Biodiesel Potentials and Lubricating Properties of Citrus sinensis Seed Oil
John Adekunle Oyedele Oyekunle,
Saheed Eluwale Elugoke,
Abolanle Saheed Adekunle,
Oluwaseyi Samson Ojo,
Adeniyi Jide Oyinloye,
Omowumi Temitope Fakoya,
Olaoluwa Ruth Obisesan,
Solomon Sunday Durodola
Issue:
Volume 4, Issue 2, December 2019
Pages:
84-92
Received:
20 September 2019
Accepted:
18 October 2019
Published:
6 December 2019
Abstract: Potentials of Citrus sinensis seed oil were evaluated for its biodiesel and lubricating properties. The oil of C. sinensis seed was extracted using n-hexane and then transesterified using various methanol: oil ratios. The physicochemical properties of the oil and the resultant biodiesel, such as viscosity, acid value, iodine value, free fatty acid value, pour point, cloud point, smoke point, specific gravity and surface tension, were determined. The raw oil exhibited a low oxidative stability, while the biodiesel ratio with the highest methanol content had a biodiesel potential that could compete favourably with that of fossil diesel. The test for the burning efficiency of the respective biodiesel ratios indicated that the ratio with the lowest alcohol content had the best burning efficiency. This was evident from its relatively low flash point. The study concluded that the non-edible oil obtained from the seeds of C. sinensis could serve as a highly reliable substitute for the production of very good quality biodiesel fuels.
Abstract: Potentials of Citrus sinensis seed oil were evaluated for its biodiesel and lubricating properties. The oil of C. sinensis seed was extracted using n-hexane and then transesterified using various methanol: oil ratios. The physicochemical properties of the oil and the resultant biodiesel, such as viscosity, acid value, iodine value, free fatty acid ...
Show More
Effect of Lactobacillus fermentum Fermentation on the Nutritional and Anti-Nutritional Quality of Sorghum (Samsorg 17) for Chicken Feed Production
Aliyu Isah Moriki,
Mohammed Sani Sambo Datsugwui,
Abubakar Attahiru
Issue:
Volume 4, Issue 2, December 2019
Pages:
93-97
Received:
27 November 2019
Accepted:
18 December 2019
Published:
25 December 2019
Abstract: The effect of fermentation using Lactobacillus fermentum (Lactic acid bacteria) on the nutritional content, anti-nutrient quality of sorghum (samsorg 17) was investigated. Sorghum sample was subjected to three days (72 hours) submerged fermentation during which the Lactobacillus fermentum was inoculated using 0.5 Mcfarland standard. pH and TTA was recorded after every 12 hours though out the 72 hours of the fermentation. There was decrease in pH with increase in TTA as the fermentation time progresses. The result of the proximate analysis revealed a marginal increase in percentage protein content for fermented sorghum sample (7.89 to 11.50%). There was increase in moisture content and decrease in carbohydrate, ash content and fat contents of the fermented sorghum sample. Results from this research also showed significant reduction in anti-nutritional content which are tannin and phytate. Fermentation has modified the nutritional quality and anti-nutritional quality of sorghum and this has greatly improved the nutrient content of the sorghum.
Abstract: The effect of fermentation using Lactobacillus fermentum (Lactic acid bacteria) on the nutritional content, anti-nutrient quality of sorghum (samsorg 17) was investigated. Sorghum sample was subjected to three days (72 hours) submerged fermentation during which the Lactobacillus fermentum was inoculated using 0.5 Mcfarland standard. pH and TTA was ...
Show More
Green Tea (Camellia Sinensis) Ordinary Beverages or Medicinal Beverages: A Review
Jalal Omidi,
Samaneh Abdolmohammadi
Issue:
Volume 4, Issue 2, December 2019
Pages:
98-100
Received:
30 November 2019
Accepted:
25 December 2019
Published:
31 December 2019
Abstract: Tea (Camellia sinensis) is one of the most widely consumed beverages in the world. Tea extracts are source of polyphenols, which are antioxidant components. Green tea phenolic compounds are predominately composed of catechin derivatives, although other compounds such as flavonols and phenolic acids are also present in lower proportion. Camellia sinensis is commonly known as Tea which is most consummated beverage in the world. The diversify properties of the C. sinensis encourage us for new research. There are lots of finding in process on the tea. And there are some positive aspects also found. Present review is an attempt to summarize the various pharmacological effects particularly anti cancer and antioxidant activity may be a powerful tool for future era. In this whole study we can see how much tea is beneficial and may be it will prove a good tool for better treatment option.
Abstract: Tea (Camellia sinensis) is one of the most widely consumed beverages in the world. Tea extracts are source of polyphenols, which are antioxidant components. Green tea phenolic compounds are predominately composed of catechin derivatives, although other compounds such as flavonols and phenolic acids are also present in lower proportion. Camellia sin...
Show More
