Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume12/issue4/4_4_2013.pdf
Issue 12 (4) 2013 pp. 373-378
Ajibola Abisoye Dada1, Beatrice Olawumi Temilade Ifesan1, Juliet Fatmata Fashakin2
1Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
2Department of Hospitality Management Technology, Lagos State Polytechnic, Nigeria
2Department of Hospitality Management Technology, Lagos State Polytechnic, Nigeria
Antimicrobial and antioxidant properties of selected local spices used in “Kunun” beverage in Nigeria
Abstract
Background. Kunun-zakiis an indigenous non alcoholic beverage in Nigeria which has been reported to contain high nutritional values because of the raw materials from which it is made. Therefore, this research was carried out to investigate the antioxidant and antimicrobial activities of extracts of some of the spices used in the production of the beverage.
Material and method. The spices; Xylopia aethiopica (Eru), Syzgium aromaticum (Kanafuru), Monodora myristica(Ariwo), Piper guineensis (Iyere) and Piper guineense (Uziza leaf) were purchased from local market in Akure, Nigeria. Crude extracts were obtained from the spices using three solvents which include; ethanol, hexane and water. Twenty five g of each spice was soaked in 50 mls of solvent respectively. After evaporation filtrate of water extract and dry extracts of hexane and ethanol were obtained and stored at 4°C until use. The extracts from each of the spices were subjected to screening for their total phenolic content, antioxidant activity and antimicrobial assay using standard methods.
Results. Syzgium aromaticum exhibited the highest total phenol content for both the ethanolic (8.75 TAE/g) and hexanolic extract (10.73 TAE/g) while no phenol was detected from the water extract. The ability of the extracts to bleach the free radical 2,2’-diphenyl-1-picrylhydrazyl (DPPH) revealed that the water extracts of the spices possessed better antioxidant properties with values ranged from 58.17-77.53% compared to hexane extracts (44.79-73.87%) and ethanol extracts (23.10-47.05%). Contrastly, ethanolic extracts of the spices exhibited best antibacterial activities with inhibition zones of 10.0-27.0 mm and the antifungal activity (11.0-34.0 mm) against Aspergillus niger and Aspergillus flavus except for M. myristica that produced no inhibition against A. flavus.
Conclusion. It can be deduced from this study that water extracts of the spices investigated may be good antioxidant while ethanol extracts are better antimicrobial agent against certain food spoilage or foodborne microorganisms.
Keywords: antimicrobial activity, antioxidant property, kunun spices extracts, total phenol content
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume12/issue4/4_4_2013.pdf
For citation:
| MLA | Dada, Ajibola Abisoye, et al. "Antimicrobial and antioxidant properties of selected local spices used in “Kunun” beverage in Nigeria." Acta Sci.Pol. Technol. Aliment. 12.4 (2013): 373-378. |
| APA | Dada A.A., Ifesan B.O.T., Fashakin J.F. (2013). Antimicrobial and antioxidant properties of selected local spices used in “Kunun” beverage in Nigeria. Acta Sci.Pol. Technol. Aliment. 12 (4), 373-378 |
| ISO 690 | DADA, Ajibola Abisoye, IFESAN, Beatrice Olawumi Temilade, FASHAKIN, Juliet Fatmata. Antimicrobial and antioxidant properties of selected local spices used in “Kunun” beverage in Nigeria. Acta Sci.Pol. Technol. Aliment., 2013, 12.4: 373-378. |