Hosting PhD Student Sarra Jlassi from the University of Carthage, Tunisia
We are delighted to announce that Ms. Sarra Jlassi, PhD candidate in Biological Sciences at the University of Carthage, Tunisia, recently completed a 3 month research internship at the Department of Analytical Chemistry, School of Science, National and Kapodistrian University of Athens (NKUA), Greece.
About Her Research
Ms. Jlassi’s doctoral thesis, titled “Optimization of the Joint Fermentation of Olive and Aromatic Plants for the Production of Nutraceutical Food Supplements”, under the supervision of Pr. Nabil Ben Youssef, focuses on developing innovative approaches to enhance the nutritional value of fermented olives. Her research integrates traditional fermentation techniques with advanced scientific methodologies, aiming to:
– Optimize the fermentation process of Tunisian “Chetoui” olives.
– Incorporate medicinal herbs like rosemary, fennel, and chili, known for their antioxidant and therapeutic properties.
– Elevate the bioactive compound profile of olives and their brines, targeting applications in functional foods and nutraceutical development.
Activities at NKUA
During her stay at the Department of Analytical Chemistry, Ms. Jlassi gained hands-on experience with advanced analytical tools, including:
HPLC-DAD (High-Performance Liquid Chromatography with Diode-Array Detection): For the determination of pigments (chlorophylls, carotenoids), tocopherols, and squalene in olive samples.
UPLC-QTOF (Quadrupole Time-of-Flight Mass Spectrometry): For profiling phenolic compounds with high sensitivity and precision, enabling the detection of trace-level metabolites.
These methodologies allowed her to unravel the complex chemistry of olive fermentation, showcasing how controlled fermentation combined with medicinal herbs can enhance the nutritional and functional properties of olives.
Key Findings and Outcomes
Ms. Jlassi’s research provided valuable insights into:
Enhanced Bioactivity: Controlled fermentation preserved and amplified compounds like tocopherols, squalene, and phenolics compared to spontaneous fermentation.
Medicinal Plant Integration: Seasoning olives with rosemary demonstrated exceptional results, significantly increasing antioxidant-rich compounds such as hydroxytyrosol and tyrosol.
Brine Utilization: The diffusion of phenolics into the brine suggests its potential as a valuable byproduct, supporting applications in probiotics and nutraceutical formulations.
These findings not only contribute to the scientific understanding of olive fermentation but also align with consumer demand for natural, health-focused products.
Professor Nikolaos Thomaidis had the overall supervision of this project with Dr. Ioannis Martakos providing day-to-day mentorship and assistance with technical and experimental challenges. Ms Jlassi collaborated with PhD candidates Loukas Gialouris and Eleni Nastou for the training in the HRMS instrument and the determination of bioactive phenols of olive and brine samples.
Future Directions
The outcomes of this internship pave the way for further studies exploring:
The multifunctional properties of lactic acid bacteria (LAB) and their biotechnological applications.
The role of fermentation and seasoning in sustainable agriculture and nutraceutical development.
This collaboration between the University of Carthage and NKUA exemplifies the power of international partnerships in advancing research and innovation.
We wish Ms. Jlassi continued success in her academic endeavors and look forward to witnessing the impact of her work on the global stage.