Recent years have witnessed an upsurge in the development of non-precious catalysts (NPCs) for alkaline water electrolysis (AWE), especially with the strides made in experimental and computational techniques. In this contribution, the most recent advances in NPCs for AWE were systematically reviewed, emphasizing the application of in situ/operando experimental methods and density functional theory (DFT) calculations in their understanding and development. First, we briefly introduced the fundamentals of the anode and cathode reaction for AWE, i.e., the oxygen evolution reaction (OER) and the hydrogen evolution reaction (HER), respectively. Next, the most popular in situ/operando approaches for characterizing AWE catalysts, including hard and soft XAS, ambient-pressure XPS, liquid and identical location TEM, electrochemical mass spectrometry, and Raman spectroscopy were thoroughly summarized. Subsequently, we carefully discussed the principles, computational methods, applications, and combinations of DFT with machine learning for modeling NPCs and predicting the alkaline OER and HER. With the improved understanding of the structure-property-performance relationship of NPCs for AWE, we proceeded to overview their current development, summarising state-of-the-art design strategies to boost their activity. In addition, advances in various extensively investigated NPCs for AWE were evaluated. By conveying these methods, progress, insights, and perspectives, this review will contribute to a better understanding and rational development of non-precious AWE electrocatalysts for hydrogen production.

Non-precious-metal catalysts for alkaline water electrolysis: operando characterizations, theoretical calculations, and recent advances

The chemical composition and antioxidant activity (in aqueous and solvent extracts) of Ginger root (Zingiber officinale) were determined. The antioxidant components analysed were polyphenols, vitamin C, β carotene, flavonoids and tannins. Antioxidant assays such as free radical scavenging activity, reducing power and total antioxidant activity were carried out for ethanol, methanol, acetone, 80% methanol and 80% ethanolic extracts. Protein and fat of sample were 5.08 and 3.72/100 g respectively. Ash, minerals namely iron, calcium, phosphorous, zinc, copper, chromium and manganese) and vitamin C were 3.85 (g), 8.0 (mg), 88.4 (mg), 174 (mg), 0.92 (mg), 0.545 (mg), 70 (µg), 9.13 (mg) and 9.33 (mg) per 100 g of sample, respectively. Antioxidant components (polyphenols, flavonoids and total tannin) were higher in hot water (100°C) extract than other solvent extracts and 30°C water extract. Antioxidant activity by 3 different methods showed higher activity in solvent extract than water extract. Order of antioxidant activity by reducing power and free radical scavenging activity by DPPH was as follows, 80% methanolic > 80% ethanolic > methanolic > ethanolic > 30°C water >100°C water > acetonic extract.

	 

	Key words: Flavonoids, medicinal plant, polyphenol, spice, tannin.

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Chemical composition and antioxidant properties of ginger root (Zingiber officinale)

Carbon-based electrocatalysts for sustainable energy applications

Influence of enzymatic hydrolysis conditions on the degree of hydrolysis and functional properties of protein hydrolysate obtained from Chinese sturgeon (Acipenser sinensis) by using papain enzyme

Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts.

The genus Cordyceps: An extensive review of its traditional uses, phytochemistry and pharmacology

Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria

The proximate composition of three common food condiments - ginger (Zingiber officinale), garlic (Allium sativum) and locust bean (Parkia biglobosa) were investigated. The composition of the locust bean was determined before and after fermentation. The results obtained show that fermentation increases the moisture and oil contents of locust bean, but reduces the protein content. The results also show that ginger is highest in moisture content (76.86%), followed by garlic (66.67%) and then locust bean (41.8% and 8.67% in the fermented and raw beans respectively).

Comparative Proximate Analysis of Some Food Condiments

Biosynthesizing of silver nanoparticles using microorganisms or various plant parts have proven more environmental friendly, cost-effective, energy saving and reproducible when compared to chemical and physical methods. This investigation demonstrated the plant-mediated synthesis of silver nanoparticles using the aqueous leaf extract of Thevetia peruviana. UV–Visible spectrophotometer was used to measure the surface plasmon resonance of the nanoparticles at 460 nm. Fourier Transform Infrared showed that the glycosidic –OH and carbonyl functional group present in extract were responsible for the reduction and stabilization of the silver nanoparticles. X ray diffraction, Scanning Electron Microscopy, Transmission Electron Microscopy and Selected Area Electron Diffraction analyses were used to confirm the nature, morphology and shape of the nanoparticles. The silver nanoparticles are spherical in shape with average size of 18.1 nm. The synthesized silver nanoparticles showed activity against fungal pathogens and bacteria. The zone of inhibition observed in the antimicrobial study ranged between 10 and 20 mm.

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Biosynthesis of silver nanoparticles using aqueous leaf extract of Thevetia peruviana Juss and its antimicrobial activities

The proximate composition and the mineral content of three (3) traditional ‘snacks’, kolanut (Cola nitida), bitter kola (Garcinia cola) and alligator pepper (Afromomum melegueta) were evaluated. The results show that C. nitida has the highest moisture, crude fat and crude fibre contents of 66.4, 5.71 and 7.13%, respectively. Protein and ash contents were highest in A. melegueta (7.18 and 2.49%, respectively). G. cola has the least content of all nutrients considered except moisture. Generally, C. nitida and G. cola have relatively comparable nutrient compositions while the composition of A. melegueta is relatively different from those obtained for the other two samples. A. melegueta has non-detectable quantity of potassium and phosphorous but has the highest quantity of calcium (388 mg/Kg dry matter), magnesium (960 mg/Kg), iron (37.8 mg/Kg), zinc (32.93 mg/Kg) and manganese (68.53 mg/Kg). C. nitida has the highest content of potassium (3484.67 mg/Kg) and phosphorous (411.43 mg/Kg). G. cola also recorded the least content of all minerals except K and P which were absent in A. melegueta. Manganese was not detected in either of kola nut or bitter kola.

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O. O. Oluwaniyi

Papers

The genus Cordyceps: An extensive review of its traditional uses, phytochemistry and pharmacology

Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria

Comparative Proximate Analysis of Some Food Condiments

Biosynthesis of silver nanoparticles using aqueous leaf extract of Thevetia peruviana Juss and its antimicrobial activities

Proximate and nutritional composition of kola nut (Cola nitida), bitter cola (Garcinia cola) and alligator pepper (Afromomum melegueta)