CJ-VOLUME 04 ISSUE 01 JANUARY 2014


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Volume 4 Issue 1, January 2014

Chemistry Journal

ISSN

2049-954X

Publication Frequency

6 Issues per year

Pages

1-12

Publication History


Original Articles

Physico-Chemical Characterization of Vegetable Oil and Defatted Meal from Two Varieties of Cyperus esculentus from Benin

Assou Sidohounde, G. Nonviho, Sebastien T. Djenontin, P. Agbangnan, C. Paris and Dominique C.K. Sohounhloue

Pages 1-7


An Efficient Synthesis of New β-Lactam Substituted 1,2,3-Triazole via CuI-NBS Mediated Click Chemistry

Vijaya Bhaskar Vangala, Avinash S. Mane, Rama Mohan Hindupur and Hari N. Pati

Pages 8-12



Title

Sequential Potentiometric Determination of Nitrate and Chloride in Vegetables

Abstract

In view of forest species development little or less crop, this work has focused on the study of unconventional oils extracted from tigernut. The study was aimed to determine the physico-chemical parameters (acidity, peroxide, iodine and saponifi-cation values), the fatty acid profile, tocols and sterols of vegetable oils obtained from Cyperus esculentus produced in Benin. Analyses showed a lipid potential of Cyperus esculentus between 27 and 29%. Quality index obtained: acidity (<1%); sa-ponification (178 mg KOH/ g oil); peroxide (<9 O2/kg-oil meq) and iodine (73-80 mg of iodine g-oil) were in conformity with conventional standards of appreciation of the quality of alimentary oils. The fatty acid profile was dominated by oleic acid (63%) followed by palmitic acid (~16%), linoleic acid (9-13%) and stearic acid (7-10%). Arachidic acid (~1%), palmitoleic (~0.2%) and myristic acid (~0.1%) were poo-rly represented. The high proportion of unsaturated fatty acids (>70%), largely kno-wn in nutrition allowed these vegetable oils to be used as food supplements. This study revealed in oilcake the predominance of minerals such as nitrogen N (~1.5%), phosphorus P (0.27%) and potassium K (~1%) as well as total protein (MS ~9%), sta-rch (33-40% DM) and total sugar (21-26% DM) indicating their potential use in animal feed. The unsaponifiables of vegetable oil such as sterols and tocols were quantified to 63 and 4000 mg/100 g edible by LC-MS method which could predict their use in cosmetics.

Keywords

Vegetable Oil, Defatted Meal, Fatty Acids, Unsaponifiables, Nutritional Uses

Title

An Efficient Synthesis of New β-Lactam Substituted 1,2,3-Triazole via CuI-NBS Mediated Click Chemistry

Abstract

The inhibition efficiency of ethanolic extract of Vernonia amygdalina (V. amygdali-na) extract on aluminium in hydrochloric acid (HCl) solutions has been evaluated by weight loss technique. Values of inhibition efficiency obtained were dependent up-on the concentration of inhibitor and temperature. Inhibition increased as inhibitor concentration, half-life, activation energy was increased but decrease with temper-ature and first-order rate constant at the temperatures studied. Physical adsorpt-ion mechanism has been proposed for the inhibition and Langmuir adsorption isot-herm was obeyed.

Keywords

b-lactam, 1,2,3-triazole, Azides, Click Chemistry