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Phenolic compounds characterization and antioxidant activities of selected spices from Cameroon.

Sokamte, T. A. and Mbougueng, P. D. and Tatsadjieu, N. L. and Sachindra, N. M. (2019) Phenolic compounds characterization and antioxidant activities of selected spices from Cameroon. South African Journal of Botany, 121. pp. 7-15.

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Methanol extracts of five spices fromCameroonwere analyzed for their phytochemical composition and antioxidant activities. The Xylopia aethiopica extract with the highest total phenolics and flavonoids contents showed a strongest antioxidant activity compared to tert-butylhydroquinone (TBHQ) using both the 1,1-diphenyl-2- picrylhydrazyl (DPPH) and 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)-diammoniumsalt (ABTS) radicals scavenging assay. The identification and quantification of major phenolics acids and flavonoids was carried out by HPLC-DAD. T-cinnamic acid and ferulic acid was the phenolic acids mainly distributed within the methanolic extracts analyzed. Sinapic acid was identified at low concentration only in Ricinodendron heudelotii. The common flavonoids catechin and epicatechin were detected with highest concentration in Xylopia aethiopica extract. Eugenol was identified at high concentration (125.39–1326.29 μg/g) in all extracts. The results of the present study suggest that the extracts analyzed, particularly Xylopia aethiopica and Aframomum citratum are potential sources of natural antioxidants agents.

Item Type: Article
Uncontrolled Keywords: Phenolic compounds HPLC-DAD Antioxidant activity Phytochemical composition Edible spices
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Jan 2019 06:17
Last Modified: 10 Jan 2019 06:17
URI: http://ir.cftri.com/id/eprint/13892

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