TANNIN AND ANTIOXIDANT STATUS OF FERMENTED AND DRIED Sorghum bicolor

Olawole, Tolulope Dorcas; Olalere, Anuoluwa Tenifayo; Adeyemi, Oladipupo Alaba; Okwumabua, Ogi; Afolabi, Israel Sunmola

doi:10.31788/rjc.2019.1224066

Cited by 9 publications

(8 citation statements)

References 20 publications

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“…These general reductions in the antinutrient levels expressed in both the FCA and FTC agree with previous findings on soybean and sorghum. 4,6,41 This also agrees with a similar report in which fermentation was used to reduce the levels of antinutrients present in several legume seeds. 42 The general reductions in the antinutrients levels could be a result of the production of degrading enzymes such as tannase, oxalate oxidase, phytase, etc.…”

Section: Resultssupporting

confidence: 91%

Biochemical Effects of Fermentation on Selected Phytochemicals, Enzymes and Antioxidant Activities in The Under-Utilized Seeds of Chrysophyllum albidum Linn and Terminalia catappa Linn

2023

TJNPR

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It has also been reported of fermentation to decrease the phytate content of chickpea by 45 % and increase the protein content by 13 %. 6 In another study by Adeyemo et al.,7 the outcome of the fermentation of sorghum on tannin, phytic acid, protease inhibitor, and trypsin inhibitor at 0, 72, and 120 hours were assessed, the results showed a significant reduction of tannin (72 %), phytic acid (60 %), protease inhibitor (30 %), and trypsin inhibitor (69 %) at 120 hours. Different fermentation techniques have been used to produce healthy food products from poisonous crops like Carica papaya seeds and Adenanthera pavonine. 8,9,10 Some studies have also reported that fermentation led to the increase in the bioavailability and concentration of amino acids, minerals and vitamins. 11 Chrysophylum albidium Linn Sapotaceae, widely known as African star apple is an African forest fruit tree species. 12 Fruits from these plants are sweet and edible, and usually consumed as desired. On the other hand, the seeds from this fruit are poorly utilized, and there is limited information on its usefulness. The seeds because of their poor utilization, have however gained the interest of researchers over the years. Omeje et al 13 reported these seeds as one of the un-exploited sources of Phyto-oil that could serve as an alternative to oil from conventional plants such as coconut, oil palm, cotton seeds, soybeans, groundnuts, sunflower, and rape seeds. Nutrition wise, C. albidum seeds have been reported to have high levels of energy, however, the presence of antinutrients such as phytate, oxalate, saponin, and tannin in the seeds have hindered humans and animals from benefitting nutritionally from them. 14 C. albidium seeds have been investigated and reported to be an alternative to starch from conventional sources such as sago starch, corn starches, cassava starch, potato starch, maize starch, bean starch, and glutinous rice starch. They have also been utilized in non-food and food applications. 15

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Section: Resultssupporting

confidence: 91%

Biochemical Effects of Fermentation on Selected Phytochemicals, Enzymes and Antioxidant Activities in The Under-Utilized Seeds of Chrysophyllum albidum Linn and Terminalia catappa Linn

2023

TJNPR

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“…Overall, the fermentation condition used in the study improved the secondary metabolites (saponin and phenols) during the fermentation of the S. monostachyus plant leaves. This strong influence of these groups of compounds may be responsible for the enhanced ability to scavenge DPPH radicals in this study [24,49]. Most of the phytochemicals identified in this study and contributing to the strong antioxidant properties of the leaves of S. monostachyus were previously reported [53].…”

Section: Effect Of Fermentation On the Phytochemical Constituents Of ...mentioning

confidence: 52%

“…The total protein content of the extracts was assayed spectrometrically (Thermo Scientific Ltd., model: GEN10S UV-Vis, serial no: 2L5V095205, Waltham, MA, USA) at 540 nm wavelength using the biuret method [22] and total carbohydrate content was assayed spectrometrically (Thermo Scientific Ltd., model: GEN10S UV-Vis, serial no: 2L5V095205, Waltham, MA, USA) at 620 nm wavelength using the Anthrone reagent method described by Ibrahim and Jaafar [23]. The total saponin, total flavonoids, and total phenol contents were determined according to the method described by Olawole et al [24].…”

Section: Quantitative Proximate Composition and Total Phytochemical A...mentioning

confidence: 99%

Enterococcus faecalis-Induced Biochemical Transformation during Fermentation of Underutilized Solenostemon monostachyus Leaves

et al. 2022

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Solenostemon monostachyus is an underutilized plant that is yet to be explored for consumption. This study assessed the biochemical impacts of a probiotic Enterococcus faecalis as an agent of fermentation, promoting the edible properties of the leaves from S. monostachyus using either an unfermented water leaf or S. monostachyus. The results with p < 0.05 were considered statistically significant. The α-amylase activity, proteins, carbohydrates, and ash, iron, and copper contents significantly increased (p < 0.05), while fats, crude fiber, cadmium, and manganese contents of the fermented S. monostachyus leaves were significantly reduced (p < 0.05), compared to the control (unfermented water leaves). The total phenol and saponin contents of the leaves were 1.98 ± 0.03 and 2.77 ± 0.04 mg GAE/mL for the S. monostachyus, 2.20 ± 0.01 and 2.39 ± 0.51 mgGAE/mL for water leaf, respectively on Day 5. Spirostanol (20.7343 mg/10 g) and two possible yet-to-be-identified saponin compounds P-S1 (33.5773 mg/10 g) and P-S2 (23.5718 mg/10 g) were newly synthesized along with one possible novel volatile compound by the fermentation process. Furostanol (19.873–29.420), gallic acid (88.111–98.949 mg/10 g), luteolin (0.954–11.712 mg/10 g) were retained, and aescin (69.510 mg/10 g) was completely consumed by the fermentation process. E. faecalis derived some micronutrients to drive the α-amylase catalyzed biotransformation of phytochemicals to improve the health benefits in the leafy vegetable.

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“…The aqueous extract of P. ostreatus contained the highest amount of phenols; this may be due to its high polarity and the creation of hydrogen bonds with the hydroxyl groups of the phenols, which increases the solubility and extraction of phenolic compounds. Phenols and flavonoids possess antioxidant properties 56 , with which they quench singlet oxygen and donate hydrogen 57 .…”

Section: Phytochemical Composition the Five Extracts Of P Ostreatusmentioning

confidence: 99%

Comparative antioxidant activity and phytochemical content of five extracts of Pleurotus ostreatus (oyster mushroom)

Effiong,

Umeokwochi,

Afolabi

et al. 2024

Sci Rep

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Reactive oxygen species reacts with numerous molecules in the body system causing oxidative damage, which requires antioxidants to ameliorate. Pleurotus ostreatus, a highly nutritious edible mushroom, has been reported to be rich in bioactive compounds. This study evaluated the comparative antioxidant activity and phytochemical contents of five extracts of P. ostreatus: aqueous (AE), chloroform (CE), ethanol (EE), methanol (ME) and n-hexane (HE). The phytochemical composition and antioxidant activity of the extracts were determined using standard in-vitro antioxidant assay methods. Results showed that the extracts contained alkaloids, tannins, saponins, flavonoids, terpenoids, phenolics, cardiac glycosides, carbohydrates, anthrocyanins, and betacyanins in varied amounts. CE had the highest flavonoid content (104.83 ± 29.46 mg/100 g); AE gave the highest phenol content of 24.14 ± 0.02 mg/100 g; tannin was highest in EE (25.12 ± 0.06 mg/100 g); HE had highest amounts of alkaloids (187.60 ± 0.28 mg/100 g) and saponins (0.16 ± 0.00 mg/100 g). Antioxidant analyses revealed that CE had the best hydroxyl radical activity of 250% at 100 µg/ml and ferric cyanide reducing power of 8495 µg/ml; ME gave the maximum DPPH activity (87.67%) and hydrogen peroxide scavenging activity (65.58%) at 500 µg/ml; EE had the highest nitric oxide radical inhibition of 65.81% at 500 µg/ml and ascorbate peroxidase activity of 1.60 (iU/l). AE had the best total antioxidant capacity (5.27 µg/ml GAE at 500 µg/ml) and ferrous iron chelating activity (99.23% at 100 µg/ml) while HE gave the highest guaiacol peroxidase activity of 0.20(iU/l). The comparative phytochemical and antioxidant characteristics (IC50) of the extracts followed the order: CE > AE > EE > ME > HE. Overall, chloroform was the best extraction solvent for P. ostreatus. The high content of phenolic compounds, flavonoids, and alkaloids in P. ostreatus makes it a rich source of antioxidants and potential candidate for the development of new therapies for a variety of oxidative stress-related disorders.

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TANNIN AND ANTIOXIDANT STATUS OF FERMENTED AND DRIED Sorghum bicolor

Cited by 9 publications

References 20 publications

Biochemical Effects of Fermentation on Selected Phytochemicals, Enzymes and Antioxidant Activities in The Under-Utilized Seeds of Chrysophyllum albidum Linn and Terminalia catappa Linn

Biochemical Effects of Fermentation on Selected Phytochemicals, Enzymes and Antioxidant Activities in The Under-Utilized Seeds of Chrysophyllum albidum Linn and Terminalia catappa Linn

Enterococcus faecalis-Induced Biochemical Transformation during Fermentation of Underutilized Solenostemon monostachyus Leaves

Comparative antioxidant activity and phytochemical content of five extracts of Pleurotus ostreatus (oyster mushroom)

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