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Comparison of the antioxidant and phytochemical properties of dawadawa (Sub-Sahara Africa condiment) from Mucuna pruriens L. and Parkia biglobosa Jacg. Under control condition

DOI:10.15414/jmbfs.2018.8.1.705-710
Authors:
Ruth Gabriel-Ajobiewe at Federal University Oye-Ekiti, Oye-Ekiti, Nigeria
Ruth Gabriel-Ajobiewe
  • Federal University Oye-Ekiti, Oye-Ekiti, Nigeria
Beatrice Olawumi Ifesan at Federal University of Technology, Akure
Beatrice Olawumi Ifesan
Olajumoke M. Ayoko
Olajumoke M. Ayoko
Olajumoke M. Ayoko
  • This person is not on ResearchGate, or hasn't claimed this research yet.
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Abstract

The ethnopharmacological relevance of Mucuna pruriens (Linn) with its' nutrients content present itself as an option in functional food. This study evaluated the antioxidant and phytochemical properties of Bacillus subtilis fermented condiment (dawadawa) from Mucuna pruriens in comparison with Parkia biglobosa using dehulled, thermally treated seeds. The phytochemicals decreased with increase in pressured cooking time; with the condiment of Parkia having higher significant difference. The total phenol, vitamin C and total flavonoid (TF) content for Mucuna (123.34 mg/g; vit C-0.72 ±0.04 mg/g; TF-22.21 ±0.23 mg/g) were significantly higher than Parkia's. The FRAP and ABTS scavenging ability of Parkia decreased with cooking time, while that of Mucuna (34.33 ±1.49 mg/g and 98.33 ±1.39 milimol/g) was increasing. Fermented Mucuna (50.73 %) demonstrated higher ability to scavenge 1, 1- diphenyl-2-picryhydrazylradicals. Result obtained suggested that fermented Mucuna may produce valuable contribution to health as an antioxidant in comparison to fermented Parkia as nutraceutical. © 2018 Journal of Microbiology, Biotechnology and Food Sciences.
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Comparison of the antioxidant and phytochemical properties of dawadawa (Sub-Sahara Africa condiment) from Mucuna pruriens L. and Parkia biglobosa Jacg. Under control conditi
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... Preparation of aqueous extract. The extraction technique of Gabriel-Ajobiewe, Ifesan, and Ayoko (2018) was used to collect supernatant from 1.0 g of pumpkin bouillon cube samples using the rotary shaker (Centurium Scientific, United Kingdom) at 190 rpm-220 rpm for 3 h, filtered, and centrifuged (Centurium Scientific, United Kingdom) at 5000 rpm for 15 min. ...
... The total viable count of the pumpkin bouillon cubes and the control samples ranged from 0.83 x 10 6 − 4.56 x 10 6. cfu/g. The result of the total viable count is lower than 4.25 x 10 8 to 1.20 x 10 9 reported by Gabriel-Ajobiewe et al.(Gabriel-Ajobiewe, Ifesan, & Ayoko, 2018) on condiments from from fermented Parkia biglobosa and Mucuna pruriens. The fungal count of the condiment samples were found to ranged from 0.63 x 10 6. − 0.86 x10 6 cfu/g. ...
Evaluation of Physicochemical Properties and Sensory Attributes of Pumpkin Seed ( Cucurbita maxima ) Bouillon Cube
Article
  • Sep 2022
The physicochemical properties and consumer acceptability of bouillon cubes prepared from fermented pumpkin seed flour were evaluated. The results from microbial identified Bacillus subtilis as the main bacterium responsible for the production of condiment from pumpkin seed. Pumpkin bouillon cubes were observed to be rich in protein content (40.32–44.06%), energy value (521.57–538.49 kcal/100 g), potassium (859. 50–1128.00 mg/kg), phosphorous (402.27–501.87 mg/kg) and calcium (30.20–40.97 mg/kg). The result of the phytochemical properties of the pumpkin bouillon cubes include, tannin (1.94 mg/g − 2.92 mg/g), oxalate (2.78 mg/g − 3.45 mg/g), saponin (2.06 mg/g − 2.87 mg/g), phytate (4.45 mg/g − 5.44 mg/g), and alkaloid (2.40 mg/g − 3.58 mg/g). Free radical scavenging against 1, 1- diphenyl-2-picryhydrazyl (DPPH) (67.09%-88.03%), ferric reducing property (FRAP) (58.61 mg/g-63.10 mg/g) and Iron II chelation (44.78 mg/g-56.10 mg/g) of the bouillon cubes were found to increase with increase in amount of fermented pumpkin seed. The results further showed that aqueous extracts of pumpkin bouillon cube exhibited strong α-amylase (46.21%-51.08%) and α–glucosidase (67.87%-88.13%) inhibitory activities. Pumpkin bouillon cubes made from 80% fermented pumpkin seed was well accepted as seasoning and compete favorably with the control.
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... On the nutritional point, various technologies have been applied to the seeds in order to reduce the content of L-DOPA and other secondary metabolites. In the medicinal point, works tend to evaluate biological activities of the seeds and their relations to factors such as the seeds origin, the treatments, and the composition in bioactive compounds [14][15][16][17][18]. In this respect, bioactive compounds in Mucuna seeds have become a subject of attention which needs to be documented. ...
... mg gallic acid equivalent/100 g [10,13,21,34]. A level of about 5.5 g catechin equivalent/100 g was reported in Velvet beans [13] while the content of tannins in Mucuna seeds generally ranged between 1.32 AE 0.27 and 4.46 g of tannic acid equivalent/100 g [17,23]. Soaking prior to boiling reduced the concentration of the flavonoids, tannins, and phenols of M. pruriens [27]. ...
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... The hydrogen atom or electron-donating capacity of the corresponding extract was measured by bleaching a purple-colored methanol solution of DPPH 24 . Aliquots (50 μL) of different concentrations of the plant extract in the range of 0.1-2 mg/mL were mixed with 5 mL of 0.004% 2,2-Diphenyl-1-picrylhydrazyl (DPPH) in methanol and incubated in dark at room temperature. ...
Evaluation of Antibacterial, Antioxidant and Anti-inflammatory Properties of Methanol Extract of Varthemia iphionoides
Article
Full-text available
  • Feb 2023
Medicinal plants represent an essential source of active biological compounds. The current study examined the methanol extract of V. iphionoides for its antibacterial, antioxidant, and antiinflammatory activities. The antibacterial activity was evaluated against six bacterial strains (Staphylococcus xyloses, Escherichia coli, Klebsiella oxytoca, Enterobacter aerogenes, Achromabacter xylosoxidans, and Pseudomonas aerugenosa). V. iphionoides extract showed good antibacterial activity against Staphylococcus xylosus followed by, pseudomonas aeruginosa and Klebsiella oxytoca, and the minimum inhibitory concentrations (MICs) were 33, 33, and 11 µg/ml, respectively. However, the extract did not show any antibacterial activity against the other bacterial strains. The antioxidant activity of the plant extract was evaluated using ABTS and DPPH radical scavenging assays, and the Trolox equivalents were 93±0.31 and 84.8±0.28 mg Trolox/g plant extract, respectively. Anti-inflammatory activity in LPS-induced mice was investigated by measuring the concentration of pro-inflammatory cytokines TNF-alpha, IL 1beta, and antioxidant enzyme catalase and glutathione peroxidase. The results demonstrated that the highest concentration of V. iphionoides extract was the most efficient. Anti-inflammatory activity was exhibited by reducing the concentrations of pro-inflammatory TNF-α and IL 1 beta and reducing the concentrations of antioxidant enzyme catalase and glutathione peroxidase compared to the negative control group.
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The Effects of Processing on the Proximate and Phytochemical Compositions of Mucuna pruriens Seeds (Velvet Beans)
Article
Full-text available
The effects of processing on the proximate and phytochemical compositions of Mucuna pruriens seed extract were investigated. The proximate analysis of the hulled seeds revealed the following nutrients and a ntinutrients: Crude lipid (2.69%), crude fiber (3.86%), crude protein (28.23%), ash (5.26%), carbohydrate (60.03%) and moisture content (12.32%). The boiled or cooked samples exhibited the following results: Crude lipid (2.51%), crude fiber (3.83%), protein (22.17%), ash (4.24%), carbohydrate (67.92%) and moisture content (12.32%). After soaking prior to boiling or cooking at 98 C for one hour, the results were: o Crude lipid (2.51%), crude fiber (3.81%), protein (22.05%), ash (3.10%), carbohydrate (68.52%) and moisture content (11.92%). Quantitative phytochemical analysis of the raw seed extract indicated: Flavonoids (0.42%), alkaloids (1.07%), saponins (0.47%), tannins (0.28%), hydrogen cyanide (12.69 mg/kg), phenol (2.82%) and phytate (0.43%). The concentrations of the phytochemicals in the boiled samples were as follows: Flavonoids (0.35%), alkaloids (0.88%), saponins (0.39%), tannins (0.09%), hydrogen cyanide (6.59 mg/kg), phenols (0.33%) and phytate (0.24%). The soaked and boiled samples showed the following result: Flavonoids (0.31%), alkaloids (0.88%), saponins (0.37%), tannins (0.08%), hydrogen cyanide (5.54 mg/kg), phenols (0.32%) and phytate (0.22%). The effects of processing involving soaking, soaking and boiling, have remarkable detoxification effect, anti-nutrient and nutrient composition reduction on Mucuna pruriens seeds. The most highly affected anti-nutrient and toxicant in the seed is hydrogen cyanide, which showed a reduction from 12.67 mg/kg for the raw sample to 5.54 mg/kg for the soaked and boiled samples; a reduction of 56.34%. Another anti-nutrient, phytate was reduced by more than 48.84%; phenols from 2.83% to 0.32%, a reduction of 88.69%; we therefore conclude that the effects of processing vis a vis the methods employed, have significant effects in the reduction of the concentrations of the anti-nutrients and toxicants present in the seeds of this under-utilized legume. We recommend that these novel processes be employed by individuals, farmers and food processing companies wishing to include this all important legume as part of family dietary as well as in poultry, animal feeds or in the formulation of diets for the undernourished and low income groups.
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Bacillus fermentation of soybeans
Article
Full-text available
  • May 1993
Kinema fermentations of Indian and Canadian No. 1 soybeans by Bacillus sp. DK-W1 and by mixed cultures of Bacillus sp. DK-W1 and Enterococcus faecium DK-C1 were essentially identical. The viable cell count of Bacillus increased from an initial 10(5) to 10(10) c.f.u./g wet wt after 48 h incubation at 37°C. The pH of the fermentation dropped from an initial 6.9 to about 6.4 after 8 h and then rose to 8.6 after 32 h, with a coincident increase in proteolytic activity and ammonia concentration. The fermentations containing E. faecium and Bacillus exhibited a greater initial pH decline and a slightly retarded subseqent increase in pH compared with fermentations with Bacillus only. The presence of E. faecium had no detectable effects on growth of the Bacillus, proteolytic activity, ammonia production or the final pH of the fermentations.
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Article
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Studies on products of browning reaction: Antioxidative activity of products of browning reaction prepared from glucosamine
Article
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Products of browning reaction of glucosamine were prepared from glucosamine-HCl by incubating it at 37°C for 0-30 days, and the antioxidative activity, reducing power, degree of browning, aminosugar contents, pH, moisture and total nitrogen contents of the products were measured. In addition, the brown products prepared from glucosamine by incubation at 37°C for 0, 15 and 30 days were fractionated by gel filtration using Sephadex G-15, and the antioxidative activity, reducing power, degree of browning and pH of each fraction were also measured. The results obtained were as follows: 1) When white powder of free glucosamine was allowed to stand for 3 days at 37°C, it transformed to a brown paste. 2) The strongest antioxidative activity was observed in the product obtained after incubation between 20 and 30 days. 3) The increase in antioxidative activity of the products of browning reaction was accompanied by the increase in the degree of browning. 4) The brown products prepared from glucosamine by long incubation were fractionated into fractions according to their molecular weights. Antioxidative activity was detected in the fractions corresponding to intermediate molecular weight.
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Antioxidant activity applying an improved ABTS radical cation decolorization assay - electron-transfer reactions with organic compounds in solutions containing nitrite or nitrate
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