Evolution de quelques paramètres de qualité physico–chimique de l\'huile de la pulpe des fruits de Canarium schweinfurthii Engl. au cours du stockage

L\'huile de la pulpe des fruits de Canarium schweinfurthii a été conservée pendant 10 mois à 25 °C (température ambiante) et 4 °C (réfrigérateur). La stabilité de la qualité chimique de cette huile a été évaluée par le suivi de quelques marqueurs de qualité dont les indices d\'acide et de peroxyde, l\'absorption de la lumière ultraviolette (K232 et K270), les propriétés thermiques et quelques constituants chimiques (chlorophylles et caroténoïdes). Une augmentation significative (p < 0,05) des indices d\'acide, peroxyde, K232 et K270 a été observée au cours du temps, le stockage à 25 °C entraînant les modifications les plus importantes. Keywords: Canarium schweinfurthii, huile, qualité, stabilité. Int. J. Biol. Chem. Sci. Vol. 2 (3) 2008: pp. 249-25

Local uses of kapok (Ceiba pentandra Gaertn.) Tree from the Northern Part of Cameroon

An investigation was carried out in the Adamawa, North and Far-North Regions, in order to gather information about the actual uses of Ceiba pentandra Gaertn. a fruit tree widely domesticated by the population in this part of Cameroon. Data were collected from a sample of 300 persons from different localities of these regions. The results showed that almost all parts of Ceiba are used in curing many diseases such as sexually transmitted illnesses (syphilis, gonococci), fever and skin or eyes infections. Men use these trees as antibiotic or aphrodisiac. Generally, leaves (55%), roots and bark (28%) are the most used part of the tree. Oil was extracted from the seeds. The fact that the local population masters the know-how of the methods of extracting traditional oil needs to be exploited. These results are important data for the valorization of this tree in Cameroon

Water vapour isotherms of Sheanut Kernels

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Study of bioconversion of conjugated linolenic acid (CLNA) of Ricinodendron heudelotii (Bail.) seed in male rats into conjugated linoleic acid (CLA) using UV-Vis spectrometry and gas chromatography

The present study evaluates the efficiency of conversion of CLNA (conjugated linolenic acids; α-eleostearic acid) of Ricinodendron heudelotii to CLA (conjugated linoleic acids; rumenic acid) in the liver, small bowel and serum of male rats using ultraviolet spectrometry (UV) and Gas Chromatography (GC) techniques. One milliliter of oil was orally administrated to 30 rats during 24 h. The spectra of R. heudelotii oil, linoleic acid, rumenic acid and α-eleostearic acid (α-ESA) were determined. The concentrations of α-ESA and CLA were determined after 0, 3, 6, 12 and 24 h of oral administration of oil in liver, small bowel and serum. Linoleic acid has a peak at 215 nm and rumenic acid at 232 nm. Spectra of standard α-eleostearic acid and R. heudelotii oil were bunk with a characteristic peak at 270 nm. In the serum, we did not find any trace of fatty acid with either UV or GC. UV and GC methods showed that α-ESA was gradually converted in rumenic acid in the liver and small bowel. The liver had a faster and higher enzyme activity than the small bowel. These results showed that the conversion of CLNA to CLA in rats using UV spectrometry is the most method to use. © 2012 Academic Journals Inc

Fermentation Practices and Microbiological Profile of Fermented Cacao Beans (Theobroma cacao) from Mvila Division, South Region, Cameroon

Fermentation is an important process in the production of commercial cocoa beans. Conducted in a natural way, it takes place through the action of microorganisms such as lactic acid bacteria (LAB), acetic bacteria and fungi. This generally contributes to obtaining cocoa of different grades. In order to improve the quality of commercial cocoa in the division of Mvila, the aim of this study was to assess the fermentation practices and the microbiological profile of fresh fermented cocoa beans. For this purpose, a survey on the fermentation techniques of the cocoa sector was firstly done with 75 producers. Thereafter, samples of fermented and dried cocoa beans from different producers were collected for commercial quality assessment (grades, impurities rate and water content). Producers with cocoa beans of good quality were retained and the microbial (LAB, yeast enumeration and characterization) quality of their fresh fermented cocoa were monitored after fermentation. The results obtained on the post-harvest treatment techniques of cocoa beans revealed that the technical itinerary is respected with 100% of producers who put the pots in incubation before fermentation. In addition, fermentation techniques are practiced by 87,5% of producers and take place for 6 days long (in 95 %), notably fermentation in wooden box (47.5%), fermentation in heaps (32.50%). According to the commercial quality, the localities of Melane and Nkoemvone have good quality (Grade=1) cocoa with a rate of brown beans of 95.4% and 94% respectively. Lactic acid bacteria, acetic bacteria and yeast were presents in all fresh cocoa beans with the final load of 1.17 × 107 CFU/g, 1.87 × 105 CFU/g and 5.60 × 106 CFU/g respectively. The fermentative capacity revealed that among the 13 isolates of yeasts, 11 were alcohol producers. This study shows that these microorganisms are responsible for the good fermentation of cocoa beans. It would be judicious to make molecular identification of these strains and to use them as a starter for the controlled fermentation of cocoa