Faculty of Agriculture

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https://hdl.handle.net/20.500.14155/168

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Browsing Faculty of Agriculture by Author "Adegoke, G. O."

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    Antimicrobial and preservative activities of A. danielli in food matrices.
    (Lambert Academic Publishing, Saarbrucken, Germany., 2013) Adegoke, G. O.; Afolabi, M. O.
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    Antioxidant and anti-browning activities of A. daniell
    (Lambert Academic Publishing, Saarbrucken, Germany., 2013) Adegoke, G. O.; Afolabi, M. O.
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    Characterization of fatty acid profile by FFFS
    (Springer Science+Business Media, 2014-01-25) Ntakatsane, M. P.; Zhou, P.; Mothibe, K. J.; Adegoke, G. O.; Odenya, W. O.; Liu, X. M.
    The purpose of the study was to assess potential application of front face fluorescence spectroscopy as a rapid and non-destructive technique to discriminate between fats of animal and plant origin based on their fatty acid profiles, and to predict concentration of fatty acids from fluorescence spectra. Vitamin E emission spectra (300–500 nm) of butterfat and vegetable oil samples were recorded with excitation wavelength set at 295 nm. Fatty acid composition of the samples was determined by gas chromatography. Principal component analysis and partial least squares regression analysis were applied to the gas chromatography and fluorescence spectroscopy data. The butter-fats and vegetable oils were discriminated based on the total saturated and unsaturated fatty acids respectively. Tocopherols and tocotrienols accounted for the variability among various oils. A good prediction model was established with R2 = 0.745–0.992 for saturated fatty acids. The unsaturated fatty acids were characterized by low coefficients of determination (R2\0.339). The fatty acid profiles predicted from fluorescence spectra did not show significant difference to those determined by gas chromatography used as references. A good association was established between the two data tables. The study demonstrated great potential of front face fluorescence spectroscopy to rapidly discriminate between fats of animal and plant origin, and predict their saturated fatty acids composition, which could in turn be used for detection of milk fat adulteration with vegetable oil.
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    Characterization of fatty acid profiles of fats and oils by fluorescence spectroscopy.
    (Journal of Food Measurement and Characterization, 2014) Liu, X. M.; Nkheloane, T.; Ntakatsane, M. P.; Zhou, P.; Mothibe, K. J.; Adegoke, G. O.; Odenya, W. O.
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    Production of probiotic yoghurt flavoured with the spice Aframomum danielli, Strawberry and Vanilla.
    (Food and Public Health, 2013) Adegoke, G. O.; Musebi, S.
    Probiotic yoghurt, pH 4.5, with acceptable organoleptic profiles was prepared using standard procedures. Flavouring of probiotic yoghurt was done using the spice Aframomum danielli, strawberry and vanilla. Samples flavoured with A.danielli , strawberry and vanilla though more viscous than ordinary yoghurt were generally preferred. Volatile components of A.danielli were extracted using diethyl ether, dried and concentrated followed by analysis using gas chromatography coupled to mass spectrometry. Flavour components like 2-methyl-1-propen-1-yl, 3-methylbut-2-enyl and 1-methyl-4-(1-methylethyl) reported to provide the desirable aroma and taste in yoghurt were identified in A. danielli.