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Articles by A. Olonisakin
Total Records ( 4 ) for A. Olonisakin
  A. Olonisakin , M.O. Oladimeji and L. Lajide
  The composition of the volatile oil from the fruits (berries) of Ashanti pepper (Piper guineense) was investigated using gas chromatography-mass spectrometry techniques. Out of 29 peaks (representing 99.2% of total oil), 27 components were identified representing 96.40% of the total oil composition. The major components were (1s)-(-1)-β-pinene (43.9%), D-Limonene (7.7%), caryophyllene (6.9%), car-2-ene (5.4%) and 1,6,10-dodecetrien-z-ol, 3, 7, 11-trimetyl (2.9%). The oil was also screened for its antibacterial activity against Escherichia coli, Serratia, Salmonella typhi, Klebsiella sp., Citrobacter and Pseudomonas aeruginosa. It was found out that it exhibited no activity against any of these organisms.
  Aremu, M.O. , A. Olonisakin and S.A. Ahmed
  The levels of iron (Fe), zinc (Zn), copper (Cu), manganese (Mn), lead (Pb), cadmium (Cd) and ercury (Hg) content were determined in samples of maize, (Zea mays) guinea corn (Sorghum bicolor), bambara groundnut (Vigna subterranean) and cowpea (Vigna unguiculata) obtained in six different locations along some roads within Nasarawa State, Nigeria by flame atomic absorption spectrophotometery in order to assess the effect of accumulation of the metals of interest on crops as a measure of environmental pollution. The mineral mean value for different locations ranged between: Fe (1.6-18.0, 0.75-7.0; 1.0-29.0 and 2.0-20.0), Zn (2.5-3.1; 2.0-10.2. 0 and 1. 0- 4.0), Cu (0.32-0.42; 0.6-2.0; 1.0-7.0 and 0.48-3.5), Mn (0.03-0.56; 0.31-2.0; 0.5-22 and 0.6-4.5), Pb (0.35-1.35; 1.0-2.1; 1.0-44.0 and 3.2-15.1), Cd (0.15-0.22; 0.15-0.9; 1.0-2.0 and 0.5-1.0) and Hg (not available; 0.1-0.3; 1.0-1.2 and 0.2-1.2) mg/100 g samples of maize, guinea corn, bambara groundnut and cowpea, respectively. The results showed that exhaust gas being released from the automobiles can contribute to the level of lead present in crops and the studied crops can contribute significant amount of cadmium toxicity in diet.
  A. Olonisakin , M.O. Oladimeji and L. Lajide
  Essential Oils from dry fruits of Xylopia aethiopica and Syzgium aromaticum were obtained by steam distillation, using a Clevenger-type system. The composition was determined by means of gas chromatography-mass spectrometry techniques using direct injection. The oils were also screened for antibacteria activity against E. coli, Serratia sp, Salmonella typhi, Klebsiella sp, citrobacter and Pseudomonas aeruginosa. The oil yields were 1.2 and 7.4% for Xylopia aethiopica and Syzgium aromaticum, respectively. The results showed that twenty three and three constituents representing 74 and 99.9% of the o ils were conclusively identified from X. aethiopica and S. aromaticum, respectively. ß-pinene 13.78%, ß-phelladrene, 12.36% gama-terpinene 7.66% and -pinene 5.56% as the major components of X. aethiopica and eugenol 93.7% for S. aromaticum. The two oils show demonstrated activity against tested organisms with S. aromaticum having higher activity than X. aethiopica at different concentrations.
  M.O. Aremu , A. Olonisakin , D.A. Bako and P.C. Madu
  Proximate, mineral and amino acids composition of cashew nut (Anarcaduim occidentale) flour were determined using standard analytical techniques. The physicochemical characteristics of the oil were also investigated. The mean values of various parameters for proximate composition (%) were: moisture (5.7±0.2), ash (4.4±0.1), ether extract (36.7±0.1), crude protein (25.3±0.2), crude fibre (1.2±0.3) and carbohydrate (by difference) (26.80).The calculated fatty acids were noted to be 29.4% and energy was 2242.8KJ / 100g. Minerals (mg / 100g) included: Na (22.8±0.2), K (38.2±0.1), Ca (21.9±0.3), Mg (36.4±0.2), Mn (1.6±0.2), Cu (0.4±0.1), Zn (0.8±0.1), Fe (0.8±0.1) and P (18.6±0.2) while Pb, Cd and Hg were not detected. The relationship between Na and K as well as between Ca and P; are desirable with the respective ratios of Na/K (0.6) and Ca/P(1.2). Amino acid analysis revealed that cashew nut flour contained nutritionally useful quantities of most of the essential amino acids. The first and second limiting amino acids are Lys (0.58) and Met + Cys (TSAA) (0.66). The results of physicochemical properties of cashew nut oil with the mean values of the following parameters:- colour (yellow), refractive index (1.465), specific gravity (0.964), acid value (0.82 ± 0.4 mg KOH/g, saponification value (168.3 ± 0.3mg KOH/g), iodine value (44.4 ± 0.1mg Iodine/g), peroxide value (3.1±0.2) and free fatly acids (28.4±0.1 mg/g) indicated that cashew nut oil is edible, non-drying and may not be suitable for soap making.
 
 
 
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