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Chemical Composition of Pellonula leonensis Fish Oils from the Congo River Obtained by Soxhlet Extraction

Open Journal of Applied Sciences 2024年第8期14卷 2112-2123页

作者： Bob Wilfrid Loumouamou Léa Béatrice Mambou gadet michel dzondo Multidisciplinary Food and Nutrition Research Team: Regional Center of Excellence in Food and Nutrition Faculty of Science and Technology Marien Ngouabi University Brazzaville Congo Process Engineering Laboratory UNESCO-ENSP Chair Marien Ngouabi University Brazzaville Congo Molecular and Sensory Food Engineering Laboratory National Polytechnic School (ENSP) Marien Ngouabi University Brazzaville Congo

The chemical composition of Pellonula leonensis fish oils from the Congo River (at Boko city) was carried out. The fatty acids were determined by gas chromatography. The Sn-2 position of fatty acids on glycerol was carried out by the ISO 6800 standard. The separation of the compounds (as free fatty acids, monoglycerides, diglycerides, triglycerides, sterols and methyl esters, etc.) was carried out by HPLC using gel permeation with refractometric detection. The phospholipid composition was by HPLC with an evaporative light scattering detector. We obtained oil contents of 32.10 (±0.46)%. The major fatty acids were Palmitic acid (27.41%) and oleic acid (24.23%). The SFA were of 44.50%. The MUFA represent 32.54% and PUFA 22.60%. Regarding the Sn-2 position on glycerol, 48.0% were by SFA and 51.3% were by unsaturated fatty acids. Among them 34.2% of fatty acids were 17.5% oleic acid molecules, 3.3% DHA molecules and 2.1% EPA molecules. Free fatty acids have contents of more than 62%, Diglycerides 16.63% and triglycerides 20.46%. Seven different phospholipids were identified, namely: Phosphatidylglycerol (PG), Phosphatidylethanolamine (PE), Phosphatidylinositol (PI), Phosphatidylcholine (PC), Sphingomyelin (SM), Lyso Phosphatitdylcholine (LPC) and Lyso Phosphatidylethanolamine (LPE). According to the high levels in position 2 of the glycerol of palmitic acid, the consumption of Pellonula leonensis fish could be moderate.

关键词： Pellonula leonensis Fatty Acids Sn-2 Position Triacylglycerol Phospholopids

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First Development of a Biotechnological Ferment Based on a Consorsium of the Genus Bacillusfor the Optimization of the Fermentation Process of Cassava Tubers

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Advances in Microbiology 2020年第10期10卷 563-574页

作者： Josabeth Ickofa Christian Aimé Kayath michel dzondo gadet Laboratoire de Biologie Cellulaire et Moléculaire (BCM) Faculté des Sciences et Techniques Université Marien N’GOUABI Brazzaville République du Congo Institut national de Recherche en Sciences Exactes et Naturelles (IRSEN) Avenue de l’Auberge Gascogne Brazzaville Congo Laboratoire de l’ingénierie moléculaire et Sensorielle Alimentaire (IMSA/ENSP) Université Marien N’GOUABI Brazzaville Congo Centre de Recherche et d’Initiation des Projets de Technologies Cité Scientifique Avenue de l’Auberge Gascogne Congo Brazzaville

Due to its nutritional values, cassava has become an unavailable food and is one of the essential foods in the Republic of Congo. Fermentation of tubers is still traditional. Fiftyrod-shaped spore-forming bacteria were screened and carried out in batch mode for the fermentation abilities of cassava tubers in order to develop biotechnological starter. The Penetrometry Index (PI) has been used to screen bacteria and 16SrRNA as well as fibEone step multiplex PCR which were used to molecularly identify isolates. Emulsification Index, Proteolytic as well as amylolytic, and cellulolytic activities of some strains were quantitatively evaluated for prooving orgaleptic characterics. As results Bacillus subtilis (MT994787), Bacillus subtillis (MT994789), Bacillus tequilensis (MT994788), Bacillus safensis, and Bacillus subtilis have been identified. Single isolates were able to ferment tubers in 48 h and 72 hours meanwhile Bacillus consortia were able to shift fermentation of tubers from 48 hours to 24 hours. The consortium could be used as the major bacterial starters. Strains were associated with the ability to secrete biomolecules including biosurfactants, protease, amylase and cellulase.

关键词： Consorsium Fermentation Process Cassava Strains

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Effect of Wood Waste on Acoustic and Magnetic Properties of Composite Bricks and Correlation between Sound Velocity and Magnetic Induction in These Bricks

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Open Journal of Composite Materials 2020年第1期10卷 15-25页

作者： Gilbert Ganga Adolphe Kimbonguila Manounou Narcisse Malanda michel dzondo gadet Timothée Nsongo National Advanced School of Engineering University Marien Ngouabi Brazzaville Congo Center for Research and Initiation of Technology Projects (CRIPT) Brazzaville Congo Laboratory of Mechanics Energtics and Engineering ENSP-UMNG Brazzaville Congo Facultyof Sciences and Technology University Marien Ngouabi Brazzaville Congo Center of Géological and Mining Research Brazzaville Congo

In the present study, kambala (botanical name: Chlorophora excelsa and Chlorophora regia) wood wastes were incorporated into stabilized earth bricks in order to test their acoustic insulation capacity of the walls;leading to better waste management from the timber industry. Two methods have been applied to determine the influence of the wood waste content in the stabilized earth bricks, on the weakening of the level of noise reception coming from the environmental medium, in an apartment built with composite bricks (earth + wood chips + cement). This influence has also been analyzed on the magnetic field induced by these bricks. The results showed that the level of sound reception through these bricks decreases with increasing wood waste content regardless of the method used (from 110 dB to 68 dB, respectively for Φb = 0% and Φb = 8%). The kambala wood waste in cement-stabilized clay bricks induces a magnetic field that increases with the wood waste content;the high contents of the wood chips causing an increase in the magnetic permeability of the composite medium. The correlation between the noise level and the magnetic field of the bricks shows that the noise level declines with increasing magnetic induction of the bricks.

关键词： Kambala Tree Wood Waste Clay Brick Sound Velocity Magnetic Field

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Impact of pH Water and Mineralogical Microstructure of Soil Mixed with Wood Waste on the Compressive Strength of Composite Bricks;and Bricks Resistance Modeling

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Open Journal of Civil Engineering 2020年第1期10卷 9-21页

作者： Gilbert Ganga Narcisse Malanda Diogène Pongui Ngoma Timothée Nsongo michel dzondo gadet National Advanced School of Engineering University Marien NGouabi Brazzaville Congo Center for Research and Initiation of Technology Projects (CRIPT) Brazzaville Congo Laboratory of Mechanics Energtics and Engineering ENSP-UMNG Brazzaville Congo Faculty of Science and Technology University Marien NGouabi Brazzaville Congo Centerof Géological and Mining Research (CRGM) Brazzaville Congo

This study includes the manufacture of cement stabilized clay bricks with embedded mahogany chips. The impact of this waste and its interaction with water in the bricks was evaluated on the mechanical properties. The compressive strength tests using a universal press were carried out on bricks with and without adding wood chips. The results obtained show that the incorporation of wood chips into the bricks decreases the compressive strength. This reduction in compressive strength led us to conduct an analysis of clay and water as intrinsic factors, before and after incorporation of untreated wood waste. Thus, a mineralogical analysis of the clay with and without mahogany chips was made using an X-ray diffractometer, using an anticathode of cobalt with the line Κα, of wavelength λ = 1789Å. After quantification of the mineral constituents, it is noted that the concentration of SiO2 decreases considerably in the clay with addition of wood chips, resulting in the reduction of the compressive strength in these composite materials (from Rc = 9.26 MPa at 0% of chips to 3.55 MPa at 8%). A mathematical model following the interpolations of Lagrange was then proposed. The analysis of the water resulting from the impregnation of dry wood chips in the water, shows that the water becomes strongly acid (pH = 4.3 at the 7th day of immersion), thus contributing to the reduction of resistance. This analysis of intrinsic factors will allow future studies to take into account the treatment of wood waste by different processes in order to increase the mechanical, thermal and acoustic properties of composite bricks with the same contents, thus generating massive support for the use of its composite materials.

关键词： Clay Bricks Mineralogical Analysis Wood Chips Compressive Strength pH Water

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Irvingia Fat Ageing: Study of Chemical Characteristics Related to MIR Spectroscopy

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Spectral Analysis Review 2023年第1期7卷 1-12页

作者： Aristide H. W. Nakavoua gadet M. dzondo Aubin N. Loumouamou Louis Matos Gilles Figueredo Laboratory of Chemistry of Natural Substances (IRSEN) Brazzaville Congo Marien Ngouabi University National Polytechnic High School (ENSP) Laboratory for the Valorisation of Agri-Resources Brazzaville Congo Laboratory of Industrial Process Engineering UNESCO Chair-ENSP Marien Ngouabi University Brazzaville People’s Republic of Congo LEXVA Analytical 460 Montant Street 63540 Romagnat French or Henri Mondor Street Biopole Clermont Limagne 63360 Saint Beauzire French

The Irvingia gabonensis kernels, which have been extensively studied for their numerous virtues, including the ability to act against the accumulation of fats in the body[1], contain an oil. The aging of this oil under two different conditions of conservation was the subject of our work. One of the results was an increase in the content of long-chain carbonaceous fatty acids during aging for 11 months of storage at low temperature (6℃) and at 30℃. This behavior does not find a concordant explanation by the comparative analysis of the chemical indices. Hence, there is the need to use the Medium Infra-Red spectroscopy (MIR) which allowed to clarify the information of the saponification index, to justify the weakness of the formation of peroxides in the case of the conservation at 30℃ and to confirm the information given by the peroxide index. It also allowed to understand the formation of the long carbon chains by the “cis-trans” isomerization and the homolytic cuts which intervene within the matrix of the fat by the analysis of the number of -CH2 and -CH3 groups in the two conditions of conservation. This study reveals that the rapid solidification of Irvingia gabonensis oil at room temperature[2] is an advantage for its preservation at room temperature but a great weakness when the fat is stored at low temperature.

关键词： Ageing Irvingia gabonensis MIR Cis-Trans Isomerism

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Evaluation of Potential Extracts Antioxydant (Aqueous, Hydro-Ethanolic and Ethanolic) of an Aquatic Plant from the River Djoue (Ledermanniella schlechteri)

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Open Journal of Applied Sciences 2021年第3期11卷 254-263页

作者： Roniche Nguie Tsiba Gouollaly Arnaud W. G. Tamba Sompila J. E. Moussounga M. gadet dzondo N. P. G. Pambou-Tobi P. Diakabana Reyes H. Gampoula Centre de Recherche et d’Initiation des Projets de Technologie cité scientifique route de l’auberge de Gascogne Brazzaville Congo EPRAN-Congo P&#244 le d’Excellence en Alimentation et Nutrition Faculté des Sciences et Techniques Université Marien NGOUABI Brazzaville Congo Institut national de Recherche en Sciences de la Santé cité scientifique route de l’auberge de Gascogne Brazzaville Congo Unité de Chimie du Végétal et de la Vie FST-UMNG Brazzaville Congo Laboratoire de Bioprocédés alimentaires et médicaux ENSP-UMNG Brazzaville Congo Ecole Nationale Supérieure Polytechnique (ENSP) Université Marien NGOUABI (UMNG) Brazzaville Congo Ecole Supérieure de Technologie des Cataractes Brazzaville Congo

The aim for this present study was to evaluate the antioxidant potential of aqueous extracts (AE), hydro-ethanolic extracts (HE) and ethanolic extracts (EE) obtained from an aquatic plant (L. schlechteri) using a simple and fast method that is the CCM. This method revealed the presence of phenolics and flavonoids at different levels but with higher antioxidant activity in EE compared to AE. Among the two families of antioxidants evaluated, the phenolic compounds were found to be higher on the EE (5.85 mgEAG/MS) followed by the HE (5.06 mgEAG/MS) and less and less important on the AE (3.661 mgEAG/MS). While the less significantly elevated flavonoids showed values of 1.146 mgECa/MS for EE, 0.406 mgECa/MS for HE et 0.181 mgECa/MS for AE. However, the anti-free radical activity was also evaluated. Unlike the antioxidant activity, the ant-free radical activity with a greater IC50 was observed on AE with a rate of 66.66 mg/mL, then less on the hydro-ethanolic and ethanolic extracts, respectively at levels of 26.15 mg/mL et 19.18 mg/mL.

关键词： Evaluation Antioxidant Potential Extracts Aquatic Plant Ledermanniella schlechteri

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Modeling of the Drying Kinetics of Two Extreme Parts of the Pulp of Gamboma Yam (Dioscorea cayenensis): Yellow Part (Head) and White Part (Tail)

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Open Journal of Applied Sciences 2021年第11期11卷 1218-1229页

作者： Reyes H. Gampoula michel. G. dzondo Arnaud W. G. Tamba Sompila Nadia P. G. Pambou-Tobi Jacques E. Moussounga Philippe Diakabana Roniche Nguie Institut National de Recherche en Sciences de l’Ingénieur Innovation et Technologie cité scientifique route de l’auberge de Gascogne Brazzaville Congo Ecole Nationale Supérieure Polytechnique (ENSP) Université Marien NGOUABI (UMNG) Brazzaville Congo EPRAN-Congo P&#244le d’Excellence en Alimentation et Nutrition Faculté des Sciences et Techniques Université Marien NGOUABI Brazzaville Congo Laboratoire d’Ingénierie Moléculaire et Sensorielles des Aliments ENSP-UMNG Brazzaville Congo Ecole Supérieure de Technologie des Cataractes Brazzaville Congo

The study on the modelling of the drying kinetics of two extreme parts of the Gamboma yam pulp, the yellow part (head) and the white part (tail), was carried out to evaluate the behaviour of these two parts during drying. This evaluation was carried out in the oven at 70?C and in the microwave at 280 W. The main aim of this work was to study experimentally while modelling the drying kinetics of the food and at the same time to evaluate the influence of temperature on two parts (head and tail) of the Gamboma yam. The effect of temperature on the food revealed the following results: a progressive decrease of the water content during the drying process in both the oven and the microwave. This experiment showed that during the drying of the two parts in the oven and in the microwave, the loss in mass evolves from the tail (white part) to the head (yellow part), because the white part is the youngest in terms of formation and the head, the oldest part in terms of formation. In the microwave and at 280 W, the drying of the yam is faster than in the oven at 70?C. During the modelling, four different mathematical drying models were used, namely Newton’s, Page’s, Henderson and Pabis’ and finally Midili’s, to assess the goodness of fit on the drying of the product while comparing their respective parameters R2, χ2 and RMSE. The comparison of the statistical parameters led to the selection of the Midili model as the one with better goodness of fit and better drying characteristics so as to obtain more expressive drying curves in contrast to other models.

关键词： Dioscorea cayenensis Modeling Drying Water Content

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Evaluation of Potential Extracts Antioxydant (Aqueous, Hydro-Ethanolic and Ethanolic) of an Aquatic Plant from the River Djoue (Ledermanniella schlechteri )

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Open Journal of Applied Sciences（应用科学） 2021年第3期

作者： Roniche Nguie Tsiba Gouollaly Arnaud W. G. Tamba Sompila J. E. Moussounga M. gadet dzondo N. P. G. Pambou-Tobi P. Diakabana Reyes H. Gampoula

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