American Journal of Environmental Protection

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Modeling the Migration of 2,6-di-tert-butyl-p-cresol from Plastic Bags into attiéké (Cassava Couscous) from Physico-Chemical and Morphometric Parameters

Received: Jan. 08, 2020    Accepted: Jan. 20, 2020    Published: Feb. 04, 2020
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Abstract

Attiéké, couscous made from fermented cassava, is a staple food in Côte d'Ivoire packaged in polythene plastic bags. The antioxidant BHT was analyzed both in the plastic bags and in the attiéké at different temperatures and at different levels inside the attiéké ball. A modelling study was conducted to determine a quantitative relationship between the BHT concentration in the attiéké and the descriptors which are the concentration of BHT in the plastic bag, grain size, depth (from the surface to inside the attiéké ball), duration and conditioning temperature of the attiéké in the plastic bags. BHT, initially not detected in the attiéké, migrates there depending on the packaging temperature of this commodity and certain parameters. This study was conducted by using multiple linear regression. A quantitative model was proposed. The statistical indicators revealed effective predictions with the determination coefficient equal to 0.92 and the standard error equal to 0.191. The value of the Fischer test was 170.250 and the cross-validation determination coefficient was 0.9136. The results obtained suggest that the combination of the descriptors used could be useful in predicting attiéké contamination by plastic bags. Temperature is the most important descriptor for predicting the BHT concentration in the attiéké with a normalized coefficient equal to 0.846 followed by depth (from the surface to inside the attiéké ball) (-0.822).

DOI 10.11648/j.ajep.20200901.11
Published in American Journal of Environmental Protection ( Volume 9, Issue 1, February 2020 )
Page(s) 1-9
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

Modelling, Migration, attiéké, BHT, Plastic Bags, Physico-Chemical Descriptors

References
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Cite This Article
  • APA Style

    Mananga Olivier Simon Kombo, Mamadou Guy-Richard Kone, Yapo Habib Kpidi, Agnes Essoh Jean Eudes Yves Gnagne, Tiama Guy Nicaise Ballet, et al. (2020). Modeling the Migration of 2,6-di-tert-butyl-p-cresol from Plastic Bags into attiéké (Cassava Couscous) from Physico-Chemical and Morphometric Parameters. American Journal of Environmental Protection, 9(1), 1-9. https://doi.org/10.11648/j.ajep.20200901.11

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    ACS Style

    Mananga Olivier Simon Kombo; Mamadou Guy-Richard Kone; Yapo Habib Kpidi; Agnes Essoh Jean Eudes Yves Gnagne; Tiama Guy Nicaise Ballet, et al. Modeling the Migration of 2,6-di-tert-butyl-p-cresol from Plastic Bags into attiéké (Cassava Couscous) from Physico-Chemical and Morphometric Parameters. Am. J. Environ. Prot. 2020, 9(1), 1-9. doi: 10.11648/j.ajep.20200901.11

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    AMA Style

    Mananga Olivier Simon Kombo, Mamadou Guy-Richard Kone, Yapo Habib Kpidi, Agnes Essoh Jean Eudes Yves Gnagne, Tiama Guy Nicaise Ballet, et al. Modeling the Migration of 2,6-di-tert-butyl-p-cresol from Plastic Bags into attiéké (Cassava Couscous) from Physico-Chemical and Morphometric Parameters. Am J Environ Prot. 2020;9(1):1-9. doi: 10.11648/j.ajep.20200901.11

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  • @article{10.11648/j.ajep.20200901.11,
      author = {Mananga Olivier Simon Kombo and Mamadou Guy-Richard Kone and Yapo Habib Kpidi and Agnes Essoh Jean Eudes Yves Gnagne and Tiama Guy Nicaise Ballet and Ossey Bernard Yapo},
      title = {Modeling the Migration of 2,6-di-tert-butyl-p-cresol from Plastic Bags into attiéké (Cassava Couscous) from Physico-Chemical and Morphometric Parameters},
      journal = {American Journal of Environmental Protection},
      volume = {9},
      number = {1},
      pages = {1-9},
      doi = {10.11648/j.ajep.20200901.11},
      url = {https://doi.org/10.11648/j.ajep.20200901.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ajep.20200901.11},
      abstract = {Attiéké, couscous made from fermented cassava, is a staple food in Côte d'Ivoire packaged in polythene plastic bags. The antioxidant BHT was analyzed both in the plastic bags and in the attiéké at different temperatures and at different levels inside the attiéké ball. A modelling study was conducted to determine a quantitative relationship between the BHT concentration in the attiéké and the descriptors which are the concentration of BHT in the plastic bag, grain size, depth (from the surface to inside the attiéké ball), duration and conditioning temperature of the attiéké in the plastic bags. BHT, initially not detected in the attiéké, migrates there depending on the packaging temperature of this commodity and certain parameters. This study was conducted by using multiple linear regression. A quantitative model was proposed. The statistical indicators revealed effective predictions with the determination coefficient equal to 0.92 and the standard error equal to 0.191. The value of the Fischer test was 170.250 and the cross-validation determination coefficient was 0.9136. The results obtained suggest that the combination of the descriptors used could be useful in predicting attiéké contamination by plastic bags. Temperature is the most important descriptor for predicting the BHT concentration in the attiéké with a normalized coefficient equal to 0.846 followed by depth (from the surface to inside the attiéké ball) (-0.822).},
     year = {2020}
    }
    

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  • TY  - JOUR
    T1  - Modeling the Migration of 2,6-di-tert-butyl-p-cresol from Plastic Bags into attiéké (Cassava Couscous) from Physico-Chemical and Morphometric Parameters
    AU  - Mananga Olivier Simon Kombo
    AU  - Mamadou Guy-Richard Kone
    AU  - Yapo Habib Kpidi
    AU  - Agnes Essoh Jean Eudes Yves Gnagne
    AU  - Tiama Guy Nicaise Ballet
    AU  - Ossey Bernard Yapo
    Y1  - 2020/02/04
    PY  - 2020
    N1  - https://doi.org/10.11648/j.ajep.20200901.11
    DO  - 10.11648/j.ajep.20200901.11
    T2  - American Journal of Environmental Protection
    JF  - American Journal of Environmental Protection
    JO  - American Journal of Environmental Protection
    SP  - 1
    EP  - 9
    PB  - Science Publishing Group
    SN  - 2328-5699
    UR  - https://doi.org/10.11648/j.ajep.20200901.11
    AB  - Attiéké, couscous made from fermented cassava, is a staple food in Côte d'Ivoire packaged in polythene plastic bags. The antioxidant BHT was analyzed both in the plastic bags and in the attiéké at different temperatures and at different levels inside the attiéké ball. A modelling study was conducted to determine a quantitative relationship between the BHT concentration in the attiéké and the descriptors which are the concentration of BHT in the plastic bag, grain size, depth (from the surface to inside the attiéké ball), duration and conditioning temperature of the attiéké in the plastic bags. BHT, initially not detected in the attiéké, migrates there depending on the packaging temperature of this commodity and certain parameters. This study was conducted by using multiple linear regression. A quantitative model was proposed. The statistical indicators revealed effective predictions with the determination coefficient equal to 0.92 and the standard error equal to 0.191. The value of the Fischer test was 170.250 and the cross-validation determination coefficient was 0.9136. The results obtained suggest that the combination of the descriptors used could be useful in predicting attiéké contamination by plastic bags. Temperature is the most important descriptor for predicting the BHT concentration in the attiéké with a normalized coefficient equal to 0.846 followed by depth (from the surface to inside the attiéké ball) (-0.822).
    VL  - 9
    IS  - 1
    ER  - 

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Author Information
  • Environemental Sciences Laboratory, Environmental Science and Management Department, Nangui Abrogoua University, Abidjan, Ivory Coast

  • Laboratory of Thermodynamics and Environmental Physico-Chemistry, Basic and Applied Sciences Department, Nangui Abrogoua University, Abidjan, Ivory Coast

  • Environemental Sciences Laboratory, Environmental Science and Management Department, Nangui Abrogoua University, Abidjan, Ivory Coast

  • Environemental Sciences Laboratory, Environmental Science and Management Department, Nangui Abrogoua University, Abidjan, Ivory Coast

  • Environemental Sciences Laboratory, Environmental Science and Management Department, Nangui Abrogoua University, Abidjan, Ivory Coast

  • Environemental Sciences Laboratory, Environmental Science and Management Department, Nangui Abrogoua University, Abidjan, Ivory Coast; Environmental Central Laboratory, Ivorian Anti-pollution Centre, Abidjan, Ivory Coast

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