pH Dependence of Cyanogen Potentials of Fresh and Fermented Palm Wine using Cyanomethemoglobin Complex

Authors

  • Adeleke-Ajagbe V. O Department of Chemistry, Nasarawa State University, Keffi, Nigeria
  • Adebayo M. A Department of Chemistry, The Federal University of Technology Akure Nigeria
  • Atolaiye B. O Department of Chemistry, Nasarawa State University, Keffi, Nigeria
  • Osuegba O. S Department of Chemistry, Nasarawa State University, Keffi, Nigeria

DOI:

https://doi.org/10.31695/IJASRE.2022.8.4.5

Keywords:

Cyanogen, Palm wine, Cyanomehemoglobin, pH Dependence

Abstract

The cyanogen potentials of local wines (fermented and unfermented palm wine) and the effect of pH (5.6-9.0) on the samples was determined using cyanomethemoglobin complex method. A total of 108 test samples were analyzed and the hydrogen cyanide content was found to vary considerably from 0.0583±0.0030 mg/L to 0.2488±0.0015 mg/L.  Fresh palm wine was found to have the highest cyanogen potential with mean concentration of 0.2488±0.0015 mg/L at pH of 6.8. The highest mean concentration of cyanogen potential found in this study (0.2488±0.0015 mg/L) is lower than the recommended WHO and ISO standard (10mg/kg; 0.5-3.5 mg/kg body weight) and thus the samples may be consumed without the risk of cyanide poisoning.

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How to Cite

Adeleke-Ajagbe V. O, Adebayo M. A, Atolaiye B. O, & Osuegba O. S. (2022). pH Dependence of Cyanogen Potentials of Fresh and Fermented Palm Wine using Cyanomethemoglobin Complex. International Journal of Advances in Scientific Research and Engineering (IJASRE), ISSN:2454-8006, DOI: 10.31695/IJASRE, 8(4), 40–48. https://doi.org/10.31695/IJASRE.2022.8.4.5

Issue

Vol. 8 No. 4: IJASRE April -2022

Section

Articles

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Copyright (c) 2022 Adeleke-Ajagbe V. O, Adebayo M. A, Atolaiye B. O, Osuegba O. S

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.