Polyphenol Contents and Polyphenol Oxidase Activities of Some Nigerian Kolanuts

Prohp, T. P.; Ekpo, K. E.; Osagie, E.V.; Osagie, Anthony U.; Obi, H.

doi:10.3923/pjn.2009.1030.1031

Cited by 7 publications

(10 citation statements)

References 2 publications

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“…Mean concentration of polyphenolics over the nine weeks was 43.04, 33.85 and 32.52 mg g⎯¹ for red, pink and white respectively. Prohp et al, (2009) reported a similar trend for fresh Nigerian C. nitida nuts, where the red nuts (33.50 mg g⎯¹) had higher levels of polyphenolics than the white (29.50 mg g⎯¹). Odebode, (1996) reported variation of total phenols between differently coloured nuts within species with the red having more (about three times) than pink and pink more than white in C. nitida.…”

Section: Resultsmentioning

confidence: 56%

“…Unlike cocoa where the heap during fermentation contains a lot of microbes, high sugars and proteins in the pulp, reduction and conversion of phenolics through condensation reaction is less likely to be the case. Phenolic activities are likely to be affected by the high level of polyphenol oxidase reported to be present in the nuts (Prohp, 2009), accounting for the generally high incidence of enzymatic browning in kola nuts. Results therefore seem to suggest that quantification of total polyphenols can therefore not be used as a marker for degree of curing in kola.…”

Section: Resultsmentioning

confidence: 99%

“…The amount of polyphenols is also substantially reduced by enzymatic browning caused by polyphenol oxidase (PPO) (Wollgast and Anklam, 2000). High levels of polyphenol oxidase responsible for enzymatic browning have also been reported in C. nitida (Prohp et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Analysis of some quality indicators in cured Cola nitida (Vent)

Lowor¹,

Aculey²,

Assuah³

2010

ABJNA

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Palatable and acceptable kola nuts for chewing are predominately obtained through curing. Curing involves the storage of fresh nuts in cane baskets lined with Musa sapientum (Linn) leaves or Mitragyna stipulosa (DC) leaves, with occasional turning and replacement of the leaves. The study explored how sensory attributes of kola nuts varied with curing duration (1 to 9 weeks) for phenolics and other biochemical compounds during the curing process of kola. The organoleptic assessment indicated that there are biochemical substances in the kola that influence the taste and the overall quality of the nuts. It was also clear that these biochemical substances are already present in the fresh nuts as precursors and are developed during the curing process. Total polyphenols could not be used wholly to account for astringency and bitterness in kola nuts. A subgroup, o-dihydric phenols could be better used to partly account for astringency and therefore as a marker.

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Section: Resultsmentioning

confidence: 56%

Section: Resultsmentioning

confidence: 99%

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Analysis of some quality indicators in cured Cola nitida (Vent)

Lowor¹,

Aculey²,

Assuah³

2010

ABJNA

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“…The discovery of medically important metabolites in common and abundant plant would minimize over exploitation of well known, rare medicinal plants. Plant seeds contain bioactive components such as flavonoids, glycosides, saponins and tannins according to Tiwari et al [23], which possess medicinal properties that are harnessed for the treatment of different diseases stated by Prohp et al [19]. Dietary plant seeds with proven antioxidant properties may function as a direct anti-radical chain breaker of free radical propagation, interaction with transition metals and inhibition of Reactive Oxygen Species (ROS) generating enzymes postulated by Hassan et al [8].…”

Section: Introductionmentioning

confidence: 99%

Phytochemical screening and antibacterial activity of <i>Garcinia kola</i> (hackel) and <i>Cola nitida</i> (vent) extracts

Afolabi¹,

Agu²,

Onajobi³

2020

Nig. J. Tech.

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This study was designed to evaluate the phytochemical and antibacterial properties of Garcina kola (Orogbo) and Cola nitida (Obi) extracts. Fresh seeds of Cola nitida and Garcinia kola were collected from Ago-Iwoye market, Ogun State. The ethanolic and aqueous extracts of the test plants were used against selected test organisms, Streptococcus pneumonia, Staphylococcus aureus, Salmonella typhi, Pseudomonas euriginosa and Escherichia coli. Disc diffusion method was adopted to test for susceptibility of the selected test bacteria to the extracts. Minimum inhibition concentration (MIC) and Minimum bactericidal concentration (MBC) were determined. Bioassay data were statistically analyzed using two-way ANOVA. The result of the phytochemical screening confirmed the presence of flavonoid, phenol, alkaloid, saponins, tannins and phlobatanins. The result of the antibacterial activity showed that the ethanolic extract of the test plants recorded highest antimicrobial activity against test isolates compared to aqueous extracts. The tested plant seeds of both plants posses reasonable antibacterial activity but to varied zones of inhibition, with Staphylococcus aureus isolate having the highest inhibitory zones (21.33) mm while Pseudomonas aeuruginosa had the least inhibitory zone (6.00) mm. The antibacterial activity were however found to be concentration dependent (Fvalue= 3.996, Pvalue= < 0.05). All tested organisms were found to have definite MIC and MBC activities which ranges between 125 and 1000μg/ml for MIC except for Kola nitida that has no definite MBC below 1000μg/ml. The result confirms the potential of antibacterial activity of Garcinia kola and Cola nitida extracts. Keywords: Antimicrobial, Cola nitida, Garcinia kola, Phytochemical, Plant extracts

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“…The nut possesses a bud at an extreme end with varying sizes of cotyledon which is fresh to touch. Propagation of plant involves the use of the nut (Oladokun, 1988;Olaiya and Hammed, 2003;Opeke, 2005) which occurs in three distinct colored biotypes: white, pink, and red. The predominant is red-biotype, while white-biotype is rarest (Ogutuga, 1975;Oladokun, 1988).…”

Section: Introductionmentioning

confidence: 99%

Mini-Nut Propagation Technique of Kola (Cola nitida, (Vent.) Schott and Endl.): Prospects for Germination and Propagation of Kola Plantlets in the Pre-Nursery

Hammed

Adebayo

Bodunde

et al. 2018

International Journal of Fruit Science

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Limitations against propagation of Cola nitida include pronounced dormancy of between 1 and 8 months after sowing (MAS) leading to uneven germination and seedling growth. This experiment was conducted in a screenhouse, Federal University of Agriculture Abeokuta, Nigeria, to evaluate the effects of mini-nut and nut-color on germination and seedling growth of C. nitida nuts. The experiment was in a completely randomized design replicated 3 times. Treatments comprised two factors: nut/seed-colored biotype (white, pink, and red) and mini-nut (embryonic portion of cotyledon) [excised embryonic portion cotyledon (EEPC), 25% embryonic portion cotyledon (EPC), 50% EPC, 75% EPC, and 100% EPC (whole nut/ seed)], giving 15 treatment combinations sown in plastic cups of 50 cl filled with sawdust. Germination percentage and morphological growth of plantlets (plant height (cm), number of leaves, dry matter yield (g/plant)) were monitored; data subjected to analysis of variance and mean comparisons done (p ≤ 0.05). As early as 4 WAS, the EEPC and 25% EPC had 67.78% and 54.44% germination, respectively. Within the same period, 51.33%, 48.00%, and 31.33%, respectively, of white-, pink-, and red-colored seeds germinated. At 6 WAS, the white-, pink-, and red-colored seeds had mean germination of 80.67%, 92.00%, and 72.67%, respectively. At 12 WAS, germination was observed to complete with the pink-, red-, and white-colored nuts having 97.33%, 92.61%, and 91.33%, respectively. Within the same period, the mini-nut sizes had between 92.22% and 95.56% germination. Combining the two factors, 50% EPC, 25% EPC, and EEPC of white-nut biotype germinated earliest with 50.00-76.67% at 4 WAS and 73.33-80.00% at 5 WAS. The EEPC of pink-colored biotype attained 100% at 6 WAS, while other treatments were between 56.67% and 93.33%. Thus, while earliness in germination pattern follows the order: EEPC > 25% EPC > 50% EPC > 75% EPC > whole nut, the plantlet morphological growth followed a reverse order. With mini-nut technique therefore, timely and even germination of kola nuts were obtained and 50%EPC would

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Polyphenol Contents and Polyphenol Oxidase Activities of Some Nigerian Kolanuts

Cited by 7 publications

References 2 publications

Analysis of some quality indicators in cured Cola nitida (Vent)

Analysis of some quality indicators in cured Cola nitida (Vent)

Phytochemical screening and antibacterial activity of <i>Garcinia kola</i> (hackel) and <i>Cola nitida</i> (vent) extracts

Mini-Nut Propagation Technique of Kola (Cola nitida, (Vent.) Schott and Endl.): Prospects for Germination and Propagation of Kola Plantlets in the Pre-Nursery

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