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 4–12 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 céréales utilisées dans la nutrition animale humaine en Afrique et en Inde. Ces feuilles sont utilisées pour soigner l'anémie dans ces régions. Ce travail visait à étudier la tolérance biologique des feuilles.Méthodologie et Résultats : Sur l’extrait aqueux des feuilles de la plante, a été effectué le test de toxicité larvaire et celui de la toxicité orale aiguë suivant la ligne directrice 423 de l'OCDE. Des rats Wistar injectés avec 2000 mg d’extrait/Kg de poids corporel ont été suivis pendant 14 jours. Aux J0 et J14, des bilans sanguins ont été effectués de même que l’histologie du foie, des reins et de la rate. In vitro, la CL50 est de 7,9 mg/ml. Le poids des rats, l’urémie, la créatininémie, les transaminases et le nombre des leucocytes n’ont pas significativement changé à J14, suggérant l’absence de toxicité rénale, hépatique et immunologique confirmée par l’histologie.Conclusion: L’extrait aqueux de Sorghum bicolor n’a pas révélé de toxicité in vitro aux larves. In vivo, il n’a pas induit de cytolyse hépatique, les transaminases étant légèrement abaissées. Il n’a pas non plus altéré la fonction rénale, l’urémie et créatininémie étant normales. La structure de ces deux organes semble être préservée à l’observation histologique. Aussi, I’extrait semble ne pas affecter la fonction immunitaire avec la numération normale des globules blancs sanguins. Le parenchyme de la rate, organe lymphoïde a gardé son architecture typique. L’étude de la tolérance biologique mérite d’être poursuivie par les tests de toxicité chronique et des essais cliniques appropriés en vue d’une transformation en Médicament Traditionnel Amélioré (MTA).Mots clés: Sorghum bicolor, tolérance biologique

Etude de la qualité physico-chimique de l’eau de boisson dans deux localités du Bénin: Cotonou et Dassa-Zoumè

L’eau, source potentielle de vie, doit subir diverses analyses physico-chimiques qui définiront sa qualité pour la consommation humaine afin d’éviter les risques de maladies hydriques pour les consommateurs. La présente étude vise à déterminer la qualité physico-chimique de l’eau de boisson des populations de deux villes du Bénin : Dassa-Zoumè et Cotonou. Trois points de prélèvement ont été identifiés dans chacune des deux localités pour un total de six (06) échantillons. Dix-neuf paramètres physico-chimiques ont été évalués sur ces échantillons. Certains paramètres (température, pH, turbidité et conductivité) susceptibles de modification au cours du transport ont été déterminés "in situ". Les résultats obtenus ont montré que l’eau des deux localités que consomment les populations est de bonne qualité sur le plan physico-chimique. Néanmoins, l’eau de consommation des populations de Dassa est plus alcaline et plus dure que celle de Cotonou : soit respectivement de 390 à 480 mg/l et de 25 à 35 mg/l puis de 232 à 260 mg/l et de 15 à 27 mg/l. Ce constat pourrait expliquer le caractère moins moussant et le goût terne souvent remarqués au niveau de l’eau de Dassa et serait lié à la nature géologique des sols traversés.© 2016 International Formulae Group. All rights reservedMots clés: Qualité physico-chimique, eau de boisson, BéninEnglish Title: Study of the physico-chemical quality of drinking water in two localities of Benin: Cotonou and Dassa-ZoumèEnglish 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 population’s 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 Dassa’s 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 3.65–4.09; 12.07–13.16%; 530.25–698.50 μs/cm; 0.42–0.53%; 35.67–40.52 meq/kg; 60–70%; and 58–70%. 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 ∼31% 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

Évaluation du pouvoir fermentaire de Saccharomyces cerevisiae et de S. carlsbergensis dans la production de bioéthanol à partir du jus de la pomme cajou

Objectif: La présente étude vise à valoriser la pomme cajou, à travers l’étude de la cinétique de conversion de son jus en bioéthanol par voie fermentaire.Méthodologie et Résultats: Au cours de l’étude, 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 bioéthanol à partir du jus de pomme cajou ont été testées. Le suivi des paramètres cinétiques de fermentation du jus tels que le Brix, le pH, l’acidité et la densité, a montré une grande variabilité de ces paramètres au cours du processus de fermentation en présence et en absence de l’urée (CON2H4), utilisée comme facteur de croissance. La distillation des moûts en fin de fermentation a permis d’obtenir des taux d’extraction en éthanol (% v/v à 20°C) compris entre (20,48±0,02)% et (51,55±0,01)%. La meilleure performance de bioconversion éthanolique a été enregistrée avec Saccharomyces carlsbergensis et la souche Angel brand thermal-tolerant alcohol, en présence d’urée.Conclusion: Cette étude a montré que ces deux souches peuvent être utilisées comme des ferments efficaces, dans la perspective d’une production intensive de bioéthanol à partir du jus de pomme cajou.Mots-clés: pomme cajou, fermentation, levures, biocarburant, BéninEnglish 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