Influence de la p&#233riode de r&#233colte et de la dur&#233e de s&#233chage sur le rendement et la composition chimique de l'huile essentielle des feuilles de Cymbopogon citratus

No Abstract.Cameroon Journal Experimental Biology Vol.2 (1) 2002: pp. 43-5

Séchage des amandes de karité et qualité du beurre: impact du séchage traditionnel au soleil

Drying of Shea Kernels and Butter Quality: Impact of Traditional Sun Drying. The objective of this study was to determine the effect of the conditions of direct sun exposure of the kernels from Butyrospermum parkii (shea) on the quality of the butter and to define the best conditions of drying. The influence of the thickness of kernels and of time was determined, according to the central composite experimental design, in comparison with the extraction yield, the acid and peroxide values, the melting properties and the composition of unsaponifiable matter of butter. The maximum butter yield is obtained with kernels content 10 to 15% of residual water. The cutting up of kernels makes easier the vaporizing of water but, also increases acidity and reduces contents of unsaponifiable, triterpenic alcohols and sterols successive in an increase of interface between enzymes and molecules. While, a long exposure is favourable to the appearance of peroxides which destabilize not stable compounds with high melting point. So, an exposure during 5 - 8 days of kernels cut up in slices with more than 12 mm of thickness represents the best conditions of drying

Effet de la cuisson et du séchage des noix de karité (Butyrospermum parkii (G. Don) Kotschy) sur la qualité du beurre

Effect of Cooking and Drying of Shea Nuts (Butyrospermum parkii (G. Don) Kotschy) on the Quality of Butter. Cooking time and drying temperature of shea nuts (Butyrospermum parkii) which protect the quality of the butter were determined. A cooking of nuts in boiling water for 100 to 120 minutes followed by the drying at 60-70 °C allows to obtain a butter with an acidity lower than 0.3% oléic acid, a peroxide value close to 1 meq O2/kg, a high content of unsaponifiable matters (> 5%) containing more than 80% of triterpenic alcohols. Thus, the cooking of shea nuts appears as an important operation for the process of the shea butter extraction

Antiproliferative and anti-inflammatory activities of the essential oil from fruits of Xylopia parviflora (A. Rich.) Benth. (Annonaceae) used in Cameroon as a culinary spice.

Epidemiological and preclinical evidence points to culinary herbs and spices as minor dietary constituents with multiple anticancer and anti-inflammatory properties. The fruits of Xylopia parviflora (A. Rich.) Benth. (Annonaceae) are used as spice in Nkui and Nah poh, two traditional soups of the western region of Cameroon. The aim of our work was to evaluate the antiproliferative and anti-inflammatory activity of the essential oil from fruits of X. parviflora. Since the plant is used as a food we investigated the antiproliferative activity of the essential oil on HCT116 human colon carcinoma cell line, using MTT assay. The essential oil showed a high significant antiproliferative activity with IC50 value of 6.63 ± 0.3 µg/ml. Morphological changes, DNA fragmentation, fluorimetric analysis using propidium iodide and acridine orange, and caspase activation were investigated to understand the mechanism of action. The results showed that essential oil inhibited the growth of HCT116 cell line by inducing programmed cell death. Anti-inflammatory activity of essential oil was determined by measuring its inhibitory effect upon NO production in lipopolysaccharide (LPS)-activated RAW 264.7 macrophages. Data showed that the essential oil displayed significant NO-scavenging ability. This study indicates that essential oil of X.parviflora may potentially be used as dietary source of phytochemicals having beneficial effects on health