Nakavoua A.H.W.,Université Ibn Tofail |
Mampouya D.,Université Ibn Tofail |
Loumouamou A.N.,Université Ibn Tofail |
Silou T.,Université Ibn Tofail |
And 5 more authors.
Advance Journal of Food Science and Technology | Year: 2011
The aim of this study was to investigate the oil pumkin seeds of Curcubitea pepo from Congo-Brazzaville. The ageing of oil extracted from the seeds of the pumpkin Curcubitea pepo stored at two temperatures (6 and 30°C) was monitored during storage for 11 months by comparison of physical and chemical characteristics correlated with spectroscopic data. Medium infrared spectroscopy confirmed saponification index data. Ultraviolet absorption confirmed peroxide index data. Antioxidant behaviour was monitored by fluorescence and the effect of ageing on the two major fatty acid families was analysed by a study of chemical composition correlated with differential scanning calorimetry measurements. This study showed an overall lengthening of the fatty acid carbon chains and allowed preferential storage conditions to be specified for this oil. © Maxwell Scientific Organization, 2011.
Halary J.L.,ESPCI ParisTech |
Averous L.,Laboratoire dIngenierie des Polymeres Pour les Hautes Technologies |
Borredon M.-E.,ENSIACET |
Bourbigot S.,French National Center for Scientific Research |
And 12 more authors.
Actualite Chimique | Year: 2010
The second half of the 20th century, sometimes called "the plastic age", knew a boom of polymer materials in all the sectors of industrial activity. Nowadays, although polymer production is continuously growing, all the developed countries are facing new challenges regarding the rarefaction of fossil resources and the sustainable development. Many research works performed in the institutions affiliated to the "Fédé ration Gay-Lussac" aim to contribute to this field by exploring some new aspects of polymer science. They include: unusual polymerization reactions, new types of tri-dimensional networks, valorization of natural polymers, biocomposites and nano-biocomposites, durability of polymeric products.