Biochemical Assessment of some common Commercial Fruit Juice Consumed in Maiduguri Metropolis, Nigeria

Biochemical assessment was carried out on six different samples of fruit juice labeled A, B, C, D,E, F commonly consumed within University of Maiduguri (UNIMAID),and Maiduguri Metropolis. Malondialdehyde, Malonaldehyde and thiobarbituric acid reactive substances (TBARS) assay which are evidence for lipid peroxidation (deterioration) as well as concentration of vitamin C (ascorbic acid) in the fruit juice samples were determined spectrophotometrically using spectrum Lab 22 model spectrophotometer. Results were analyzed statistically using T-test statistic at p<0.05 level of significance. Samples F had the highest values of 2.515 mg/ml ± 0.15  and 2.867 mg/ml ± 0.15  and 2.116 mg/ml ± 0.10 respectively, among all the samples analyzed for malondialdehyde, malonaldehyde and TBRS concentrations (p<0.05). The above values correlated with the concentration of 3.47 mg/ml ± 0.08 of vitamin C in sample F which was the lowest among all the samples. This suggests that the juice sample labeled F, which is locally produced, showed higher level of deterioration than other samples (samples A to E). Key words: Deterioration, Malondialdehyde, Malonaldehyde, Peroxidatio

Aluminum Intoxication Induced Biochemical and Histopathological Alterations in Male Wistar Albino Rats Hepotocytes

Aluminum is released into the environment both by natural and anthropogenic processes and its neurological effects are well documented but this effect is on the hepatocytes is poorly studied. This study evaluates the biochemical and histopathological alterations in hepatocytes of aluminum intoxicated rats. A total of sixteen (24) rats of eight (8) each in a group were given 3.8mg/kg and 38mg/kg body weight of aluminum (treated groups) and 0.2ml normal saline (control) respectively for days 7 and 14. The protein and aluminum levels, and histopathological  examination were determined using standard methods. The weight of aluminum exposed rats differed significantly (p<0.05) after days 7, 10 and 14. The results showed significant  increase (p<0.05) in aluminum levels in liver homogenate of the group given 38mg/kg, 3.8mg/kg and 38mg/kg  after days 7 and 14 respectively. However, the protein level in liver homogenate decreased significantly (p<0.05) for the aluminum test group given 38mg/kg after days 7 and 14, as compared to the control. The results from this study showed that the liver sections collected from test animals showed proliferation of cells around the portal tract (PT) but the liver sections of  control animals were normal with well preserved hepatic cells (H). This result suggests that aluminum ingestion induced accumulation, biochemical and histopathological alterations in aluminum exposed rats. Keywords: Aluminum Intoxication, Histopathology,Cellular Proliferation

Levels of Lipid Peroxidation Products in Fried Protein and Carbohydrate Foods Sold in an Institution of Higher Learning in North Central Region of Nigeria

Four typical local protein foods namely fried beans (akara), fish, beef and chicken and five carbohydrate foods namely buns, fried yam, potatoes, plantain and jellof rice as commonly consumed in the institution were evaluated for malondialdehyde and malonaldehyde levels as part of nutritional evaluation by our research group. The fried foods were purchased from food vendors within the University and lipid peroxidation assays carried out using standard methods. The levels of lipid peroxidation by malondialdehyde in akara, bony fish, chiken and beef were 3.88±1.29, 3.39±1.13, 3.86±1.30 and 2.75±1.38 respectively. In the same manner, the levels of lipid peroxidation aldehydes were 3.43±1.14, 3.87±1.29, 1.51±0.75 and 1.66±1.66 for akara, fish, beef and chicken respectively. Among the carbohydrate foods, buns and fried yam had the highest level of malondialdehde and malonaldehyde while the fried plantain, potatoes and jellof rice contained less of the peroxidation products. All the protein and carbohydrate samples contained degradation products of lipid peroxidation and various levels of deteriorations. The lipid hydrogen peroxide and carbonyls detected call for caution in using frying as a local preparation method of carbohydrates and proteins. Keywords: lipid peroxidation, frying, carbohydrate, protein

Microbial screening of fermented (yoghurt) milk samples sold in Makurdi metropolis and consumed in Federal University of Agriculture Makurdi, Benue State, Nigeria

Samples of commercially produced yoghurt samples (fermented milk) and locally produced milk samples commonly called kindrimu in common use in Federal University of Agriculture Makurdi, Benue State, Nigeria were microbiologically examined to certify their safety and quality for consumption. While E.coli was present in four of the samples A,B,D and E and Pneumococcus found only in sample D, Klebsiella, Staphylococcus and Salmonella typhimurium were not detected in any of the five samples A-E. In the locally prepared samples Staphylococcus was detected only in sample 3, while Klebsiella was not detected in samples 3 and 5. Salmonella was not detected in sample 2 just as and E.coli was not dectected in sample 3 alone. Pneumococcus was detected in all the samples suggesting that the commercial samples are safer than the local Kindrimu. Conclusion: Since these organisms like Salmonella, Staphylococuss aureus and Escherichia coli were isolated from both the commercially prepared and kindrimu yoghurts, there is need for proper handling of the production process to reduce contamination

Assessment of Some Commercial Fruit Juices Commonly Consumed in Federal University of Agriculture Makurdi, Benue State Nigeria, for Lipid Peroxidation Intermediates and Antioxidant Vitamin

Fruit juice are commercially produced and consumed as supplements to normal diet especially in the Northern Nigeria. They could be contaminated due to poor quality control and environmental factors, thereby increasing the risk of food borne diseases in the community. Lipid  peroxidation studies were carried out on some commercial fruit juice products consumed within the Federal University of Agriculture Makurdi, Benue State, Nigeria to determine their safety levels. A total of eighteen samples were used in the study. Lipid peroxidation was determined in the samples using standard biochemical methods.The results show that there was significant differences (p<0.05) on the malondialdehyde concentration in samples D and F compared to the other samples.  The malonaldehyde content was not significantly different (p>0.05). The results show that the ascorbic acid contents of samples A and B were significantly higher compared to sample F. The study shows that some of the fruit juice samples marketed in Makurdi have appreciable degree of peroxidation in them as indicated on their malondialdehyde levels and corresponding low levels of ascorbic acids. The public health importance of these results was highlighted. Keywords: Fruit juice, lipid peroxidation, antioxidant vitamins