American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
Open Access
Journal Browser
Go
American Journal of Food Science and Technology. 2018, 6(4), 195-198
DOI: 10.12691/ajfst-6-4-9
Open AccessArticle

Nutritional Quality, Phenolic Compound Content and Radical Scavenging Potential of Artocarpus altilis of Benin

Cokou P. Agbangnan Dossa1, , Fifa. T. D. Bothon1, Rose E. Kanfon1, Seinde E. Medoatinsa1, Gertrude Bahou1, Valentin D. Wotto2 and Dominique. C. K. Sohounhloue1

1Laboratoire d’Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d'Abomey-Calavi, Université d'Abomey-Calavi, Bénin

2Laboratoire de Chimie Physique, Faculté des Sciences et Technique, Université d’Abomey-Calavi, Bénin

Pub. Date: June 14, 2018

Cite this paper:
Cokou P. Agbangnan Dossa, Fifa. T. D. Bothon, Rose E. Kanfon, Seinde E. Medoatinsa, Gertrude Bahou, Valentin D. Wotto and Dominique. C. K. Sohounhloue. Nutritional Quality, Phenolic Compound Content and Radical Scavenging Potential of Artocarpus altilis of Benin. American Journal of Food Science and Technology. 2018; 6(4):195-198. doi: 10.12691/ajfst-6-4-9

Abstract

The aim of this study is to valorize the fruit of Artocarpus altilis by assessing the nutritional quality, phenolic compound content, and radical scavenging power of its flour and the possible transformation of the flour into porridge with acceptable organoleptic characteristics. The determination of the phenolic compounds was carried out by spectrophotometry and antioxidant activity by the DPPH method while the nutritional parameters were evaluated by Official methods of analysis of the AOAC. The results showed that breadfruit flour contained carbohydrates (78.74%), water (12.60%), fat (8.45%), low protein (0.17%) and total mineral (0.036 %) content. The production yield of the flour is of 21.65%, while the extraction of secondary metabolites showed that the aqueous ethanolic extract has the highest (3%) yield of extraction followed by the ethanolic and aqueous extracts which have 2% as a yield of extraction. The aqueous ethanolic extract has the highest total polyphenols content (74.92 mg GAE/g DM) while the ethanolic extract has the highest flavonoids content (100.16 mg CE/g DM) and better antiradical activity (IC50 = 0.16 g/mL) compared to other extracts. The highest content of condensed tannins (24.30 mg CE/g DM) was observed in the aqueous extract. The porridge most appreciated by the tasting panel is the one prepared with 15 g of flour and 0.25 L of water aromatized with citronella (Cymbopogon citratus) leaves. The flour of breadfruit tree fruit is a potential source of nutrients and phenolic compounds which can improve the health of Africa people often struck by under nutrition and many other ailments. Besides the uses made of this fruit, it can be ground into flour for better conservation and used against seasonal.

Keywords:
artocarpus altilis nutrients phenolic compounds radical scavenging porridge

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  Kennedy, G., Nantel, G., Shetty, P., Nutrition Planning, Assessment of the double burden of malnutrition in six case study countries. Assessment and Evaluation Service, Food and Agriculture Organization of the United Nations; 2006.
 
[2]  Ekoué, S., Kuevi-Akue, K., Enquête sur la consommation, la répartition et l’élevage des escargots géants au Togo, Tropicultura, 20 (1), 17-22, 2002.
 
[3]  Mérino, M., L’insécurité alimentaire en Afrique subsaharienne. Fondation pour la recherche scientifique, 2009.
 
[4]  Amiot-Carlin, M-J., Caillavet, F., Causse, M., Combris, P., Dallongeville, J., Padilla, M., Renard, C., Soler, L-G., Les fruits et légumes dans l’alimentation Enjeux et déterminants de la consommation. Synthèse du rapport d'expertise, Novembre 2007.
 
[5]  Tossou, C.C., Floquet, A.B., Sinsin B.A., Relation entre la production et la consommation des fruits cultivés sur le plateau d’Allada au sud du Benin, Fruits, 67, 3-12, 2012.
 
[6]  Middleton, E., Kandaswami, C., Theoharides, T.C., The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease and cancer. Pharmacol Rev, 52, 673-839, 2000.
 
[7]  Mukesh, S.S., Boey, J.H., Kumutha, S., Bavani, D.V., Ling, K.Y., Kaveti, B.A., Review on Artocarpus altilis (Parkinson) Fosberg (breadfruit). J App Pharm Sci, 4 (08): 091-097, 2014.
 
[8]  Assogba, K.T., Bokossa, Y.I., Tchekessi, C.K.C., Bleoussi, R., Sachi, S.P., Djogbe A.A., Banon, S.B.J., Azokpota Paulin Uses of the fruit of Breadfruit tree (Artocarpus altilis) in the Republic of Benin: Bibliographic Synthesis, International Journal of Agronomy and Agricultural Research, 11: 5, 69-81, 2017.
 
[9]  Ewédjè, E.B.K., Tandjiékpon, A., Dialium guineense, tamarinier noir. Conservation et utilisation durable des ressources génétiques des espèces ligneuses alimentaires prioritaires de l’Afrique subsaharienne. Bioversity International (Rome, Italie), 2011.
 
[10]  Association of Official Analytical Chemists-(AOAC), Official methods of analysis of the AOAC.15th ed. Association of Analytical Chemists, Arlington, Va., U.S.A. 1990.
 
[11]  Association of Official Analytical Chemistry-(AOAC): Official methods of analysis of the AOAC 14th ed. Association of Analytical Chemists, Arlington 1984, 1141.
 
[12]  Egan, H., Pearson’s Chemical Analysis of Foods, 8th ed. Longman Scientific &Technical, U.K. 1987, 22.
 
[13]  ISO 659: Oil seeds-determination of hexane extract (or light petroleum extract), called “oil content” 1988, 1-5.
 
[14]  Kassegn, H.H., Determination of proximate composition and bioactive compounds of the Abyssinian purple wheat, Food & Agriculture (2018).
 
[15]  Siddhuraju, P., Mohan, P.S., Becker, K., Studies on the antioxidant activity of Indian Laburnum (Cassia fistula L.), a preliminary assessment of crude extracts from stem bark, leaves, flowers and fruit pulp. Journal of Food Chemistry, 79 (1), 61-67, 2002.
 
[16]  Enujiugha, V.N., The antioxidant and free radical scavenging capacity of phenolics from African locust bean seeds (Parkia biglobosa), Advances in Food Sciences, 32, (2), 88-93, 2010.
 
[17]  Broadhurst, R.B., Jones, W.T., Analysis of condensed tannins using acidified vanillin I, Science Food Agriculture, 29 (9), 788-794, 1978.
 
[18]  Brand-Williams, W., Cuvelier, M.E., Berset, C., Use of a free radical method to evaluate antioxidant activity. Lebensmitel–Wissenschauft and Technologie, 28, 25-30, 1995.
 
[19]  Organisation des Nations Unies pour l’Alimentation et l’Agriculture (FAO) Fruits tropicaux : leurs valeurs nutritionnelles, leur biodiversité et leur contribution à la santé et à la nutrition. Puerto de la Cruz (Espagne), 11-15 décembre 2003, CCP:BA/TF 03/15.
 
[20]  Bokossa, I.Y., Assogba, E.A., Tchekessi, C.C.K., Banon, J.S.B., Sachi, P.S., Bleoussi, R., Djogbe, A., Dahouenon-Ahoussi E., Bokossa, A.E.A., and Gandeho, J.G., Possibility of Child Food Supplement Production to Basis of Breadfruit (Artocarpus altilis). International Journal of Current Microbiology and Applied Sciences, 5(8): 121-13, 2016.
 
[21]  Jagtap, U.B., Bapat, V.A., Artocarpus: A review of its traditional uses, phytochemistry and pharmacology. J. Ethnopharmacol., 12(9): 143-144, 2010.
 
[22]  Golden, K.D., Williams., O.J., Amino Acid, Fatty Acid and Carbohydrate Content of Artocarpus altilis (Breadfruit), Journal of Chromatographic Science, 39, 2001.
 
[23]  Robards, K., Antolovich, M., Analytical Chemistry of Fruit Bioflavonoids A Review. Analyst 122, 11-34, 1997.
 
[24]  Yao, L.H., Jiang, Y.M., Shi, J., Tomàs-Barberàs, F. A., Datta, N., Singanusong, R., Chen S.S., Flavonoids in Food and Their Health Benefits. Plant Foods for Human Nutrition, 59 (3), 113-122, 2004.
 
[25]  Manach, C., Scalbert, A., Remesy, C., Morand, C., Consommation et disponibilité des polyphénols. In: Les polyphénols en agroalimentaire. P. Sarni-Manchado and V. Cheynier (eds). Paris, Lavoisier, 2006, 361-380.
 
[26]  Lana, W-C., Tzeng C-W., Lin, C-C., Yen, F-L., Ko, H-H., Prenylated flavonoids from Artocarpus altilis: Antioxidant activities and inhibitory effects on melanin production, Phytochemistry, 89, 78-88, May 2013.