAE/g for total phenol content (TPC) was obtained compared to those from MD and conventional drying (CD); 193.79 ± 0.99 mg GAE/g and 148.16 ± 0.95 mg GAE/g for TPC respectively. Indeed, the antioxidant activity tests revealed that ultrasound pretreatment is one of the most efficient methods to preserve the quality and the hydrogen and/or electron-donating ability of antioxidants for neutralizing DPPH radicals (98.63 %) test and reducing ferric ions to ferrous ones. Effectively, the results of PCA analysis show a higher positive correlation between antioxidant activity and flavonoids, anthocyanins, and tannins contents. Conclusions: Ultrasound pretreatment is expected to be a potential alternative to preserve fruit quality during microwave drying because it can reduce drying time at ambient temperatures while preserving natural heat-sensitive nutritive components, flavor, and color.

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Omar AOUN , Nadia Bouaoudia-Madi (1) , Sofiane Dairi (2) , Omar Aoun (3) , Nabil Kadri (4) , Khodir Madani (5) , Lila Boulekbache-Makhlouf (6), , (2022), Ultrasound as pre-treatment for microwave drying of Myrtus communis fruits: Influence on phenolic compounds and antioxidant activity, The North African Journal of Food and Nutrition Research, Vol:6, Issue:14, pages:126-134, The North African Journal of Food and Nutrition Research

he survival of Escherichia coli ATCC 25922 in orange juice treated with microwave and/or ultrasound was evaluated; Weibull model was fitted to survival curves to describe inactivation kinetics; and the effect of combined microwave-ultrasound treatments was assessed. Ultrasonic treatment (42 kHz) has no significant effect on the survival rate reduction (1.3 log for 60 min of sonication) of E. coli. However, sonication can increase the efficiency of microwave inactivation. The use of ultrasound as pre-treatment was more effective than when used in post-treatment, that is, a reduction of 8.0 log was achieved by a combination of ultrasound (20 min) followed by a microwave (900 W/30 s), while 4.0 log was obtained when these both processes were reversed. The scale parameter α estimated from microwave-inactivation kinetics combined with an ultrasound pre-treatment was found to be lower than those obtained with a post-treatment, which, in turn, are lower than those estimated for microwave or ultrasound alone. These results demonstrate the effectiveness of ultrasound as a pre-treatment to improve the inactivation of E. coli by microwave processing in orange juice beverages.

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Omar AOUN , Ourdia-Nouara Kernou, Amine Belbahi, Akila Amir, Kenza Bedjaoui, Kamelia Kerdouche, Sofiane Dairi, Omar Aoun, Khodir Madani, , (2021), Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage, Journal of Food Process Engineering, Vol:44, Issue:5, pages:13664, Wiley Online Library

In the present study, we have optimized by surface response methodology (BBD model) phenolic compounds recovery using microwave-assisted extraction (MAE) as an innovative technique. The extraction was carried out under different experimental conditions: ethanol/water (x1, 30–80 %), time (x2, 30–180 s), microwave power (x3, 500–900 W) and solvent to sample ratio (x4, 20:1 40:1, v/w). Total phenolics content (TPC) and antioxidant activities (AA) of onion extract were investigated on 2,2−9-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS+)radical dot, 1,1-diphenyl-2-picrylhydrazyl radical (DPPHradical dot), oxygen radical absorbance capacity (ORAC) tests, and on biological model oxidation, human low-density lipoprotein (LDL). The maximum predicted TPC under the optimal MAE conditions (70 % ethanol), 700 W microwave power, 65 s extraction time and 25 mL g–1 solvent to solid ratio), was 10.90 ± 0.88 mg GAE g–1 DW. The AA of MAE or conventional extraction (CE) extract showed similar activities to neutralize DPPH, ABTS or AAPH derived radicals. The modified Gompertz model has been successfully used to describe CDs production kinetic in LDL Cu2+-mediated oxidation. This allowed the estimation of the lag time (Tlag) and the oxidation propagation rate (Rp) with precision. LDL oxidation assay showed that red onion extract increased significantly Tlag and giving an increased protection ratio at higher concentration (2.95 μmol L−1) of 180 % and 172 % for MAE and CE methods, respectively. However, Rp and CDs production remained constant. Results showed that microwave used for extraction does not affect the composition and antioxidant properties of onion sample. Red onion may be an important source of bioactive compounds and could promote health consumers.

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Omar AOUN , Sofiane Dairi a b, Farid Dahmoune b c, Amine Belbahi b d, Hocine Remini b c, Nabil Kadri b c, Omar Aoun b d, Nadia Bouaoudia b d, Khodir Madani b, , (2021), Optimization of microwave extraction method of phenolic compounds from red onion using response surface methodology and inhibition of lipoprotein low-density oxidation, Journal of Applied Research on Medicinal and Aromatic Plants, Vol:22, Issue:1, pages:100301, Elsevier

Objective This study aims to describe the prevalence of overweight and obesity in an obesogenic environment among adolescents in the wilaya of Bejaia (eastern Algeria), and to assess their Physical Activity Level (PAL), Daily Energy Expenditure (DEE) and Total Energy Intake (TEI). Methods A cross-sectional study was carried out on a sample of 3038 adolescents consisting of 1635 girls and 1403 boys in middle and high schools in 19 regions of Bejaia. The average age was 14.78 ± 2.53. Two questionnaires were assigned to collect data on their nutritional habits (24-h dietary call) and physical activity levels. BMI measurement was adopted in this study to determine the weight status of this sample and to assess the distribution of BMI, PAL, DEE, TEI over geographical areas of an administrative territory using the Student test descriptive statistical method (p < 0.05). Results The prevalence of obesity and overweight was equal to 3.3%, the physical activity level in adolescents was 1.72 ± 0.21, with boys more likely to participate in sports than girls (16.5% for boys and 6% for girls). However, energy intake (3775.44 ± 719.07 kcal/day), energy expenditure (3144.13 ± 850.54 kcal) and body mass index (30.51 ± 2.99 kg/m2) were high. Body mass index (BMI) is negatively correlated with PAL (r = −0.05) and positively correlated with TEI (r = 0.31) and DEE (r = 0.30), these results show that DEE and TEI factors play an important role in the prevalence of BMI with excessive consumption of high carbohydrate (614.55 g) and fat (98.9 g) foods, which is due to poor diet and are related to insufficient level of physical activity. The mapping shows that there is a disparity between the studied parameters: high BMI, low PAL and consumption of unhealthy foods (DEE, TEI). Conclusion The lack of physical activity and the imbalance between energy intake and expenditure are the main factors that could lead to an increased risk of obesity in adolescents.

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Omar AOUN , Fouzia Yous Salim Zaabar Omar Aoun Nawel Adjeroud-Abdellatif Khodir Madani, , (2021), Comparative mapping approach of energy intake and expenditure of obesity prevalence among school adolescents, Clinical Nutrition ESPEN, Vol:43, Issue:1, pages:397-407, Clinical Nutrition ESPEN

Protocoles et méthode de validation et amélioration d'une méthode d'analyse (en chimie, microbiologie et enzymologie), Techniques et paramètres de validation par des outils statistiques,

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Omar AOUN , ,(2020), Validation des méthodes d'analyses,Premières journées doctorales,Université de Bouira