Volume 25, No. 1 (2024)

HAUTE EFFICACITÉ D'ADSORPTION DU COLORANT BASIQUE (CRISTAL VIOLET) SUR LA MONTMORILLONITE ALGÉRIENNE HIGH EFFICIENCY ADSORPTION PERFORMANCE OF BASIC DYE (CRYSTAL VIOLET) ONTO ALGERIAN MONTMORILLONITE

NAZIHA LADJAL(1), SMAIL TERCHI(2,3*), HADI DEBIH(4)

The Algerian montmorillonite clay in raw and purified form was evaluated as adsorbent for Crystal Violet (CV) cationic dye. The experimental results show that, the adsorption was pH independent when the adsorption capacity of CV dye was unchanged for large initial pH. The pseudo-second-order kinetic model provided the best fit to the experimental data for the adsorption of dye by both clays. The equilibrium adsorption data were analyzed by Langmuir, Freundlich and Dubinin-Radushkevich isotherm models. The best fit of experimental data was obtained by the Langmuir isotherm model. The maximum adsorption capacity of the raw clay calculated by the Langmuir isotherm model is 330 mg·g-1 at 20 °C. It is increased in fractionated sodic clay sample (381 mg·g-1). The effect of temperature on the adsorption of crystal violet was investigated. The results show that the enthalpy of adsorption of CV is negative signifying that the process is exothermic. Physisorption is the prevailing mechanism for dye adsorption. Negative value of entropy shows an ordering of the adsorbed dye at the surface of adsorbent throughout the adsorption process. The negative value of ΔG° indicates the spontaneity of adsorption process. The increase in ΔG° value when the temperature was increased indicate a decrease in feasibility and spontaneity of adsorption at higher temperatures which confirm the physisorption nature of crystal violet.

MINERAL CONTENT OF SOME CRUSTACEANS AND MOLLUSCS IN TURKIYE AND RISK ASSESSMENTS FOR PUBLIC HEALTH

DERYA C. GENCER(1), DEMET KOCATEPE(2*)

This study examined the mineral and heavy metal content of nine different seafood sold in retail markets in Türkiye. Frozen ring squid, frozen Chilie mussel meat, frozen clam meat, frozen shrimp meat, frozen octopus, fresh Mediterranean mussel, frozen cuttlefish, frozen squid pan and frozen crab delight were used in the study. Mineral matter analysis of the samples was performed by ICP-MS - inductively coupled plasma-mass-spectrometry. The highest Na, Ca and Mg contents were found in frozen clam meat, and the K content was found in fresh Mediterranean mussels. The main microelements detected in all seafood examined in the study are Zn, Fe and Al. The minimum Na/K ratio was determined in the frozen octopus and fresh Mediterranean mussel meat groups. The estimated daily intake values of the groups are below the World Health Organization recommended daily allowance. The heavy metal content of all seafood examined in the study was found to be posing no risk to public health.

QUALITY ASSESSMENT OF EXTENDED SHELF LIFE (ESL) MILK IN COMPARISON WITH OTHER KINDS OF PASTEURIZED MILK COMMERCIALLY AVAILABLE ON THE MARKET

NAYIL DINKÇI(1), ALEXANDRINA SIRBU(2*)

This research investigated milk commodities' physicochemical characteristics and sensory quality related to their processing techniques, namely ESL milk, compared to raw and pasteurized milk. Several chemical, physical, and sensory tests were carried out, and the obtained data were statistically evaluated. The results indicated that dry matter varied between 8.95 % and 13.11 %, while most milk samples contained more than 3.00 % fat. pH with values between 6.65 and 6.80 was consistent with titratable acidity results (0.135 % to 0.198 % lactic acid). The raw and ESL milk samples had positive lactoperoxidase results, while the pasteurized milk samples had negative lactoperoxidase results. The color analysis showed that the L values of the ESL milk samples were lower, and the color was darker than that of the pasteurized milk samples. The processing technology did not affect the samples' dry matter, fat content, and the a* and b* values but influenced the taste scores throughout the sensory analysis. While the scores for taste were statistically lower for ESL milk samples, the scores for odor and appearance were unaffected by the processing method. In conclusion, compared to pasteurized milk, ESL milk samples were not the first choice for the panelist's sensory scores.

ASSESSMENT OF THE QUALITIES OF NEW AROMATIC RICE ACCESSIONS STORED AT FARMERS LEVEL IN BENIN EVALUATION DES QUALITES DES NOUVELLES ACCESSIONS DE RIZ AROMATIQUE STOCKEES EN MILIEU PAYSAN AU BENIN

PAUL A.F. HOUSSOU(1), VALÈRE DANSOU(1*), ABEL B. HOTEGNI (1), KOWIOU ABOUDOU(1,2), HUGUE ZANNOU(1), ROSANOFF Y.S. KOUKÈ(3)

The objective of this study was to evaluate the physio-chemical and sensorial qualities of five new parfum rice accessions stored under the farmer’s conditions. To do this, five parfum rice accessions ARA-1, ARA-2, ARA-5, ARA-18 and ARA-23 and two control parfum rice varieties (IR 841 and BRIZ 10B) parboiled and not parboiled were packaged in polypropylene bags and then stored for a period of six months by the producers. The physico-chemical, cooking and sensory qualities of the different rice samples were determined at begin storage (T0), three (T1) and six (T2) months storage, using standard methods. The results showed that except for the moisture content and water activity that have slightly increased during storage, the others physico-chemical parameters didn’t vary significantly (p > 0.05) during the storage for non-parboiled and parboiled rice. Processing parameters such as the ease of cooking perceived by processors for the non-parboiled and parboiled rice samples also did not change after six months of storage. The five accessions of non-parboiled rice were pleasantly appreciated by the tasters with ARA-2 the most appreciated followed by ARA-1, ARA-18, ARA-23, and ARA-5. On the other hand, the parboiled ARA-1 and ARA-23 rice accessions were the most appreciated by 90 % of the panelists.

ANTIPLASMODIAL AND ANTISALMONELLA ACTIVITIES OF PHENOLIC COMPOUND FROM ROUREA COCCINEA BENTH (CONNARACEAE)

BASILE GOUETI(1,2), WILLIAM FEUDJOU(2), BÉNÉDICTA KPADONOU-KPOVIESSI(1), BARDIEU ATCHADE(1), SERONDO UWIKUNDA(3), LÉON AHOUSSI(1), JOACHIM GBENOU(1), SALOMÉ KPOVIESSI(1*)

The leaves extract of Rourea coccinea was fractionated, following the bioguided method, to give one phenolic compound named 1-caffeoylquinic acid lactone (1-CQL) (1), isolated from this plant for the first time, and the 3-O-β-D-glucopyranoside of stigmasterol (2). The structure of these compounds was determined. The Minimum Inhibitory Concentrations (MIC) for antisalmonella activity was up to 2000 µg·mL-1 for extract and fractions, and up to 500 µg·mL-1 for compound 1. The half-inhibitory Concentration (IC50) values against Plasmodium falciparum PfDd2 was 92.56 µg·mL-1 for extract and 31.24 to 77.21 µg·mL-1 for fractions. Compound 1 exhibited on the same strain an antiplasmodial activity with an IC50 value of 8.58 µg·mL-1. These results justify the use of this plant in Beninese pharmacopeia for the treatment of several diseases such as malaria.

INFLUENCE OF THE ELECTRODE MATERIAL ON ELECTRICAL DISCHARGE MACHINING PROCESS PERFORMANCE

OANA GHIORGHE(1*), CAROL SCHNAKOVSZKY(2), EUGEN HERGHELEGIU(2), MARIA CRINA RADU(2), BOGDAN ALEXANDRU CHIRITA(2), NICOLAE CATALIN TAMPU(2), BOGDAN NITA(1), PETRICA RADU(1)

Electrical discharge machining is a non-conventional technology widely used to meet the rigors of industrial requirements imposed by the processing of emerging and advanced materials (e.g., geometrical complexity, high dimensional accuracy, and high surface quality). The electrode is one of the most important factors affecting the process performance in terms of production efficiency and machined surface quality. The aim of the current study is to analyze the influence of the electrode material (i.e., copper, tungsten, and brass) on the performance of electrical discharge machining of a C120 die tool steel, quantified by material removal rate, tool wear rate, and electrode wear ratio. The obtained results were statistically processed using the analysis of variance method, to identify the action model of the process control parameters in the perspective of obtaining superior productivity with minimal electrode wear.

CHARACTERIZATION OF JUNIPERUS COMMUNIS L. ESSENTIAL OIL OBTAINED FROM BERRIES HARVESTED FROM THE BALKAN AREA

TIBERIUS OPRUȚA(1), MIHAELA TIȚA(2), ADELINA CONSTANTINESCU(2), LĂCRĂMIOARA RUSU(3), OVIDIU TIȚA(2*)

Juniperus communis L. is a plant widely found as a wild crop in the South-Eastern Europe areas. Juniper berries, the fruit of Juniperus communis L. are a highly valued, essential oil-rich plant material used traditionally in folk medicine as antiseptic, diuretic, antirheumatic, anti-inflammatory, antibacterial and antifungicidal agent. This paper reviews information on extraction methods of the essential oil from the juniper berries, collected from different regions of Eastern Europe. The batches of essential oil obtained were characterized in terms of chemical composition using GC-FID method and organoleptic properties. Depending on the harvesting and collection areas, various results were achieved for the investigated attributes under similar production settings. Juniper berry essential oils derived from Albanian areas are rich in sesquiterpenes, which constitute key compounds with significant added value in the flavor and fragrance industries.