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Je tiens à remercier Monsieur HAZZIT Mohamed, Maître de conférences à l’ENSA (École
Nationale Supérieure Agronomique – El-Harrach – Alger), pour son encadrement, son sérieux, ses
conseils et sa patience.
Je suis reconnaissante à Madame FERHAT Zoulikha, Maître de conférences à l’ENSA
(École Nationale Supérieure Agronomique – El-Harrach – Alger), de nous faire l’honneur de
présider ce jury.
J’exprime toute notre gratitude à Monsieur FERHAT Mohamed-Amine, Maître de
conférences à l’ENS (Kouba) et à Monsieur BENCHABANE Othmane, Maître assistant à
l’ENSA, pour avoir bien voulu examiner ce travail et être membre du jury.
Je tiens aussi à dire un grand merci à Monsieur BENCHABANE Ahmed, Maître de
conférences à l’ENSA, pour sa bonne humeur et sa disponibilité tout au long de ce travail.
J’associe mes remerciements à l’ensemble des membres de la promotion 2009-2012 du
département de Technologie Alimentaire pour l’ambiance chaleureuse et pour nos échanges
enrichissants, ainsi qu’à tous mes amis (es).
Je ne saurais oublier de remercier toutes les personnes qui m’ont aidés, en particulier
Mohammed, Technicien au laboratoire d’analyse instrumentale, pour la confiance et le soutient
dont il m’a fait preuve, et Fouad pour sa compréhension et son soutien.
Enfin, j’exprime mes affectueuses pensées à mes proches qui m’ont soutenus et encouragés
tout au long de ce travail.
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A mes parents qui ont tant sacrifié pour moi et qui, du plus loin que je me souvienne m’ont
encouragée à l’étude ; A mes grands parents et à ma petite cousine Habiba (que dieu ait leur âme)
pour leurs tendresse et leur sollicitude ; A Khali Hmitouch pour son appui et son écoute ; A mon
cher époux Ali pour son soutien et sa présence tout au long de ce travail ; A mon frère Merouane
et à ma sœur Yasmine ; A mes beaux parents pour leur présence et leur compréhension ; A mon
beau frère Rahim et à mes belles sœurs Dalel et Sihem ; A ma petite nièce Jade ; A mon futur
petit enfant, A toute ma grande famille et A tous mes amis ; Sabrina

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The essential oils of Thymus pallescens de Noé, Ammi visnaga Lamk. and Chenopodium
ambrosiodes L. extracted by hydrodistillation as well as the ethanolic crude extracts of the no
volatiles, were assayed for their antioxidant activities by four complementary methods, namely
the DPPH radical scavenging activity, the reductive potential, the chelating power and the
thiobarbituric acid reactive substances (TBARS). The essential oils were investigated for their
chemical composition by GC and GC-MS, while the extracts were characterized by their total
phenolic and flavonoides contents. Furthermore, the effect of heat treatment (100, 150 and 190°C)
for three hours on the antioxidant activity and chemical constituents of Thymus pallescens oil
was studied. The main compounds were carvacrol (44.1%), cembrene C (50.7%) and terpinolene
(27.1%) for the oils of T. pallescens, Ammi visnaga and Chenopodium ambrosiodes, respectively.
In the most cases the extracts were more efficient than the corresponding oils. The oils heated
have not been significantly affected for their chemical composition. The antioxidant activities were
dose-dependent and varied with the temperature and the method used.
Keywords : The essential oils, Thymus pallescens, Ammi visnaga, Chenopodium
ambrosioides, antioxidant activities.
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Les huiles essentielles extraites par hydrodistillation de Thymus pallescens de Noé, Ammi visnaga
Lamk. et de Chenopodium ambrosiodes L. ainsi que les extraits éthanoliques bruts non volatils
ont été testés pour leur activité antioxydante par quatre méthodes complémentaires : l’activité
de piégeage du radical DPPH, le pouvoir réducteur, le pouvoir chélatant et les substances
réactives à l’acide thiobarbiturique (SRTBA). Les huiles essentielles ont été examinées pour leurs
compositions chimiques par GC et GC-MS tandis que les extraits ont été caractérisés par leurs
phénols totaux et leurs flavonoides. Par ailleurs, l’effet du traitement par la chaleur (100, 150
et 190°C) pendant trois heures sur l’activité antioxydante et la composition chimique de l’huile
de T. pallescens a été étudié. Les composés dominants sont le carvacrol (44.1%), le cembrene C
(50.7%) et le terpinolene (27.1%) pour les huiles de T. pallescens, Ammi visnaga et Chenopodium
ambrosioides, respectivement. Dans la majorité des cas, les extraits étaient plus efficaces que les
huiles correspondantes. Les compositions chimiques des huiles chauffées n’ont pas été affectées
de manière significative. Les activités antioxydantes sont doses dépendantes et varient selon la
température et la méthode utilisée.
Mots clés : huiles essentielles, extraits, Thymus pallescens, Chenopodium ambrosiodes, Ammi
visnaga, activité antioxydante.
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