Phytochemistry and anti-microbial evaluation of Thaumatococcus danielli, Benn. (Benth.) leaves

Ojekale, Anthony B.; Makinde, Sunday Clement Olubunmi; Osileye, O

doi:10.4314/nifoj.v25i2.50858

Cited by 20 publications

(32 citation statements)

References 13 publications

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“…Water can extract polar phytochemicals present in T. daniellii leaves into food wrapped with it. However, it has also been reported that the fragrance in food wrapped with T. daniellii leaves might be due to the presence of essential oil from T. daniellii leaves [14]. Investigation of the antioxidant activity of T. daniellii leaves showed that the aqueous fraction exhibited a significantly (P<0.05) higher DPPH radical scavenging activity than the hexane fraction at 100 -500 mg/ml (Fig.…”

Section: Resultsmentioning

confidence: 84%

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

Ayodeji

Adeleye

Dada

et al. 2016

IJPPE

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Abstract. Thaumatoccocus daniellii Benn (Benth.) is an organic food wrapper that influences the color and flavour of most foods processed and packaged with it. Hence, this study was designed to evaluate the phytochemical constituent and antioxidant activity of T. daniellii leave. Quantitative phytochemical analysis was carried out using standard procedures while antioxidant activity was assayed using 2',2'diphenylpicrylhydrazine (DPPH) and ferric ion reducing antioxidant potential (FRAP). Results showed that T. daniellii leaves contained flavonoids, polyphenols, alkaloids and saponins. Furthermore, aqueous leaf fraction had higher quantity of polyphenols (0.41 ± 0.1 mg% gallic acid) and flavonoids (0.28 ± 0.1 mg% quercetin) than polyphenols (0.23 ± 0.3 mg% gallic acid) and flavonoids (0.11 ± 0.1 mg% quercetin) in hexane leaf fraction. Investigation of antioxidant activity revealed that 100 -500 mg/ml aqueous leaf fraction exhibited a significantly (P<0.05) higher DPPH radical scavenging activity than the hexane leaf fraction. In addition, the aqueous fraction of T. daniellii leaves exhibited a significantly (P<0.05) higher ferric ion reducing potential than hexane leaf fraction. Thus, data from this study indicated that T. daniellii leaves color and flavour enhancing properties could be attributed to the presence of polyphenols and flavonoids. In addition, its use as food wrapper may introduce phyto-antioxidants into foods processed and packaged with T. daniellii leaves.

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Section: Resultsmentioning

confidence: 84%

“…The leaves have large surface areas to wrap large amount of food [14]. However, most literatures on T. daniellii were focused on thaumatin with paucity of scientific validation of T. daniellii leaves as food colorant, flavour enhancer and also as phytomedicine.…”

Section: Introductionmentioning

confidence: 99%

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

Ayodeji

Adeleye

Dada

et al. 2016

IJPPE

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“…Indeed, Cola nitida, Thaumatococcus daniellii and Musa sp. leaves are usually used in Côte d'Ivoire like in Nigeria and Ghana as various (food and nonfood) materials wrapper (Adegunloye et al, 2006;Ojekale et al, 2007). Whatever, choice of Thaumatococcus daniellii leaf was massive, it would be induced by it wide presence on markets and it lowest cost.…”

Section: Discussionmentioning

confidence: 99%

“…Hence, it would constitute the first contact consumers have with the food (Alpha et al, 2009) and a kind of health security. However, variability in its choice might be linked to respondents' habit (Nout et al, 2003;Ojekale et al, 2007). Indeed, Cola nitida, Thaumatococcus daniellii and Musa sp.…”

Section: Discussionmentioning

confidence: 99%

“…Hence, it would be interesting keeping leaf package however dockounou production would be improved. Nevertheless, leaf package could crack during cooking or post-cooking manipulations, hence, the dish would be exposed not only to hands and air microorganisms (Cruz et al, 1988;Pfohl-Leszkowicz, 2000;Adegunloye et al, 2006;Ojekale et al, 2007), but also to dust and cars smoke (Cruz et al, 1988;Guggenbûhl, 2003). So, more resistant packages might be proposed in change and/or in addition to leaf ones.…”

Section: Discussionmentioning

confidence: 99%

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Sensorial Characteristics of a Senescent Plantain Empiric Dish (Dockounou) Produced in Côte d’Ivoire

Flore¹,

Séverin²,

Megnanou³

et al. 2012

JFR

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Dockounou, a plantain derivate dish, is proposed on Côte d'Ivoire markets, under various sensorial qualities. Nevertheless, most of time, consumers' demands are not satisfied. Hence, a survey was undertaken in Abidjan to determine dockounou consumers' preferential sensorial criteria, for further improvements. 1250 respondents of both genre, from three age categories (junior, major and senior), literates or not and belonging to all the ethnic groups of Côte d'Ivoire, were interviewed through the whole communes. Among the eight sensorial criteria of dockounou, the majority of respondents identified packaging (98.16%), structure (94.47%), taste (91.11%) and the color (80.13%) as the first essential sensorial criteria for the choice of dockounou. They were followed by the texture (74.29%), flavor (68.43%), cooking mode (66.59%) and the type of flour (59.05%). The specific sensorial characteristics most of the respondents expected, independently to the socio-demographic variables, were Thaumatococcus daniellii leaf (55.59%) as packaging, smooth structure (58.44%), sweet-spiced taste (80.65%), brown color (67.32%), hard texture (57.31%), plantain flavor (73.96%), water cooking (48.08%) and maize (38.24%) and rice (37.09%) flours. However, these sensorial characteristics choices were significantly influenced by the ethnic and the age category more than the genre and the education.

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Effect of Steaming of Beans Pudding on the Phytochemical Composition of Thaumatococcus Daniellii Wrapper

Dosumu

Akinnuoye

2014

Nigerian Food Journal

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Phytochemistry and anti-microbial evaluation of Thaumatococcus danielli, Benn. (Benth.) leaves

Cited by 20 publications

References 13 publications

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

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

Sensorial Characteristics of a Senescent Plantain Empiric Dish (Dockounou) Produced in Côte d’Ivoire

Effect of Steaming of Beans Pudding on the Phytochemical Composition of Thaumatococcus Daniellii Wrapper

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