Phytochemical Constituent and Antioxidant Activity of &lt;i&gt;Thaumatococcus daniellii &lt;/i&gt;Benn (Benth.) Leaves (Food Wrapper)

Ayodeji, Oke Ibukunoluwa; Adeleye, Olufemi; Dada, Olugbenga; Adeyemi, Olaoluwa T.; Anyasor, Godswill Nduka

doi:10.18052/www.scipress.com/ijppe.2.55

Cited by 7 publications

(4 citation statements)

References 16 publications

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“…The DPPH result revealed the usefulness of the seed oil as a source of natural antioxidant. The oil has a FRAP value of 0.63 ± 0.01 mg % ascorbic acid equivalent and this is higher than 0.49 and 0.27 mg % ascorbic acid equivalent reported for the aqueous and hexane fractions of Thaumatococcus danielli leaves [33]. Phenol value of 0.63 ± 0.01 mg GAE/g was considered lower than 125.44 ± 0.182 mg GAE/g and 129.97 ± 0.087 mg GAE/g obtained for ethanolic extracts of Convolvulus austroaegytiacus and Convolvulus pilosellifolius by Al-Ritai et al [11] and also lower than 0.96-7.60 mg GAE/g reported by Haron et al [31] for some oils from Yemen, Iran and Malaysia.…”

Section: Resultscontrasting

confidence: 57%

Studies on Allamanda cathartica Seed Oil: A Novel Source of Plant Oil Substitute for Industrial Processing

Oyeleke

Olawale

Ajao

et al. 2020

AFSJ

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Oil from Allamanda cathartica seed was extracted using n-hexane as solvent in soxhlet extractor. The physicochemical and antioxidants properties of the oil were carried out using standard analytical methods. The fatty acid attributes of the extracted seed oil were determined by Gas Liquid Chromatographic (GLC) method. The results of the physicochemical properties gave the followings: Specific gravity (0.87±0.04 g/cm3), refractive index (1.46±0.02 at 30°C), viscosity (53.12±0.08 mpal/sec), acid value (69.17±0.12 mg/g), peroxide value (1.86±0.02 meg O2/kg), saponification value (81.59±0.18 mg/g), iodine value (41.78±0.04 mg/100 g) and unsaponifiable matter (1.61±0.02%). The antioxidant analysis gave 2,2diphenyl picryl-1-hydrazyl radical scavenging capacity (DPPH) as (62.13±0.13%), ferric reducing antioxidant power (FRAP) (0.63±0.01%) and phenols (0.63±0.01%). The extracted oil was found to contain 64% saturated, 32% unsaturated and 4% polyunsaturated fatty acids. Margaric (23.74 g/100 g) and erucic acids (11.35 g/100 g) were the main saturated and unsaturated fatty acids, respectively in the seed oil. The overall results revealed that Allamanda cathartica seed oil is a potential source of plant oil alternative to the existing sources of oils.

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Section: Resultscontrasting

confidence: 57%

Studies on Allamanda cathartica Seed Oil: A Novel Source of Plant Oil Substitute for Industrial Processing

Oyeleke

Olawale

Ajao

et al. 2020

AFSJ

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“…According to Lin et al (2019), using plant-based food wrappers is advantageous because they are affordable, of excellent quality, and easily accessible. For instance, Thaumatococcus daniellii food wrappers have a positive economic impact, notably on Southern Nigeria's rural populace (Ayodeji et al, 2016).…”

Section: The Economic Prospect Of Plant-based Food Wrappers In the Co...mentioning

confidence: 99%

Documentation of Plant-Based Food Wrapper Utilised by Communities in Bintulu, Sarawak

Yusli,

Saupi,

Dadi

2023

MAB

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Usage of wrapping or packaging is very significant in food processing to protect, secure, and provide a specific image of the food contained. Around 10,000 years ago, food wrappers were developed by our ancestors using natural substances such as animal skins, tree stems, and leaves. There is limited information on food wrappers based on Sarawak’s natural resources. However, among the older Sarawak communities, such knowledge is present and valuable. Unfortunately, this information is on the verge of extinction due to a lack of documentary. Therefore, this study was conducted to identify and document the plant-based food wrappers used by the communities in Sarawak. An ethnobotanical study was conducted using face-to-face interviews with 384 respondents. The study was conducted in a semi-structured manner from December 2021 until May 2022. A total of 21 species of plants from 11 different families has been identified as food wrapper by the community in Bintulu, Sarawak. The community dominantly used leaves as food wrappers because they can be handled easily and enhance the aroma of the food. Some plant-based food wrapper gives a distinct flavor and aroma to the food when applied with heat. Plant-based food wrappers also had huge potential as more than 90% of respondents were satisfied with the usage and suggested that these wrappers be developed into ready-made form. Locals also informed that plant-based food wrappers can help to expand their economic profit, especially for sellers. Therefore, this study was able to discover the indigenous plant species utilized as traditional food wrappers that have been forgotten. However, further study about the nutritional composition, fiber structure, antibacterial ability, and volatile compound of the species can be conducted to provide a full record of the plants, especially as food aroma enhancers.

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“…Thus, the presence of flavor-enhancing properties in the plant's leaves is attributed to the fact that it contains polyphenols and flavonoids. Its antioxidant activity is also behind its use as a wrapping food [26].…”

Section: Characterisation Of Thaumatococcus Danielliimentioning

confidence: 99%

Overview of Thaumatococcus Daniellii Plant, History, Uses, Benefits, and Characterization

Agha

Sidik

Jawad

et al. 2022

5003

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Thaumatococcus daniellii (Benn.) Benth, known as “katempe” or “katemfe”. It grows in humid tropical forests and the coastal areas of West Africa, especially in Nigeria, Ghana, Central African Republic, Uganda, and Cote d'Ivoire. T. daniellii contains chemical compounds that have several uses in many fields and contain thaumatin protein, which plays an essential role in the food industry, used as a natural sweetener, and pharmaceutical industry. T. daniellii can play a significant role in economic growth in many countries in which it grows. This study summarises some crucial aspects of T. daniellii. As the study highlight, some of the chemical components are contained in the plant. In addition to the other medicinal benefits and applications used from T. daniellii. the study presented the importance of the plant in the production of thaumatin and highlighted the two types of this protein and the difference between them in the arrangement of amino acids.

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Phytochemical Constituent and Antioxidant Activity of <i>Thaumatococcus daniellii </i>Benn (Benth.) Leaves (Food Wrapper)

Cited by 7 publications

References 16 publications

Studies on Allamanda cathartica Seed Oil: A Novel Source of Plant Oil Substitute for Industrial Processing

Studies on Allamanda cathartica Seed Oil: A Novel Source of Plant Oil Substitute for Industrial Processing

Documentation of Plant-Based Food Wrapper Utilised by Communities in Bintulu, Sarawak

Overview of Thaumatococcus Daniellii Plant, History, Uses, Benefits, and Characterization

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