检索结果-南通市图书馆

Traditional Pathway of Oil Extraction from <i>Quassia undulate</i>Seeds and Its Chemical Characteristic

Food and Nutrition Sciences 2021年第5期12卷 452-461页

作者： ndiaye Seyni Gueye Mathieu Baldé Samba ndiaye bou Ayessou Nicolas Cyrille Laboratoire Eau-Energie-Environnement et Procédésindustriels (LE3PI) ESP-UCAD Dakar Sénégal Center for Studies on Food Safety and Functional Molecules (CESAM-RESCIF) ESP-UCAD Dakar Sénégal Laboratoire UMI 3189 Bp206 Dakar Département de Botanique et de Géologie Institut Fondamental d’Afrique Noire (IFAN) Cheikh Anta Diop University Dakar Sénégal

In Africa, traditional vegetable oil extraction often involves the use of plants in the manufacturing process. Quassia undulate oil is thus traditionally prepared. An expedition went to Kédougo (a region in southeastern Senegal involving women of the Bassaris community) in June 2018 to study the Q. undulate oil traditional extraction mode. Thus, the objective of this study is to follow the traditional extraction of Q

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Quassia undulata Oil Exploitation: Extraction’s Yield, Phytochemical Profile of Seeds and Oilcake Nutritional Value

引用

Food and Nutrition Sciences 2022年第2期13卷 136-146页

作者： ndiaye Seyni ndiaye bou Cissé Oumar Ibn Khatab Cissé Mady Gueye Mathieu Qi Zhang Ayessou Nicolas Cyrille Mensah Center for Studies on Food Safety and Functional Molecules (CESAM-RESCIF) ESP-UCAD Dakar Sénégal Oil Crops Research Institute of Chinese Academy of Agricultural Sciences (OCRI-CAAS) Wuhan China Laboratoire UMI 3189 Institut Fondamentale d’Afrique Noire (IFAN) Cheikh Anta Diop Département de Botanique et de Géologie Dakar Senegal

Quassia undulata is a plant that belongs to the Simaroubaceae family. In Africa, it occurs in the wooded savannah from Senegal in the west to the Central African Republic in the east. The seeds from the plant are very rich in oil. The traditional extraction of this oil involves a phase of boiling the powder from the seeds in a decoction of Piliostigma thonningii leaves. Thus, the aim of this study is to determine the impact of Piliostigma thonningii leaves on the extraction yield, to assess the phytochemical profile of seeds and oilcake and, to determine the nutritional value of the cakes obtained after extraction. Thus, the traditional extraction of oil was carried out in the laboratory and physico-chemical and phytochemical analyses were carried out on the water decoction, the oil and, the oilcake. The results showed that the traditional extraction gives a low extraction yield (5.18% with PD and 6.12% without PD) compared to the Soxhlet extraction (56.9%). On the other hand, it was found that oil obtained by traditional extraction in the presence of Piliostigma thonningii leaves was of better physicochemical quality. Finally, oilcake very rich in proteins (36.71% - 42.69%) and mineral elements (110.9 - 152.33 mg/100g of calcium, 544.75 - 620.77 mg/100g of Potassium and 331.11 - 459.68 mg/100g of Magnesium) justify their use in human food. However, investigations should point to the impact of this traditional technique on the elimination of quassinoids, toxins and antihelminth compounds present in the seeds.

关键词： Quassia undulata Piliostigma thonningii Oil Extraction Phytochemical

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Impact of Extraction on Biochemical Properties and Antioxidant Potential of Momordica charantia L. Seeds’ Oil

引用

Food and Nutrition Sciences 2022年第2期13卷 147-164页

作者： Balde Samba Ayessou Nicolas Cyrille Khadim Niane bou ndiaye Mady Cisse Codou Mar Diop Centre d’Etude sur la Sécurité Alimentaire et les Molécules fonctionnelles (CESAM) Université Cheikh Anta DIOP de Dakar Fann Sénégal

In this study, the influence of provenance and extraction methods on the physicochemical properties and the antioxidant potential of M. charantia seeds oil were evaluated. The oil is obtained on the one hand by cold extraction with hexane and on the other hand by hot extraction with soxhlet. The results obtained show that the extraction yield is significantly impacted by the extraction methods and the origin of the seeds. In addition, the soxhlet extraction gives a higher oil yield (32.07 ± 0.01). Cold extraction has made it possible to obtain oils with less attenuated physicochemical characteristics. Indeed, the acid numbers are high in the oils extracted by soxhlet (5.92 ± 0.25;4.25 ± 0.62 and 13.86 ± 0.83) than in those cold extracted with very low peroxide for all the oils obtained. On the other hand, the iodine and refractive indices are high in oils obtained cold (91.58 ± 0.85;100.74 ± 0.03 and 102.08 ± 0.28) (1.53 ± 0.01;1.52 ± 0.01 and 1.52 ± 0.01) with low saponification indices. The polyphenol concentrations and the anti-free radical activity are higher with the oils obtained cold (0.086 ± 0.001;0.08 ± 0.000 and 0.09 ± 0.01 mgEAG/g of oil) and (DPPH) (55.75% ± 1.16%;55.03% ± 0.72% and 56.35% ± 0.45%). The color parameters (L*, a* and b*) of the different oils extracted also vary depending on the extraction method used. Principal Component Analysis (PCA) and correlation analysis were performed on the physicochemical properties and the antioxidant potential of the extracted oils. Therefore, the results suggest cold extraction to obtain a good quality and oxidation resistant oil.

关键词： Momordica charantia Oil Antioxidant Potential Extraction

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Optimization of a Tiger Nut-Based Yoghurt Formulation by Response Surface Methodology

引用

Food and Nutrition Sciences 2019年第12期10卷 1400-1418页

作者： bou ndiaye Mama Sakho Nicolas Cyrille Ayessou Omar Ibn Khatab Cisse Mady Cisse Codou Mar Diop Laboratory of Electrochemistry and Membrane Processes Polytechnic High School of Dakar Cheikh Anta Diop University Dakar Sénégal Center for Studies on Food Safety and Functional Molecules (CESAM-RESCIF) Dakar Sénégal

Tiger nut is a comestible tuber which offers many under products such as yoghurt. The parameters influencing the quality of yoghurt being numerous, response surface methodology was used to optimize the formulation in order to reach a low intake of milk powder. The volume of tiger nut milk, mass milk powder and sugar mass are the factors monitored while the titratable acidity (AT), pH, dry soluble extract (ESS), ash, viscosity and color are the expected responses in these tests. The data are processed with a degree of confidence p < 0.05 associated with statistical analysis by the software Statgraphic Centurion XVI version 16.2.04. The different tests show that the factors have overall significant effects (p < 0.05) on the acidity, the ashes and the Whiteness index. The linear and quadratic factors of tiger nuts milk as well as those linears of the milk powder have significant effects (p < 0.05) on the pH and the ashes. The linear factors of milk powder have significant effects on DSE, AT and pH. The optimal formulation yielded a volume of tiger nut milk equal to 3.7 L/kg, a mass of powder milk of 63.4 g and 75 g of sugar for one kilogram of yogurt. With a desirability of 75%, this model is apt to explain the results and the experimental values fit with the predicted ones and are within the norms. The proximate analysis of optimal yoghurt formulation shows that fat and proteins contents are respectively 5.67% and 2.2%. Calcium, magnesium and potassium contents are respectively 160, 40 and 180 mg in 100 g of yoghurt.

关键词： Optimization Tiger Nut Yoghurt

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Evaluation of Phenolic Content and Antioxidant Activity of Aqueous Extracts of Three Carica papaya Varieties Cultivated in Senegal

引用

Food and Nutrition Sciences 2019年第3期10卷 276-289页

作者： Aissatou Alioune Gaye Oumar Ibn Khatab Cisse bou ndiaye Nicolas Cyrille Ayessou Mady Cisse Codou Mar Diop Laboratoire d’Electrochimie et des Procedes Membranaires Centre d’Etudes sur la Securite Alimentaire et des Molecules Fonctionnelles(CESAM)Universite Cheikh Anta DiopDakarSenegal

The aqueous extracts of different parts (old leaves (OL), young leaves (YL), peels (PE) and delipidated seed residues (DS)) of three varieties of papaya are studied. Extraction conditions are optimized: an extraction time of 20 minutes, a temperature of 70°C and a plant material/water mixture of 1% give the best yield of polyphenol. The amount of polyphenols, flavonoids, saponins and proanthocyanins of each aqueous extract was investigated. Antioxidant activities are measured using two different methods (DPPH and ABTS). The delipidated seeds (DS) of V1 have the highest total phenolic content (TPC = 72.56 ± 3.16 mg GAE/g) while they have the lowest total flavonoid content (TFC = 0.22 ± 0.01). With regard to saponins, the PE of V3 is much richer in saponins (194.03 ± 15.78 mg AeE/g) than all the other extracts studied. The OL of V2 and PE of V1 contain the most proanthocyanidins with very similar values of 2.51 ± 0.03 mg CE/g and 2.53 ± 0.34 mg CE/g respectively. The study of the antioxidant activities of the extracts showed a correlation between the amount of polyphenols and IC50. DPPH OL and YL V2, which are rich in polyphenols, have the lowest IC50 of 0.072 mg/ml and 0.080 mg/ml respectively, whereas for ABTS we have PE of V1 that is very rich in polyphenols which has the smallest IC50 value of 0.218 mg/ml.

关键词： Carica papaya Extraction Antioxidant Polyphenols Flavonoids Proanthocyanidins Saponins

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Traditional Mead “Bessoudioury” from Senegal: Process and Characterization

引用

Food and Nutrition Sciences 2018年第12期9卷 1424-1433页

作者： Oumar Ibn Khatab Cisse bou ndiaye Papa Guedel Faye Nicolas Cyrille Ayessou Mathieu Gueye Mady Cisse Codou Mar Diop Ecole Supérieure Polytechnique Cheikh Anta Diop University Dakar Sénégal Centre d’Etudes sur la Sécurité Alimentaire et les Molécules Fonctionnelles (CESAM) Dakar Sénégal Institut Fondamental d’Afrique Noire (IFAN) Cheikh Anta Diop University Dakar Sénégal

Mead is a beverage obtained by alcoholic fermentation of honey, with an ethanol content of 8% to 18% by volume. In Africa, mead manufacturing methods rely on heating honey and adding extracts of fruits, herbs or spices. “Bessoudioury” mead is then prepared according to the traditional process of the Bassari and Bedick peoples of Kedougou (Senegal). This work on “Bessoudioury” aims to describe and characterize the manufacturing processes. It was also to evaluate the chemical and microbiological characteristics. The study focused on three Kedougou production sites. The manufacturing process of “Bessoudioury” includes a honey heating, a formulation step by adding wine of either Borassus aethiopicum Mart. or Elaeis guineensis. This step is followed by a fermentation’s one during two days. Wine is considered as the essential sources of yeasts for the production of alcohol. “Bessoudioury” has an ethanol content of 8% (v/v). Moulds and Streptococcus were not detected in this mead. According to its polyphenols content, this mead has a nutritional interest, but the process deserves to be reviewed to preserve nutrients.

关键词： Honey Mead Fermentation Bessoudioury

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Optimization of Tiger Nut (Cyperus esculentus) Roasting Process Using Response Surface Methodology

引用

Food and Nutrition Sciences 2022年第10期13卷 811-825页

作者： bou ndiaye Alioune Sow Samba Faye Oumar Ibn Khatab Cissé Fatou Dieye Papa Guedel Faye Mama Sakho Nicolas Cyrille Ayessou Laboratoire Eau Energie Environnement et Procédés Industriels (LE3PI) Ecole Supérieure Polytechnique (ESP) de Dakar Université Cheikh Anta Diop (UCAD) Dakar Sénégal Centre d’Etudes sur la Sécurité Alimentaire et les Molécules Fonctionnelles (CESAM) ESP Dakar Sénégal Ecole Supérieure de Génie Industriel et Biologique (ESGIB) Dakar Sénégal UFR des Sciences Agronomiques de l’Aquaculture et des Technologies Alimentaires (S2ATA) Université Gaston Berger Saint-Louis Sénégal Université du Sine Saloum El Hadj Ibrihima NIASS (USSEIN) Kaolack Sénégal Ecole Nationale Superieure d’Agriculture (ENSA) UIDT Thies Sénégal

Tiger nut (Cyperus esculentus) is an underutilized tuber and a non-conventional oil seed which are known for their biological effect. The transformation of tubers into nutritional and stable flour could be important for West Africa populations. Thus, roasting is a process that improves the biochemical composition of seeds. The purpose of this study was to optimize temperature and roasting time on Tiger nut’s tubers in order to produce high nutritional tiger nut flour. A response surface methodology was used to optimize the roasting process in a temperature range (130°C - 150°C) and in a duration range (20 - 35 min). The data are processed by the software Statgraphic Centurion XVI version 16.2.04. Total polyphenols and flavonoids contents, antioxidant activity, titratable acidity, browning index and Maillard reaction products absorbance were evaluated. A second-order polynomial model was established to predict optimal values, included temperature and time. The contents of polyphenols and flavonoids range respectively from 0.196 to 0.891 g GAE/100g and from 0.022 to 0.051 g CE/100g, the antioxidant activity ranges from 25.21 to 57.09%, titratable acidity varies between 0.193 and 0.472 g/100g, the browning index from 28.42 to 56.20 and the absorbances at 420 nm of Maillard Reactions Products ranged between 0.365 and 0.897. The global desirability was 90%. Roasting had significant effects (p 0.05) on titratable acidity, browning index and antioxidant activity. The optimum roasting conditions were established at the temperature of 147°C for 38 minutes. Experimental values of parameter for flour obtained in optimal condition were proximate to predict values excepted titratable acidity. The model performance is acceptable for this study. The research for the optimal roasting conditions for tiger nut reveals an appropriate temperature and time combination which could improve the biochemical composition with a more attractive color.

关键词： Tiger Nut Roasting Optimization Physicochemical And Biochemical Analyses

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：