Phytochemical Composition, Antioxidant Activity and Inhibitory Activity Against Digestive Enzymes of Aqueous Extracts of Seven Culinary Herbs from Burkina Faso

Boureima KABORɹ, Mamounata DIAO^1, , Abdou KABORɹ, Kabakdé KABORÉ^{1, 2}, Poussian Raymond BARRY^{1, 2}, Hemayoro SAMA^{1, 3}, Abdoudramane SANOU^{1, 4}, Samson GUENNÉ^{1, 3}, Ibingou Crépin DIBALA¹, Kiessoun KONATÉ^{1, 4} and Mamoudou Hama DICKO¹

¹Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso

²Department of Food Technology (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso

³Laboratory of Biochemistry and Applied Chemistry (LABIOCA), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso

⁴Training and Research Unit in Applied Sciences and Technologies, University Daniel Ouezzin COULIBALY, Dédougou, Burkina Faso

Cite this paper:
Boureima KABORÉ, Mamounata DIAO, Abdou KABORÉ, Kabakdé KABORÉ, Poussian Raymond BARRY, Hemayoro SAMA, Abdoudramane SANOU, Samson GUENNÉ, Ibingou Crépin DIBALA, Kiessoun KONATÉ and Mamoudou Hama DICKO. Phytochemical Composition, Antioxidant Activity and Inhibitory Activity Against Digestive Enzymes of Aqueous Extracts of Seven Culinary Herbs from Burkina Faso. American Journal of Food and Nutrition. 2026; 14(3):120-136. doi: 10.12691/ajfn-14-3-4

Abstract

Spices and culinary herbs are sources of bioactive compounds whose availability depends on preparation methods. This study aims to evaluate and compare the phytochemical, antioxidant, and enzyme-inhibitory properties of different aqueous extracts from seven culinary herbs of Burkina Faso. Extracts were prepared by maceration, infusion, and decoction for varying durations and extraction yields were determined. Total polyphenols were quantified using the Folin-Ciocalteu method, flavonoids using the aluminium chloride method, while salicylic acid and tannins were determined by spectrophotometric and colometric methods. Antioxidant activities were assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity and ferric reducing power, while inhibitory activities against α-amylase, trypsin, and chymotrypsin were determined spectrophotometrically and expressed as half-maximal inhibitory concentration (IC₅₀) values. Phytochemical screening revealed variable distributions of flavonoids, polyphenols, anthocyanins, saponins, alkaloids, and catechin tannins among the studied species. For five of the seven species, the highest extraction yields were obtained with 60-minute decoction: Apium graveolens (31.89%), A. porrum (26.27%), A. cepa (24.99%), M. piperita (20.76%), and O. basilicum (18.75%). Maceration favored the extraction of phenolic compounds and flavonoids in the majority, except for P. crispum and A. cepa and enhanced the ferric-reducing power and α-amylase inhibition across all species. Decoction showed variable effects depending on duration, increasing bioactive compounds but decreasing hydrolyzable tannins, DPPH radical-scavenging capacity, and α-amylase inhibition. Multivariate analysis reveals a dissociation between extraction yield, phytochemical richness, and anti-amylase activity, with A. cepa and M. piperita being more characterized by their bioactive compounds, while Petroselinum crispum, Anethum graveolens, and Ocimum basilicum exhibit the broadest enzyme-inhibiting potential. These results suggest differentiated uses for culinary herbs. In particular, Mentha piperita, rich in phenolic compounds and flavonoids, could be used in mild preparations such as macerations or infusions, while Anethum graveolens, characterized by a broader enzyme-inhibiting potential, appears to be a promising species for functional culinary applications.

Keywords:
α-amylase inhibition antioxidant activity aqueous extraction chymotrypsin inhibition culinary herbs phytochemistry trypsin inhibition

This 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]	Al-Habsi, N., Al-Khalili, M., Haque, S.A., Al Akhzami, N., Gonzalez-Gonzalez, C.R., Al Harthi, S., & Al Jufaili, S.M. (2025). Herbs and spices as functional food ingredients: A comprehensive review of their therapeutic properties, antioxidant and antimicrobial activities, and applications in food preservation. J. Funct. Foods, 129: 1-12.
[2]	Mostafa, S., Wang, Y., Zeng, W., & Jin, B. (2022). Floral Scents and Fruit Aromas: Functions, Compositions, Biosynthesis, and Regulation. Front. Plant Sci., 13: 1-23.
[3]	Shahidi, F., & Hossain, A. (2018). Bioactives in spices, and spice oleoresins: Phytochemicals and their beneficial effects in food preservation and health promotion. J. Food Bioact., 3: 8-75.
[4]	Opara, E.I., & Chohan, M. (2014). Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits. Int. J. Mol. Sci., 15(10): 19183-19202.
[5]	Liu, Q., Meng, X., Li, Y., Zhao, C.N., Tang, G.Y., & Li, H.B. (2017). Antibacterial and Antifungal Activities of Spices. Int J Mol Sci., 18(6):1-62.
[6]	Kunnumakkara, A.B., Sailo, B.L., Banik, K., Harsha, C., Prasad, S., Gupta, S.C., Bharti, A.C., & Aggarwal, B.B. (2018). Chronic diseases, inflammation, and spices: how are they linked? J Transl Med. 16(14): 1-25.
[7]	Kashtoh, H., & Baek, K.H. (2023). New Insights into the Latest Advancement in α-Amylase Inhibitors of Plant Origin with Anti-Diabetic Effects. Plants, 12: 1-28.
[8]	Kobayashi, H. (2013). Prevention of cancer and inflammation by soybean protease inhibitors. Front. Biosci., 966-973.
[9]	Crocetti, L., Quinn, M.T., Cilibrizzi, A., & Giovannoni, M.P. (2022). Editorial: Serine protease inhibitors and their therapeutic applications. Front. Chem.,10:980152.
[10]	Springmann, M., Charles, H., Godfray, J., Rayner, M., & Scarborough, P. (2016). Analysis and valuation of the health and climate change cobenefits of dietary change, Proc. Natl. Acad. Sci.,113 (15): 4146-4151.
[11]	Wojdyło, A., Oszmiański, J., & Czemerys, R. (2007). Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem., 105: 940–949.
[12]	El Hachlafi, N., Benkhaira, N., Al-Mijalli, S.A., Mrabti, H.N., Abdnim, R., Abdallah, E.M., Jeddi, M., Bnouham, M., Lee, L., Ardianto, C., Ming, L.C., Bouyahya, A., & Fikri-Benbrahim, K. (2023). Phytochemical analysis and evaluation of antimicrobial, antioxidant, and antidiabetic activities of essential oils from Moroccan medicinal plants: Mentha suaveolens, Lavandula stoechas, and Ammi visnaga. Biomed. Pharmacother, 164: 114937.
[13]	Szarek, N., Jaworska, G., & Hanus, P. (2024). Profile of Phenolic Compounds and Antioxidant Activity of Celery (Apium graveolens) Juices Obtained from Pulp after α-Amylase Treatment from Aspergillus oryzae. Molecules, 29: 1438
[14]	Shanak, S., Bassalat, N., Albzoor, R., Kadan, S., & Zaid H. (2021). In Vitro and in Silico Evaluation for the Inhibitory Action of O. basilicum Methanol Extract on α -Glucosidase and α -Amylase. Evid. Based Complement. Alternat. Med. 2021: 1-9.
[15]	İlhan Lale, E., Türkyılmaz, İ.B., & Yanardağ, R., (2023). In vitro trypsin inhibitory activities of some plant and fruit extracts and chemical compounds. Food and Health, 9: 282–292.
[16]	Maser, W.H., Maiyah, N., Nagarajan, M., Kingwascharapong, P., Senphan, T., Ali, A.M.M., & Bavisetty, S.C.B., (2023). Effect of different extraction solvents on the yield and enzyme inhibition (α-amylase, α-glucosidase, and lipase) activity of some vegetables. Biodiversitas, 24(6):3320–3331.
[17]	Rył, B., & Jasicka-Misiak, I. (2025). Phytochemical Analysis and Chymotrypsin Inhibitory Potential of Galium sp. and Solidago sp. via Effect-Directed HPTLC Bioassay. Molecules, 30: 2746.
[18]	Aphrodite, C.T., Jean, S., Deloris Kuoh, Y., Esther Eyen, T., Mariama, M., & Edouard, N.A. (2021). Culinary Temperature Variably Affects the Antioxidant Content of Some Local Spices and Green Herbs. Turk. Tarim. Gida. Bilim. Teknol. Derg., 9:781–6.
[19]	Turkmen, N., Sedat Velioglu, Y., Sari, F., & Polat, G. (2007). Molecules Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea. Molecules, 12(3):484-96.
[20]	Priecina, L., & Karklina, D. (2015). Composition of major organic acids in vegetables and spcices. CBU Proc. Int. Conf., 3:447–54.
[21]	Fernando, I.T., Perera, K.I., Athauda, S.B.P., Sivakanesan, R., Kumar, N.S., & Jayasinghe, L. (2019). Heat stability of the in vitro inhibitory effect of spices on lipase, amylase, and glucosidase enzymes. Food Sci. Nutr., 7:425–32.
[22]	Le, N.L., Le, T.T.H., & Ma, N.B. (2021). Effects of air temperature and blanching pre-treatment on phytochemical content, antioxidant activity and enzyme inhibition activities of thai basil leaves (Ocimum basilicum var. thyrsiflorum). Food Res., 5: 337–42.
[23]	Kaboré, B., Diao, M., Ouédraogo, T.S., Sanou, M., Sama, H., Kaboré, K., Bazié, D., Guenné, S., Dibala, I.C., Gnanwa, M.J., Konaté, K., & Dicko, M.H. (2026) Nutritional potential, antinutritional factors, mineral bioavailability and pesticide content of seven herbal spices from Burkina Faso gastronomy. Front. Food Sci. Technol. 6:1831246.
[24]	Zirihi, G.N., Kra Adou, M., & Guede-Guina, F. (2003). Evaluation of the antifungal activity of Microglossa pyrifolia (Lamarck) O. Kunze (Asteraceae) <<PYMI>> on the in vitro growth of Candida albicans. Rev. Med. Pharm., 17:9–11.
[25]	Soudy, I.D., Delatour, P., & Grancher, D. (2010). Effects of traditional soaking on the nutritional profile of taro flour (Colocasia esculenta L. Schott) produced in Chad. Rev. Méd. Vét., 161 : 37–42.
[26]	Biernacka, P., Felisiak, K., Adamska, I., Śnieg, M., & Podsiadło, C. (2023). Effect of Brewing Conditions on Antioxidant Properties of Ginkgo biloba Leaves Infusion. Antioxidants. 12(7): 1455.
[27]	Dohou, N., Yamni, K., Tahrouch, S., Idrissi Hassani, L.M., Badoc, A., & Gmira, N. (2003). Screening phytochimique d’une endémique ibéro-marocaine, Thymelaea lythroides. Bull. Soc. Pharm. Bordeaux, 142: 61-78
[28]	Békro, Y.A., Békro, J.A., Boua, B.B., Tra Bi, F.H., & Éhilé, E.E. (2007). Étude ethnobotanique et screening phytochimique de Caesalpinia benthamiana (Baill.) Herend. et Zarucchi (Caesalpiniaceae). Sci. Nat., 4(2): 217-225.
[29]	Hasperué, J.H., Rodoni, L.M., Guardianelli, L.M., Chaves, A.R., & Martínez, G.A. (2016). Use of LED light for Brussels sprouts postharvest conservation. Sci. Hortic., 213:281–6.
[30]	Dowd, L. E. (1959). Spectrophotometric Determination of Quercetin. Anal. Chem., 31(7): 1184–1187.
[31]	Arvouet-Grand, A., Vennat, B., Pourrat, A., & Legret, P. (1994). Standardization of propolis extract and identification of principal constituents. J. Pharm. Belg., 49:462-468.
[32]	Julkunen-Tiitto, R. (1985). Phenolic constituents in the leaves of northern willows: methods for the analysis of certain phenolics. J. Agric. Food. Chem., 33:213–7.
[33]	de Sousa Sabino, L., Leônia da Costa Gonzaga, M., de Siqueira Oliveira, L., Souza Gomes Duarte, A., de Silva, L.M., Sousa de Brito, E., Wilane de Figueiredo, R., Morais Ribeiro da Silva, L., & Machado de Sousa, P.H. (2020). Polysaccharides from acerola, cashew apple, pineapple, mango and passion fruit co-products: Structure, cytotoxicity and gastroprotective effects. Bioact. Carbohydr. Diet. Fibre, 24:100228.
[34]	Hoops, S. C. (1974). Qualitative and colorimetric analysis of salicylic acid. J. Chem. Educ. 51 (12): 782.
[35]	Hinneburg, I., Kempe, S., Rüttinger, H.H., & Neubert, R.H.H. (2006). Antioxidant and photoprotective properties of an extract from buckwheat herb (Fagopyrum esculentum MOENCH). Pharmazie, 61:237–40.
[36]	Mishra, K., Ojha, H., & Chaudhury, N.K. (2012). Estimation of antiradical properties of antioxidants using DPPH assay: A critical review and results. Food. Chem., 130:1036–43.
[37]	Arefrad, M., Jelodar, N.B., Nematzadeh, G., & Kazemitabar, S. (2013). Influence of genotype variation on trypsin and chymotrypsin inhibitors levels of seed storage proteins composition in soybean [Glycine max (L.) Merrill]. Intl. J. Agron. Plant. Prod., 4:2877–84.
[38]	Cazzola, R., Camerotto, C., & Cestaro, B. (2011). Anti-oxidant, anti-glycant, and inhibitory activity against α-amylase and α-glucosidase of selected spices and culinary herbs. Int. J. Food Sci. Nutr., 62(2):175–184.
[39]	Sun, S., Yu, Y., Jo, Y., Han, J.H., Xue, Y., Cho, M., Bae, S.J., Ryu, D., Park, W., Ha, K.T., & Zhuang, S. (2025). Impact of extraction techniques on phytochemical composition and bioactivity of natural product mixtures. Front. Pharmacol., 16:1615338.
[40]	Mladenović, J., Vranjevac, I., Brković, D., Pavlović, N., Marjanović, M., Zdravković, J., & Đurić, N. (2024). Determination of the content of bioactive components in different extracts of celery leaves (Apium graveolens L.). Proceedings / 2nd International Symposium on Biotechnology, Faculty of Agronomy in Čačak, University of Kragujevac, (2024): 509-514.
[41]	Benabdallah, H., Benchikh, F., & Amira, S. (2020). Ethnopharmacological Study and Evaluation of the Antioxidant Activity of Ocimum basilicum L. Extracts. JDDT., 10:132–7.
[42]	Lezoul, N. E. H., Belkadi, M., Habibi, F., & Guillén, F. (2020). Extraction Processes with Several Solvents on Total Bioactive Compounds in Different Organs of Three Medicinal Plants. Molecules, 25(20): 4672.
[43]	Vardanega, R., Carvalho, P.I.N., Albarelli, J.Q., Santos, D.T., & Meireles, M.A.A. (2017). Techno-economic evaluation of obtaining Brazilian ginseng extracts in potential production scenarios. Food. Bioprod. Process., 101:45–55.
[44]	Enejiyon, S., Abdulrahman, A.H., Adedeji, A., Abdulsalam, R., & Oyedum, M. (2020). Antibacterial Activities of the Extracts of Allium sativum (Garlic) and Allium cepa (Onion) Against Selected Pathogenic Bacteria. Tanzan. J. Sci., 46:914–22.
[45]	Momoh, J.O., Manuwa, A.A., Ayinde, F.A., & Bankole, Y.O. (2023). Nutritional, Phytochemicals, GC-MS and Antibacterial Activities of Aqueous Red Onion (Allium cepa) Extract against Staphylococcus aureus and Escherichia coli. Int. J. Trop. Dis. Health, 4:35–51.
[46]	Auliannisa, R., Jenny, G., & Djohan, H. (2024). Phytochemical Identification and Antioxidant Activity Test of Acetone Extract of Celery Leaves (Apium graveolens L.) Using the DPPH (2,2-diphenyl-1-picrylhydrazyl) Method. Int. J. Med. Sci., 6:107–14.
[47]	Jadhav, V.K., & Pawar, S.S. (2023). Qualitative and Quantitative Analysis of Anethum graveolens L. Leaves in Various Extracts. Adv. Zool. Bot., 11:392–8.
[48]	Hadi, N., Drioiche, A., Bouchra, E.M., Baammi, S., Abdelaziz Shahat, A., Tagnaout, I., Radi, M., Remok, F., Bouzoubaa, A., & Zair, T. (2024). Phytochemical Analysis and Evaluation of Antioxidant and Antimicrobial Properties of Essential Oils and Seed Extracts of Anethum graveolens from Southern Morocco: In Vitro and In Silico Approach for a Natural Alternative to Synthetic Preservatives. Pharmaceuticals, 17(7):862.
[49]	Sambyal, K., & Singh, R.V. (2021). Production of salicylic acid; a potent pharmaceutically active agent and its future prospects. Crit. Rev. Biotechnol., 41:394-405.
[50]	Malakar, S., Gibson, P.R., Barrett, J.S., & Muir, J.G. (2017). Naturally occurring dietary salicylates: A closer look at common Australian foods. J. Food Compost. Anal., 57:31–9.
[51]	Suliburska, J., & Cholik, R.S., 2024. Risks and benefits of salicylates in food: a narrative review, Nutr. Rev., 82(11): 1594–1604
[52]	Günbatan, T., Dilmaç, E., Gökbulut, A., Sucu, M., & Gürbüz, İ. (2025). Screening Study on Serine Protease Inhibitory Activity of 10 Plant Species. Chem. Biodivers., 22(5):e202402776.
[53]	Famutimi, O.G., Adebiyi, V.G., Akinmolu, B.G., Dada, O.V., & Adewale, I.O. (2024). Trypsin, chymotrypsin and elastase in health and disease. Futur. J. Pharm. Sci., 10: 126.
[54]	Borah, P.K., Sarkar, A., & Duary, R.K. (2019). Water-soluble vitamins for controlling starch digestion: Conformational scrambling and inhibition mechanism of human pancreatic α-amylase by ascorbic acid and folic acid. Food. Chem., 288:395–404.
[55]	Ogunyemi, O.M., Gyebi, G.A., Saheed, A., Paul, J., Nwaneri-Chidozie, V., Olorundare, O., Adebayo, J., Koketsu, M., Aljarba, N., Alkahtani, S., Batiha, G.E.S., & Olaiya, C.O. (2022). Inhibition mechanism of alpha-amylase, a diabetes target, by a steroidal pregnane and pregnane glycosides derived from Gongronema latifolium Benth. Front. Mol. Biosci., 9:866719.
[56]	Iftikhar, M., Zhang, H., Iftikhar, A., Raza, A., Begum, N., Tahamina, A., Syed, H., Khan, M., & Wang, J. (2020). Study on optimization of ultrasonic assisted extraction of phenolic compounds from rye bran. LWT,134:110243.
[57]	Bashkin, A., Ghanim, M., Abu-Farich, B., Rayan, M., Miari, R., Srouji, S., Rayan, A., & Falah, M. (2021). Forty-one plant extracts screened for dual antidiabetic and antioxidant functions: Evaluating the types of correlation between α-amylase inhibition and free radical scavenging. Molecules, 26:317
[58]	Ćorković, I., Gašo-Sokač, D., Pichler, A., Šimunović, J., & Kopjar, M. (2022). Dietary Polyphenols as Natural Inhibitors of α-Amylase and α-Glucosidase. Life, 12:1692.
[59]	Rayess, Y.E., Nehme, L., Ghanem, C., Beyrouthy, M.E., Sadaka, C., Azzi-Achkouty, S., Nehme, N., Gürer, E.S., & Sharifi-Rad. J. (2023). Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market. BMC Chem., 17(1):157.
[60]	El Mannoubi, I. (2023). Impact of different solvents on extraction yield, phenolic composition, in vitro antioxidant and antibacterial activities of deseeded Opuntia stricta fruit. J. Umm. Al-Qura. Univ. Appl. Sci., 9:176–84.
[61]	Alide, T., Wangila, P., & Kiprop, A. (2020). Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic. BMC Res. Notes, 13:564
[62]	Shahidi, F., & Yeo, J.D. (2016). Insoluble-bound phenolics in food. Molecules, 21(9): 1216.
[63]	Xu, C.C., Wang, B., Pu, Y.Q., Tao, J.S., & Zhang, T. (2017). Advances in extraction and analysis of phenolic compounds from plant materials. Chin. J. Nat. Med., 15:721–31.
[64]	Vagiri, M., & Jensen, M. (2017). Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction. Food. Chem., 217:409–17.
[65]	Lin, S., & Xiao, J. (2024). Impact of thermal processing on dietary flavonoids. Adv. Food Nutr. Res., 108:1–34.
[66]	Nouioura, G., Tourabi, M., El Ghouizi, A., Kara, M., Assouguem, A., Saleh, A., Kamaly, O.A.l., El Ouadrhiri, F., Lyoussi, B., & Derwich, E.H. (2023). Optimization of a New Antioxidant Formulation Using a Simplex Lattice Mixture Design of Apium graveolens L., Coriandrum sativum L., and Petroselinum crispum M. Grown in Northern Morocco. Plants, 12(5):1175.
[67]	Adefegha, S.A., Oboh, G., Oyeleye, S.I., & Osunmo, K. (2016). Alteration of starch hydrolyzing enzyme inhibitory properties, antioxidant activities, and phenolic profile of clove buds (Syzygium aromaticum L.) by cooking duration. Food Sci. Nutr., 4:250–60.
[68]	Zayed, A., Abdelkareem, S., Talaat, N., Dayem, D.A., & Farag, M.A. (2025). Tannin in foods: Classification, Dietary Sources, and Processing Strategies to Minimize Anti-Nutrient Effects. Food. Bioproc. Tech., 18:9221–49.
[69]	Hoque, M.B., Ayman, U., Sheikh, M.S., Hannan, M.A., Haque, P., Baria, B., Rahman, M.M., Jalil, M.A., & Das, D. (2025). An in-depth review on tannin sources, extraction methods, and industrial applications. Discover. Food, 5: 401.
[70]	Mulimani, V.H., & Supriya, D. (1993). Effect of heat treatments on alpha-amylase inhibitor activity in sorghum (Sorghum bicolour L.). Plant Foods Hum. Nutr., 44:181–6.