Effect of heat treatment on the antioxidant properties of Tetrapleura tetraptera, Xylopia aethiopica and Piper guineense
Nwaichi EO
Research Article | Published July 2013
International Journal of Biotechnology and Food Science, Vol. 1(1), pp. 1-5
Department of Biochemistry, University of Port Harcourt, Port Harcourt, P. M. B. 5323 Port Harcourt, Rivers State, Nigeria. E-mail: nodullm@yahoo.com
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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 aethiopica. Total phenols, flavonoids and vitamin C content of these spices were determined at different heating periods (0, 30, 60 and 90 min) at 100°C and the results showed significant phenol accumulation in tubers (1554. 54, 1555. 01 and 1550. 04 mgkg−1 DW) for T. tetraptera, P. guineense and X. aethiopica respectively 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 values 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.
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Citation: Nwaichi EO (2013). Effect of heat treatment on the antioxidant properties of Tetrapleura tetraptera, Xylopia aethiopica and Piper guineense. Int. J. Biotechnol. Food Sci. 1(1): 1-5
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