Instrumental Characterization and Antibacterial Investigation of Silver Nanoparticles Synthesized From Garcinia Kola Leaf

The need to devise another method of synthesizing nanoparticles from sources that are eco-friendly, non-hazardous and cost effectiveness is of great importance in preventing environmental and health problems. The aim of this study was to evaluate the efficiency of Garcinia kola leaves as reducing and stabilizing agent for silver nanoparticles synthesis. The leaves of Garcinia kola obtained were authenticated, air dried, pulverized and extracted. The extract was mixed with aqueous solution of silver nitrate solution to form silver nanoparticles and were characterized using Ultra violet (UV) spectroscopy, Fourier transform infrared (FTIR) spectroscopy, Scanning electron microscopy (SEM), Transmission electron microscopy (TEM), Energy-dispersive X-ray spectroscopy (EDX) and X-ray diffraction (XRD). The antibacterial investigation of the synthesized silver nanoparticle was carried out following the disk diffusion method. UV analysis revealed the silver surface plasmon band at 425.18 nm, The FTIR indicated -OH, -C=C- and alkane as the functional groups responsible for the stabilization of the silver nanoparticle formed. The morphological assessment from SEM and TEM analysis confirmed that the silver nanoparticle formed are spherical in shape with an average particle size of 28.80nm.The EDX analysis ascertained that the silver surface plasmon resonance at 2.8–3.2 keV was confirmed the reduction of silver ion (Ag+ to Ag0). The XRD study revealed the crystalline nature of the nanoparticles synthesized. The antibacterial investigation showed high inhibition against the growth of tested bacteria.  This study ascertained that the green synthesis of silver nanoparticle without the use of harmful solvent that are offensive to the environment is achievable.  Keywords: Silver nanoparticles, Biosynthesis, Characterization, Antibacterial activity and Garcinia kola

Solanum lycopersicum and Daucus carota: effective anticancer agents (a mini review)

The high cost, scarce availability, and some extraneous side effects of some pharmaceuticals have diverted the majority's mindset towards the use of nutraceuticals as both prophylactic and therapeutic alternatives. The cancer incidence in the low and middle-income countries has risen due to several factors, but notably, it has been due to poverty and the nonavailability of screening centers. The non-toxic nature, high availability, and low cost of foodbased nutraceuticals have been a significant advantage to its users. Solanum lycopersicum is well-known to possess excellent antioxidant, anti-inflammatory, and anticancer potential, and this has been attributed to its potent bioactive compound, lycopene. The presence of β-carotene in Daucus Carota has also contributed immensely to its antioxidant and anticancer properties. Nutraceuticals are considered suitable for anticancer drug development due to their pleiotropic actions on target sites with multiple effects. This short review has explored the dietary characteristics, bioactive components and mild anticancer effects of tomatoes and carrots

A censorious appraisal of the oil well acidizing corrosion inhibitors

Well acidizing is a common stimulation technique for maximizing the output of oil reservoirs. It helps to overcome the low permeability of wellbore by creating new flow channels or enlarging old ones. Corrosion challenge is encountered during the process since tubings are metallic. Corrosion inhibitors are the defence mechanism used in mitigating corrosion problem during acidizing. This review has identified and grouped acidizing corrosion inhibitors into organic-, and polymer-based. The performance of these inhibitors at temperatures of ≥60 ◦C and acid concentration of ≥15 wt% is considered. It is noted that greater percentage of studies revolve round the 60 ◦C. Above 100 ◦C, the number of scientific articles decreased considerably. Four classes of intensifiers for acidizing corrosion inhibitors have been identified: formic acid, potassium iodide, copper iodide, and antimony chloride. Their chemistries have been discussed. The research gaps identified include (i) scanty information on acidizing inhibitors at temperatures ≥150 ◦C, (ii) limited information on natural polymers and plant biomaterials as acidizing inhibitors, (iii) scanty information on the mechanism of inhibition at temperatures ≥150 ◦C, and (v) limited information on the composition of corrosion products under acidizing conditions. Thus, recommendations for future researches have been given

Improving Nutritive Value of Maize-Ogi as Weaning Food Using Wheat Offal Addition

The deficiency in affordable nourishing foods for neonates after weaning has been major concern in developing countries and this has contributed to increased malnutrition rate, illnesses and even children’s mortality rate. The addition of wheat offal to traditionally affordable ‘Ogi’ as an alternative approach for combating the threats of protein malnutrition in neonates was explored in this work. Wheat offal was added at increasing levels of 0, 20, 40, 60, 80 and 100 w/w% as fortifying feed with prepared maize-Ogi as meal. Proximate analysis, pasting characteristics, sensory evaluation, nutritive and functional properties of the resulting blends was evaluated using standard methods. Results of proximate analysis showed an increased protein (2.787 – 34.064%), fat (2.282 – 9.015%) and ash (8.913 – 17.171%) contents with increased level of wheat offal from 20 to 100 w/w addition, while decreased carbohydrate content was observed with increased addition of wheat offal. The water absorption capacity increased also with level of wheat offal addition. The pasting characteristics result indicated up to 40% fortification of maize-Ogi with wheat offal as stable blend against retrogradation in terms of setback value and viscosity. The 40% level of fortification was preferred in terms of quality index of taste, texture, color, sourness and appearance. In conclusion, the nutritional indices investigated indicated addition level of wheat offal to 40% limit to solve protein-energy malnutrition and food security issues in neonates

Synergistic corrosion inhibition of low carbon steel in HCl and H2SO4 media by 5‐methyl‐3‐ phenylisoxazole‐4‐carboxylic acid and iodide ions.

The inhibition performance of 5‐methyl‐3‐phenylisoxazole‐4‐carboxylic acid (MPC) alone and in combination with potassium iodide (KI) for low carbon steel in 1.0 M HCl and H2SO4 solutions is studied using weight loss, potentiodynamic polarization (PDP), electrochemical impedance spectroscopy (EIS), linear polarization resistance (LPR), ultraviolet–visible (UV–vis) spectrophotometry, and surface observation methods. The influence of solution temperature on the performance of MPC and MPC + KI is also investigated. Results obtained indicate that the optimum concentration of MPC in 1.0 M HCl and H2SO4 solutions is 500 and 50 mg/L, respectively. The maximum inhibition at the optimum concentrations of MPC in HCl and H2SO4 solutions at 25 °C is 46 and 23%, respectively. Addition of 3 mM KI to 500 mg/L MPC in HCl solution and to 50 mg/L MPC in H2SO4 solution at 25 °C raised the inhibition efficiency to 86 and 89%, respectively. Inhibition efficiency of MPC and MPC + KI increases with rise in solution temperature with MPC + KI inhibition reaching 88 and 91%, respectively in HCl and H2SO4 solutions at 60 °C. Both MPC and MPC + KI acted as a mixed‐type corrosion inhibitor according to the PDP results. Surface examination results confirm the effectiveness of MPC + KI mixture in retarding low carbon steel corrosion in 1.0 M HCl and H2SO4 solutions. It could be profitable utilizing MPC + KI mixture in the formulation of corrosion inhibitor cocktail for acid cleaning operations

Corrosion inhibitive properties of Epimedium grandiflorum on mild steel in HCl acidic media

Corrosion inhibitors in controlling metal failure had been the practice for handling the menace of corrosion. Most of synthetic inhibitors is expensive and not environmental friendly, hence, the need for cheap, renewable, non-hazardous and green inhibitors to handle environmental issues. In this particular study, the inhibitory properties of Epimedium grandiflorum plant extract on the corrosion of mild steel in HCl acidic media was investigated. The gasometric, weight loss and the linear polarization methods were used in the study with adsorption isotherms (Langmuir, Freundlich, Frumkin and Temkin) validating the state of the reaction. The concentration of the extract was prepared in serial dilution of 10 - 50% using a stock solution of 1.75 M HCl. Mild steel coupons of known elemental compositions were immersed in test solutions of both stock solution and extract solutions. In the gasometric method, a decrease in volume of hydrogen gas evolved was observed as concentration of extract increases. Result from the weight loss shows similar trend of inhibitory behaviour for the weight loss method as the weight loss experienced by the coupons reduces as extract concentration increases. The Taffel plot for the extract indicates good inhibitive properties with inhibition efficiency increasing with extract concentration. In all the three methods studied, the maximum inhibition efficiency was observed in the 50% extract concentration. The extract fits best into the Freundlich isotherm indicating physisorption. This study showed that this particular plant extract is an effective inhibitor in suppressing the corrosion on the surface of the metal

Room temperature Phytosynthesis of Ag/Co bimetallic nanoparticles using aqueous leaf extract of Canna indica

Continuous quest for safe environment has led to „green‟ approach of synthesizing nanoparticles. The method is easy, eco-friendly and cost-effective. Locally sourced medicinal plant Canna indica was used as capping/ stabilizing agent instead of toxic chemicals. Secondary metabolites in the plant extract acted as reducing agents. Optical measurements were carried out using Uv-vis spectrophotometer and photoluminescence (PL). Formation of core-shell was detected in the TEM micrograph, which was supported by two peaks observed in surface plasmon resonance shown in the Uv-vis spectra. FT-IR spectrophotometric analysis indicated the presence of some specific functional groups in the phytochemicals which were adsorbed on the surface of nanoparticles. This analysis depicted the presence of hydroxyl group (O-H stretching) with a broad strong peak at 3360 cm-1, C-H stretching at 2938 cm-1, C=C stretching at 1659 cm-1, C=N stretching at 1557 cm-1 and C-O deformation at 1065 cm-1. Crystalline phase of the nanoparticles was determined using X-ray diffraction (XRD). The plant-mediated green synthesized silver/cobalt nanoparticles are potential optical materials as a result of their broad absorption band and emissio

PROXIMATE AND SENSORY EVALUATION OF PEANUT CAKES FORTIFIED WITH MORINGA OLEIFERA LEAF POWDER

The high-calorie ingredients used in the production of cakes has made older age group to desist from eating cakes because of the detrimental effects in the human body. A substitution approach using moringa leaf powder in peanut cake to address this effect was utilized. The moringa leaf powder was added in succession of 0, 2, 4, 6, 8 and 10 w/w% to fortify peanut cakes. Standard methods were used to assess the proximate analysis and sensory evaluation of the blends. The proximate analysis showed an increased protein (13.83 - 16.68%), fat (0.86 – 4.55%) and crude fibre (1.24 – 2.23%) contents with increased addition of moringa leaf powder; while there was an observed decrease in the carbohydrate content. Among the fortified samples, the cake blend with 2% moringa leaf powder addition was the most preferred in its quality index of taste, touch, mouthfeel, look and colour. In conclusion, based on the analyzed nutritional indices, fortification of cakes with moringa leaf powder will enhance protein and crude fibre contents as it brings down the carbohydrate content in cakes

Nutritive assessment of sorghum-ogi plantain flour weaning food

The high rate of malnutrition in children is exclusively attributed to non-affordability of nursing mothers from low-income population to meet the high prices of commercial weaning foods. This has largely affected the dietary status of infant when they reach weaning stage. In this study, utilisation of plantain flour (Musa spp.) for enhancing the nutritive value of Sorghum- Ogi as common weaning food in southwest Africa was investigated. Same quantity of 100 g/g of Sorghum-Ogi was prepared for each of the batches with increasing quantity of plantain flour at 20, 40, 60, 80 and 100% levels of addition to prepare the study samples. Proximate analysis, functional properties, pasting and organoleptic properties, microbial load of the samples were determined using the AOAC official methods for nutritional labelling. Results of proximate analysis showed decreased protein (10.28 – 6.13%), carbohydrate (40.37-7.55%) and ash (1.4-0.3%) contents with increased level of plantain flour addition, while the fat and crude fibre contents increased with increased addition of plantain flour. The functional analysis indicated 28.6% increase in water absorption value at 60% enhancement with decreased value at 100% addition. The microbial load of the blend showed that the food blends are safe for consumption at all level and the organoleptic evaluation by trained panellist preferred 60% acceptance rate of enhancement. In conclusion, the nutritional indices analysed specified the use of plantain flour with Sorghum-Ogi as weaning food up to 60% level of inclusion to handle the nutritional deficiency in neonates during weaning stage of development

Functional bioactive compounds in ginger, turmeric, and garlic

Nutrition plays a very important role in the health promotion of individuals and brought about a global paradigm shift from pharmaceuticals to nutraceuticals. This is due to the high cost, non-availability, and side effects associated with the unregulated consumption of pharmaceuticals. Over the ages, nutraceuticals from food products were reported to contain bioactive compounds with great health and physiological benefits. This report reviews bioactive compounds in selected foods namely ginger (Zingiber officinale), turmeric (Curcuma longa), and garlic (Allium sativum) as potential natural therapeutics for ailments of cancer and heart-related diseases. Analytical profiles, functional activities, and characterization of these compounds were discussed with possible recommendations for the prospective treatment of diseases using these nutraceuticals