Objective. The aim of this study was to determine the chemical characteristics and antibacterial activity of Fontitrygon margarita liver oil against the bacteria responsible for food poisoning. Methods. Oils were extracted from F. margarita liver using two methods (exudation and cooking-pressing) and analyses by Fourier transform infrared (FTIR) spectroscopy. Quality indexes were determined using standard methods and the fatty acid profile was carried out by gas chromatography with a flame ionization detector (GC-FID). Antibacterial activities of these oils, their emulsion, and their interactions with common antibiotics were evaluated by the broth microdilution method. Results. Extraction yield was higher with cooking-pressing (16.90%) compared to exudation (14.49%). The quality indexes of both oils were conformed to Codex Alimentarius Standard. Thiobarbituric acid index was higher with exudation compared to cooking-pressing (3.20 ± 0.14 and 2.36 ± 0.14 μmol MDA/kg, respectively) while acid, iodine, peroxide, and anisidine values did not significantly vary with the extraction methods (2.15-2.30 mgKOH/g, 102.42-106.65 gI2/100 g, 3.34-3.57 meqO2/kg, and 2.85-3.32 respectively). FTIR analyses clearly show that the two spectra are similar (no differences in the frequency and absorbance of their bands). The fatty acid profile revealed that, regardless of the extraction methods, F. margarita oil is richer in monounsaturated (55.97-55.41%) followed by polyunsaturated (28.17-28.52%) and saturated fatty acids (15.86-16.07%). Moreover, these oils showed antibacterial activity on all the bacteria strains tested with MICs between 16 and 256 mg/ml. Regardless of the extraction methods, emulsions showed higher activity (6.25 ≤ MIC ≤25 mg/ml) compared to crude oils. Additionally, F. margarita liver oil potentiated the antibacterial activity of ciprofloxacin, tetracycline, gentamicin, amoxicillin, and chloramphenicol. Conclusion. These results showed the effectiveness of Fontitrygon margarita liver oil against some bacteria responsible for food poisoning, thus demonstrating their antibacterial properties which could be due to their chemical composition.

The decline in efficiency and the frequent toxicity effects observed with antibiotics has urge researchers to turn to food as alternative. The present work aimed at valorizing boiled Chrysicthys nigrodigitatus against Salmonella Typhi infections. Flesh of C. nigrodigitatus was boiled in 4.7 L with a ratio of 1/1.5 (Kg/V) for 17 min at approximately 100 C. Oil extraction was done using Bligh and Dyer method. In vivo activity of different diets formulated with boiled fish oil, oil þ amoxicillin and boiled fish was evaluated on rat-induced Salmonella Typhi infection. The bacterial load in blood, dietary intake and weight gain of treated rats were used to monitor the disease progression. The hematological and lipid parameters were evaluated after treatment. Diets formulated with oil and flesh of C. nigrodigitatus healed the infected rats between the 16th and 18th day. Moreover, the fish-based diet corrected the anorexia involved in the infection, increased the body weight of infected rats and normalizing the levels of red blood (6.01 ± 0.58 Â 10 6 cells/mL) and white blood cells (22.85 ± 1.20 Â 10 3 cells/mL). This diet also lowered total cholesterol (76.44 ± 3.57 mg/dL), LDL-cholesterol (24.32 ± 4.60 mg/dL), atherogenic index (0.850 ± 0.367 mg/dL) and increased HDLcholesterol level (41.62 ± 3.41 mg/dL). The overall results indicated that boiled C. nigrodigitatus can be used alone or associated

This work set out to, first, assess the role of soursop flower extracts (SFE) in limiting palm olein oxidation during the production of plantain chips, before ascertaining the effect of these soursop‐flower‐enriched fried palm olein on some biochemical and hematological parameters of rats. The extracts were added to 1.5 kg of oil at 1000, 1400, and 1800 ppm, while BHT at 200 ppm served as a positive control (PO+BHT), and the oil without additives was the negative control (PO). The samples were subjected to 15 frying cycles. Total oxidation values varied between 5.94 ± 0.0 and 31.58 ± 0.37; 8.08 ± 0.25 and 28.24 ± 0.00 and 13.71 ± 0.24 and 42.71 ± 0.40 respectively for palm olein enriched with SFE, for PO+BHT and for PO. Twenty‐one groups each comprising five rats received, through dietary supplementation, oils subjected to 0, and 5, 10 and 15 frying cycles for a duration of 30 days. The alanine transaminase and aspartate transaminase of rats fed with oils enriched with SFE at fresh states and at 5 frying cycles was comparable to that of the neutral control group (23.45 ± 2.65 and 93.10 ± 3.53 U/L) and lower than that of the negative control group (52.15 ± 2.01 and 124.07 ± 1.89 U/L). The HDL cholesterol of these animals was also comparable to that of the neutral control group (67.82 ± 4.06 mg/dl) and higher than that of the negative control group (50.25 ± 5.20 mg/dl). White blood cells and mean corpuscular volume of rats fed with fried olein previously enriched with SFE were lower than those fed with fried olein without additives. These extracts are recommended as natural antioxidants for the stabilization of palm olein.

Background: The limits of antibiotic prompted researchers to explore foods components as antimicrobial. The present study was initiated to value the oils extracted from the fat tissues of Lutjanus dentatus against food poisoning bacteria.Methods: The oils were extracted from the adipose tissue by drying at 45°C for 24 hours and by cooking in a pressure cooker at 95°C for 20 minutes followed by pressing. Subsequently, the oil extraction yield and the chemical characterization from quality indices according to standard methods and physical analysis by Fourier transform infrared (FTIR) spectroscopy were evaluated. The oils antibacterial activity, their emulsion as well as their interactions with some common antibiotics were evaluated by the broth microdilution method.Results: L. dentatus oil adipose tissue extraction yield obtained by cooking at 95oC was high (66.83%) compared to that obtained after drying at 45oC (55.50%). The oil extracted from L. dentatus adipose tissue by drying at 45oC showed peroxide (9.76±1.19 meqd’O2) and anisidine indices (40.94±0.8) higher than those obtained by cooking at 95°C (6.56±0.40 meq d’O2 and 37.85±0.34 respectively). However, the acid, iodine and thiobarbituric acid value of oils extracted using the two methods were not significantly different P≤0.05. The FTIR profile provided information on the functional groups present in the oil and enable to appreciate the variation of the peaks compared to the quality indicesThe antibacterial test showed that the oils studied all had antibacterial activity. The best spectrum of action (23/23 bacteria tested 16 ≤ MIC ≤ 256 mg / ml) was noted with the oil extracted by cooking at 95oC. Regardless of the extraction method, emulsions have better antibacterial activity compared to the oils (0.39 ≤ MIC ≤ 12.5 mg/ml). Moreover L. dentatus oil adipose tissue potentiated the activity of Ciprofloxacin, Tetracyclin, Gentamicin, Amoxicilin and Chloramphenicol on the bacterial strains tested.Conclusion: These results are a source of motivation for a much more in-depth exploration of the antimicrobial properties of the L. dentatus oil.

The objective of this study was to evaluate the impact of methanolic extract from green tea leaves (TLE) on the oxidative stability of palm olein during deep-fat-frying and on the nutrient composition of plantain chips produced from it. Palm olein samples were respectively enriched with 1000, 1400 and 1800 ppm of extract; and 200 ppm of butylated hydroxytoluene (BHT) which served as positive control; while oil without additives served as negative control. A total of 15 frying cycles was done at 180°C for 3 min. Oil samples were collected fresh, at 1, 5, 8, 10 and 15 frying cycles for quality analysis. The evaluated parameters were the peroxide, anisidine, thiobarbituric acid, and iodine and total oxidation values (TOTOX). The plantain chips obtained after 5, 10 and 15 frying cycles were assessed for their proximate composition and mineral content using standards methods. Results showed that after 15 frying cycles, TLE at 1800 ppm protected palm olein from oxidation better than BHT as TOTOX of these oil samples were 25.54 and 28.24 respectively. A proximate and mineral composition analyses of chips revealed that in contrast to the samples made from oil without additives, those made from oil enriched with TLE showed low oil content and high carbohydrate, protein and mineral (phosphorus, calcium and magnesium) content. It can be concluded that green tea leaves extract is efficient in delaying palm olein alteration and increases the nutrient composition of plantain chips.