Contribution to the Modeling of a Biosorbent Derived from Cocoa Pod Shells on the Methylene Blue Index
Kouadio David Léonce,
Yapi Yapo Hermann Aristide,
Meledje Djedjess Essoh Jules-César,
Dalogo Kacou Alain Paterne,
Akesse Djamatché Paul Valery,
Dibi Brou,
Dongui Kouamé Bini,
Traore Karim Sory
Issue:
Volume 11, Issue 2, April 2023
Pages:
50-59
Received:
9 February 2023
Accepted:
3 March 2023
Published:
27 April 2023
Abstract: The objective of this study is to improve the preparation of a biosorbent from the cocoa pod shell by an experimental plan. The shells underwent drying and grinding followed by chemical impregnation with sodium hypochlorite. The process was optimized based on the analysis of the methylene blue index as a function of four factors: the drying temperature, the mass of the material, the mass of the hypochlorite and the agitation temperature of the preparation. This analysis based on the experimental plan reveals that under the preparation conditions the methylene blue index varies from 201.24 to 402.61 mg/g. Statistical analysis of the data shows that the size of the biosorbent is the factor that strongly influences the methylene blue index. Also, the interactions between the drying temperature, the size of the biosorbent and the temperature have a significant influence on the adsorption capacities of the biosorbent. The application of the experimental design shows that the drying temperature, the size of the material, the amount of hypochloride and the stirring temperature have a preponderant effect on the model which is significant and adequate. The optimal values for biosorbent preparation are 00 for drying temperature (X1), -0.6519 for biosorbent size (X2), -1.0 for mass of hypochloride (X3) and -1.0 for agitation temperature (X4).
Abstract: The objective of this study is to improve the preparation of a biosorbent from the cocoa pod shell by an experimental plan. The shells underwent drying and grinding followed by chemical impregnation with sodium hypochlorite. The process was optimized based on the analysis of the methylene blue index as a function of four factors: the drying tempera...
Show More
Effects of Varying Heating Temperatures on the Physicochemical Properties of Chicken Tallow Obtained from Broilers
Abubakar Umar Birnin-Yauri,
Aliyu Muhammad,
Ibrahim Garba Wawata,
Aminu Muhammad
Issue:
Volume 11, Issue 2, April 2023
Pages:
60-65
Received:
2 April 2023
Accepted:
18 April 2023
Published:
10 May 2023
Abstract: The physicochemical properties of oil and fat have considerable influence on their performances for various areas of application. These fat and oil properties, such as specific gravity, density, moisture content, free fatty acid, peroxide value, iodine value, acid value, saponification value etc., are important parameters for assessing the quality of the fat and oil and could aid in identifying their suitability for specific application. These properties could be affected by different processing conditions such as time, pressure and temperature. The present study reported on the effects of heating temperature on the physicochemical properties of Chicken tallow obtained from Broilers. The Chicken tallow was processed at three different heating temperatures namely 25°C, 50°C and 75°C, and the physicochemical contents (i.e. acid value, iodine value, peroxide value, free fatty acid etc.) were analyzed. The moisture content, density and specific gravity of the Chicken tallow showed a similar trend by way of decreasing with increase in heating temperatures. While the acid and iodine values increased with increasing temperature, on the other hand, the free fatty acid and peroxide values showed decrease with increasing temperatures. The saponification value presented highest result at 50°C heating temperature. This research indicated that, the varying heating temperatures can have potential effects on the physicochemical properties of the Chicken tallow.
Abstract: The physicochemical properties of oil and fat have considerable influence on their performances for various areas of application. These fat and oil properties, such as specific gravity, density, moisture content, free fatty acid, peroxide value, iodine value, acid value, saponification value etc., are important parameters for assessing the quality ...
Show More
Bioavailability of Docosahexaenoic (DHA) and Eicosapentaenoic (EPA) Acids in the Oil Extracted from Pellonula leonensis from the Congo River and Nianga Lake
Mambou Lea Beatrice,
Loumouamou Bob Wilfrid,
Dzondo Gadet Michel
Issue:
Volume 11, Issue 2, April 2023
Pages:
66-74
Received:
16 April 2023
Accepted:
2 May 2023
Published:
10 May 2023
Abstract: The objective of this work is to characterize and determine the fatty acid composition of Pellonula leonensis oil from the Congo River and Nianga Lake, in order to determine the bioavailability of docosahexaenoic (DHA) and eicosapentaenoic (EPA) acids. Pellonula leonensis fish were caught in the Congo River in southern Congo–Brazzaville in the localities of Kombé (Brazzaville) and Boko (Pool department) and in Nianga Lake (Pointe-Noire). The oil is extracted from the fish by the Soxhlet method using hexane as solvent. The fat content found is around 32% for all six samples from the Congo River (3 samples of kombe and 3 samples of Boko) and around 22% for the three samples from Nianga Lake. All samples have similar fatty acid profiles. These oils are characterized by the presence of palmitic acid C16:0, 27 to 28%; oleic acid: C18:1 cis, 23 to 24%; stearic acid: C18:0, 8 to 9%; palmitoleic acid: C16:1, about 6%; linoleic acid: C18:2 cis, about 5%; eicosapentaenoic acid (EPA): C20: 5 (n-3), 2-3%; arachidonic: C20:4 (n-6), 2-3%; margaric: C17:0, about 2%; myristic: C14:0, about 2%; linolenic: C18:3 (n-3), about 2%; docosahexaenoic (DHA): C22:6 (n-3), about 2%; docosapentaenoic (DPA): C22:5 (n-3), about 1%. The ratio of PUFAs to SFAs was approximately 0.50. Principal component analysis showed that docosahexaenoic acid (DHA) content is anti-correlated with eicosapentaenoic acid (EPA) content. Pellonula leonensis oils from the river, especially those from Boko, have the highest EPA content, whereas the oils from the lake have the highest DHA content. However, the presence of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in the oils of P. leonensis, although low, proves its nutritional value in terms of lipids.
Abstract: The objective of this work is to characterize and determine the fatty acid composition of Pellonula leonensis oil from the Congo River and Nianga Lake, in order to determine the bioavailability of docosahexaenoic (DHA) and eicosapentaenoic (EPA) acids. Pellonula leonensis fish were caught in the Congo River in southern Congo–Brazzaville in the loca...
Show More
