Modeling the Migration of 2,6-di-tert-butyl-p-cresol from Plastic Bags into attiéké (Cassava Couscous) from Physico-Chemical and Morphometric Parameters
American Journal of Environmental Protection
Volume 9, Issue 1, February 2020, Pages: 1-9
Received: Jan. 8, 2020; Accepted: Jan. 20, 2020; Published: Feb. 4, 2020
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Authors
Mananga Olivier Simon Kombo, Environemental Sciences Laboratory, Environmental Science and Management Department, Nangui Abrogoua University, Abidjan, Ivory Coast
Mamadou Guy-Richard Kone, Laboratory of Thermodynamics and Environmental Physico-Chemistry, Basic and Applied Sciences Department, Nangui Abrogoua University, Abidjan, Ivory Coast
Yapo Habib Kpidi, Environemental Sciences Laboratory, Environmental Science and Management Department, Nangui Abrogoua University, Abidjan, Ivory Coast
Agnes Essoh Jean Eudes Yves Gnagne, Environemental Sciences Laboratory, Environmental Science and Management Department, Nangui Abrogoua University, Abidjan, Ivory Coast
Tiama Guy Nicaise Ballet, Environemental Sciences Laboratory, Environmental Science and Management Department, Nangui Abrogoua University, Abidjan, Ivory Coast
Ossey Bernard Yapo, Environemental Sciences Laboratory, Environmental Science and Management Department, Nangui Abrogoua University, Abidjan, Ivory Coast; Environmental Central Laboratory, Ivorian Anti-pollution Centre, Abidjan, Ivory Coast
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Abstract
Attiéké, couscous made from fermented cassava, is a staple food in Côte d'Ivoire packaged in polythene plastic bags. The antioxidant BHT was analyzed both in the plastic bags and in the attiéké at different temperatures and at different levels inside the attiéké ball. A modelling study was conducted to determine a quantitative relationship between the BHT concentration in the attiéké and the descriptors which are the concentration of BHT in the plastic bag, grain size, depth (from the surface to inside the attiéké ball), duration and conditioning temperature of the attiéké in the plastic bags. BHT, initially not detected in the attiéké, migrates there depending on the packaging temperature of this commodity and certain parameters. This study was conducted by using multiple linear regression. A quantitative model was proposed. The statistical indicators revealed effective predictions with the determination coefficient equal to 0.92 and the standard error equal to 0.191. The value of the Fischer test was 170.250 and the cross-validation determination coefficient was 0.9136. The results obtained suggest that the combination of the descriptors used could be useful in predicting attiéké contamination by plastic bags. Temperature is the most important descriptor for predicting the BHT concentration in the attiéké with a normalized coefficient equal to 0.846 followed by depth (from the surface to inside the attiéké ball) (-0.822).
Keywords
Modelling, Migration, attiéké, BHT, Plastic Bags, Physico-Chemical Descriptors
To cite this article
Mananga Olivier Simon Kombo, Mamadou Guy-Richard Kone, Yapo Habib Kpidi, Agnes Essoh Jean Eudes Yves Gnagne, Tiama Guy Nicaise Ballet, Ossey Bernard Yapo, Modeling the Migration of 2,6-di-tert-butyl-p-cresol from Plastic Bags into attiéké (Cassava Couscous) from Physico-Chemical and Morphometric Parameters, American Journal of Environmental Protection. Vol. 9, No. 1, 2020, pp. 1-9. doi: 10.11648/j.ajep.20200901.11
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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