Assaying the Relationship Between Resistivity and Concentration in <i>Ocimumgratissium </i>Flavor Extracted by Traditional and Conventional Methods

Uhiara Ngozi Sunday; Onuoha Ogbonnaya Gideon; Adesanya Oluwatosin Dorothy; Eduzor Esther; Anayo Gabriel Jacob; Adeosun Florence Funke

doi:doi:10.11648/j.ijnfs.20211001.14

Assaying the Relationship Between Resistivity and Concentration in Ocimumgratissium Flavor Extracted by Traditional and Conventional Methods

Uhiara Ngozi Sunday, Onuoha Ogbonnaya Gideon, Adesanya Oluwatosin Dorothy, Eduzor Esther, Anayo Gabriel Jacob, Adeosun Florence Funke

Published in International Journal of Nutrition and Food Sciences (Volume 10, Issue 1)

Received: 17 November 2020 Accepted: 25 January 2021 Published: 23 February 2021

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Abstract

The extract of basil leave were prepared by two different methods; modification of an African cultural practice where specified weights in grams (between 100 and 300) of (non blemished, dust free) fresh basil leaves were harvested stalk free and heated (incinerated) stuffed in a clay earthenpot on a charcoal stove for nine (9) hours. The partially charred leaves were discarded and the pot thoroughly washed with 300ml distilled water. Finally, 200ml of distilled water was poured into the pot, covered and allowed to stand for 12 hours, before storing the water at 4°C in tightly sealed plastic containers, labeled as subunits of sample A. In the second procedure, basil leaves collected as in the first procedure were in separate batches stuffed into the distillation bottle with 200ml of distilled water. Distillation was carried out for 2 hours and distillates collected and stored in tightly sealed plastic bottle labeled as subunits of sample B. The samples (A and B) including their subunits were (within 30 minutes of extraction) subjected to spectrophotometry, pH, and Total soluble solids (TSS) analysis. A 20 man trained panelist were employed in sensory evaluation of the (300g leaf) extracts (after storing at 4°C for 96hours) in terms of colour, flavour, flavour interference and general acceptability. Furthermore, 20ml of each (300g leaf) extract of Aand B were poured into a curvet of 2mm pathway. These were one after the other placed into an electric circuit with the poles submerged into opposite ends of the curvet. The following parameters were read from the meters when the circuit was completed: current, voltage and resistance to flow of electricity across the sample. Sample A (the extract made by the modified traditional practice) had the highest general acceptability compared to sample B and the natural leaf (control sample). It had significantly lower color and flavor interferences, with average of 8/10 flavor intensity recording. Resistance to flow of electricity for both samples (A and B), were inversely proportional to leaf orflavour extract concentration with a gradient of 0.001. It is therefore possible to compute concentrations of flavor components from resistance to flow of electricity with gradient and intercepts derived from graph (Figure 1). TSS, pH and temperature of samples followed the same pattern as electrical resistivity.

Published in	International Journal of Nutrition and Food Sciences (Volume 10, Issue 1)
DOI	10.11648/j.ijnfs.20211001.14
Page(s)	20-23
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Flavor, Extraction, Earthenware, Resistivity, Quantification

References

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[2]	Aderemi TA, Adenuga AA, Oyekunle JAO, Ogunfowokan AO (2017). High level leaching of heavy metals from colorful ceramic foodwares: apotential risk to human. Environmental Science and Pollution Research;24: 17116–17126.
[3]	Ajemba RO (2014) Kinetics and equilibrium modeling of lead (II) andchromium (III) ions' adsorption onto clay from Kono-bowe, Nigeria. Turkish Journal of Engineering and Environmental Sciences, 38: 455-479.
[4]	Boisa N, Bekee D (2017); Leaching of potentially toxic metals (PTMs) from two Nigerian clays and related clay pottery used locally asfood wares. J. Environ Anal. Chemistry 4: 222doi 104172/2380 – 2391. 1000222, pg3 of 4.
[5]	De la Campa AMS, de la Rosa JD, González-Castanedo Y, Fernández-Camacho R, Alastuey A, et al. (2010) High concentrations of heavymetals in PM from ceramic factories of Southern Spain. AtmosphericResearch 96: 633-644.
[6]	Fandohamp G B, Lateye A., Gbeno J A. (2008). Toxicity and gastric tolerance of essential oils from cymbopogan citrates. Chemicaltoxicology. 46(7):2493 – 2497 doi 101016 J. FCT2008.04.006 PMD 18511170.
[7]	Health benefits of Ocimumgratissimum (Ohamadi). www.awaycande.com/2018/09/7. 30/12/2020
[8]	Liao QL, Liu C, Wu HY, Jin Y, Hua M, et al. (2015) Association of soilcadmium contamination with ceramic industry: A case study in aChinese town. Science of the Total Environment 514: 26-32.
[9]	Mcbride MB, Blasiak JJ (1979) Zinc and Copper Solubility as a Functionof pH in an Acid Soil. Soil Science Society of America Journal 43:866-870.
[10]	Morris Jacobs (1999). Food Analysis, Hutton educational publishing India. Pgs 727 – 735.
[11]	SouadAlaoni, Maryam Belghazi, HajarSaaid (2015). Electrical properties of vegetables and essential oils. (www.schorlaresearchlibrary.com) 27/10/2020.
[12]	Schnaas L, Rothenberg SJ, Flores MF, Martínez S, Hernández C, et al.(2004) Blood Lead Secular Trend in a Cohort of Children in Mexico City(1987-2002). Environmental Health Perspectives 112: 1110.
[13]	Jurinak JJ, Jerorne DW (1955) Zinc Solubility Under Alkaline Conditionsin a Zinc-Bentonite System. Soil Science Society of America Journal 19:446-448.
[14]	B A Iwalokun, G O Gbenle, T A Adewole, S I Smith, K A Akinsinde and E O Omonighehin (2003). Effects of ocimum gratissium on virulent and multi drug resistant shigella strains from Lagos Nigeria. APMIS 111 – 477 – 82. ISSN 0903 – 4641.
[15]	Sylvester Ohadoma, Louise U. Enye, Chris. E. Okolo (2015). Comparative analysis of Therapeutic benefits of ocimum gratissimium. European Journal of pharmaceutical and Medical research. www.ejpmr.com.

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Uhiara Ngozi Sunday, Onuoha Ogbonnaya Gideon, Adesanya Oluwatosin Dorothy, Eduzor Esther, Anayo Gabriel Jacob, et al. (2021). Assaying the Relationship Between Resistivity and Concentration in Ocimumgratissium Flavor Extracted by Traditional and Conventional Methods. International Journal of Nutrition and Food Sciences, 10(1), 20-23. https://doi.org/10.11648/j.ijnfs.20211001.14

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Uhiara Ngozi Sunday; Onuoha Ogbonnaya Gideon; Adesanya Oluwatosin Dorothy; Eduzor Esther; Anayo Gabriel Jacob, et al. Assaying the Relationship Between Resistivity and Concentration in Ocimumgratissium Flavor Extracted by Traditional and Conventional Methods. Int. J. Nutr. Food Sci. 2021, 10(1), 20-23. doi: 10.11648/j.ijnfs.20211001.14

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AMA Style

Uhiara Ngozi Sunday, Onuoha Ogbonnaya Gideon, Adesanya Oluwatosin Dorothy, Eduzor Esther, Anayo Gabriel Jacob, et al. Assaying the Relationship Between Resistivity and Concentration in Ocimumgratissium Flavor Extracted by Traditional and Conventional Methods. Int J Nutr Food Sci. 2021;10(1):20-23. doi: 10.11648/j.ijnfs.20211001.14

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@article{10.11648/j.ijnfs.20211001.14,
  author = {Uhiara Ngozi Sunday and Onuoha Ogbonnaya Gideon and Adesanya Oluwatosin Dorothy and Eduzor Esther and Anayo Gabriel Jacob and Adeosun Florence Funke},
  title = {Assaying the Relationship Between Resistivity and Concentration in Ocimumgratissium Flavor Extracted by Traditional and Conventional Methods},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {10},
  number = {1},
  pages = {20-23},
  doi = {10.11648/j.ijnfs.20211001.14},
  url = {https://doi.org/10.11648/j.ijnfs.20211001.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211001.14},
  abstract = {The extract of basil leave were prepared by two different methods; modification of an African cultural practice where specified weights in grams (between 100 and 300) of (non blemished, dust free) fresh basil leaves were harvested stalk free and heated (incinerated) stuffed in a clay earthenpot on a charcoal stove for nine (9) hours. The partially charred leaves were discarded and the pot thoroughly washed with 300ml distilled water. Finally, 200ml of distilled water was poured into the pot, covered and allowed to stand for 12 hours, before storing the water at 4°C in tightly sealed plastic containers, labeled as subunits of sample A. In the second procedure, basil leaves collected as in the first procedure were in separate batches stuffed into the distillation bottle with 200ml of distilled water. Distillation was carried out for 2 hours and distillates collected and stored in tightly sealed plastic bottle labeled as subunits of sample B. The samples (A and B) including their subunits were (within 30 minutes of extraction) subjected to spectrophotometry, pH, and Total soluble solids (TSS) analysis. A 20 man trained panelist were employed in sensory evaluation of the (300g leaf) extracts (after storing at 4°C for 96hours) in terms of colour, flavour, flavour interference and general acceptability. Furthermore, 20ml of each (300g leaf) extract of Aand B were poured into a curvet of 2mm pathway. These were one after the other placed into an electric circuit with the poles submerged into opposite ends of the curvet. The following parameters were read from the meters when the circuit was completed: current, voltage and resistance to flow of electricity across the sample. Sample A (the extract made by the modified traditional practice) had the highest general acceptability compared to sample B and the natural leaf (control sample). It had significantly lower color and flavor interferences, with average of 8/10 flavor intensity recording. Resistance to flow of electricity for both samples (A and B), were inversely proportional to leaf orflavour extract concentration with a gradient of 0.001. It is therefore possible to compute concentrations of flavor components from resistance to flow of electricity with gradient and intercepts derived from graph (Figure 1). TSS, pH and temperature of samples followed the same pattern as electrical resistivity.},
 year = {2021}
}

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TY  - JOUR
T1  - Assaying the Relationship Between Resistivity and Concentration in Ocimumgratissium Flavor Extracted by Traditional and Conventional Methods
AU  - Uhiara Ngozi Sunday
AU  - Onuoha Ogbonnaya Gideon
AU  - Adesanya Oluwatosin Dorothy
AU  - Eduzor Esther
AU  - Anayo Gabriel Jacob
AU  - Adeosun Florence Funke
Y1  - 2021/02/23
PY  - 2021
N1  - https://doi.org/10.11648/j.ijnfs.20211001.14
DO  - 10.11648/j.ijnfs.20211001.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 20
EP  - 23
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20211001.14
AB  - The extract of basil leave were prepared by two different methods; modification of an African cultural practice where specified weights in grams (between 100 and 300) of (non blemished, dust free) fresh basil leaves were harvested stalk free and heated (incinerated) stuffed in a clay earthenpot on a charcoal stove for nine (9) hours. The partially charred leaves were discarded and the pot thoroughly washed with 300ml distilled water. Finally, 200ml of distilled water was poured into the pot, covered and allowed to stand for 12 hours, before storing the water at 4°C in tightly sealed plastic containers, labeled as subunits of sample A. In the second procedure, basil leaves collected as in the first procedure were in separate batches stuffed into the distillation bottle with 200ml of distilled water. Distillation was carried out for 2 hours and distillates collected and stored in tightly sealed plastic bottle labeled as subunits of sample B. The samples (A and B) including their subunits were (within 30 minutes of extraction) subjected to spectrophotometry, pH, and Total soluble solids (TSS) analysis. A 20 man trained panelist were employed in sensory evaluation of the (300g leaf) extracts (after storing at 4°C for 96hours) in terms of colour, flavour, flavour interference and general acceptability. Furthermore, 20ml of each (300g leaf) extract of Aand B were poured into a curvet of 2mm pathway. These were one after the other placed into an electric circuit with the poles submerged into opposite ends of the curvet. The following parameters were read from the meters when the circuit was completed: current, voltage and resistance to flow of electricity across the sample. Sample A (the extract made by the modified traditional practice) had the highest general acceptability compared to sample B and the natural leaf (control sample). It had significantly lower color and flavor interferences, with average of 8/10 flavor intensity recording. Resistance to flow of electricity for both samples (A and B), were inversely proportional to leaf orflavour extract concentration with a gradient of 0.001. It is therefore possible to compute concentrations of flavor components from resistance to flow of electricity with gradient and intercepts derived from graph (Figure 1). TSS, pH and temperature of samples followed the same pattern as electrical resistivity.
VL  - 10
IS  - 1
ER  -

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Author Information

Uhiara Ngozi Sunday

Department of Food Science and Technology, Federal Polytechnic Bauchi, Bauchi, Nigeria
Onuoha Ogbonnaya Gideon

Department of Food Science and Technology, Federal Polytechnic Bauchi, Bauchi, Nigeria
Adesanya Oluwatosin Dorothy

Department of Nutrition and Dietetics, Federal Polytechnic Bauchi, Bauchi, Nigeria
Eduzor Esther

Department of Food Science and Technology, Federal Polytechnic Bauchi, Bauchi, Nigeria
Anayo Gabriel Jacob

Department of Food Science and Technology, Federal Polytechnic Bauchi, Bauchi, Nigeria
Adeosun Florence Funke

Department of Nutrition and Dietetics, Federal Polytechnic Bauchi, Bauchi, Nigeria

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APA Style

Uhiara Ngozi Sunday, Onuoha Ogbonnaya Gideon, Adesanya Oluwatosin Dorothy, Eduzor Esther, Anayo Gabriel Jacob, et al. (2021). Assaying the Relationship Between Resistivity and Concentration in Ocimumgratissium Flavor Extracted by Traditional and Conventional Methods. International Journal of Nutrition and Food Sciences, 10(1), 20-23. https://doi.org/10.11648/j.ijnfs.20211001.14

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ACS Style

Uhiara Ngozi Sunday; Onuoha Ogbonnaya Gideon; Adesanya Oluwatosin Dorothy; Eduzor Esther; Anayo Gabriel Jacob, et al. Assaying the Relationship Between Resistivity and Concentration in Ocimumgratissium Flavor Extracted by Traditional and Conventional Methods. Int. J. Nutr. Food Sci. 2021, 10(1), 20-23. doi: 10.11648/j.ijnfs.20211001.14

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AMA Style

Uhiara Ngozi Sunday, Onuoha Ogbonnaya Gideon, Adesanya Oluwatosin Dorothy, Eduzor Esther, Anayo Gabriel Jacob, et al. Assaying the Relationship Between Resistivity and Concentration in Ocimumgratissium Flavor Extracted by Traditional and Conventional Methods. Int J Nutr Food Sci. 2021;10(1):20-23. doi: 10.11648/j.ijnfs.20211001.14

Copy | Download

@article{10.11648/j.ijnfs.20211001.14,
  author = {Uhiara Ngozi Sunday and Onuoha Ogbonnaya Gideon and Adesanya Oluwatosin Dorothy and Eduzor Esther and Anayo Gabriel Jacob and Adeosun Florence Funke},
  title = {Assaying the Relationship Between Resistivity and Concentration in Ocimumgratissium Flavor Extracted by Traditional and Conventional Methods},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {10},
  number = {1},
  pages = {20-23},
  doi = {10.11648/j.ijnfs.20211001.14},
  url = {https://doi.org/10.11648/j.ijnfs.20211001.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211001.14},
  abstract = {The extract of basil leave were prepared by two different methods; modification of an African cultural practice where specified weights in grams (between 100 and 300) of (non blemished, dust free) fresh basil leaves were harvested stalk free and heated (incinerated) stuffed in a clay earthenpot on a charcoal stove for nine (9) hours. The partially charred leaves were discarded and the pot thoroughly washed with 300ml distilled water. Finally, 200ml of distilled water was poured into the pot, covered and allowed to stand for 12 hours, before storing the water at 4°C in tightly sealed plastic containers, labeled as subunits of sample A. In the second procedure, basil leaves collected as in the first procedure were in separate batches stuffed into the distillation bottle with 200ml of distilled water. Distillation was carried out for 2 hours and distillates collected and stored in tightly sealed plastic bottle labeled as subunits of sample B. The samples (A and B) including their subunits were (within 30 minutes of extraction) subjected to spectrophotometry, pH, and Total soluble solids (TSS) analysis. A 20 man trained panelist were employed in sensory evaluation of the (300g leaf) extracts (after storing at 4°C for 96hours) in terms of colour, flavour, flavour interference and general acceptability. Furthermore, 20ml of each (300g leaf) extract of Aand B were poured into a curvet of 2mm pathway. These were one after the other placed into an electric circuit with the poles submerged into opposite ends of the curvet. The following parameters were read from the meters when the circuit was completed: current, voltage and resistance to flow of electricity across the sample. Sample A (the extract made by the modified traditional practice) had the highest general acceptability compared to sample B and the natural leaf (control sample). It had significantly lower color and flavor interferences, with average of 8/10 flavor intensity recording. Resistance to flow of electricity for both samples (A and B), were inversely proportional to leaf orflavour extract concentration with a gradient of 0.001. It is therefore possible to compute concentrations of flavor components from resistance to flow of electricity with gradient and intercepts derived from graph (Figure 1). TSS, pH and temperature of samples followed the same pattern as electrical resistivity.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Assaying the Relationship Between Resistivity and Concentration in Ocimumgratissium Flavor Extracted by Traditional and Conventional Methods
AU  - Uhiara Ngozi Sunday
AU  - Onuoha Ogbonnaya Gideon
AU  - Adesanya Oluwatosin Dorothy
AU  - Eduzor Esther
AU  - Anayo Gabriel Jacob
AU  - Adeosun Florence Funke
Y1  - 2021/02/23
PY  - 2021
N1  - https://doi.org/10.11648/j.ijnfs.20211001.14
DO  - 10.11648/j.ijnfs.20211001.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 20
EP  - 23
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20211001.14
AB  - The extract of basil leave were prepared by two different methods; modification of an African cultural practice where specified weights in grams (between 100 and 300) of (non blemished, dust free) fresh basil leaves were harvested stalk free and heated (incinerated) stuffed in a clay earthenpot on a charcoal stove for nine (9) hours. The partially charred leaves were discarded and the pot thoroughly washed with 300ml distilled water. Finally, 200ml of distilled water was poured into the pot, covered and allowed to stand for 12 hours, before storing the water at 4°C in tightly sealed plastic containers, labeled as subunits of sample A. In the second procedure, basil leaves collected as in the first procedure were in separate batches stuffed into the distillation bottle with 200ml of distilled water. Distillation was carried out for 2 hours and distillates collected and stored in tightly sealed plastic bottle labeled as subunits of sample B. The samples (A and B) including their subunits were (within 30 minutes of extraction) subjected to spectrophotometry, pH, and Total soluble solids (TSS) analysis. A 20 man trained panelist were employed in sensory evaluation of the (300g leaf) extracts (after storing at 4°C for 96hours) in terms of colour, flavour, flavour interference and general acceptability. Furthermore, 20ml of each (300g leaf) extract of Aand B were poured into a curvet of 2mm pathway. These were one after the other placed into an electric circuit with the poles submerged into opposite ends of the curvet. The following parameters were read from the meters when the circuit was completed: current, voltage and resistance to flow of electricity across the sample. Sample A (the extract made by the modified traditional practice) had the highest general acceptability compared to sample B and the natural leaf (control sample). It had significantly lower color and flavor interferences, with average of 8/10 flavor intensity recording. Resistance to flow of electricity for both samples (A and B), were inversely proportional to leaf orflavour extract concentration with a gradient of 0.001. It is therefore possible to compute concentrations of flavor components from resistance to flow of electricity with gradient and intercepts derived from graph (Figure 1). TSS, pH and temperature of samples followed the same pattern as electrical resistivity.
VL  - 10
IS  - 1
ER  -

Copy | Download