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International Journal of Bioorganic Chemistry

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Volume 4, Issue 2, December 2019

  • 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
    DOI: 10.11648/j.ijbc.20190402.11
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    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
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  • 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
    DOI: 10.11648/j.ijbc.20190402.12
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    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
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  • 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
    DOI: 10.11648/j.ijbc.20190402.13
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    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
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