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Assessment of Some Secondary Metabolites, Minerals and Alcohol Content of Noni Juice Obtained by Fermentation of Morinda citrifolia L. Fruit from Senegal

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American Journal of Plant Sciences 2024年第7期15卷 577-588页

作者： nd.ye Adiara ndiaye Mame ndew Mbaye Lahat Niang Modou Dieng Nicolas Cyrille Ayessou nd.ye coumba kane touré Laboratory of Microbiology Graduate School Polytechnique (ESP)-UCAD Dakar Senegal Department of Chemical Engineering and Applied Biology Graduate School Polytechnique (ESP)-UCAD Dakar Senegal Water Energy Environment and Industrial Processes Laboratory (LE3PI) Graduate School Polytechnique (ESP)-UCAD Dakar Senegal University Sine Saloum El Hadj Ibrahima Niass (USSEIN) Kaolack Senegal

The fruit of Morinda citrifolia L., commonly known as noni, has an extensive history of use as a food and traditional medicine around the world. Adding value to Morinda citrifolia L. products, particularly the fruit, could be one way of building resilience in vulnerable farming households. The aim of this study was to determine the secondary metabolite and mineral composition of noni juice obtained by fermenting the fruit of Morinda citrifolia L. Fruits were collected in August 2022 from the local field in Thiès region, West of Senegal. Extraction yields were determined and the secondary metabolites were determined using conventional analytical methods. Calcium, magnesium, iron, sodium and potassium were determined by atomic absorption spectrophotometer coupled with a CCD detector. The results show that an average fruit mass (503.2 ± 110.96 g) consists of 171.44 ± 50.01 g pulp and 34.06 ± 10.35 g seeds. The traditional extraction yield of noni juice is 16.46% after three weeks of fermentation. The contents of total polyphenols, flavonoids and tannins obtained in noni are 608.97 ± 4.53 mg EAG/100mL, 7.78 ± 0.01 mg EQ/100mL and 0.191 ± 0.01 mg EC/100mL respectively. The ethanol content of noni varies from 3.57 to 5.23 mL/100mL during extraction. Noni has a high calcium content with a concentration of 383.79 ± 33.23 mg/L. This is followed by a good concentration of magnesium, potassium and sodium, at 278.47 ± 26.30, 187.43 ± 10.7 and 155.95 ± 28.66 mg/L respectively. Noni also has an iron content of 202.15 ± 0.05 mg/L.

关键词： Morinda citrifolia L. Juice Alcohol Total Phenols Flavonoids Tannins Minerals

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Sweetener and Flavor Enhancer Food Additives in Industrial Food Products Marketed in Dakar: Frequency and Diversity

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Open Journal of Applied Sciences 2024年第1期14卷 101-117页

作者： Alé kane Alioune Sow nd.ye Adiara ndiaye coumba Gueye Sagna Papa Amadou Diakhaté Mady Cissé Amadou Diop Laboratoire des Sciences Biologiques Agronomiques Alimentaires et de Modélisation des Systèmes Complexes (LABAAM) Université Gaston Berger (UGB) Saint-Louis Senegal Département des Technologies Agroalimentaires|UFR des Sciences Agronomiques de l’Aquaculture et des Technologies Alimentaires (S2ATA) Saint-Louis Senegal Ecole Supérieure Polytechnique (ESP) Dakar Senegal Laboratoire de chimie analytique et bromatologie UCAD Dakar Senegal

Sweeteners and flavor enhancers are food additives widely used in industry, respectively, to add sweetness and flavor to foods. However, the presence of these substances is often criticized by consumers for their effects on health. What’s more, some scientific studies link these substances to certain pathologies. To guarantee food safety, competent authorities should have food standards based on risk analysis using consistent, reliable data. However, in developing countries, such data is often weak or non-existent. The aim of this study is therefore to carry out a pilot survey to establish the profile of sweeteners and flavour enhancers present in industrial food products marketed in Senegal. The methodology consisted of sampling various food products sold on the Senegalese market, based on analysis of labels containing information on ingredients, including additives. The investigation involved nine stores, one supermarket and 5 mini-markets in Dakar. The results showed the presence of 6 taste enhancers in food products, the most frequent being sodium L-monoglutamate (E621), inosinate (E631) and disodium guanylate (E627). Solid broths are the foodstuffs with the highest number of taste exhalters. As for sweeteners, 12 substances were identified, the most frequent being acesulfame potassium (E950), aspartame (E951), sucralose (E955) and saccharin (E954). Given the potential health risks associated with the consumption of these food additives, their control and monitoring on the market should be a priority for the competent authorities.

关键词： Exhalter Sugar Acesulfame Potassium Sodium Monoglutame Artificial Health Risk

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Assessment of Some Secondary Metabolites, Minerals and Alcohol Content of Noni Juice Obtained by Fermentation of Morinda citrifolia L. Fruit from Senegal

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American Journal of Plant Sciences（美国植物学期刊） 2024年第7期 577页

作者： nd.ye Adiara ndiaye Mame ndew Mbaye Lahat Niang Modou Dieng Nicolas Cyrille Ayessou nd.ye coumba kane touré

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Thermoresistant, Ethanol-Resistant and Acid-Resistant Properties of Acetic Acid Bacteria Isolated from Fermented Mango Alcohol

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Advances in Microbiology 2022年第4期12卷 177-191页

作者： Mariama Ciré Kourouma Malick Mbengue nd.ye coumba Daga Sarr Khady Sarr coumba touré kane Laboratory of Applied Microbiology and Industrial Engineering (MAGI) Ecole Supérieure Polytechnique (ESP) Université Cheikh Anta Diop Dakar-Fann Senegal Université Sine Saloum El Hadj Ibrahima Niass (USSEIN) Kaolack Senegal

Vinegar production is seriously affected by the sensitivity of acetic acid bacteria (AAB) to high temperature, high ethanol concentrations, and high acetic acid concentrations. The aim of this study was to investigate the thermo-ethanol-acid tolerance characters of five AAB strains (VMA1, VMA5, VMA7, VMAM, VMAO) previously isolated from fermented mango alcohol and belonging to Gluconoacetobacter genera. As result, the five AAB strains exhibited good growth and acid production at temperatures up to 45°C;they could tolerate and produce acetic acid at ethanol concentrations up to 20% (v/v). In addition, the studied strains showed growth at acetic acid concentrations up to 4.5% (w/v). Strains VMA7 and VMAO showed the highest resistance properties: they demonstrated acid production at 50°C and VMAO could even grow at 60°C;they tolerated and produced acetic acid at 25% (v/v) ethanol concentration;they showed resistance to acetic acid concentrations up to 6% (w/v). Considering all these properties, the use of these strains would seriously contribute to improving the quality of the vinegar produced and help to reduce the cooling water feeds in vinegar production especially in hot countries in the context of global warming.

关键词： Vinegar Acetic Acid Bacteria Thermotolerant Ethanol-Tolerant Acid-Tolerant

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Sweetener and Flavor Enhancer Food Additives in Industrial Food Products Marketed in Dakar: Frequency and Diversity

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Open Journal of Applied Sciences（应用科学） 2024年第1期

作者： Alékane Alioune Sow nd.ye Adiara ndiaye coumba Gueye Sagna Papa Amadou Diakhaté MadyCissé Amadou Diop

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