Effect of boiling and roasting on the physicochemical properties of Djansang seeds ().

This study was aimed at determining the effect of boiling and roasting on physicochemical properties of Djansang seeds. Dried Djansang seeds were divided into three groups: one group was boiled for 5, 10, and 15 min; another group was traditionally roasted for 5, 10, and 15 min, and the last group was left unprocessed and served as the control. Polyphenols were extracted from the processed seeds using the maceration method, and their content and antioxidant activity were evaluated.

Influence of flour type on physico-chemical characteristics during deep frying.

The study focuses on understanding the influence of nutrients on frying oil degradation as well as its role in oil uptake by the fried substrate. Raw substrates were prepared taking refined wheat flour (rich in carbohydrate), soy flour (rich in protein) and gram flour (with both in a definite proportion) which were subjected to frying in sunflower oil at 185-200 °C. Analysis of the fried oil, substrate and fried product was carried out.

Optimization of the extraction of natural antioxidants from leaves and evaluation of their ability to preserve palm olein from oxidation during accelerated storage.

Response surface methodology (RSM) was used to optimize the extraction of phenolic antioxidants of leaves and to evaluate the effect of optimized extract and storage time on the stability of palm olein. The optimization of the extraction process was conducted, and the total polyphenol value of 127.06 mg GAE/g and scavenging activity of 90.

Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds produced and commercialized in Kumba, South-West Region Cameroon.

The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds () was assessed. Results indicated that the quality of walnut oil significantly ( < .05) reduces with the treatments.

Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans.

The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) the polyphenol content and antioxidant activity of cocoa beans.

Effect of salinity stress on growth, lipid productivity, fatty acid composition, and biodiesel properties in Acutodesmus obliquus and Chlorella vulgaris.

Two microalgae strains including Chlorella vulgaris and Acutodesmus obliquus were grown on BG11 medium with salinity stress ranging from 0.06 to 0.4 M NaCl.

Valorization of soursop flowers ( L.) as potent source of natural antioxidants for stabilization of palm olein during accelerated storage.

This study investigates the effect of soursop flowers methanolic extract on the physicochemical characteristics of palm olein during accelerated storage. After analysis of the extract by determining its total phenolic content by colorimetry and identification of some of its phenolic antioxidants by HPLC-DAD(Diode Array Detector), preliminary antioxidants tests have been done. After that, the extract was added in palm olein at concentrations 200-1800 ppm.

Stage-Specific Fatty Acid Fluxes Play a Regulatory Role in Glycerolipid Metabolism during Seed Development in Jatropha curcas L.

The present study describes the changes in lipid profile as well as fatty acid fluxes during seed development in Jatropha curcas L. Endosperm from 34, 37, and 40 days after anthesis (DAA), incubated with [(14)C]acetate, showed significant synthesis of phosphatidylcholine (PC) at seed maturation. The fatty acid methyl ester profile showed PC from 34 DAA was rich in palmitic acid (16:0), whereas PC from 37 and 40 DAA was rich in oleic acid (18:1n-9).

Synthesis and Anti-microbial Activity of Novel Phosphatidylethanolamine-N-amino Acid Derivatives.

The study involved synthesis of five novel amino acid derivatives of phosphatidylethanolamine isolated from egg yolk lecithin employing a three step procedure i) N-protection of L-amino acids with BOC anhydride in alkaline medium ii) condensation of - CO2H group of N-protected amino acid with free -NH2 of PE by a peptide linkage and iii) deprotection of N-protected group of amino acids to obtain phosphatidylethanolamine-N-amino acid derivatives in 60-75% yield. The five L-amino acids used were L glycine, L-valine, L-leucine, L-isoleucine and L-phenylalanine. The amino acid derivatives were screened for anti-baterial activity against B.