Browsing by Author "Onilude, Anthony Abiodun"
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Item Fatty Acid Methyl Ester Analysis of Olive Oil Degraded by Candida parapsilosis(Longdom, 2020-02-13) Popoola, Bukola Margaret; Onilude, Anthony AbiodunFatty acids are the major components of lipids; and the physical, chemical and physiological properties of a lipid class depend primarily on its fatty acid composition. Gas chromatography method can be used for the identification of microbiological degraded fatty acids in vegetable oils as methyl ester. The use of GC for FAME Quantification determination with flame ionization detectors has been effectively used for some time. It is highly sensitive, high accuracy and high reproducibility. It has advantages over Mass Spectrometry (MS) when analyzing n-6 and n-3 fatty acid metabolism as it is able to distinguish between structurally similar fatty acids as it uses retention time for labeling as opposed to atomic mass. MS is able to identify fatty acids within a sample but unable to distinguish double bond positions in stereoisomers and therefore unable to tell certain fatty acids apart. Although GC/MS and other technical methods have been developed to quantitate C8-C26 chain-length FAs, the GC analysis of FAs with FID remains the most frequently used method (Jumat et al., 2006). This study monitored the breakdown of olive oil by the lipase of Candida parapsilosis which was grown in two different mineral salt medium, one consisting of (g/L) of KH2PO4, 7.584; K2HPO4-, 0.80; MgSO4 .7H2O, 0.80; CaCl2, 0.16; (NH4)2NO3, 0.80; FeSO4¬, 0.16; and olive oil 2%, PH maintained at 7.0. The second one is also a modification of the first medium consisting (g/L) of KH2PO4, 7.584; K2¬HPO4¬, 0.80; MnSO4.4H2O,0.80; NaCl, 0.16; (NH4)2NO3, 0.80; Fe2(SO4)3, 0.08; and olive oil, 2%, pH maintained at 7.0 was studied over 25 days. The fatty acid profiles of the oils and methyl esters were determined by chromatography analyzer. The olive oil was analyzed for the fatty acids commonly present in it which are Myristic, Palmitic, Stearic, Oleic, Linoleic, Linolenic, Behenic and Lignoceric, having specific carbon number and their values in approximate percentage C14:0 (0.4), C16:0 (14.0), C18:0 (5.5), C18:1 (76.4), C18:2 (3.4), C18:3 (0.1), C22:0 (0.1) and C24:0 (0.1) respectively. Of all the fatty acid, oleic acid percentage is high in olive oil containing considerable amount of 76.4%. The lipase of Candida parapsilosis reduced the fatty acid by 6.7% after 20 days in the media used. Hence the lipase from Candida parapsilosis had potential for degradation of fatty waste, a potential microbial isolate to be used for bioremediation processes.Item Production of Bioethanol from Palm Oil Mill Effluent using Starter Cultures(New York Science Journal, 2013) Wakil, Sherifah Monilola; Adelabu, Adebola Blessing; Fasiku, Samuel Adedayo; Onilude, Anthony AbiodunPalm Oil Mill Effluent (POME) has great potential as a substrate for acetone, butanol and ethanol fermentation because it contains a mixture of carbohydrates including starch, hemicellulose, sucrose and other carbohydrates that can be utilized by microorganisms. Hence microorganisms were isolated from spontaneously fermenting POME, the predominant strains were selected as starters and the effect of starters singly and in combination for bioethanol production was evaluated/determined. POME was spontaneously fermented for 21 days from which samples were taken every 3 days for analyses of pH, microbial quality, ethanol content, free fatty acid and lipase activity. Microorganisms isolated were characterized and identified. Moulds isolated were strains of Aspergillus and Penicillum genera, yeast were Yarrowia lipolytica, Saccharomyces cerevisiae and Candida spp., while bacteria were strains of Bacillus spp. and Micrococus sp. Sterile palm oil mill effluent was fermented with the starter cultures for 12 days and analyzed every 3 days for bioethanol production. Saccharomyces cerevisiae, while used singly, produced the highest bioethanol (3.70%) concentration. Statistical analysis shows that bioethanol and percentage free fatty acid production by single and combined starter fermented POME is significantly different (P≤0.05) while lipase production was not significantly different (P≥0.05). The study reveals that fermentation of POME for 12days at room temperature (30+20C) using Saccharomyces cerevisiae singly gives the highest bioethanol concentration. Therefore, the use of starter cultures for fermentation of POME for the production of bioethanol is a potential solution for the control of pollution generated from the annual disposal of POMEItem Production of Bioethanol from Spontaneous Fermentation of Palm Oil Mill Effluent (POME)(Researher, 2013) Wakil, Sherifah Monilola; Fasiku, Samuel Adedayo; Adelabu, Adebola Blessing; Onilude, Anthony AbiodunThe feasibility of bioethanol production from spontaneous fermentation of palm oil mill effluent was carried out. Cooled POME (1.5L) was allowed to ferment spontaneously for 21 days for analysis of microbial quality, free fatty acid, lipase activity and ethanol contents. Effect of pH and supplementation on ethanol and other parameters were also determined every 3 days for 21 days. Ethanol content increased as the concentration of glucose increased and highest ethanol content (0.9%) was recorded at 25g/L and 30g/L of glucose in POME. Sugar cane bagasse supplementation had highest ethanol content (0.9%) at 20g/L and 30g/L thereafter decreased as its supplementation increased. Corn steep liquor supplementation did not have any effect on ethanol production from POME. Fermented POME supplemented with corn steep liquor had the highest lipase activity (0.00756μg/ml/day) and free fatty acid (2.561%) at 150ml/L. POME supplemented with 30g/L glucose and 30g/L sugar cane bagasse had the highest record of ethanol content (2.3%) at pH of 8.5 with highest free fatty acid (5.029%) at pH 6.5 on the 12th day of fermentation and highest lipase activity (0.03200μg/ml/day) was recorded at pH 6.5 on the 3rd day of fermentation. A relative high bioethanol can be produced by spontaneously fermenting POME with addition of 30g/L of glucose and 30g/L of sugar cane bagasse for 12 days at pH of 8.5