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

Mananga Olivier Simon Kombo; Mamadou Guy-Richard Kone; Yapo Habib Kpidi; Agnes Essoh Jean Eudes Yves Gnagne; Tiama Guy Nicaise Ballet; Ossey Bernard Yapo

doi:doi:10.11648/j.ajep.20200901.11

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

Mananga Olivier Simon Kombo, Mamadou Guy-Richard Kone, Yapo Habib Kpidi, Agnes Essoh Jean Eudes Yves Gnagne, Tiama Guy Nicaise Ballet, Ossey Bernard Yapo

Published in American Journal of Environmental Protection (Volume 9, Issue 1)

Received: 8 January 2020 Accepted: 20 January 2020 Published: 4 February 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).

Published in	American Journal of Environmental Protection (Volume 9, Issue 1)
DOI	10.11648/j.ajep.20200901.11
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), 2020. Published by Science Publishing Group

Keywords

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

References

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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://article.sciencepublishinggroup.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

Mananga Olivier Simon Kombo

Environemental Sciences Laboratory, Environmental Science and Management Department, Nangui Abrogoua University, Abidjan, Ivory Coast
Mamadou Guy-Richard Kone

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

Environemental Sciences Laboratory, Environmental Science and Management Department, Nangui Abrogoua University, Abidjan, Ivory Coast
Agnes Essoh Jean Eudes Yves Gnagne

Environemental Sciences Laboratory, Environmental Science and Management Department, Nangui Abrogoua University, Abidjan, Ivory Coast
Tiama Guy Nicaise Ballet

Environemental Sciences Laboratory, Environmental Science and Management Department, Nangui Abrogoua University, Abidjan, Ivory Coast
Ossey Bernard Yapo

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

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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://article.sciencepublishinggroup.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}
}

Copy | Download

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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