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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

Effect of Sodium Carbonate on Extraction by Aqueous Decoction of Total Polyphenols from Crushed and Whole Leaves of Combretum micranthum

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Food and Nutrition Sciences 2023年第9期14卷 812-823页

作者： Papa Guedel Faye Lahat Niang Edouard Mbarick Ndiaye oumar ibn khatab cisse Alioune Sow Nicolas Cyrille Ayessou Mady cisse Laboratory of Water Energy Environment and Industrial Processes (LE3PI) Polytechnic Higher School Cheikh Anta Diop University of Dakar (ESP-UCAD) Dakar Senega Center for Studies on Food Security and Functional Molecules (CESAM) Dakar Senegal National School of Agriculture Iba Der THIAM University Thiès Senegal UFR Agronomic Sciences Aquaculture and Agrifood Technologies Gaston BERGER University Saint Louis USA

Sodium bicarbonate is sometimes used to aid in the extraction of total polyphenols. Its main effect is to increase the pH of the extraction solution. Raising the pH can cause changes in the chemical structure of polyphenols. This can lead to variations in their biological properties, solubility and stability. This work studied the effect of sodium carbonate on the extraction by aqueous decoction of total polyphenols from the leaves of Combretum micranthum. The content of total phenolic compounds in the extracts was estimated by the Folin-Ciocalteu method. The color of the samples was measured using a colorimeter (type: KONICA MINOLTA. Japan) based on the CIELAB color system. The results obtained were subjected to a one-way ANOVA analysis of variance with R software version 3.2.4 Revised (2018) and Minitab-18 software. The results reveal a drop in the concentration of extracted polyphenols proportional to the addition of sodium carbonate, i.e. a drop from 3.30 to 1.04 mg·AG·100 g-1 of extract on whole leaves and 3.921 to 2.551 mg·AG·100 g-1 extract on crushed leaves. On the other hand, the intensity of the coloring of the extracts increases significantly with the addition of sodium carbonate from 0.0 g·L -1 to 0.666 g·L-1.

关键词： Baking Soda Combrutum micranthum Extraction Decoction Polyphenols

Traditional Mead “Bessoudioury” from Senegal: Process and Characterization

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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

Lycopen’s Stability in Watermelon Juice (Citrullus lanatus) Regarding to Technological Routes

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Food and Nutrition Sciences 2021年第7期12卷 693-702页

作者： Seid Ali Mahamat Khadim Niane Nicolas Cyrille Ayessou Alioune Sow Samba Balde oumar ibn khatab cisse Matar Coume Adam Barka University Abeche Chad Water Energy Environment and Industrial Processes Laboratory (LE3PI) ESP-UCAD Dakar Senegal Center for Studies on Food Safety and Functional Molecules (CESAM-RESCIF) ESP-UCAD Dakar Senegal Gaston Berger University Saint-Louis Senegal National Institute of Agronomic Sciences (INSA) Thies Senegal

Highly prized by consumers, watermelon is rich in water, but also in micronutrients including lycopene, pigment responsible for the red color. It is also a powerful antioxidant which has many virtues including the prevention and treatment of certain diseases. The transformation into nectar of watermelons combined with treatment could cause several modifications including the alteration of coloring. It is in this context that this study focuses on the variation of the lycopene content in nectars. Thus, nectars of 12°Brix and 15°Brix were prepared from three varieties of watermelon (Sugar Baby, Crimson Sweet and Charleston Gray). To study the stability, two pasteurization scales (85°C/15min and 95°C/15min) and one sterilization scale (105°C/15min) were applied to the different n

关键词： Citrullus lanatus Nectars Variety Thermal Treatment Micronutrient

Process Diagnosis and Aging Effects on a Traditional Millet-Based Drink: Boumkaye

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Food and Nutrition Sciences 2018年第5期9卷 464-473页

作者： oumar ibn khatab cisse Nicolas Cyrille Ayessou Papa Guedel Faye Mady cisse Aida Coly Camara Aba Bodian Cheikh Ndiaye Mama Sakho Codou Mar Diop Ecole Supé rieure Polytechnique Cheikh Anta Diop University Dakar S&eacute né gal Centre d’Etudes sur la Sé curité Alimentaire et les Molé cules Fonctionnelles (CESAM) Dakar S&eacute né gal Entreprise AFBARD Dakar S&eacute né gal Producteur de Boumkaye originaire de Ba& amp la Dakar S&eacute né gal Institut de technologie alimentaire (ITA) Dakar S&eacute né gal

Boumkaye is a traditional fermented millet-based drink (Pennisetum glaucum L.) produced in Casamance (region in Senegal). Unknown and circumcised beverage, it has therapeutic properties due to aqueous creeper extracts from Abrus pulchellus plant and naturally present during the process. The objective of this work was to investigate the fabrication process of a millet-based beverage as an alternative source of nutrients. The diagnosis of beverage production by monitoring its physical and chemical parameters during two months of storage at room temperature was studied. The established manufacturing process, composed by a production of aqueous extracts after maceration of the Abrus pulchellus vines, a preparation of millet slurry, and a fermentation step to obtain the Boumkaye, has several features. The study of aging process showed probable lactic and alcoholic fermentations. Further, the finished Boumkaye was characterized by a high acidity (pH of 3), an alcohol content of 5 g/100g and contains an appreciable amount of polyphenols (54.46 mg/100g).

关键词： Pennisetum glaucum L. Abrus pulchellus Traditional Drinks Fermentation Boumkaye

Effect of Sodium Carbonate on Extraction by Aqueous Decoction of Total Polyphenols from Crushed and Whole Leaves of Combretum micranthum

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Lycopen’s Stability in Watermelon Juice(Citrullus lanatus) Regarding to Technological Routes

Food and Nutrition Sciences（食品与营养科学） 2023年第9期

作者： Papa Guedel Faye Lahat Niang Edouard Mbarick Ndiaye oumar ibn khatab cisse Alioune Sow Nicolas Cyrille Ayessou Mady cisse

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

Food and Nutrition Sciences 2021年第7期

作者： Seid Ali Mahamat Khadim Niane Nicolas Cyrille Ayessou Alioune Sow Samba Balde oumar ibn khatab cisse Matar Coume

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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

Proximate and Major Minerals Components of the Edible Pulp of Momordica charantiaFruit

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Food and Nutrition Sciences 2020年第1期11卷 32-39页

作者： Samba Balde Nicolas Cyrille Ayessou oumar Ben khatab cisse Papa Guedel Faye Mady cisse Codou Mar Diop Ecole Supérieure Polytechnique University Cheikh Anta Diop Dakar Sénégal Centre d’Etudes sur la Sécurité Alimentaire et les Molécules Fonctionnelles (CESAM) Université Cheikh Anta Diop Dakar Sénégal.

Momordica charantia (Cucurbitaceae), is a plant commonly used in traditional medicine in Senegal whose fruits are weakly consumed by the population. However, no data exists on the nutritional intake of the latter. This work aims to determine the physicochemical and biochemical characteristics of the pulp of Momordica charantia. The study focused on two lots of fruits from two geographically different regions of Senegal (Dakar and Fatick). The biochemical analyses of the pulp showed average values of protein from 2.39 ± 0.01 g/100 g to 3.19 ± 0.01 g/100 g;reducing sugar from 4.22 ± 0.10 g/100 g to 3.55 ± 0.10 g/100 g;totals sugar from 4.43 ± 0.02 g/100 g to 3.38 ± 0.58 g/100 g. The average contents of polyphenol and flavonoids were respectively from 1.91 ± 0.04 g/100 g to 1.04 ± 0.09 g/100 g and 32.59 ± 0.04 mg/100 g and 20.75 ± 1.19 mg/100 g. According to these results, the fruit of M. charantia may be considered as rich in antioxidant. At the opposite, it is very weak in mineral elements, such as calcium and potassium (1.01 mg/100 g;3.38 mg/100 g). Meanwhile, the seeds content 24% of lipids. Thus, investigations should be done on its biological proprieties, physical and biochemical components.

关键词： Momordica charantia Characterization Pulp

Diagnosis and Optimization of the Production of “Mbite” Drink Based on Sclerocarya birrea (A. Rich) Hostcht

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Food and Nutrition Sciences 2024年第11期15卷 1055-1064页

作者： oumar ibn khatab Cissé Alioune Sow Papa Guedel Faye Mathieu Gueye Nicolas Ayessou Mady Cissé Ecole Nationale Suprieure dAgriculture (ENSA) This Senegal Laboratoire Eau Energie Environnement et Procds Industriels (LE3PI) Ecole Suprieure Polytechnique Dakar Senegal UFR Sciences Agronomiques Aquaculture et Technologies Alimentaires (S2ATA) Universit Gaston Berger Saint-Louis Senegal Intstitut Fondamental dAfrique Noire (IFAN) Universit Cheikh Anta DIOP Dakar Senegal

Today, various traditional country foods are increasingly being neglected as a result of modernisation. Consequently, the knowledge and know-how necessary to prepare those foods are strongly threatened. To safeguard and foster appreciation of traditional knowledge, this study aims, on the one hand, to describe the manufacturing process of an alcoholic drink called “Mbite”. The latter is traditionally prepared with the fruits of Sclerocarya birrea (A. Rich) Hostcht in Senegal. On the other hand, various controlled fermentations have been tested for better control of their hygienic and sanitary qualities. The manufacturing of “Mbite” drink begins with a manual extraction of the juice using stems of Guiera senegalensis or Combretum glutinosum to facilitate the separation of the pericarp from the almond. Subsequently, the extracts are filtered and/or mixed according to the producers. Finally, a 2-day spontaneous fermentation by endogenous yeasts of the fruit makes it possible to obtain the alcoholic drink within 3 days. “Mbite” is a low acid drink with a pH ranging from 3.82 to 3.97 and its ethanol content varies from 2 to 4% (v/v). Polyphenols vary between 124.92 and 158.25 mg/100 mL. However, microbiological analyses have shown a high number of lactic acid bacteria involved in the formation of volatile acids. The controlled fermentation trials have resulted in a unique alcoholic fermentation of Sclerocarya birrea juices by selected strains of Saccharomyces cerevisae. This has the advantage of guaranteeing sanitary qualities and reducing the fermentation time from three days to one.

关键词： Traditional Drinks Fermentation “Mbite” Sclerocarya birrea