Isolation and Characterization of Eugenia Aromatica Oil Extract Against Tropical
Warehouse Moth Ephestia cautella [Lepidoptera: Pyralidae] In Cocoa Beans

Cocoa bean is a raw material used for the production of chocolate and other confectionaries. Ephestia cautella is the major pest of dried cocoa beans in storage and synthetic insecticide like organochlorides and organophosphates are the major insecticides used to control this pest in storage which further post health hazard to man and his environment. This then necessitate the search for insecticide of plant origins which are bio-degradable and non-toxic to man. This study investigates the contact and fumigant efficacy of the powder and oil extract of Eugenia aromatica on the developmental stages of E. cautella. Powders of E. aromatica were administered at different concentrations (0.5g, 1.0g, 1.5g, 2.0g, and 2.5g). The oil from E.aromatica was extracted with ethanol using soxhlet extractor and redistilled using rotary evaporator and tested as fumigant insecticidal against development stages of E. cautellaat 0.5ml, 1.0ml, 1.5ml, 2.0ml, and 2.5ml. Egg hatchability, adult emergence, larvae and adult mortality of E.cautella were used as indices of insecticidal activities at 24hrs, 48hrs, 72hrs, and 96hrs post-treatment. Essential oil obtained from the plant was purified using thin layer chromatography and analysed by Gas Chromatography -Mass Spectrometer (GC-MS). Result obtained shown that E. aromatica powder and oil completely inhibited egg hatchability and adult emergence both as contact and fumigant. Except the 0.5g of E. aromatica powder that recorded 50.00% larva mortality and 51.67% adult mortality, other treatment concentrations recorded 90-100% larva and adult mortality. At 2.5ml oil extract tested as contact and fumigant larvicides after 96hrs recorded 92.98% and 98.23% mortality respectively. Results from phytochemical analysis of the oil showed that the major components were eugenol (82.044%) and Caryophyllene (11.716%). These findings suggested that E aromatica extract could be a potential source of insecticide which may be used for the production of biopesticide.

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Chemical composition and toxicity of some Agro waste-derived insecticides against Angoumois grain moth, Sitotroga ceralella (Olivier) [Lepidoptera: Gelechiidae] infesting stored paddy grains

Bulletin of the National Research Centre ◽

10.1186/s42269-020-00473-y ◽

2021 ◽

Vol 45 (1) ◽

Author(s):

Michael Olufemi Ashamo ◽

Kayode David Ileke ◽

Ayomiposi Idowu Onasile

Keyword(s):

Chemical Composition ◽

Adult Emergence ◽

Adult Mortality ◽

Agricultural Wastes ◽

Sitotroga Cerealella ◽

Angoumois Grain Moth ◽

Egg Hatchability ◽

Mortality Effect ◽

Maize Cob ◽

High Level

Abstract Background Agriculture being one of the major practices in the world has contributed to environmental pollution, especially in developing countries where there were no equipment to recycle the agricultural wastes. Considering the high level of infestation of paddy by Sitotroga cerealella and the high level of pollution caused by agricultural wastes, this research investigated the chemical composition and toxicity of agro wastes (rice husk, maize cob, groundnut and cowpea pods) as eco-friendly protectants of paddy against Sitotroga cerealella. Parameters assessed include adult mortality, oviposition, adult emergence and egg hatchability. Gas chromatography and mass spectrophotometry were used to isolate and characterize the active compounds present in the most effective crude extract. Results The results of the study revealed that all agricultural wastes showed high mortality effect on S. cerealella. Cowpea pod powder was the most toxic to adult paddy moth that caused 33.33%, 36.67%, 46.67%, 50% and 60% mortality of S. cerealella at concentrations 0.1 g, 0.2 g, 0.3 g, 0.4 g and 0.5 g/20 g of paddy grains after 24 h of exposure, respectively. The Cowpea pod, groundnut pod and maize cob extracts caused 100% mortality of S. cerealella at concentration 0.5 ml/20 g of paddy grains after 96 h of exposure, respectively. The lethal concentrations LC50 and LC90 of cowpea pod after 24 h were 0.16 and 0.64 ml which were the lowest of all agro waste extract tested. GC–MS analysis revealed that 19 chemical compounds were present in cowpea pod extract, 9, 12-Octadecadienoic acid (a methyl ester) has the highest percentage total of 39.57% and 4-Pentenal, 2-methylene (0.12%) has the least percentage total. Conclusion All the observations revealed that cowpea pod was the most effective. The findings also suggested that the selected agricultural wastes have a promising insecticidal potential and can be used as alternatives to synthetic chemical insecticides for the control of stored product insects.

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Intelligent Classification of Cocoa Bean using E-nose

Mekatronika ◽

10.15282/mekatronika.v2i2.6747 ◽

2020 ◽

Vol 2 (2) ◽

pp. 28-35

Author(s):

Nur Amanda Nazli ◽

Muhammad Sharfi Najib ◽

Suhaimi Mohd Daud ◽

Mujahid Mohammad

Keyword(s):

Electronic Nose ◽

Chemical Sensors ◽

Classification Accuracy ◽

Electronic Device ◽

Raw Material ◽

Cocoa Bean ◽

Cocoa Beans ◽

Microsoft Excel ◽

Specificity And Sensitivity

Cocoa bean (Theobrama cacao) is an essential raw material in the manufacture of chocolate, and their classification is crucial for the synthesis of good chocolate flavour. Cocoa beans appear to be very similar to one another when visualised. Hence, an electronic device named the electronic nose (E-Nose) is used to classify the odor of cocoa beans to give the best cocoa bean quality. E-nose is a set of an array of chemical sensors used to sense the gas vapours produced by the cocoa bean and the raw data collected was kept in Microsoft Excel, and the classification took place in Octave. They then underwent normalisation technique to increase classification accuracy, and their features were extracted using mean calculation. The features were classified using CBR, and the similarity value is obtained. The results show that CBR's classification accuracy, specificity and sensitivity are all 100%.

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Effects of Prosopis africana (Guill. & Perr.) Taub. and Ficus mucoso Ficalho ethanolic leaves extract in the control of Callosobruchus maculatus (Fabricius, 1775) in stored cowpea

Acta agriculturae Slovenica ◽

10.14720/aas.2021.117.3.1655 ◽

2021 ◽

Vol 117 (3) ◽

pp. 1

Author(s):

Tosin Damilola OJUYEMI ◽

Robert Omotayo UDDIN II ◽

Gbonjubola Victoria AWOLOLA ◽

Suleiman MUSTAPHA ◽

AbdRahaman Adebowale LAWAL

Keyword(s):

Mortality Rate ◽

Callosobruchus Maculatus ◽

Smallholder Farmers ◽

Seed Viability ◽

Adult Emergence ◽

Adult Mortality ◽

Phytochemical Analysis ◽

Sustainable Pest Management ◽

Prosopis Africana ◽

Negative Effect

The study investigated the effectiveness of Prosopis africana and Ficus mucoso ethanolic leave extract in the control of Callosobruchus maculatus infesting cowpea. Treatments were applied at different concentrations (10 %, 30 % , 50 %, and 0 %) on cowpea. Five pairs of newly emerged adult C. maculatus were introduced into each treatment. The two botanicals were evaluated on the insecticidal effects it has on the insect and data were recorded on adult mortality, oviposition rate, larvae, pupae, and adult emergence, seed viability, and phytochemicals present in both botanicals. Results revealed that both treatments had insecticidal potentials, adversely reducing the number of eggs, larvae, and pupae of C. maculatus with P. africana having the highest mean mortality rate at 50 % concentration. Observations further indicated that the botanicals had no negative effect on seed viability. The phytochemical analysis revealed the presence of some bioactive compounds such as terpenoids, flavonoids, alkaloids, saponin, steroids, and tannin, P. africana mostly rich in them than F. mucoso. Though both extracts were effective, P. africana performed better in the control of the bruchid beetle indicating plausible usefulness in sustainable pest management by smallholder farmers and consumers of cowpea in environments where the plants are in abundance.

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Chemical profile and bioprospecting of cocoa beans analyzed by paper spray mass spectrometry

Research Society and Development ◽

10.33448/rsd-v9i8.6882 ◽

2020 ◽

Vol 9 (8) ◽

pp. e975986882

Author(s):

Afonso Henrique de Oliveira Júnior ◽

Ana Luiza Coeli Cruz Ramos ◽

Mayara Neves Santos Guedes ◽

Miriã Cristina Pereira Fagundes ◽

Rodinei Augusti ◽

...

Keyword(s):

Mass Spectrometry ◽

Raw Material ◽

Cocoa Bean ◽

Chemical Profile ◽

Cocoa Beans ◽

Paper Spray ◽

Methanolic Extracts ◽

Bioactive Properties ◽

Ionization Mode ◽

Negative Ionization

The quality cocoa derived products have increasingly received greater recognition and relevance both by consumers and producers. Cocoa beans are the main components responsible for much of the cocoa agro-industrial chain being currently valued for the bioactive properties found in the species' by-products, creating a great interest in exploring the potentials of cocoa. Much of the work that aims to evaluate the compounds found in the fruit's beans employ HPLC, UHPLC and LC-MS. In this work Paper Spray Mass Spectrometry (PS-MS) was employed as a method for characterizing and bioprospecting the chemical profile of cocoa beans (Theobroma cacao) of the forrasteiro variety grown in the Trans-Amazonian region of the Brazilian State of Pará. Methanolic extracts were prepared from samples of cocoa beans and evaluated in the negative and positive ionization modes. In the positive ionization mode it was possible to identify 11 compounds, comprising the classes of methylxanthines (18.2%), phenylpropanoids (9.1%), steroids (27.3%) and flavonoids (45.5%), while in the negative ionization mode, it was possible to identify 55 compounds among hydroxybenzoic acids (16.4%), phenylpropanoids (20.0%), flavonoids (52.7%), sugars and glycosides (10.9%). PS-MS proved to be an effective method for the evaluation of cocoa bean samples, being able to identify a total of sixty-six compounds. The bioactive properties attributed to cocoa were confirmed in the samples analyzed by the compounds identified through PS-MS whilst also indicating the quality of the raw material and describing its chemical profile, contributing to a greater understanding of its attributes.

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Classification of Cocoa Beans Based on their Level of Fermentation using Spectral Information

TecnoLógicas ◽

10.22430/22565337.1654 ◽

2021 ◽

Vol 24 (50) ◽

pp. e1654

Author(s):

Karen Sánchez ◽

Jorge Bacca ◽

Laura Arévalo-Sánchez ◽

Henry Arguello ◽

Sergio Castillo

Keyword(s):

Hyperspectral Image ◽

Agricultural Practices ◽

Quality Parameters ◽

Raw Material ◽

Hyperspectral Images ◽

Cocoa Bean ◽

Cocoa Beans ◽

Chemical Evaluation ◽

Chocolate Industry ◽

Processing Techniques

Cocoa beans are the most important raw material for the chocolate industry and an essential product for the economy of tropical countries such as Colombia. Their price mainly depends on their quality, which is determined by various aspects, such as good agricultural practices, their harvest point, and level of fermentation. The entities that regulate the international marketing of cocoa beans have been encouraging the development of new classification methods that, compared to current techniques, could save time, reduce waste, and increase the number of evaluated beans. In particular, hyperspectral images are a novel tool for food quality control. However, studies that have examined some quality parameters of cocoa using spectroscopy also involve the chemical evaluation of cocoa powder and liquor and the interior of the beans, which implies an invasive analysis, longer times, and waste generation. Therefore, in this paper, we assess the quality of cocoa beans based on their level of fermentation using a noninvasive system to obtain hyperspectral information, as well as fast image processing and spectral classification techniques. We obtained hyperspectral images of 90 cocoa beans in the range between 350 and 950 nm in an optical laboratory. In addition, each cocoa bean was classified according to its fermentation level: slightly fermented (SF), correctly fermented (CF), and highly fermented (HF). We compared this classification with that carried out by experts from the Colombia National Federation of Cocoa Growers and reported in the Colombian technical standard No. 1252. The results show that the level of fermentation of dried cocoa beans can be estimated using noninvasive hyperspectral image acquisition and processing techniques.

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Determination of the Prospective Processed Cacao Product and Calculation of the Added Value in Agro-Tourism Based on Cacao Agroindustry in Pidie Jaya Regency

Acta Universitatis Cibiniensis Series E Food Technology ◽

10.2478/aucft-2018-0004 ◽

2018 ◽

Vol 22 (1) ◽

pp. 33-42

Author(s):

◽

Tajuddin Bantacut ◽

Sapta Raharja

Keyword(s):

System Approach ◽

Added Value ◽

Assessment Criteria ◽

Cocoa Bean ◽

Cocoa Beans ◽

Bayes Method ◽

Cocoa Products ◽

Processed Products ◽

Derivative Products

Abstract Utilization of cocoa bean to be a derivative products in industrial is wide enough, that it is necessary to determine the priority of the processed products development. This study aimed to determine the prospective processed cocoa products with a system approach using Bayes method and assessed the potential of added value by using Hayami method. Based on several assessment criteria indicated that chocolate bar is the priority product that needs to be developed and followed by several other processed products. This development was able to produce the added value of Rp 135.000 per kg of cocoa beans. Result indicated that by processing the cocoa beans into chocolate bar could provide a considerable income for the businessman.

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Perforation index assessment of cowpea seeds against cowpea bruchid, Callosobruchus maculatus (Fabricius) [Coleoptera: Chrysomelidae], infestation using Piper guineense

The Journal of Basic and Applied Zoology ◽

10.1186/s41936-020-00195-7 ◽

2020 ◽

Vol 81 (1) ◽

Author(s):

Kayode David Ileke ◽

Jacobs Mobolade Adesina ◽

Luke Chinaru Nwosu ◽

Abimbola Olagunju

Keyword(s):

Callosobruchus Maculatus ◽

Adult Emergence ◽

Adult Mortality ◽

Contact Toxicity ◽

Toxicity Assay ◽

Piper Guineense ◽

Cowpea Seeds ◽

Leaf Powder ◽

Human Use ◽

Seed Extracts

Abstract Background Powders and extracts of Piper guineense seeds and leaves were assessed for insecticidal activities against Callosobruchus maculatus in the laboratory at temperature and relative humidity of 29.6 °C and 75.9%, respectively. Bioactive compounds in P. guineense leaves and seeds were also investigated. The powders were tested at rates 1.0, 2.0 and 4.0 g/20 g cowpea seeds while extracts were tested at 1.0, 2.0 and 3.0%. Results Results of contact toxicity assay of the seed powder caused 100% adult mortality at 96 h post-treatment period whereas leaf powder evoked 90% adult mortality within the same period at concentration of 1.0 g/20 g cowpea seeds. Low adult emergence was observed on cowpea seeds treated with 1 g of seed powder with percentage adult emergence of 10.0% and inhibition rate (IR) of 97.5%. Beetle Perforation Index (BPI) obtained from treated cowpea seeds was significantly different (P < 0.05) from BPI of untreated seeds. Extracts of P. guineense seed were more toxic than seed powder. Piper guineense seed extract caused 87.5% adult mortality of C. maculatus while leaf extract caused 70.0% adult mortality within 24 h of infestation at concentration of 1%. Progeny development of C. maculatus was completely inhibited in cowpea treated with 2% and 3% leaf and seed extracts of P. guineense. β-Pinene was the most abundant active compound in P. guineense seed (55.6%) and leaf (48.4%). β-Phellandrene occurred 38.2% in seeds while Ocimene had the least value of 0.2% in seed and 0.5% in leaf. Conclusion The study showed that P. guineense seed powder and extracts were more effective than leaf powder and extract. Utilization of plant products as alternative to synthetic insecticides in protecting cowpea seeds against C. maculatus should be encouraged for enhanced food safety and security. Piper guineense is used as spice and medicine and interestingly safe for human use.

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Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

Molecules ◽

10.3390/molecules26092502 ◽

2021 ◽

Vol 26 (9) ◽

pp. 2502

Author(s):

Bogumiła Urbańska ◽

Hanna Kowalska ◽

Karolina Szulc ◽

Małgorzata Ziarno ◽

Irina Pochitskaya ◽

...

Keyword(s):

Rheological Properties ◽

Yield Stress ◽

Sensory Quality ◽

Raw Material ◽

Antioxidant Compounds ◽

Chocolate Milk ◽

Cocoa Beans ◽

Variable Parameters ◽

The Relationship ◽

Manufacturing Parameters

The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.

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Reduction of Microbe Contamination through Steaming Process to Cocoa Beans Using Steaming Chamber

Pelita Perkebunan (a Coffee and Cocoa Research Journal) ◽

10.22302/iccri.jur.pelitaperkebunan.v30i1.197 ◽

2014 ◽

Vol 30 (1) ◽

Author(s):

Hendy Firmanto

Keyword(s):

Microbial Contamination ◽

Microbial Population ◽

Plate Count ◽

Cocoa Bean ◽

Contamination Level ◽

Cocoa Beans ◽

Total Plate Count ◽

Microbial Analysis ◽

Plate Count Method ◽

Nutrient Changes

Dry cocoa bean quality is also determined by its microbe contamination level. Steaming process for dried cocoa beans as a pretreatment process was selected because of less effect on organic compound inside the dried cocoa bean. This experiment aim was to study microbial contamination level of cocoa beans using steaming process, determining its microbial population and evaluate its chemical changes. Experiment was carried out in Postharvest Laboratory of Indonesian Coffee and Cocoa Research Institute. Cocoa beans for the experiment were lots collected from four farms in Jayapura, Papua with different microbial contamination level for each lot. Results of this experiment showed that optimum steaming process was 15 minutes at 100 O C with 10 minutes preheating time. Microbial analysis result of the four lots after complete steaming process by total plate count method showed the same result (<3.0 x 103 cfu). Most of the decrease in microbial contaminant appeared in the plate was 73.5% of Staphylococcus aureusand 0.058% of Penicilliumsp. Bean acidity (pH) after steaming increased (4.76 to 4.80) and free fatty acid increased (1.81% to 1.96%) while carbohydrate content decreased (17.5% to 15.9%) and as well as protein content (12.6% into 11.7%). Key words: cocoa bean, steaming process, microbe reduction, nutrient changes

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Potentials of Cow Dung Ash as Protectants of Cowpea Seeds against Callosobruchus maculatus F. (Coleoptera: Chrysomelidae)

Agricultural Science ◽

10.30560/as.v2n1p128 ◽

2020 ◽

Vol 2 (1) ◽

pp. p128

Author(s):

Mohammed Suleiman ◽

Fatima M. Haruna

Keyword(s):

Callosobruchus Maculatus ◽

Lethal Dose ◽

Adult Emergence ◽

Adult Mortality ◽

Cow Dung ◽

Weight Losses ◽

Cowpea Seeds ◽

Randomized Design ◽

Petri Dishes ◽

Different Doses

Experiments were conducted to assess the protectant ability of cow dung ash (CDA) to cowpea seeds against Callosobruchus maculatus F. under laboratory conditions of 50-65% R.H and 28-32oC. The CDA at different rates of 0.625, 1.25, 2.50, 5.00, 10.00% (w/w) incorporated with cypermethrin powder at 0.625% were applied to 20 g of cowpea seeds in petri dishes. None of the ashes or cypermethrin was added to the control. Ten beetles were introduced into each of the petri dishes and covered with muslin cloth. The experiment was arranged in a completely randomized design (CRD) and replicated three times. Effects of the treatments on adult mortalities as well as median lethal dose (LD50) of CDA against C. maculatus were determined. Adult emergence and weight losses in seeds treated with CDA at different doses were assessed. Findings of the study revealed that the adult mortality of C. maculatus among different CDA treatments differed significantly (p < 0.05) and ranged from 13.33 to 100.00% 72 hours after treatment (HAT). Results of the study also showed that LD50 of CDA against C. maculatus at 24 hours after treatment (HAT) was 5.51 % (w/w). No adults emerged from the treated seeds and weight losses were observed in those treated with the lowest dose and the control only. Therefore, CDA could be utilized to protect cowpea seeds from C. maculatus infestations during storage.

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