Paper
Effect of Heat Treatment on the Antioxidant Properties of Tetrapleura Tetraptera, Xylopia Ethiopica and Piper Guineense
- Authors:
- Anyanwu, P.; Nwaichi, E. O.
- Abstract
- Phytoscreening and the effect of heat treatment on the antioxidant activity were studied in three medicinal plant parts used mostly by nursing mothers in Southern Nigeria;Tetrapleura tetraptera, Piper guineense and Xylopia ethiopica. Total Phenols, Flavonoids and Vitamin C content of these spices were determined at different heating periods (0, 30,60, and 90mins) at 100oC and the results showed significant Phenol acumulation in tubers (1554. 54mgkg−1, 1555. 01 mgkg−1, and 1550. 04 mgkg−1 DW) for T. tetraptera, P. guineense and X. ethiopicarespectively at zero heat treatment. The antioxidant activity was determined by ferric ion reducing/ antioxidant power (FRAP) assay. Results indicate a significant increases (p ≤ 0.05) in FRAP vaalues of T. Tetraptera aqueous extracts at all monitored times.Similar trend was observed in heat – response for flavonoid content of measured spices. Increase in heat treatment time gave statistically significant decreases in observed levels of Vitamin C for all spices studied These suggest that heat treatment could have beneficial effect by improving antioxidant activity in consumers of these spices but prolonged treatment could have an inhibitory effect.The results recorded clearly indicate Vitamin C and total Phenolic content loss due to thermal treatment. Also, high antioxidant properties expressed by T. Tetraptera expresses a potential to inhibit possible oxidation of LDL cholesterol.
- Keywords
- Antioxidant Activity; Heat Treatment; Aridan Plant; Ashanti Pepper; Guinea Pepper; Soup
- StartPage
- 59
- EndPage
- 63
- Doi