Mamoudou Hama Dicko

Effect of Culinary Practices on Phenolic Compound Content and Antioxidant Activity of Organically and Conventionally Grown Onion Bulbs

Virginie Marie Dakéné, Abdoulaye Sérémé, Kabakdé Kabore, Frédéric Anderson Konkobo, Balamoussa Santara, Kiswendsida Abdou Muller Compaoré & Mamoudou Hama Dicko · Journal of Applied Life Sciences International · 2026

Onions are a rich source of bioactive compounds, particularly phenolic compounds, which can help to prevent and treat chronic diseases. However, if not properly applied, culinary practices can compromise this nutraceutical potential. The objective of this study was to determine t...

Open access Research Article 10.9734/jalsi/2026/v29i5795

Effects of Heating Time and Extraction Method on the Antioxidant Properties of Teas Consumed in Burkina Faso

Ghislain Téwendé KOBENDE, Samson Guenne, Arthur A. A. DABONE, Modeste TRAORE, Hemayoro SAMA, Mamounata DIAO, Adama Hilou, Martin Kiendrebeogo & Mamoudou Hama Dicko · Asian Journal of Chemical Sciences · 2026

Tea preparation conditions can influence the recovery of bioactive compounds and the antioxidant properties of the resulting beverage. This study compared the effects of heating time and extraction procedure on ten commercial tea samples consumed in Burkina Faso. Each sample unde...

Open access Research Article 10.9734/ajocs/2026/v16i4465