Research Article | OPEN ACCESS
Physicochemical Characterization and Enhancement of the Antioxidant Potential of Ocimum gratissimum Enriched Pepper Soup Mix
1Gibson Lucky Arueya, 1Olayemi Irewolede and 2Oluwatosin Adaramoye
1Department of Food Technology
2Department of Biochemistry, University of Ibadan, Ibadan, Nigeria
Advance Journal of Food Science and Technology 2015 6:408-415
Received: September 22, 2014 | Accepted: October 24, 2014 | Published: February 25, 2015
Abstract
Scent leaf (Ocimum gratissimum) enriched pepper-soup mix continues to remain an indigenous soup delicacy consumed for its nutritional and health benefits. There is however paucity of scientific data underlying its significance which could be further explored to advantage. In this study, dry soup mix was prepared from scent leaf (15%), ginger (30%), black pepper (25%), African nutmeg (17.5%) and scent pepper (12.5%) and evaluated for proximate, anti-oxidative and sensory properties using standard methods. The mix was reformulated to include 10% modified cocoyam (Colocasia esculenta) flour (thickener), 5% fresh and dried tea (Camellia sinensis) leaf following which it was re-characterized Concentration-dependent scavenging activity was observed for the entire samples with nitric oxide radical scavenging activity of scent leaf enriched soup (750 μg/mL) exhibiting the highest value 77% compared to 57.7% for soup containing cocoyam. Total phenol, flavonoid contents and hydrogen peroxide radical scavenging activity differed in all the reformulated samples (p<0.05). A significant increase (>50%) in DPPH radical scavenging activity was observed as a result of tea leaf addition. The moisture, fat, crude fiber, ash, protein of the enhanced scent leaf enriched pepper-soup mix was 7.55, 28.4, 8.0, 6.2% and 11.2%, respectively. There was a significant difference (p<0.05) in the sensory qualities (color, aroma, taste, consistency and overall acceptability) between scent leaf and enhanced tea leaf pepper soup mix. The antioxidant potential, nutrient content and sensory attributes of this enhanced pepper soup mix holds great promise in further combating oxidative stress as in some disease conditions and rapid ageing.
Keywords:
Antioxidant, Nitric Oxide, O. gratissimum, radical scavenging activity, soup-mix,
References
-
Afolabi, C., E.O. Akinmoladun, E.A. Ibukun, E.M. Obuotor and E.O. Farombi, 2007. Phytochemical constituent and antioxidant activity of extract from leaves of Ocimum gratissimum. Sci. Res. Essay, 2(5): 163-166.
-
Aprioku, J.S. and A.W. Obianime, 2008. Antioxidant activity of the aqueous crude extract of Ocimum gratissimum Linn. leaf on basal and cadmium-induced serum levels of phosphatases in male guinea-pigs. J. Appl. Sci. Environ. Manage., 12(4): 33-39.
-
Ashutosh, K., 2000. Nitric oxide and asthma: A review. Curr. Opin. Pulm. Med., 6: 21-25.
CrossRef PMid:10608421 -
Association of Official Analytical Chemists (AOAC) 2000. Official Methods of Analysis. 17th Edn., Official Methods 925.09, 923.03, 979.09, 962.09, 4.5.1 and 923.05. Washington DC, USA.
-
Balentine, D.A., A.S. Wiseman and L.C.M. Bouwens, 1999. The chemistry of tea flavonoids. Crit. Rev. Food Sci., 37(8): 693-704.
CrossRef PMid:9447270 -
Bravo, L., 1998. Polyphenols chemistry: Dietary sources, metabolism and nutritional significance. Nutr. Rev., 56: 317-333.
CrossRef PMid:9838798 -
Burney, S., J. Caulfield, J. Niles, J.S. Wishnok and S.R. Tannenbaum, 1999. The chemistry of DNA damage from nitric oxide and peroxynitrite. Mutat. Res., 424: 37-39.
CrossRef -
Cao, D., H. Li, J. Yi, J. Zhang, H. Che et al., 2011 Antioxidant properties of the mung bean flavonoids on alleviating heat stress. PLos One, 6(6): e21071.
CrossRef PMid:21695166 PMCid:PMC3112222 -
Chun, O.K., D.O. Kim, N.L. Smith, D. Schroeder, T. Hanj and C.Y. Lee, 2005. Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet. J. Sci. Food Agr., 85: 1715-24.
CrossRef -
Chung, K.T., T.Y. Wong, T.Y. Huang and Y. Lin, 1998. Tannins and human health: A review. Crit. Rev. Food Sci., 38: 421-464.
CrossRef PMid:9759559 -
Dadashpour, M., I. Rasooli, F. Sefidkon, M.B. Rezaei and A.A. Darvish, 2011. Lipid peroxidation inhibition, superoxide anion and nitric oxide radical scavenging properties of thymus daenensis and anethum graveolens essential oils. Winter, 10(37).
-
Dubey, N.K., T.N. Tiwari, D. Mandin, H. Andriamboavonjy and J.P. Chaumont, 2000. Antifungal properties of Ocimum gratissimum essential oil (Ethyl cinnamate chemotype). Fitoterapia, 7(15): 567-569.
CrossRef -
Ebrahimzadeh, M.A., S.F. Nabari and S.M. Nabari, 2009. Antioxidant activities content of methanol extract of Sambuscus ebulus L. flower. Pak. J. Bio. Sci., 12(5): 447-450.
CrossRef PMid:19579986 -
Goncalves, C., T. Dinis and M.T. Batista, 2005. Antioxidant properties of proanthocyanidins of Uncaria tomentosa bark decoction: A mechanism for anti-inflammatory activity. Photochemistry, 66: 89-98.
CrossRef PMid:15649515 -
Hu, C., Y. Zhang and D.D. Kitts, 2000. Evaluation of antioxidant and prooxidant activities of bamboo Phyllostachys nigra var. Henonis leaf extract in vitro. J. Agr. Food Chem., 48: 3170-3176.
CrossRef PMid:10956087 Direct Link -
Ihekoronye, A.I. and P.O. Ngoddy, 1985. Integrated Food Science and Technology for the Tropics. Macmillan Publishers, London, U.K., pp: 386.
-
Jia, Z.S., M.C. Tan and J.M. Wu, 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem., 64: 555-559.
CrossRef -
Kahkonen, M.P., A.I. Hopia, H.J. Vuorela, J.P. Rauha, K. Pihlaja, T.S. Kujala and M. Heinonen, 1999. Antioxidant activity of plant extracts containing phenolic compounds. J. Agr. Food Chem., 47: 3954-3962.
CrossRef PMid:10552749 -
Kumar, S., T.J. Stohlgrevn and G.W. Chway, 2006. Spatial heterogeneity influences native and nor native plant species richness. Ecology, 89: 3186-3199.
CrossRef -
Mensor, L.I., F.S. Menezes, G.G. Leitao, A.S. Reis, T. Dos Santos, C.S. Coube and S.G. Leitao, 2001. Screening of Brazillian plant extracts for antioxidant activity by the use of DPPH free radical method. Phytother. Res., 15: 127-130.
CrossRef PMid:11268111 -
Nabavi, S.M., M.A. Ebrahimzadeh, S.F. Nabavi, A. Hamidinia and A.R. Bekhradnia, 2008. Determination of antioxidant activity, phenol and flavanoids content of parrotia persica Mey. Pharmacologyonline, 2: 560-567.
-
Neuhouser, M.L., 2004. Dietary flavonoids and cancer risk: Evidence from human population studies. Nutr. Cancer, 50(1): 1-7.
CrossRef PMid:15572291 -
Nweze, E.L., J.L. Okafor and O. Njoku, 2004. Antimicrobial activities of methanolic extracts of trumeguineesis (Scchum and Thorn) and morinda lucida used in Nigeria herbal medicinal practice. J. Biol. Res. Biotech., 2(1): 34-36.
-
Oke, F., B. Aslim, S. Ozturk and S. Altundag, 2004. Essential oil composition, antimacrobial and antioxidant activities of Satureja cunenifolia Ten. Food Chem., 112(4): 874-879.
CrossRef -
Omoregie, E.S. and A.U. Osagie, 2012. Antioxidant properties of methanolic extracts of some Nigerian plants on nutritionally-stressed rats. Niger. J. Basic Appl. Sci., 20(1): 7-20.
-
Padmanabhan, P. and S.N. Jangle, 2012. Evaluation of DPPH radical scavenging activity and reducing power of four selected medicinal plants and their combinations. Int. J. Pharm. Sci. Drug Res., 4(2): 143-146.
-
Panchuti, P., T. Masubon, Y. Rangrong and S. Panuwat, 2006. Antioxidant and radical scavenging activities of selected plant extracts and possible application in active packaging. Proceeding of the 15th International Association of Packaging Research Institute, Tokyo, Japan.
-
Pearson, D., 1976. The Chemical Analysis of Food. Churchill, Livingstone, Edinburgh London, pp: 352-353.
-
Proestos, C., I.S. Boziaris, G.J.E. Nychas and M. Komaitis, 2006. Analysis of flavonoids and phenolic acids in Greek aromatic plants: Investigation of their antioxidant capacity and antimicrobial activity. Food Chem., 95: 664-671.
Direct Link -
Rekha, M.N., A. Ramesh, Y.S. Dharmesh, A.S. Chauhan and R.S. Ramteke, 2010. Evaluation of antioxidant properties of dry soup mix extracts containing dill (Anethum sowa L.) leaf. Food Bioprocess Tech., 3: 441-449.
CrossRef -
Singleton, V.L. and J.A. Rossi, 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult., 16: 144-158.
Direct Link -
Solomon, H.K. and W.W. Williams, 2003. Encyclopedia of Food and Culture. Scribner Publisher, New York, 3: 297.
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
|
|
![](http://www.maxwellsci.com/images/AJFST-maxw.jpg) |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
![Submit Manuscript](../images/sub.jpg) |
Information |
|
|
|
Sales & Services |
|
|
|