Browsing by Author "Sserunjogi, Mohammed L."

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Organochlorine pesticide residues in skin, flesh and whole carrots (Daucus carota) from markets around Lake Victoria basin, Uganda
    (International journal of environmental studies, 2013) Nannyonga, Stella; Kiremire, Bernard T.; Ogwok, Patrick; Nyanzi, Steven A.; Sserunjogi, Mohammed L.; Wasswa, John
    Residual concentrations of organochlorine pesticides in vegetables cause concern because of their adverse health effects. Pesticides have been applied in agricultural production and vector control in Uganda. Vegetables may absorb high residual levels of cyclodienes necessitating regular monitoring. Carrots are commonly consumed in Uganda as raw salads or components of different dishes. A gas chromatograph with electron capture detector was used to quantify organochlorine pesticides. Pesticide residues were confirmed by gas chromatography with a mass spectrometer. Trace amounts of 4,4′-dichlorodiphenyltrichloroethane (DDT), 2,4′-DDT, 2,4′-dichlorodiphenylchloroethane (DDE), α- endosulphan, β-endosulphan, α-lindane, γ-lindane and dieldrin were detected in carrots. Levels of organochlorine residues in carrots were below the maximum residue limits considered safe for human consumption by Codex Alimentarius and the European Union Commission.
  • Thumbnail Image
    Item
    Variation in Chemical Composition of Oils from Nile Perch (Lates niloticus) Belly Flaps with Capture Site and Season
    (Journal of Aquatic Food Product Technology, 2009) Ogwok, Patrick; Muyonga, John H.; Sserunjogi, Mohammed L.; Amegovu, Andrew K.; Makokha, Vincent
    Fatty material from Nile perch belly flaps, a major processing by-product, was assessed for variation in fat content, fatty acid composition, vitamin A content, and level of contaminants in relation to capture site and season. Nile perch from Lake Victoria had higher material yield and omega-3 fatty acids (FAs) but lower content of vitamin A than those from Lake Albert. Levels of omega- 3 FAs (4.36–20.20%) and vitamin A (2.83–7.88 mg/100 g of oil) were generally high. Levels of lead and cadmium showed significant variation with site. Material weight and vitamin A contents were higher, whereas FAs were lower in fish captured during the dry season than those in the wet season.