Phenolic profile, antioxidant and enzyme inhibitory activities of underutilized spices from Central Africa.

Steve, Djiazet and Laurette Blandine Mezajoug, Kenfack and Bruntha Devi, Palanisamy (2021) Phenolic profile, antioxidant and enzyme inhibitory activities of underutilized spices from Central Africa. Journal of Food Science and Technology, 58 (3). pp. 1110-1123. ISSN 0022-1155

PDF J Food Sci Technol (March 2021) 58(3)1110–1123.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy

Abstract

The aim of the present study is to evaluate phytochemical profile, antioxidant and enzyme inhibitory activity of some underutilized Cameroon spice extracts, viz. The fruit of Xylopia africana, the fruit and the bulb of Aframomum sulcatum; and the bark of Hypodaphnis zenkeri. Four different solvent combinations were used for extraction of phytochemicals. Highest total polyphenol, flavonoid and tannin contents were observed in X. africana extract 10.32 ± 0.49 g gallic acid eq/100 g of dry matter, 146.66 ± 4.15 mg quercetin eq/100 g of dry matter, 452.44 ± 2.7 mg tannic acid eq/100 g spices dry matter. Methanol extracts revealed the presence of chlorogenic acid (0.790–4.312), vanillic acid (0.830–19.768), epicatechin (25.386–34.707), p-coumaric acid (1.127–12.652), protosynapic acid (0.221–186.562) and T-cinnamic acid (3.794–52.58) mg/100 g dry spice by HPLC analysis. Extracts of X. africana and H. zenkeri exhibited higher antioxidant activity: DPPH (182.24 ± 2.41 mg ascorbic acid eq/g dry spice), ABTS (9.247 ± 0.004 g trolox eq/ 100 g spice), hydroxyl free radicals (729.27 ± 3.07 mg mannitol eq/100 g spice) and reducing power (2.351 ± 0.002 g ascorbic acid equivalent/100 g spice). Positive and high correlations existed between the antioxidant activity of extracts obtained with different methods and their corresponding phenolic content. Extract of A. sulcatum highly inhibited porcine pancreatic lipase whereas, X. africana and H. zenkeri extracts highly inhibited a-amylase (98.82 and 99.54% respectively). These spices could be utilized as natural antioxidant sources for the management oxidative stress, lipid and carbohydrate metabolism related diseases.

Item Type:	Article
Uncontrolled Keywords:	Cameroon spices Solvent extraction Phenolic compounds Antioxidant activity Enzyme inhibitory properties
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Plant Cell Biotechnology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Feb 2022 04:29
Last Modified:	21 Feb 2022 04:29
URI:	http://ir.cftri.res.in/id/eprint/15125

Actions (login required)

View Item