https://journalijbcrr.com/index.php/IJBCRR/issue/feed International Journal of Biochemistry Research & Review 2021-10-05T03:49:06+00:00 International Journal of Biochemistry Research & Review contact@journalijbcrr.com Open Journal Systems <p style="text-align: justify;"><strong>International Journal of Biochemistry Research &amp; Review (ISSN: 2231-086X)</strong> publishes original research papers, review articles and short communications on all areas of Biochemistry.&nbsp;This is a quality controlled,&nbsp;OPEN&nbsp;peer reviewed,&nbsp;open access INTERNATIONAL journal.</p> https://journalijbcrr.com/index.php/IJBCRR/article/view/30270 Evaluation of Biochemical and Microbiological Properties of Pleurotus ostreatus Mushrooms Cultivated and Sold in M’Badon Village (Abidjan, Côte d’Ivoire) 2021-09-25T03:27:37+00:00 Jacques Mankambou Gnanwa jacques_mankambou@yahoo.fr Athanase Kra Kouassi Y. A. Kouamé Massé Diomande Grah Avit Maxwell Beugre Lucien Patrice Kouame <p><strong>Objective:</strong> The present study aims to constitute a database necessary for the efficient valorisation of the local cultivated edible mushrooms in the Ivorian diet. This work consisted in evaluating the biochemical characteristics and microbiology analysis of cultivated <em>Pleurotus ostreatus</em> species sold and used in rural and urban people food.</p> <p><strong>Methodology:</strong> Standard methods proposed by AOAC made this study possible to determine the biochemical parameters such as dry matter, ash, pH, moisture, protein and lipid content. The microbiological analyses enabled the enumerations of yeasts and molds, fecal coliforms, aerobic mesophilic germs, detection and enumeration of <em>Escherichia coli</em> and Salmonella were performed.</p> <p><strong>Results:</strong> The results showed that the cultivated <em>Pleurotus ostreatus</em> is a food, rich in protein (16.37 ± 0.6 % dw), crude fibre (24.85 ± 0.08 dw) and in ash (11.00 ± 1.33 % dw). On the other hand, this mushroom is relatively low in lipids (4.16 ± 0.13% dw) and reducing sugars (1.04 ± 0.07 % dw) with a low moisture content (6.40 ± 1.13 % dw). These results also revelated the absence of Salmonella and <em>Escherichia coli</em> in the flour.</p> <p><strong>Conclusion:</strong> Local cultivated <em>Pleurotus ostreatus</em> mushroom is an undeniable source of protein and crude fibre. Thus it would be used as a substitute for meat diet, allow a good functioning of the immune system and the good development of bones. It also show satisfactory microbiological criteria. Thus Pleurotus ostreatus mushroom is a safety food for ivorian.</p> 2021-09-22T00:00:00+00:00 ##submission.copyrightStatement## https://journalijbcrr.com/index.php/IJBCRR/article/view/30271 Phenolic Content, Antioxidant and 15-Lypoxygenase Inhibitory Effects of Daniellia oliveri (rolfe) Hutch. & Dalziel (Fabaceae) 2021-10-05T03:49:06+00:00 Mariam Traore mariamdenenatraore@gmail.com Adjaratou C. Coulibaly Aboubacar Yaro Esther W. L. M. Kabre Noufou Ouedraogo Martin Kiendrebeogo Richard W. Sawadogo <p><strong>Aims: </strong>The aim of this study is to evaluate the content of phenolic compounds, antioxidant and 15-lipoxygenase inhibition effects of methanolic extract and its fractions of<em> Daniellia. oliveri</em> stem bark.</p> <p><strong>Place and Duration of Study: </strong>The work was carried out in the Department of Traditional Pharmacopoeia and Pharmacy (MEPHATRA / PH) of the Institute for Research in Health Sciences (IRSS) and LABIOCA from Université Joseph KI-ZERBO in Ouagadougou between February 2018 and June 2019</p> <p><strong>Methodology: </strong>The phytochemical screening and phenolic content were determined by the methods described in the literature. Antioxidant activity was determined by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,20-azinobis 3-ethylbenzoline-6-sulphonate), FRAP (ferric reducing antioxidant power), and lipid peroxidation (LPO). The anti-inflammatory activities were measured on the ability of the extract to inhibit the activity of enzymes such as 15-lipoxygenase</p> <p><strong>Results: </strong>Phytochemical screening revealed the presence of flavonoids, tannins, saponins, anthocyanosides, triterpenes and sterols. The extract and its fractions showed a good content of phenolic compounds with values ranging from 773.97 ± 22.91 to 505.51 mg EAG / g for total polyphenols; from 24.38 ± 0.34 to 12.04 ± 0.08 mg EQ / g in total flavonoids, 311.65 ± 6.70 to 221 ± 0.52 mg EC / g in condensed tannins; 681.81 ± 3.97 to 421.29 ± 8.73 mg EUA / g in total triterpenes and from 280.29 ± 21.72 to 222.04 ± 20.99 mg EC / g for total sterols. The methanol fraction showed the best antioxidant activity as well as the best inhibitory effect on 15-lipoxygenase activity.</p> <p><strong>Conclusion: </strong>These results showed that <em>Daniellia. oliveri</em> possessed an antioxidant power, an inhibitory effect of 15 lipoxygenase. <em>Daniellia oliveri</em> could be used in the management of inflammatory pathologies and oxidative stress.</p> 2021-10-01T00:00:00+00:00 ##submission.copyrightStatement##