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The aim of this study was to determine the chemical composition, nutritional properties and antioxidant activity of Monkey apple methanol extract. Results expressed on dry matter basis revealed the seeds contained the following: 2.74% protein, 15.86% crude fat, 7.67% crude fiber, 468.74kcal, 82.01% moisture content, 5.72% ash, 88.98% carbohydrate. The seeds further contained considerable amounts of minerals and vitamins as follows: 14.14mg/100g for iron, 2.37mg/100g for potassium, 1434.38mg/100g for manganese, 82.71mg/100g for magnesium, 185.49mg/100g for calcium, 28.33mg/kg for ascorbic acid, 13.33mg/kg for thiamine and 55.83mg/kg for pyridoxine. Furthermore, it was found out that both the seeds and pulps were also rich in the following: 297.49-304.94mg QE/100g for total flavonoids, 2086.98-2304.72mgGAE/100g for total phenolics, 1.6-96400mg/kg for citric acid, 5880-9280mg/kg for malic acid, 960-1040mg/kg for tartaric acid, 30.8-38.8mg/kg for fumaric acids, 232-660mg/100g for oxalates, 1186.67-1320mg/100g for phytic acid and 130.23-515.23mg/100g for tannins. The seeds and pulp oils were also found to be rich in unsaturated fatty acids ranging from 46.27-50.21%. Our results therefore demonstrate that Monkey apple could serve as supplementary source of essential nutrient and antioxidant components with health benefits.

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SUMMARY:This study examined the physicochemical characteristics and antioxidant activities of oils extracted from gingerbread plum kernels grown in two different areas (Niger and Guinea). The oil contents were found to be significantly different (P≤0.05); 56% and 60% for gingerbread plum kernels originated from Niger (GPKN) and guinea (GPKG), respectively. GPKG showed the highest levels for physical parameters such as iodine, saponification, free fatty acid, acid and peroxide values when compared with GPKN. The major monounsaturated fatty acid in both GPKN and GPKG was oleic acid (42.46 and 41.43%, respectively) while the polyunsaturated fatty acids consisted of linoleic and arachidonic acid. Arachidonic acid was at higher levels (17.67 and 21.72% in GPKN and GPKG, respectively) than those in common vegetable oils. Results from antioxidant activity essays showed that GPKG is more active than GPKN in DPPH radical scavenging, β-carotene and phenolic contents while GPKN showed the highest values for reducing power and flavonoid. Of the 11 sterol compounds found in this study, 24-hydroxy-24-methyl cholesterol, clerosterol and sitosterol accounted for 68.5% and 66.33% in GPKN and GPKG, respectively. Finally, all tocopherol vitamers (except γ-tocopherol) were present in GPKN and GPKG with α-tocopherol being the main element in both samples. KEYWORDS: Antioxidant activity; Fatty acid profile; Gingerbread plum kernel; Oil indices; Sterols; Tocopherols RESUMEN:Características físico-químicas y antioxidantes del aceite de semillas de Neocarya macrophylla. En este estudio se examinaron las características físico-químicas y actividad antioxidante de los aceites de semilla de Neocarya macrophylla procedentes de dos regiones distintas, Níger y Guinea. Los contenidos grasos de las dos semillas resultaron ser significativamente (P≤0.05) diferentes: 56% para las semillas procedentes de Níger (GPKN) y 60% para las de Guinea (GPKG). El aceite de semillas de Guinea mostraba valores de parámetros químicos tales como índices de iodo, saponificación, peróxidos, y acidez, más elevados que el aceite de semillas de Níger. El ácido oleico resultó ser el ácido graso mono-insaturado más abundante en ambos casos (42.26% para el aceite de Níger y 41.42% para el de Guinea), mientras que los ácidos grasos poli-insaturados predominantes resultaron ser los ácidos linoleico y araquidódico. Los niveles de ácido araquidónico (17.68% para GPKN y 21.72% para GPKG) resultaron más elevados que los encontrados en otros aceites vegetales comunes. El aceite de GPKG demostró mayor capacidad de eliminación de radicales (ensayo de la difenil picrilhidrazina), así como mayores contenidos de β-caroteno y fenoles, mientras que el de GPKN mostró mayor poder reductor y contenido de flavonoides. De los 11 esteroles detectados, 24-hidroxi-24-metil colesterol, colesterol y sitosterol representaban el 68.5% y el 66.33% para los aceites de GPKN y GPKG respectivamente. Por último, todos los tocoferoles (excepto γ-tocoferol) estaban presentes en los dos aceites, siendo α...

The antibacterial activity of different solvent extracts from lotus leaves against four food-borne bacteria (Escherichiacoli, Salmonellatyphimurium, Staphyloccocusaureus, Bacillussubtilis) was analyzed by agar diffusion method and the ethanol extract of the plant was found to have the highest antimicrobial activity with the diameter of inhibition zones ranging from 17.2 to 17.8 mm. Then the ethanol extract of lotus leaves were further separated by MCI-gel column and the antibacterial activity were investigated viamacrodilution broth method. Furthermore, preliminary phytochemical test were also carried out. Fraction 3 eluted from MCI-gel was found to have highest antibacterial activity with the minimum inhibitory concentration and minimum bactericide concentration values in the ranges of 0.0313~0.125 g mL −1 and 0.0626~0.25 g mL −1 , respectively. Antifungal activity analysis showed that ethanol extract of lotus leaves had a low inhibitory activity against all fungi. The result of the phytochemical analysis of the extract showed the presence of phenolic compounds, flavones and alkaloids which may be responsible for its antibacterial activity. Furthermore, lotus leaves extract was observed to have a better antiseptic capacity than sodium benzoate in apple juice (preservative used in food). Therefore, lotus leaves may be used as a botanical natural food preservative against food-borne pathogens.