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Synthesis and Structural Characterization of New Ladder Organostannoxanes Derived from Sulfonic Acid Derivatives
Tidiane Diop,
Adrienne Ndiolene,
Mouhamadou Abdoulaye Diallo,
Daouda Ndoye
Issue:
Volume 10, Issue 2, April 2022
Pages:
38-42
Received:
16 February 2022
Accepted:
7 March 2022
Published:
15 March 2022
Abstract: Two new ladder n-dibutyltin(IV) compounds with general formulae [n-Bu2Sn]4(μ3-O)2(μ2-OH)2(OSO2R)2 with R=4-HO-C6H4-(1) and CH3-(2) have been synthetized and characterized by elemental analysis, FT-IR, 1H NMR and Mass spectroscopies techniques as well as single crystal X-ray diffraction study. The complex 1 crystallizes in the triclinic space group P1 with a=12.808 (8), b=15.391 (9), c=15.803 (10) Å, α=87.910 (5), β=66.650 (6), γ=80.283 (5)°, V=2817.6 (3) Å3 and Z=1. The crystal structure reveal them to be tetranuclear tin (IV) ladder-like structure containing two deprotonated ligands an three-rung-staircase Sn4O4 core. The structure is a centro-symmetric dimer of an oxoditin (IV) unit having a central four-member ring. In this complex, the central tin (IV) atoms are pentacoordinated, where the sulfonate base acts as monodentate ligands. Supramolecular architecture is formed by extensive hydrogen-bonding interactions, O-H…O.
Abstract: Two new ladder n-dibutyltin(IV) compounds with general formulae [n-Bu2Sn]4(μ3-O)2(μ2-OH)2(OSO2R)2 with R=4-HO-C6H4-(1) and CH3-(2) have been synthetized and characterized by elemental analysis, FT-IR, 1H NMR and Mass spectroscopies techniques as well as single crystal X-ray diffraction study. The complex 1 crystallizes in the triclinic space group ...
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Determination of Polycyclic Aromatic Hydrocarbons (PAHs) Contamination Levels in Underutilized Grains (Guinea Corn, Pigeon Peas and Bambara Nut) in South East Nigeria
Ifeoma Maryrose Odika,
Gloria Chinenye Nwansiobi,
Uche Virginia Okpala,
Evangeline Chinyere Obi-Uchendu,
Mediatrix Obiageli Odionyenma
Issue:
Volume 10, Issue 2, April 2022
Pages:
43-47
Received:
18 February 2022
Accepted:
14 March 2022
Published:
9 April 2022
Abstract: Polycyclic aromatic Hydrocarbons, PAHs are harmful persistent organic pollutants formed by incomplete combustion of organic matter. They are carcinogenic and mutagenic and can occur in foods. These underutilized grains- guinea corn, pigeon peas and bambra nut are commonly consumed in South East Nigeria. This study aimed to quantitatively determine the polycyclic aromatic hydrocarbons contamination levels in these underutilized grains (guinea corn, pigeon peas and bambara nut) commonly consumed in Eastern part of Nigeria. The sixteen PAHs were determined in the grain samples using gas chromatography coupled with flame ionization detector, GC- FID after extraction by sonication. The concentrations (×10-2 µg/kg) of ∑16 PAHs in the analyzed samples were in the range of 24.07 to 36.49 in red guinea corn and red pigeon peas respectively. The lower molecular weight polycyclic aromatic hydrocarbons, LMW-PAHs total mean concentrations (×10-2 µg/kg) varied from 6.217±0.442 in red guinea corn to 10.423±6.661 in pure white bambara nut at the percentages of 25.83% and 33.51% respectively. While the high molecular weight polycyclic aromatic hydrocarbon, HMW-PAHs varied from 14.835±7.178 to 27.657±14.190 respectively in white pigeon peas and red pigeon peas at the percentages of 59.34% and 75.79%. The total mean concentration levels (×10-2 µg/kg) of ∑8 carcinogenic PAHs in samples ranged from 10.913±4.215 in white pigeon peas to 17.444±7.023 in red pigeon peas. The sixteen priority PAHs were detected in all the samples at a very low level, below the maximum allowable limit- 1.0µg/kg established by European Food Safety Authority, EFSA for cereals and cereal-based products. But this can be harmful to human being at long time accumulation in the body. Permissible limit of PAHs in legume grains should also be established.
Abstract: Polycyclic aromatic Hydrocarbons, PAHs are harmful persistent organic pollutants formed by incomplete combustion of organic matter. They are carcinogenic and mutagenic and can occur in foods. These underutilized grains- guinea corn, pigeon peas and bambra nut are commonly consumed in South East Nigeria. This study aimed to quantitatively determine ...
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Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria
Nwanisobi Gloria Chinenye,
Aghanwa Charles Ifeanyi,
Odika Ifeoma Maryrose,
Ezechi Chigozie Ejikeme,
Okeke Chinelo Uzoma
Issue:
Volume 10, Issue 2, April 2022
Pages:
48-55
Received:
17 March 2022
Accepted:
1 April 2022
Published:
28 April 2022
Abstract: In today's society, the risk of cardiovascular disease is steadily rising. The fatty acid composition of three local fermented food condiments (dawadawa, ogiri igbo, and ogiri okpei) purchased from different markets in Aba, Nigeria, was studied using gas chromatography mass spectrometry (GCMS) in order to look for alternative natural fermented food condiments that are absorbed in the body without having many health implications. The fatty acid profiles revealed the presence of caproic acid in all condiments, with dawadawa (0.916%), ogiri igbo (0.767%) and ogiri okpei (6.167%). Linoelaidic acid was observed to be present in the dadwadawa (1.608%) and ogiri igbo (7.050%) condiments only, while oleic acid was present only in ogiri okpei (0.901%). Both ogiri igbo (2.939%) and ogiri okpei (1.419%) showed the presence of palmitoleic acid, while isovaleic acid was also observed to be present in both dawadawa (2.298%) and ogiri igbo (12.307%) condiments. Butanoic acid (35.779%), palmitic acid (4%) and 4-Methyloctanoic fatty acid (1.491%) were found only in the ogiri igbo condiments. The three native condiments were devoid of linoleic acid (omega-6 group) and alpha-linolenic acid (omega-3 group). The lipid profile of the three condiments differed significantly, with the ogiri igbo having a higher fatty acid content than the dawadawa and ogiri okpei.
Abstract: In today's society, the risk of cardiovascular disease is steadily rising. The fatty acid composition of three local fermented food condiments (dawadawa, ogiri igbo, and ogiri okpei) purchased from different markets in Aba, Nigeria, was studied using gas chromatography mass spectrometry (GCMS) in order to look for alternative natural fermented food...
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Fatty Acid Composition of Red Monkey Kola (Cola Millenii K. Schum) Fruit and Bark Obtained in Gariki, Enugu State, Nigeria
Nwanisobi Gloria Chinenye,
Aghanwa Charles Ifeanyi,
Odika Ifeoma Maryrose,
Ezechi Chigozie Ejikeme,
Okeke Chinelo Uzoma
Issue:
Volume 10, Issue 2, April 2022
Pages:
56-61
Received:
17 March 2022
Accepted:
1 April 2022
Published:
28 April 2022
Abstract: Many studies have focused on the phytochemical, antioxidant, and mineral content of red monkey kola (Cola Millenii K. Schum), but there is little or no information on the fatty acid composition of this unique and underutilized plant, which is widely consumed in Africa. With this in mind, the fatty acid composition of the red monkey kola fruit and bark obtained in Gariki, Enugu State, was determined in order to determine the type of fatty acid present in the plant as well as its benefits for its consumers. The GCMS chromatogram data revealed the presence of five fatty acid compounds in the fruit sample, including oleic acid (8.094%), stearic acid (0.297%), petroselinic acid (1.237%), palmitic acid (2.290%), and cis-10-nonadeconic acid (0.183%). The bark sample contained cis-10-nonadecenoic acid (8.946%), palmitic acid (2.911%), petroselinic acid (1.881%), stearic acid (0.539%), and 18-nonadecenoic acid (0.366%). Oleic acid was found to be only present in the fruit sample, as the presence of this omega 9 fatty acid conferred numerous health benefits to the consumers. Other unsaturated acids such as petroselinic acid and saturated fatty acids like stearic acid are important compounds used as anti-inflammatory, anti-aging and as a supporting substitute for trans-fat in vegetable oils.
Abstract: Many studies have focused on the phytochemical, antioxidant, and mineral content of red monkey kola (Cola Millenii K. Schum), but there is little or no information on the fatty acid composition of this unique and underutilized plant, which is widely consumed in Africa. With this in mind, the fatty acid composition of the red monkey kola fruit and b...
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