Etude de quelques paramètres physicochimiques et analyse des éléments minéraux, des pigments chlorophylliens et caroténoïdes de l’huile de graines de &lt;i&gt;Griffonia simplicifolia&lt;/i&gt;

Novidzro, Kosi Mawuéna; Kodjo, Wokpor; Fagla, Balbine Amoussou; Koudouvo, Koffi; Kokouvi, Dotse; Elolo, Osseyi; Koumaglo, K.

doi:10.4314/ijbcs.v13i4.38

Cited by 14 publications

(24 citation statements)

References 19 publications

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“…The acidity (Ac) represents the percentage of free fatty acids conventionally expressed as oleic acid [18]. The peroxide value (PV) represents the amount of active oxygen contained in a kilogram of product [28]. The iodine value measured the unsaturation degree of fats and oils and hence their sensitivity to oxidation [33].…”

Section: Resultsmentioning

confidence: 99%

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Improvement of thermo-resistance and quality of soybean oil by blending with cold-pressed oils using simplex lattice mixture design

Benbouriche¹,

Haddadi‐Guemghar²,

Mostapha³

et al. 2022

Preprint

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Soybean oil is the most consumed oil worldwide due to its cheapness but presented a weak thermo-resistance compared to most other oils used. This study aims to improve the thermo-stability of soybean oil by blending with crude oils. For this, physicochemical and antioxidant parameters of each blended oil were assessed before and after thermal treatment at 170°C for 10h/day for 5 days. The results of binary blended oils indicated that soybean oil mixed with lentisk, sesame, and almond oils (70:30%) manifested the best thermo-stability parameters. The Simplex Lattice Mixture Design applied for these three selected oils indicated that the combination of soybean oil at the proportion of 70% with lentisk oil and sesame oil at proportions of 17.7% and 12.3% respectively was selected as the best blending for maximizing soybean oil properties. Fatty acids analysis by GC/FID technique showed that the level of the degradation of linoleic acid (ω6) and linolenic acid (ω3) after heat treatment was more important in soybean oil than in blended oil. This study demonstrated that the thermo-resistance and nutritional quality of soybean oil were improved by blending with sesame and lentisk oils.

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Section: Resultsmentioning

confidence: 99%

“…The peroxide value of oils was measured according to Novidzro, et al [28]. An aliquot of oil (2g) was weighed in an Erlenmeyer flask and 15 ml of acetic acid than 1 ml of saturated potassium iodide solution were added.…”

Section: Peroxide Valuementioning

confidence: 99%

Improvement of thermo-resistance and quality of soybean oil by blending with cold-pressed oils using simplex lattice mixture design

Benbouriche¹,

Haddadi‐Guemghar²,

Mostapha³

et al. 2022

Preprint

View full text Add to dashboard Cite

show abstract

“…The acidity (A c ) represents the percentage of free fatty acids conventionally expressed as oleic acid (Houmba et al, 2016). The peroxide value (PV) represents the amount of active oxygen contained in a kilogram of the product (Novidzro et al, 2019). The iodine value measured the unsaturation degree of fats and oils and hence their sensitivity to oxidation (Sudke and Sakarkar, 2013).…”

Section: Resultsmentioning

confidence: 99%

“…The peroxide value of oils was measured according to Novidzro et al (2019). An aliquot of oil (2 g) was weighed in an Erlenmeyer flask then 15 mL of acetic acid and 1 mL of saturated potassium iodide solutions were added.…”

Section: Peroxide Valuementioning

confidence: 99%

Improvement of thermo-resistance and quality of soybean oil by blending with cold-pressed oils using simplex lattice mixture design

Benbouriche¹,

Haddadi‐Guemghar²,

Bachir‐bey³

et al. 2022

OCL

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Soybean oil is the most consumed oil worldwide due to its cheapness but presented a weak thermo-resistance due to its richness in poly-unsaturated fatty acids. This study aims to improve the thermo-stability of refined soybean oil by blending it with some cold-pressed oils. For this, cold-pressed and soybean oils were firstly characterized (K232, K270, acidity, peroxide value, iodine value, induction time, phenolic contents, and antioxidant activity). Then, binary blends of each cold-pressed oil (30%) with soybean oil (70%) were analyzed before and after heat treatment (170 °C for 10 h/day for 5 days) followed by the application of the simplex lattice mixture design in order to optimize the combination of the three best cold-pressed oils. The changes in fatty acid profiles were assessed by gas chromatography (GC-FID). The results revealed that soybean oil presented the best physicochemical traits, while cold-pressed oils expressed high levels of phenolic contents and antioxidant activities. From the six binary oil blends, soybean oil mixed with lentisk, sesame, or almond oils were selected for their best thermo-stability. The simplex lattice mixture design, applied for these three chosen oils, indicated that the combination of soybean oil (70%) with lentisk and sesame oils (17.7 and 12.3%, respectively) was considered the optimal blend that gives the maximal thermo-stability improvement to soybean oil. GC-FID analysis showed that fatty acids, particularly linoleic and linolenic acids, were more conserved after heat-treatment in optimal oils blend than soybean oil. This study clearly demonstrated that lentisk and sesame oils enhanced the thermo-resistance of soybean oil, and the findings of this study could be used as an integrated model in oil and fat industries.

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“…En aviculture, l'alimentation représente 70 à 80% des coûts de production et joue un rôle prépondérant sur les performances et les qualités des produits (Sonaiya et Swan, 2004 ;Ponka et al, 2016 ;Inoussa et al, 2020). Afin de remédier à cette contrainte, des études ont été menées pour valoriser de nouvelles ressources végétales de haute valeur nutritive non marchandes et localement disponibles (Novidzro et al, 2019) pour nourrir la volaille. Ainsi, les extraits de végétaux tels que les huiles essentielles, les huiles végétales extraites des graines de plantes ont été proposées afin d'améliorer la productivité et la qualité des produits alimentaires issus des animaux (Windisch et al, 2008).…”

Section: Introductionunclassified

Evaluation de l’effet trophique de l’huile de neem (Azadirachta indica) chez les poulets de chair de souche Sasso

Koukoura¹,

Brah²,

Kantati³

et al. 2022

Int. J. Bio. Chem. Sci

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L’alimentation, facteur environnemental déterminant est indispensable pour une production avicole de qualité. Face aux contraintes alimentaires, différentes matières premières non conventionnelles ont été introduites dans les rations de la volaille avec l’usage des matières grasses. Le but de cette étude a été d’évaluer l’effet de l’huile de neem sur les performances zootechniques, les caractéristiques de la carcasse et les paramètres biochimiques sériques des poulets de chair à croissance lente ; par la méthode d’alimentation d’un lot test avec de la nourriture contenant de l’huile de neem, par rapport à un lot témoin avec de la nourriture dépourvue de l’huile de neem. Jusqu’à cinq semaines d’âge de traitement avec des concentrations respectives de 0,25% (T0,25), 0,50% (T0,50), 0,75% (T0,75) et 1% (T1), les individus du lot T0,50 ont montré la meilleur Indice de Consommation et un gain considérable de poids par rapport aux autres lots et au lot témoin. Il a été aussi démontré que, les poulets traités ont présenté une longueur de l’intestin plus élevée et un poids du cœur plus faible que les témoins. L’alimentation des volailles avec de la nourriture à base d’huile de neem auraient donc un effet bénéfique sur les performances de production. Ces résultats pourraient apporter une contribution à l’amélioration de la production des poulets de chair. English title: Evaluation of the trophic effect of neem oil (Azadirachta indica) in Sasso strain broilers Feed, a determining environmental factor, is essential for quality poultry production. Due to dietary constraints, different non-conventional raw materials have been introduced in poultry rations with the use of fats. The aim of this study was to evaluate the effect of neem oil on zootechnical performance, carcass characteristics, and serum biochemical parameters of slow growing broilers; by feeding a test batch with feed containing neem oil, compared to a control batch with feed without neem oil. Five week chicks were given neem oil feed with concentrations of 0.25 (T0.25), 0.50 (T0.50), 0.75 (T0.75), and 1% (T1), respectively. The individuals of the T0.50 batch showed the best Consumption Index and a considerable weight gain compared to the other batches and the control batch. The treated chickens also showed an increase gut length and a decrease heart weight than those of the controls. Feeding chickens with neem oil feed showed a beneficial effect on production performance. These results could contribute to the improvement of broiler production.

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Etude de quelques paramètres physicochimiques et analyse des éléments minéraux, des pigments chlorophylliens et caroténoïdes de l’huile de graines de <i>Griffonia simplicifolia</i>

Cited by 14 publications

References 19 publications

Improvement of thermo-resistance and quality of soybean oil by blending with cold-pressed oils using simplex lattice mixture design

Improvement of thermo-resistance and quality of soybean oil by blending with cold-pressed oils using simplex lattice mixture design

Improvement of thermo-resistance and quality of soybean oil by blending with cold-pressed oils using simplex lattice mixture design

Evaluation de l’effet trophique de l’huile de neem (Azadirachta indica) chez les poulets de chair de souche Sasso

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