En Afrique, bon nombre des ressources végétales de haute valeur nutritive ne sont pas encore inclues dans les habitudes alimentaires des populations locales. Cette étude a pour objectif global de contribuer à la valorisation des graines de Griffonia simplicifolia en agroalimentaire et en phytomédicine. Les objectifs spécifiques étaient d'évaluer les caractéristiques physicochimiques et de déterminer les teneurs en minéraux et en pigments totaux de l'huile. L'extraction d'huile au Soxhlet a fourni un rendement de 28,40±1,20%. L'évaluation des paramètres physicochimiques de l'huile selon les normes AFNOR a permis de trouver des résultats suivants :
The chemical contamination of food is among the main public health issues in developing countries. With a view to find new natural bioactive products against fungi responsible for chemical contamination of staple food such as maize, the antifungal activity tests of scopoletin extracted from different components of the cassava root produced in Benin were carried out. The dosage of scopoletin from parts of the root (first skin, second skin, whole root, and flesh) was done by High Performance Liquid Chromatography. The scopoletin extract was used to assess the activity of 12 strains (11 strains of maize and a reference strain). The presence of scopoletin was revealed in all components of the cassava root. Scopoletin extracted from the first skin cassava root was the most active both as inhibition of sporulation (52.29 to 87.91%) and the mycelial growth (36.51-80.41%). Scopoletin extract from the cassava root skins showed significant inhibitory activity on the tested strains with fungicide concentration (MFC) between 0.0125 mg/mL and 0.1 mg/mL. The antifungal scopoletin extracted from the cassava root skins may be well beneficial for the fungal control of the storage of maize.
Tel. : (+228) 91 58 81 61 REMERCIEMENTS Nos sincères remerciements vont à l'Agence Universitaire de la Francophonie (AUF) pour le financement de ce travail. RESUMEFicus sur est une plante alimentaire couramment utilisée en médecine traditionnelle au Togo. Elle a cependant fait l'objet de très peu d'études phytochimiques. Le présent travail a pour but de valoriser cette espèce à travers l'identification continue de ses métabolites. Ainsi, l'extraction cyclohexanique au Soxhlet a été réalisée sur les feuilles de Ficus sur. Cet extrait cyclohexanique obtenu a été ensuite fractionné puis purifié par chromatographie sur colonne de gel de silice. L'identification des composés a été réalisée par GC-MS, précédée quelquefois d'une étape de dérivatisation. Treize fractions (A1 à A13) ont été obtenues du fractionnement de cet extrait. Après deux purifications successives de la fraction A5, deux sous-fractions A5. Identification of two bioactive phytosterols of the cyclohexane extract of Ficus sur (moraceae) leaves ABSTRACTFicus sur is a food plant commonly used in traditional medicine in Togo. However, few phytochemical studies of this species are available. This work aims at contributing to the enhancement of this approach through an identification of its metabolites. The leaves of Ficus sur were then extracted with cyclohexane using soxhlet. The obtained cyclohexane extract was fractionated and purified by chromatography on silica gel column. Identification of the compounds was carried out by GC-MS, sometimes preceded by a derivatization step. Thirteen fractions (A1 to A13) were obtained from the fractionation of this extract. After two successive purifications of the fraction A5, two subfractions A5.1 and A5.2 were obtained. The mass spectrum of a compound of A2 has a molecular peak at m/z 426 and peaks [M-69]
RESUMEDe nos jours, la filière karité a une importance socio-économique non négligeable dans le développement des grands producteurs mondiaux de beurre de karité. Le présent travail a pour objectif de faire une enquête sur les profils des unités de production, les procédés de collecte des amandes et de production de beurre, les rendements d'extraction de beurre et les caractéristiques sensorielles des beurres de karité afin de faire l'état des lieux de la filière karité au Togo. Les résultats obtenus ont montré que 31,25% des unités de production avaient recours au barattage classique, ensuite viennent les procédés de barattage Peuhl (25,00%) et de cuisson directe (25,00%). Les techniques industrielles (UIP1 et UIP2 : 06,25% chacune) ainsi que le barattage sans torréfaction (06,25%) sont les moins pratiqués. Les rendements en beurre sont de : 49,00% (UIP1) ; 48,63% (barattage Peuhl) ; 43,25% (barattage classique) ; 42,00% (UIP2), 31,33% (barattage sans torréfaction) et 27, 91% (cuisson directe). S'agissant des caractéristiques sensorielles, trois types de couleur ont été identifiés, avec une prédominance des beurres à couleur beige (60,00%), tandis que les proportions des couleurs jaune et gris sont de 20% chacune. Cependant, la texture compacte a occupé une proportion de 93,00%. Fort de ces constats, il est alors envisagé par la suite des études supplémentaires sur des paramètres physico-chimiques des échantillons afin de mieux apprécier la qualité des beurres de karité produits au Togo. © 2017 International Formulae Group. All rights reserved.Mot clés : Beurre, unités de production, procédés d'extraction, rendements en beurre, caractéristiques sensorielles. Assessment of shea butter production techniques in Togo ABSTRACTNowadays, the shea sector has a significant socio-economic importance in the development of the world largest producers of shea butter. The objective of this study is to investigate the profiles of production units, almonds collection processes and production of butter, butter extraction yields and sensory characteristics of shea butters produced to make a critical review of the different processing methods in Togo. The results obtained showed that 31.25% of production units were using the classic churning, followed by Fulani churning processes (25.00%) and direct cooking (25.00%). Industrial technology (UIP1 and UIP2: 06.25%) and churning without roasting (06.25%) are the least practices. Butter yields found are: 49.00% (UIP1); 48.63%) (Fulani churning); 43.25% K. KPEGBA et al. / Int. J. Biol. Chem. Sci. 11(4): 1577-1591, 2017 1578 (classical churning); 42.00% (UIP2), 31.33% (churning without roasting) and 27, 91% (direct cooking).Regarding the sensory characteristics, three kinds of colour have been identified, with a predominance of beige butters (60.00%, while the proportions of yellow and gray colours are 20% each one. However, the compact texture has held a proportion of 93.00%. In the light of the forgoing a comprehensive study of physical and chemical parameters of the butters should be...
In the face of worsening malnutrition or undernutrition in poor countries, diversification of food resources remains a high priority for the World Health Organization (WHO). Thus, the present study aims to determine the phytochemical composition and antioxidant activity of the fat extracted from the seeds of Polyalthia longifolia angustifolia. The fatty acid profile of the oil, extracted from the seeds with hexane by the Soxhlet method, was determined by gas chromatography-mass spectrometry (GC/MS) analysis. The physicochemical parameters of the oil were measured according to AFNOR standards. The total phenol and flavonoid contents of the seeds were evaluated by UV-visible spectrophotometric measurement. Antioxidant activity of the oil was determined by the reduction test of ferric ions (Fe3+) of the TPTZ complex to ferrous ion (Fe2+). The results revealed that the oil contains a higher level of oleic acid (63.38%), followed by: palmitic acid (13.80%); linoleic acid (11.74%) and stearic acid (6.24%). The physicochemical parameters of the oil were: refractive index (1.499); acid value (87.69 mg KOH/g of oil); acidity (23.659 g oleic acid/100 g of oil); iodine value (78.26 g I2/100 g of oil); saponification value (179.741 mg KOH/g of oil) and peroxide number (10.85 meq O2 /kg of oil). In short, the seeds of P. l. angustifolia contain fat and phytochemicals with appreciable antioxidant activity. However, further studies are needed to evaluate the toxicity, nutritional and therapeutic properties of the oil before considering the different types of applications that can be made with this oil.
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