Federal University of Technology, Akure

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Browsing Federal University of Technology, Akure by Subject "Antioxidant"

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    Antioxidant properties of beverages from graded mixture of green/roasted coffee and hibiscus sabdariffa calyx flours
    (2022) Agunbiade HO; Fagbemi TN; Aderinola TA
    In an attempt to develop functional beverage that is health promoting, this study was carried out to investigate the antioxidant potential of beverages (powders) developed from green/roasted coffee and Hibiscus sabdariffa calyx. Green coffee beans were roasted; graded blends of green or roasted coffee beans were blended with graded amount of Hibiscus sabdariffa calyx and assessed for total phenolics, flavonoids, antioxidant properties, sensory qualities and proximate composition in the laboratory. The results showed that all the beverages exhibited good antioxidant properties with total phenolic ranging between 36.26–351.35 mg GAE/g, total flavonoids 13.74–104.05 mg QE/g, FRAP 30.30–175.89 mg GAE/g, ABTS 14.45–42.65%, DPPH 92.23–95.39%. The proximate composition, moisture content 4.62–11.55, total ash 4.74–8.00, crude fat 11.88–14.31, crude fiber 8.25–10.64, crude protein 4.32–9.51, 53.62–57.66. The sample made from 70% Hibiscus sabdariffa calyx and 30% green coffee powder showed the highest antioxidant properties comparable with standard antioxidant agent having total phenol of 351.351 mg GAE/g, total flavonoids 104.05 mg QE/g, FRAP 175.89 mg GAE/g, ABTS 42.65%, DPPH 95.39%. These findings showed that the blends have the potential to serve as a source of natural antioxidant and can stabilize free radicals. Hence can serve as a functional beverage.
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    Physicochemical constituents and anti-oxidative properties of ripening hog plum (Spondias Mombin) fruits and the quality attributes of jam produced from the fruits
    (2022) Akinlolu-Ojo T; Nwanna EE; Badejo AA
    Abstracts Spondias mombin is a seasonal exotic tropical fruit with medicinal and economic benefits, yet suffering huge post-harvest losses. Value addition is anticipated to improve utilization, boost economic potential and forestall the colossal post-harvest losses. The study examines the physicochemical and antioxidant properties of the fruit at different ripening stages and the characteristics of jams produced from the fruit. The in-vitro antioxidant properties of the fruit were determined viz the total phenolics content (TPC), total flavonoid content (TFC), ferric reducing antioxidant Power (FRAP), 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), Fe-chelating, the ascorbic acid as well as carotenoids contents. The fruit pulp with peel exhibited decreased level of FRAP, DPPH, TFC, Fe-chelating and vitamin C as ripening progressed while the brix and flavonoid contents increased with ripening. The fruits have soluble and insoluble fiber contents of over 20% and 60%, respectively. The sucrose content increased to more than 2-fold upon ripening while the mineral contents of the fruits were not consistent with the ripening stages. The sensory evaluation showed that the jams prepared from S. mombin fruit pulp were of good quality with good consumer acceptability. S. mombin fruits can be a source of natural antioxidant and dietary fiber. Production of acceptable jam from the fruit will greatly reduce the annual wastages while generating income.
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    Phytochemical constituents and assessment of crude extracts from Boerhavia diffusa L. and Lonchocarpus sericeus (Poir.) Kunth ex DC. leaves for antioxidant and antibacterial activities
    (2022) Adeku E; Osundahunsi OF; Malomo SA; Asasile II; Owolabi OM; Oyewole G
    Medicinal plants have been used by humans for therapeutic purposes since ancient times. Hence, this study investigated the human health benefits of aqueous and ethanolic extracts of Boerhavia diffusa and Lonchocarpus sericeus leaves after these solvents’ extraction. The ethanolic L. sericeus extract (ELS), aqueous L. sericeus extract (ALS), ethanolic B. diffusa extract (EBD) and aqueous B. diffusa extract (ABD), were respectively evaluated for their phytochemical constituents, antioxidant and antibacterial properties. Results showed that both plant species have various constituents such as flavonoid (7.11–21.05%), alkaloid (2.00–8.00%), oxalate (1.98- 3.51 mg/g), saponin (3.00–16.00%), tannin (9.70–18.10 mg/100 g), total phenol (7.36- 18.26 mg/100 g) and phytate (225.64–394.88 mg/100 g), respectively. The ethanolic extracts of the leaves showed higher phytochemicals values than the aqueous extracts, with the highest values in the L. sericeus species, which might be due to the less polarity nature of ethanol solvent when compared to the aqueous solvent. The antioxidant results showed that the ethanolic extracts of the L. sericeus species had higher DPPH (78.61%), ABTS (75.57%), Fe2+ chelation (72.13%), FRAP (2.89 mg AAE/g) and hydroxyl radical scavengers (79.81%) than the ethanolic extracts of the B. diffusa species (58.20%, 71.46%, 61.03%, 2.72 mg AAE/g, 66.58%), respectively. The leaves extracts possessed remarkable antibacterial effects against the selected bacterial strains such as Bacillus cereus, Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli and S. typhimurium. For instance, the ethanolic leaves extracts showed better inhibitory performances (2–14 mm) than the aqueous extracts (1–8 mm). Therefore, the study recorded the best activities from the ethanolic extracts of Lonchocarpus sericeus plant. Hence, the study substantiated the fact that the effective antibacterial performances of the ethanolic leaves extract is dependent on its high antioxidant capacities as well as the species of plants being used.