Search results for: Folasade F. Awe

Authors: Folasade F. Awe, Tayo N. Fagbemi, Comfort F. Ajibola, Adebanjo A. Badejo

Abstract:

The antioxidant capability of beverage blends made from cocoa, zobo and ginger with standard antioxidant assay procedures was investigated. The DPPH (2,2-diphenyl-1- picrylhydrazyl) scavenging capacity ranged from 21.2-25.8% in comparison with GSH of 37.1%. The ferric reducing ability was highest in the zobo drink and lowest in ginger. The superoxide scavenging capacity was also highest in the zobo drink followed by the drink with alkalized cocoa. The metal chelating power decreased as the level of zobo in the blends decreases. The chelating power of zobo and ginger were significantly lower than the natural and alkalized cocoa. The 100% zobo drink inhibited linoleic acid till the fifth day while natural and alkalized cocoa as well as the blend with 50% alkalized cocoa inhibited linoleic acid greatly till the sixth day. The finding describes the potential health benefit of the phytochemical antioxidants of cocoa:zobo:ginger beverage blends.

Keywords: Antioxidant, cocoa, ginger, health benefit, zobo blend.

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Authors: Akinola Ikudayisi, Folasade Adeyemo, Josiah Adeyemo

Abstract:

This study focuses on the hydro-geology and chemical constituents analysis of Ikogosi Warm Spring waters in South West Nigeria. Ikogosi warm spring is a global tourist attraction because it has both warm and cold spring sources. Water samples from the cold spring, warm spring and the meeting point were collected, analyzed and the result shows close similarity in temperature, hydrogen iron concentration (pH), alkalinity, hardness, Calcium, Magnesium, Sodium, Iron, total dissolved solid and heavy metals. The measured parameters in the water samples are within World Health Organisation standards for fresh water. The study of the geology of the warm spring reveals that the study area is underlain by a group of slightly migmatised to non-migmatised paraschists and meta-igneous rocks. Also, concentration levels of selected heavy metals, (Copper, Cadmium, Zinc, Arsenic and Cromium) were determined in the water (ppm) samples. Chromium had the highest concentration value of 1.52ppm (an average of 49.67%) and Cadmium had the lowest concentration with value of 0.15ppm (an average of 4.89%). Comparison of these results showed that, their mean levels are within the standard values obtained in Nigeria. It can be concluded that both warm and spring water are safe for drinking.

Keywords: Cold spring, Ikogosi, melting point, warm spring, water samples.

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