Evaluation of Bioactive Compounds in Afrostyrax Lepidophyllus Seeds Using Gas Chromatography-Mass Spectrometry

Abstract

Afrostyrax lepidophylus seeds are utilized as spice in some African cuisines and for medicinal purposes in some cultures. The work was aimed at identifying compounds in methanol and dichloromethane/methanol extract of flour from whole seeds of Afrostyrax lepidophylus. Fourteen compounds were identified in the methanol extract while sixteen compounds were present in the dichloromethane/methanol extract. The most abundant compounds in the methanol extract were 9,12-Octadecadienoic acid, oleic acid, n-Hexadecanoic acid and 3H-Pyrazzole-3-one, 4-benzoyl-2,4-dihydro-5-methyl-2-phenyl which had relative abundance of 49.14, 10.26, 11.41 and 10.53% respectively. Results also indicated the presence of sulfur containing compounds in the methanol extract. trans-13-Octadecenoic acid and n-Hexadecanoic acid were the most abundant compounds in the dichloromethane/methanol extract and had relative abundance of 63.97 and 15.95% respectively. Dichloromethane/methanol extracted more of fatty acids, fatty acid derivatives and methyl esters of fatty acids while methanol extracted more of fatty acids, sulfur containing compounds and pyrazzole compound. The compounds identified in both extracts of Afrostyrax lepidophylus seeds have various beneficial bioactivities. As such, Afrostyrax lepidophylus seeds can serve as a good raw material from which bioactive compounds can be isolated and utilized in relevant food systems, as well as in the preparation of neutraceuticals and pharmaceuticals.

Exploring Northern Nigeria's Spice and Condiment Culture

“…The health risk assessment also highlights the current issues with food safety and agricultural practices, which may have an impact on the region's production and use of spices and condiments. These issues include polyaromatic hydrocarbons (PAHs), and carcinogenic and noncarcinogenic heavy metal exposure from hibiscus leaf cultivation in Katsina State (Yaradua et al, 2019;Oganezi et al, 2022). The production, trading, and use of spices and condiments are impacted by these trends and difficulties, which in turn shape culinary traditions.…”