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

Cokou P. Agbangnan Dossa^1, , 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

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

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