Investigation in Sensory Properties of Liquid Extract Formulations Processed from Capsicum spp Varieties Sold in Abidjan

Aims: Peppers are common raw spices facing significant post-harvest lost in the handling train. This study was carried out to promote the production of pepper concentrate as spices extracts for foods. Study Design: Composite extracts formulated from raw peppers extracts using Central Composite Design, and resulted formulations submitted to sensory analysis. Place and Duration of Study: Laboratory of Biochemistry and Food Sciences, Department of Biochemistry, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University, Abidjan, Côte d’Ivoire, between June and October 2018. Methodology: Using a central composite design, 25 peppers extract formulations (F1 to F25) were processed from raw extracts of four pepper varieties growing in Côte d’Ivoire, namely cultivars ‘’pili pili’’ and ‘’bill of bird’’ (Capsicum frutescens), ‘’pepper baoulé’’ (Capsicum annuum), and ‘’big sun’’ (Capsicum chinense). These formulations were then subjected to sensory descriptive and sensory acceptance analyses by panellists about the color appearance, the pungency flavor, the fluidity aspect, and the typical pepper aroma. Results: The sensory perception of pungency, fluidity, and aroma didn’t differentiate the formulations. But four formulations (F18, F20, F21, and F24) evidenced more intensive orange- yellowish appearance (4.44/7, 5.33/7, 4.33/7, and 4.67/7, respectively). From these formulations, samples F18 and F20 have been more enjoyed as food spices, with respective scores of 76.17% and 77.76% panellists. Conclusion: Both formulations F18 and F20 could be used as significant baselines in peppers extract processing for food interests.

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Organochlorine Residues Levels in Some Selected Kolanuts (Cola nitida Schott & Endl.) in Côte d’Ivoire

Asian Journal of Advances in Agricultural Research ◽

10.9734/ajaar/2020/v13i430111 ◽

2020 ◽

pp. 24-35

Author(s):

Deigna-Mockey Viviane ◽

Biego Henri ◽

Nyamien Yves ◽

Konan Ysidor ◽

Coulibaly Adama ◽

...

Keyword(s):

Cote D'ivoire ◽

Côte D’Ivoire ◽

Health Department ◽

Research Unit ◽

World Health ◽

Cote D’Ivoire ◽

Côte D'ivoire ◽

Significant Difference ◽

Adults And Children ◽

Health Organization

Aims: The aim of this study was to assess the level of organochlorine pesticide (OCPs) residues in some selected kolanuts in Côte d’Ivoire. Study Design: Kolanuts samples were collected from farmers, collectors and urban stores in 3 regions, in particular western, southwestern and eastern of Côte d’Ivoire. Place and Duration of Study: Health Department of Hydrology Health and Toxicology, Training and Research Unit of Pharmaceutical and Biological Sciences, Abidjan, Côte d’Ivoire, running 2017-2018. Methodology: A total of 225 samples were analyzed using a gas chromatograph equipped with an electron capture detector. Results: Data showed that all 17 pesticides analyzed were detected in kolanuts samples. Statistical analysis indicated no significant difference in OCPs sub-group used by farmers and traders in all producing region. The mean levels of HCHs, DDTs and cyclodienes were ranged from 0.07± 0.01– 0.91± 0.05 mg/kg, 0.15±0.01 – 0.61±0.12 mg/kg and 0.12±0.03 - 0.84±0.46 mg/kg, respectively. Otherwise, farmer’s levels of OCPs were lower than those detected in kolanuts from collectors and urban stores samples. Thus, compared to the MRL set by the World Health Organization/Food and Agricultural Organization, the farmer’s samples are lower than limits fixed, unlike the contents registered with collectors and urban stores. Conclusion: There is the need to keep monitoring ecotoxicological chemical substances in kolanuts produced in Côte d’Ivoire and take steps that ensure health safety of end users. Care should be taken since residues could pose chronic health risk for adults and children.

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Temporal Evolution of Organochlorine Pesticides Residues in Kola Nuts (Cola nitida Vent Nuts. Schott & Endl.) Processing in Eastern of Côte d’Ivoire

Biotechnology Journal International ◽

10.9734/bji/2021/v25i530152 ◽

2021 ◽

pp. 29-41

Author(s):

Deigna-Mockey Viviane ◽

Nyamien Yves Bleouh ◽

Coulibaly Adama ◽

Biego Godi Henri

Keyword(s):

Cote D'ivoire ◽

Côte D’Ivoire ◽

Health Department ◽

Research Unit ◽

World Health ◽

Cote D’Ivoire ◽

Pesticides Residues ◽

Côte D'ivoire ◽

Significant Difference ◽

Health Organization

Aims: The objective of this study is to monitor the evolution of organochlorine residues levels in kola nuts collected from various actors in the eastern producing region of Côte d'Ivoire. Study Design: Kola nuts samples were collected from farmers, collectors and urban stores in the Eastern of Côte d’Ivoire. Place and Duration of Study: Health Department of Hydrology Health and Toxicology, Training and Research Unit of Pharmaceutical and Biological Sciences, Abidjan, Côte d’Ivoire, running 2016-2019. Methodology: A total of 225 samples were analyzed using Gas chromatography–tandem mass spectrometry (Agilent 7010B Triple Quadrupole GC/MS System). Results: Data showed that all 21 pesticides analyzed were detected in kola nuts samples. Statistical analysis indicated no significant difference in OCPs sub-group used by actors during the three-crop studied. The mean levels of HCHs, DDTs and cyclodienes were ranged from 5±1– 136.67±77.3 µg/kg FW, 5±1 – 116.67±63.2 µg/kg FW and 5±1 - 145±63.2 µg/kg FW, respectively. Otherwise, farmer’s levels of OCPs were lower than those detected in kola nuts from collectors and urban stores samples. Thus, compared to the MRL set by the World Health Organization/Food and Agricultural Organization, the farmer’s samples are lower than limits fixed, unlike the contents registered with collectors and urban stores. In the latter, nearly 80% to 100% of kola nuts collected are contaminated with hexachlorinated residues (HCHs) and heptachlor. Conclusion: There is the need to keep monitoring ecotoxicological chemical substances in kola nuts produced in Côte d’Ivoire and take steps that ensure health safety of end users. Care should be taken since residues could pose chronic health risk for adults and children.

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Effect of Lactic Acid on Inactivation of Enterotoxigenic Escherichia Coli (ETEC) Isolated from Tuna Loins Produced in Côte D’Ivoire

Journal of Advances in Microbiology ◽

10.9734/jamb/2020/v20i430235 ◽

2020 ◽

pp. 41-50

Author(s):

Andree Emmanuelle Sika ◽

Yolande Ake-Assi ◽

Therese Anoman ◽

Ollo Kambire ◽

Rose Koffi-Nevry ◽

...

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Liquid Medium ◽

Cote D'ivoire ◽

Côte D’Ivoire ◽

Enterotoxigenic Escherichia Coli ◽

Cote D’Ivoire ◽

E Coli ◽

Côte D'ivoire ◽

Study Laboratory

Aims: The aim of this work was to study the effect of lactic acid on the growth of pathogenic strains of Escherichia coli (ETEC) isolated from tuna loins. Study Design: Bacteriological study. Place and Duration of Study: Laboratory of Microbiology of the Central Laboratory of Food hygiene and Agrobusiness (LCHAI), Abidjan, Côte d’Ivoire between September 2014 and December 2014. Methodology: Enterotoxigenic Escherichia coli (ETEC) strains were isolated from tuna loins. Lactic acid (LA) 1%, 2% and 3% were tested in pathogenic strains in liquid medium (brain heart infusion broth, BHI) and in tuna loins. Results: At lactic acid 1%, the bacterial loads decreased during the first two days and then stabilized. E. coli strains in tuna loins were higher (1.25 to 0.9 log CFU/g) than E. coli in liquid medium (0.69 to 0.3 log CFU/g). No bacterial growth was observed in the tuna loins and in BHI for concentrations of 2% and 3% of lactic acid. Conclusion: Lactic acid has an inhibitory effect at 1% and bactericidal effect at 2% and 3% on the growth of E. coli. The use of lactic acid as a preservative could be a solution for the preservation of these products.

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Growth and Survival of Enterotoxigenic Escherichia coli (ETEC) Isolated from Tuna Loins Produced in Côte D’ivoire

International Journal of Pathogen Research ◽

10.9734/ijpr/2020/v4i430117 ◽

2020 ◽

pp. 1-11

Author(s):

Andrée Emmanuelle Sika ◽

Lacinan Ouattara ◽

Dezay Thierry Yoro ◽

Rose Koffi- Nevry ◽

Koffi Marcellin Djé

Keyword(s):

Escherichia Coli ◽

Liquid Medium ◽

Cote D'ivoire ◽

Côte D’Ivoire ◽

Enterotoxigenic Escherichia Coli ◽

Cote D’Ivoire ◽

Bacteriological Study ◽

E Coli ◽

Côte D'ivoire ◽

Study Laboratory

Aims: The aim of this study was to study the growth of pathogenic strains of Escherichia coli (ETEC) in Tuna loins. Study Design: Bacteriological study. Place and Duration of Study: Laboratory of Microbiology of the Central Laboratory of Food hygiene and Agro-business (LCHAI), Abidjan, Côte d’Ivoire between September 2014 and December 2014. Methodology: Three strains of E. coli (enterotoxigenic strain of E. coli (ETEC), possessing both "elt" and "est" virulence genes resistant to amoxicillin from Tuna loins; E. coli reference strain (ATCC 25992); strain of E. coli (KO 13) from water with the virulence gene "elt") were inoculated in brain heart infusion broth (BHI) and in tuna loins for 120 hours. pH and bacterial loads of E. coli were measured to 0; 3; 6; 12; 24; 48; 72; 96 and 120 hours respectively. Results: The results showed that the three strains of E. coli used in this work survived in liquid medium (BHI) and in Tuna loins even after 5 days (120 hours). The growth curves of these three strains evolved in the same way in liquid medium and in Tuna loins. However, the growth rate of strains of E. coli inoculated in liquid media (BHI) was higher than that of strains inoculated in Tuna loins. Conclusion: Pathogenic strains of E. coli isolated from Tuna loins are a hazard to be considered in the microbiological risk assessment of the consumption of these Tuna products.

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Antioxidant and Antimicrobial Activities of Various Extracts from Safou (Dacryodes edulis) Cultivated in Côte d’Ivoire

Microbiology Research Journal International ◽

10.9734/mrji/2021/v31i830336 ◽

2021 ◽

pp. 1-8

Author(s):

Andrée Emmanuelle Sika ◽

Romuald Léonce Kadji ◽

Lacinan Ouattara ◽

Soumaïla Dabonné ◽

Rose Koffi-Nevry

Keyword(s):

Moisture Content ◽

Cote D'ivoire ◽

Côte D’Ivoire ◽

Dpph Radical ◽

Total Polyphenols ◽

Cote D’Ivoire ◽

Methanolic Extracts ◽

Côte D'ivoire ◽

Study Laboratory ◽

Dacryodes Edulis

Safou (Dacryodes edulis) is a fruit with very interesting nutritional and pharmacological properties. However, this fruit remains rather unknown to the Ivorian population. Aims: The objective of this study was to highlight the antioxidant and antimicrobial potential of the seed and pulp of Safou (Dacryodes edulis) cultivated in Côte d'Ivoire for its valorization. Study Design: Microbiological and biochemical studies Place and Duration of Study: Laboratory of Biotechnology and Food Microbiology,Abidjan, Côte d’Ivoire, between September 2020 and February 2021. Methodology: Aqueous, ethanolic and methanolic extracts of the pulp and seed of Safou were prepared. Moisture content, pH, yield, total polyphenols,diphényl-2-picrylhydrazyle (DPPH) radical scavenging testof the different extracts were determined.Aqueous, ethanolicand methanolicextracts of the seed and pulp at varying concentrations of 200 mg/mL, 100 mg/mL, 50 mg/mL, 25 mg/mL, 12.5mg/mL and 6.25 mg/mL was tested against human pathogens such asEscherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiellapneumoniae, Proteus mirabilis, Aspergillus fumigatus and Penicilliumchrysogenum. Results: pH, moisture content and yield ranged from 3.16 to 4.74; 9 to 18.30%; and 10.79 to 18.78%, respectively. Total polyphenol content ranged from 1.45 mgEAG/g to 4.56 mgEAG/g. The highest levels of total polyphenols were observed for the methanolic extracts of pulp. The different extracts strongly scavenged the DPPH radical with percentages of anti-free radical activity that varied from 50.76 to 64.43%.The antimicrobial susceptibility results of the methanolic extracts of D. edulis seed showed highest zones of inhibition to the microbial isolates tested. The microorganisms were resistant to the aqueous extracts of pulp and seed. Conclusion: The presence of bioactive compounds and the antimicrobial activity of Safou extracts could justify its use in the food and pharmaceutical fields.

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