22 research outputs found
Physico-chemical composition and radicalscavenging activity evaluation of the extracts of Aristolochia albida Duch. (Aristolochiaceae) of Benin
Objective: To do the phytochemical screening and then to measure total phenols, condensed tannins, flavonoids of aqueous, hydroethanolic and ethanolic extracts of Aristolochia albida Duch. in order to identify the best preparation technique and extraction solvent. The antiradical activity of the different extracts of this plant were evaluated to determine the extract that has the best anti-radical activity.Methodology and Results: Aristolochia albida Duch. is a medicinal plant from the Aristolochiaceae family, widely used in traditional medicine in Benin. In this work ethanolic, hydroethanolic and aqueous extract were prepared from the leaves of this plant. The quantitative estimation of total phenols, tannins and flavonoids by the colorimetric method showed that the extracts are rich in these compounds. Evaluation of antioxidant power was performed using the method of DPPH free radical trapping. The result indicated that The ethanolic extract of Aristolochia albida (IC50 = 0.23 mg/ml, IC50 = Concentration inhibiting 50% of reaction) showed more antioxidant and anti-radical capacity compared to hydroethanolic extract (IC50 = 0, 62 mg/ml) and the aqueous extract (IC50 = 0. 65 mg/ml).Conclusion and application of results: Overall, there is a correlation between anti-radical powers and phenolic contents phytoconstituents (polyphenols, flavonoids, tannins) extracts of the plant studied.Keywords: Aristolochia albida Duch, Medicinal plant, total phenols, flavonoids, tannins, DPPH, antioxidant activit
Fermented Parkia biglobosa seeds as a nitrogen source supplementation for bioethanol production from cashew apple juice
Nutritional requirements in the fermentation process are key parameters for optimal yeast development and ethanol production. Natural nutritional supplements rich in nitrogen, phosphorus, sulfur, and micro-elements can improve the performance of yeasts and offer a sustainable, cost-effective, and environmentally friendly alternative to synthetic chemicals. This study aimed at investigating the effect of a natural yeast nutrient (fermented Parkia biglobosa seeds) on bioethanol production from cashew apple juice by Saccharomyces cerevisiae. The proximate and mineral compositions of fermented seeds were evaluated. Their powder was added to yeast medium at a concentration of 4â12 g/L. The behavior of two yeast strains (Angel brand super alcohol (S1) and Angel brand thermal-tolerant alcohol (S2)) was inspected. Titratable acidity, pH, °Brix, and density were evaluated during 144 h of fermentation. Sugar consumption was maximal after 72 and 48 h of fermentation for S1 and S2 yeast strains, respectively. The best ethanol yields of 0.19 and 0.22 g/g were obtained with S1 and S2 yeast strains, respectively, using 12 g/L of nutrients for the first and without nutrient supplementation for the second (control sample). The non-conventional nutrients from fermented P. biglobosa seeds seem to be favorablefor ethanol production using only S1 yeast strain
Study of biological tolerance of aqueous extract of Sorghum bicolor
Objectif: Sorghum bicolor est l'une des principales cĂ©rĂ©ales utilisĂ©es dans la nutrition animale humaine en Afrique et en Inde. Ces feuilles sont utilisĂ©es pour soigner l'anĂ©mie dans ces rĂ©gions. Ce travail visait Ă Ă©tudier la tolĂ©rance biologique des feuilles.MĂ©thodologie et RĂ©sultats : Sur lâextrait aqueux des feuilles de la plante, a Ă©tĂ© effectuĂ© le test de toxicitĂ© larvaire et celui de la toxicitĂ© orale aiguĂ« suivant la ligne directrice 423 de l'OCDE. Des rats Wistar injectĂ©s avec 2000 mg dâextrait/Kg de poids corporel ont Ă©tĂ© suivis pendant 14 jours. Aux J0 et J14, des bilans sanguins ont Ă©tĂ© effectuĂ©s de mĂȘme que lâhistologie du foie, des reins et de la rate. In vitro, la CL50 est de 7,9 mg/ml. Le poids des rats, lâurĂ©mie, la crĂ©atininĂ©mie, les transaminases et le nombre des leucocytes nâont pas significativement changĂ© Ă J14, suggĂ©rant lâabsence de toxicitĂ© rĂ©nale, hĂ©patique et immunologique confirmĂ©e par lâhistologie.Conclusion: Lâextrait aqueux de Sorghum bicolor nâa pas rĂ©vĂ©lĂ© de toxicitĂ© in vitro aux larves. In vivo, il nâa pas induit de cytolyse hĂ©patique, les transaminases Ă©tant lĂ©gĂšrement abaissĂ©es. Il nâa pas non plus altĂ©rĂ© la fonction rĂ©nale, lâurĂ©mie et crĂ©atininĂ©mie Ă©tant normales. La structure de ces deux organes semble ĂȘtre prĂ©servĂ©e Ă lâobservation histologique. Aussi, Iâextrait semble ne pas affecter la fonction immunitaire avec la numĂ©ration normale des globules blancs sanguins. Le parenchyme de la rate, organe lymphoĂŻde a gardĂ© son architecture typique. LâĂ©tude de la tolĂ©rance biologique mĂ©rite dâĂȘtre poursuivie par les tests de toxicitĂ© chronique et des essais cliniques appropriĂ©s en vue dâune transformation en MĂ©dicament Traditionnel AmĂ©liorĂ© (MTA).Mots clĂ©s: Sorghum bicolor, tolĂ©rance biologique
Etude de la qualitĂ© physico-chimique de lâeau de boisson dans deux localitĂ©s du BĂ©nin: Cotonou et Dassa-ZoumĂš
Lâeau, source potentielle de vie, doit subir diverses analyses physico-chimiques qui dĂ©finiront sa qualitĂ© pour la consommation humaine afin dâĂ©viter les risques de maladies hydriques pour les consommateurs. La prĂ©sente Ă©tude vise Ă dĂ©terminer la qualitĂ© physico-chimique de lâeau de boisson des populations de deux villes du BĂ©nin : Dassa-ZoumĂš et Cotonou. Trois points de prĂ©lĂšvement ont Ă©tĂ© identifiĂ©s dans chacune des deux localitĂ©s pour un total de six (06) Ă©chantillons. Dix-neuf paramĂštres physico-chimiques ont Ă©tĂ© Ă©valuĂ©s sur ces Ă©chantillons. Certains paramĂštres (tempĂ©rature, pH, turbiditĂ© et conductivitĂ©) susceptibles de modification au cours du transport ont Ă©tĂ© dĂ©terminĂ©s "in situ". Les rĂ©sultats obtenus ont montrĂ© que lâeau des deux localitĂ©s que consomment les populations est de bonne qualitĂ© sur le plan physico-chimique. NĂ©anmoins, lâeau de consommation des populations de Dassa est plus alcaline et plus dure que celle de Cotonou : soit respectivement de 390 Ă 480 mg/l et de 25 Ă 35 mg/l puis de 232 Ă 260 mg/l et de 15 Ă 27 mg/l. Ce constat pourrait expliquer le caractĂšre moins moussant et le goĂ»t terne souvent remarquĂ©s au niveau de lâeau de Dassa et serait liĂ© Ă la nature gĂ©ologique des sols traversĂ©s.© 2016 International Formulae Group. All rights reservedMots clĂ©s: QualitĂ© physico-chimique, eau de boisson, BĂ©ninEnglish Title: Study of the physico-chemical quality of drinking water in two localities of Benin: Cotonou and Dassa-ZoumĂšEnglish AbstractWater, potential source of life, must undergo various physico-chemical analyzes that will define its quality for human consumption in order to avoid the risk of water-borne diseases to consumers. The present study aims to determine the physico-chemical quality of populationâs drinking water in two cities of Benin: Cotonou and Dassa-Zoume. Three sampling points were identified in each of the two localities for a total of six (06) samples. Nineteen physico-chemical parameters were evaluated on these samples. Some parameters (temperature, pH, turbidity and conductivity) which may be modified during transport were determined "in  situ". The results showed that the water consumed by the populations of both localities has a good physicochemical quality. Nevertheless, drinking water of Dassaâs populations was more alkaline and harder than that of Cotonou: respectively 390-480 mg/l and 232-260 mg/l for Dassa and then 25-35 mg/l and 15-17 mg/l for Cotonou. This finding may explain the less foaming character and dull taste often noticed in Dassa's water and would be linked to the geological nature of the soils traversed.© 2016 International Formulae Group. All rights reservedKeywords: Physico-chemical quality, drinking water, Beni
Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin
Honey is a very complex biological product. It has great diversity, giving it a multitude of properties, both nutritionally and therapeutically. This study aimed to study the physicochemical and microbiological characteristics of honeys collected during the dry and rainy seasons in the different phytogeographical areas of Benin. The study revealed that all honeys had pH, water content, electrical conductivity, ash content, free acidity, total sugars, and reducing sugars, respectively, ranging within 3.65â4.09; 12.07â13.16%; 530.25â698.50âÎŒs/cm; 0.42â0.53%; 35.67â40.52âmeq/kg; 60â70%; and 58â70%. Moisture content, total sugars, and reducing sugars varied very significantly (p<0.05 to p<0.001) from one area to another and from one season to another. However, only the production season has a significant influence (p<0.05) on the pH of the honey. With regard to the ash content, free acidity, and electrical conduction, no significant difference (p>0.05) between the zones or between the seasons was observed. The results of the microbiological characterization showed that there is heterogeneity in the microbial load. These results have shown that these honeys meet international standards and their characterization will make it possible to obtain Beninese quality labels
Chemical characterization of Lophira lanceolata and Carapa procera seed oils: Analysis of Fatty Acids, Sterols, Tocopherols and Tocotrienols
International audienceThe chemical profiles of two non conventional seed oils from Carapa procera (Cp) and Lophira lanceolata (Ll) have been characterized. Both oils contain âŒ31% of saturated fatty acids, mainly palmitic acid. Cp oil is highly monounsaturated (58.08%) whereas Ll oil has a high content in polyunsaturated fatty acids (52.46%). Ll oil is rich in tocopherols (3.61 mg/100g) while the Cp oil exhibits higher tocotrienol contents (5.63 mg/100g). A higher total sterol content was found for Ll (100,13 ± 0,04 mg/g) than for Cp (29,43 ± 0,01 mg/100g). A high content of lanosterol was observed for Cp (28.03 % w/w). Both studied vegetable oils showed very different chemical profiles. Ll oil exhibited interesting potential nutritional value. The high contents in polyunsaturated essentials fatty acids, tocopherols and phystosterols, could properly respond to nutritional deficiencies. However, Cp oil may serve as cosmetic additive given to its content in tocotrienol and lanosterol
Concentration of polyphenols of sorghum by membrane filtration: case of ultrafiltration
International audienc
PHYTOCHEMICAL STUDY OF A TINCTORIAL PLANT OF BENIN TRADITIONAL PHARMACOPOEIA: THE RED SORGHUM (Sorghum caudatum) OF BENIN
The full phytochemical screening of red sorghum from Benin (Sorghum caudatum) achieved in this work reveals the presence of leucoanthocyanins, flavonoides, free quinones, combined anthracene derivatives, sterols and terpenes in higher concentration in the leaf sheath and marrow of stem than in the seed. Catechin tannin content is 11.4% in the leaf sheath (slightly higher than that of red wine), 5.8% in the marrow and 2.8% in the seed. Gallic tannins, saponins and the mucilage present in the leaf sheath and marrow, are virtually absent in the seed. Marrow and leaf sheath extracts (1 g/50 mL) showed a concentration of anthocyanins (147 mg/L and 213.5 mg/L) similar to that of rosy wine and red wine with short maceration. The grain of sorghum is four times, respectively two times less rich in phenolic compounds than the leaf sheath and the marrow of stem
Ăvaluation du pouvoir fermentaire de Saccharomyces cerevisiae et de S. carlsbergensis dans la production de bioĂ©thanol Ă partir du jus de la pomme cajou
Objectif: La prĂ©sente Ă©tude vise Ă valoriser la pomme cajou, Ă travers lâĂ©tude de la cinĂ©tique de conversion de son jus en bioĂ©thanol par voie fermentaire.MĂ©thodologie et RĂ©sultats: Au cours de lâĂ©tude, les performances fermentaires des levures Saccharomyces carlsbergensis et de trois souches levuriennes de Saccharomyces cerevisiae, notamment Angel brand super alcohol, Angel super alcohol et Angel brand Thermal-tolerant alcohol dans la production de bioĂ©thanol Ă partir du jus de pomme cajou ont Ă©tĂ© testĂ©es. Le suivi des paramĂštres cinĂ©tiques de fermentation du jus tels que le Brix, le pH, lâaciditĂ© et la densitĂ©, a montrĂ© une grande variabilitĂ© de ces paramĂštres au cours du processus de fermentation en prĂ©sence et en absence de lâurĂ©e (CON2H4), utilisĂ©e comme facteur de croissance. La distillation des moĂ»ts en fin de fermentation a permis dâobtenir des taux dâextraction en Ă©thanol (% v/v Ă 20°C) compris entre (20,48±0,02)% et (51,55±0,01)%. La meilleure performance de bioconversion Ă©thanolique a Ă©tĂ© enregistrĂ©e avec Saccharomyces carlsbergensis et la souche Angel brand thermal-tolerant alcohol, en prĂ©sence dâurĂ©e.Conclusion: Cette Ă©tude a montrĂ© que ces deux souches peuvent ĂȘtre utilisĂ©es comme des ferments efficaces, dans la perspective dâune production intensive de bioĂ©thanol Ă partir du jus de pomme cajou.Mots-clĂ©s: pomme cajou, fermentation, levures, biocarburant, BĂ©ninEnglish Title: Evaluation of the fermentative potential of Saccharomyces cerevisiae and S. carlsbergensis in the production of bioethanol using cashew apple juiceEnglish AbstractObjective: The present study aims to valorize the cashew apple, through the study of the kinetic conversion of its juice for bioethanol production by fermentation process.Methodology and Results: During the study, the yeast fermentation performances of Saccharomyces carlsbergensis and three strains of Saccharomyces cerevisiae, including Angel brand super alcohol, Angel super alcohol and Angel brand Thermal-tolerant alcohol were tested. Monitoring fermentation kinetic parameters such as Brix, pH, acidity and density, showed a great variability of these parameters during the fermentation process in the presence and absence of urea (CON2H4), used as growth factor. Distillation of fermented liquids has yielded ethanol extraction rate (% v/v at 20°C) between (20.48±0.02)% and (51.55±0,01)%. The best ethanolic bioconversion performance was recorded with Saccharomyces carlsbergensis and the strain of Angel brand thermal-tolerant alcohol in the presence of urea.Conclusion: This study showed that both two strains could be used as effective ferments, in the perspective of intensive production of bioethanol using cashew apple juice.Keywords: cashew apple fermentation, yeasts, biofuel, Beni