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Vandœuvre-lès-Nancy, France

Nzikou J.M.,Congo Inc | Mvoula-Tsieri M.,Laboratory of Food Physicochemistry and Biotechnology | Ndangui C.B.,Laboratory of Food Physicochemistry and Biotechnology | Pambou-Tobi N.P.G.,Laboratory of Food Physicochemistry and Biotechnology | And 4 more authors.
Research Journal of Applied Sciences, Engineering and Technology | Year: 2010

The aim of this study to characterization and the kinetics of degradation of the oil during heating on the seed and Sesame oil (Sesamum indicum L.). The results showed that the seed contained 5.7% moisture, 20% crude protein, 3.7% ash, 3.2% crude fiber, 54% fat and 13.4% carbohydrate. The seeds were found to be good sources of minerals. Potassium (851.35±3.44 mg/100g) was the highest, followed in descending order by Phosphorus (647.25±3.52 mg/100g), Magnesium (579.53±0.42 mg/100g), Calcium (415.38±3.14 mg/100g) and Sodium (122.50±4.21 mg/100g). The physical properties of the oil extracts showed the state to be liquid at room temperature. The oil was found to contain high levels of unsaturated fatty acids, especially oleic (up to 38.84%) and linoleic (up to 46.26%). Sesamum indicum L. oil can be classified in the oleic-linoleic acid group. The degradation kinetic of the oil was also investigated. The thermal oxidation of the double bonds of the oil showed a first-order thermal oxidation kinetic and the Arrhenius plot yielded a straight line with a slope equivalent to activation energy of 12.428 KJ.mol-1.There is the possibility of considering the seed as feed supplement and its oil for industrial application. © Maxwell Scientific Organization, 2010.


Loumouamou B.W.,Ecole de Technologie Superieure of Montreal | Gomoufatan J.P.M.,Universite Ibn Tofail | Silou T.,Ecole de Technologie Superieure of Montreal | Nzikou J.M.,Laboratoire Of Physicochimie Et Of Biotechnologie Alimentaires | And 4 more authors.
Advance Journal of Food Science and Technology | Year: 2013

This study is part of a wider program on the development of oilseeds in the Congo Basin and its aim was to contribute to the knowledge of Irvingia smithii kernel by studying his chemical composition following the example of those of Irvingia gabonensis and Irvingia wombulu. Irvingia smithii kernel, like those of Irvingia gabonensis and Irvingia wombulu is multipurpose, however, less known than the latter. The assessment of oilseeds of the kernel of Irvingia smithii showed that it is oleaginous with fat contents of about 55%. The fatty acid profile established by gas chromatography showed that the lauric acid content is higher than that of myristic acid (% C12: 0>% C14: 0) and both have a percentageof the total fatty acid content of nearly 90%. Palmitic acid (C16: 0), the third major constituent has nearly 5%. Oleic (C18: 1) and capric (C10: 0) acids have significant levelsand palmitoleic (C16: 1) and stearic (C18: 0) acids are to trace. Triacylglycerol profile established by liquid chromatography coupled to the Evaporative Light Scattering Detector (ELSD) has three major TAG (% LaLaM >% LAMM >% LaLaLa), one minor TAG (MMM) and two TAGto trace (CLaLa and MMP). Fats of Irvingia smithii studied have levels of unsaponifiablesranging from 1.25 to 2.97% with the major components such as beta-sitosterol (36%) and stigmasterol (18%). For macronutrients, the most abundant element is Magnesium While the Iron is the least abundant with the following decreasing profile: Mg>P>Ca>Fe. Spectrometricassessment of color led to the remarkable presence of the peaks relating to the absorption of carotenoids and chlorophyll pigments located between 630 and 670 nm. © Maxwell Scientific Organization, 2013.


Bouanga-Kalou G.,Marien Ngouabi University | Dhellot J.R.,Laboratory of Food Physic Chemistry and Biotechnology | Matos L.,Laboratory of Food Physic Chemistry and Biotechnology | Kimbonguila A.,Laboratory of Food Physic Chemistry and Biotechnology | And 6 more authors.
Research Journal of Applied Sciences, Engineering and Technology | Year: 2014

The aim of the study was to investigate the physicochemical properties and the kinetics of degradation of Moringa oleifera seed oil during heating. The seed is a good source of oil (40%). The physical properties of the oil extracts showed the state to be liquid at room temperature and indicated that the oil had refractive index, 1.4680; the peroxide value, 1.67 (meq O2/kg oil); free fatty acid, 2.10%; iodine value, 66.2%; saponification value, 167; unsaponifiable matter content, 0.87% and viscosity, 47.24 (mPa.s at 25°C). Gas liquid chromatography technique has been developed for identification and quantitative determination of total unsaturated and saturated fatty acids shows that the crude oil had 79.57 and 20.42% respectively. Differential Scanning Calorimetry (DSC) indicates the presence of three components in oil extracted. The first peak at low melting point appears at -31.10°C (ΔHf = -5.36 J/g), the second peak appears to -7.03°C (ΔHf = +49.56 J/g) and the last peak appears to +6.30°C (ΔHf = +0.55 J/g). The degradation kinetic of the oil was also investigated. The thermal oxidation of the double bonds of the oil showed a first-order thermal oxidation kinetic and the Arrhenius plot yielded a straight line with a slope equivalent to activation energy of 1.593 KJ/mol. There is the possibility of considering the seed as feed supplement and its oil for industrial application. © Maxwell Scientific Organization, 2014.


Bouanga-Kalou G.,Laboratory of Food Physicochemistry and Biotechnology | Kimbonguila A.,Laboratory of Food Physicochemistry and Biotechnology | Nzikou J.M.,Marien Ngouabi University | Ganongo-Po F.B.,Laboratory of Food Physicochemistry and Biotechnology | And 5 more authors.
Research Journal of Applied Sciences, Engineering and Technology | Year: 2011

The aim of the study was to investigate the chemical composition and the kinetics of degradation of roselle seed oil during heating. The seed is a good source of oil (23.27%). The physical properties of the oil extracts showed the state to be liquid at room temperature and indicated that the oil had refractive index, 1.4652; the peroxide value, 3.15 (meq O2/kg oil); free fatty acid, 0.82%; iodine value, 97.78%; saponification value, 198.45 and viscosity, 15.15 (mPa.s at 25°C). Gas liquid chromatography technique has been developed for identification and quantitative determination of total unsaturated and saturated fatty acids shows that the crude oil had 73.4 and 26.57%, respectively. DSC indicates the presence of two components in oil extracted. The first peak at low melting point appears at -20.53°C (Hf = +3.00 J/g) and the second peak appears to -2.17°C (Hf = +0.49 J/g). The degradation kinetic of the oil was also investigated. The thermal oxidation of the double bonds of the oil showed a first-order thermal oxidation kinetic and the Arrhenius plot yielded a straight line with a slope equivalent to activation energy of 9.041 KJ/mol. There is the possibility of considering the seed as feed supplement and its oil for industrial application. © Maxwell Scientific Organization, 2011.


Kimbonguila A.,Laboratory of Food Physicochemistry and Biotechnology | Nzikou J.M.,Congo Inc | Matos L.,Laboratory of Food Physicochemistry and Biotechnology | Loumouamou B.,Center Ird Po Box | And 6 more authors.
Research Journal of Applied Sciences, Engineering and Technology | Year: 2010

Proximate composition, energy content and mineral concentrations of oil seeds which can be used in the preparation of Congolese diets were investigated. The paper also reports the physicochemical characteristics of the oil extracts from the seeds. Moisture content (on dry weight basis) was highest (9.45 ± 0.8%) in gumbo (Abelmoschus esclentus) seeds (AES), followed by amarenthus hybridus seeds (AHS) (9.07 ± 0.84%) but was lowest (4.13 ± 0.24%) in terminalia catappa seeds (TCS). Ash was highest (7.18 ± 0.97%) in solanum nigrum L seeds (SNS) followed by gumbo (Abelmoschus esclentus) seeds (AES) with a value of 5.68 ± 0.12% and was lowest (3.7 ± 0.97%) in sesame (SIS). Protein ranged from 37.6 ± 1.07% in moringa olifeira (MOS) to 17.04 ± 0.67% in SNS. Sesame seed (SIS) had the highest crude fat of 54 ± 0.16%, followed by TCS (51.80 ± 0.21%) and the lowest value of 10.57 ± 0.05% in AHS. Values for SIS and TCS did not differ significantly. Total carbohydrates were generally low in all the seeds and ranged from 13.6% in MOS to 36.58% in AES, only the AHS has a high total carbohydrate value (58.31%). The oil seeds were found to be good sources of minerals. The physical properties of the oil extracts showed the state to be liquid at room temperature (20±1 °C). All the studied oil samples contain the oleic and linoleic acids, these oils can be classified in the oleic-linoleic acid group. It can be inferred that the oil seeds investigated (except AHS which has a weak oil yield environ 10%) are good sources of crude fat, crude protein, ash, energy and minerals. The oil extracts exhibited good physicochemical properties and could be useful as edible oils and for industrial applications. © Maxwell Scientific Organization, 2009.

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