by Guede S. Serge, Bamba Bio S. Bruno, Soro Y. Réné, Gbogouri G. Albarin and Brou Kouakou
Original Research
Due to its high content in linoleic acid, which is a polyunsaturated fatty acid, Citrullus lanatus oil is prone to oxidation. However, roasting generates Maillard reaction products having an antioxidant effect capable to preserve lipids against oxidation. Therefore, this study investigated the impact of roasting on C. lanatus kernels oil properties. The treatments consisted of roasted kernels in an oven at 180°C for 20 min compared to unroasted kernels. Oil were extracted using a press coupled with a thermoregulator without heating (control), at 60°C and 100 °C for unroasted kernels and without heating for those roasted. The chemical parameters, antioxidant capacity and oxidative stability of these oils were evaluated. The result showed that roasting did not significantly influence the pH of oils and the pH were acidulous (5.23 ± 0.00 to 5.50 ± 0.01). In addition, roasting increased oil acidity and peroxide value; while iodine and saponification values decreased. Roasting also increased the total phenol content, antioxidant capacity and oxidative stability of C lanatus kernels oil. Roasted kernels oil was of good quality and classified as "semi-drying or di-unsaturated oils" with the best resistance to auto- and thermo-oxidation. Our results suggest that roasting at 180°C for 20 min would extend the shelf life of C. lanatus kernels oil without compromising its quality.
American Journal of Food Science and Technology. 2021, 9(2), 62-68. DOI: 10.12691/ajfst-9-2-5
Pub. Date: July 08, 2021
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by KOFFI Yao Fulgence, TRAORE Moumouny, DEFFAN Kahndo Prudence, Louis BAN KOFFI and Mireille W.A. ALLOUE-BORAUD
Original Research
Pineapple (Ananas comosus (L)) is a monocotyledon, herbaceous, of the Bromeliad family. Côte d’Ivoire is the leading supplier of fresh pineapple to the European market. For reasons of sanitary quality and also because of the deterioration under the action of several factors of the marketable quality of the fruits, pineapple suffers a slump in the European market. To deal with the problem of fruit deterioration under the action of microorganisms, phytosanitary products are used. However, these foods present risks for consumers and may be responsible for public health problems. The objective of the present study is to reduce postharvest losses of pineapple fruit due to fungal contaminants using bacterial biopesticides such as Bacillus subtilis GA1, Pseudomonas fluorescens F19 and Pseudomonas fluorescens CI. Physicochemical analyzes were carried out on 200 samples composed of healthy pineapple fruits in order to determine the nutritional value of these fruits and to carry out conservation tests using the biomass and the supernatant of these 3 biopesticides. The physico-chemical analysis of the fresh pineapple fruits showed high humidity levels (83.23 to 85.5%), an acidic pH (3.79 to 3.88), levels of reducing sugars and total sugars of the order of 20.70 to 26.79 g / 100g and 59.42 to 62.32 g / 100g favourable to fungal growth. The conservation achieved made it possible to extend the shelf life of the fruits over fourteen (14) days for all the biopesticides against seven (7) days for the control. This study contributed to the development of biopesticides for post-harvest conservation of fruits in Côte d'Ivoire.
American Journal of Food Science and Technology. 2021, 9(2), 53-61. DOI: 10.12691/ajfst-9-2-4
Pub. Date: July 01, 2021
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by Mathieu Nahounou BLEYERE, Baudouin Angoua KOKORE, Adama Koffi AMARA and Paul Angoué YAPO
Original Research
Blood chemistry parameters are an efficient and reliable way to assess nutritional status. Serum contains many substances, such as proteins, enzymes, lipids and minerals. These substances which constitute the biochemical blood parameters provide information about the state of tissues and organs in the body as well as the metabolic state of the individual. Understanding the effects of a food formulation on these biochemical parameters is necessary for the vulgarisation of that formulation. The aim of this study is to explore variations in biochemical parameters in rats (Rattus norvegicus) fed with different food formulas containing Moringa oleifera during a nitrogen assessment. Rats of wistar strain were fed for 15 days with five food formulations in which Moringa oleifera leaf powder has been incorporated respectively at 0, 25, 50, 75 and 100% in partial or total substitution to soybean meal and codified L3P, L3P25, L3P50, L3P75 and L3P100. Blood samples were taken just before the experiment and two weeks of individual feeding in dry and gray tubes for the determination of blood biochemical parameters. The results indicated that only albumin and albumin/globulin ratio were significantly increased in the L3P50 rats. Regarding lipid parameters, High density lipoprotein (HDL) cholesterol showed a significant increase in all formulated foods. Aspartate Aminotransferase (ASAT) levels decreased significantly in all formulations, while the other biochemical blood nutritional parameters showed no significant difference. Our formulations based on Moringa increase blood levels of certain protein and lipid parameters, do not alter mineral levels and cause a decrease in the level of ASAT in rat.
American Journal of Food Science and Technology. 2021, 9(2), 43-52. DOI: 10.12691/ajfst-9-2-3
Pub. Date: June 06, 2021
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by Fatemeh Gheitanchi, Abolfazl Kamkar, Hessameddin Akbarein and Sina Sakhaeifar
Honey is a naturally sweet substance that the bee collects from the nectar of flowers and sap of plants, after adding various enzymes, processing and evaporating excess moisture, it stores it in the hive. The aim of this study is investigating the changes in the antioxidant activity of the 10 honey samples under different storage conditions [The samples were heated in water bath (48 Degree Celsius for 1 day and 80 Degree Celsius for 4 minutes), or kept at room temperature (25 Degree Celsius) for 3 and 6 months. Then they were re- evaluated for antioxidant activity]. Antioxidant activity by three methods: DPPH, beta-carotene-linoleic acid and reduction power method in honey samples evaluated. Measurements for all methods used in this research were done in three replications for each sample. Data were analyzed by SPSS software. Kolmogorov-Smirnov test was used to check the normality of the distribution of variables. The one-way ANOVA was used to compare the mean between groups. According to the results, antioxidant activity of honeys were increased under thermal condition and were decreased during storage. Storage and processing condition (thermal treatment) can cause changes in antioxidant activity as well as the quality of honey.
American Journal of Food Science and Technology. 2021, 9(2), 38-42. DOI: 10.12691/ajfst-9-2-2
Pub. Date: May 31, 2021
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by Onwuakor Chijioke E., Ogbulie Jude N., Braide Wesley, Ogbulie Tochukwu E., Nwokafor Chibuzo V. and Uchendu C.E.
Original Research
This study evaluated the effect of varied culture conditions (Temperature, pH, and Sodium Chloride concentration) on bacteriocin production by Lactobacillus fermentum strain COE20 isolated from fermenting African oil bean seeds (Pentaclethra macrophylla Benth) using Response Surface Methodology (RSM). A Central Composite Design (CCD) was adopted with the interest of estimating the optimal conditions for its production using the response surface regression model, which estimated the linear, squared, and interactive relationship between the response variables. The Analysis of Variance (ANOVA) showed that the coefficient of determination in terms of predicted R2 was 0.8697 which was in close agreement with an adjusted R2 of 0.7393 and was accounted for by the predictors suggesting that the model was adequate. Optimal culture condition for bacteriocin production by L. fermentum strain COE20 was found at approximately 31°C, pH 5.9, 1.9% NaCl concentration at Y = 11.75mm. Y represents the response (zone of inhibition) against Staphylococcus aureus ATCC 19095 using the agar well diffusion assay method.
American Journal of Food Science and Technology. 2021, 9(2), 30-37. DOI: 10.12691/ajfst-9-2-1
Pub. Date: May 07, 2021
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