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African Journal of Traditional, Complementary and Alternative Medicines
African Ethnomedicines Network
ISSN: 0189-6016
Vol. 11, No. 3, 2014, pp. 221-227
Bioline Code: tc14103
Full paper language: English
Document type: Research Article
Document available free of charge

African Journal of Traditional, Complementary and Alternative Medicines, Vol. 11, No. 3, 2014, pp. 221-227

 en EVALUATION OF THE ANTIOXIDANT ACTIVITY OF ROOT EXTRACT OF PEPPER FRUIT ( DENNETIA TRIPETALA check for this species in other resources ), AND IT’S POTENTIAL FOR THE INHIBITION OF LIPID PEROXIDATION
Okolie, Ngozi Paulinus; Falodun, Abiodun & Davids, Oluseyi

Abstract

Background: The antioxidant properties of ethanolic root extract of pepper fruit ( Donnetia tripetala check for this species in other resources ), and its effect on lipid peroxidation of some fresh beef tissues during frozen storage were investigated.
Materials and Methods: The antioxidant parameters were assessed using standard methods, while malondialdehyde levels of different fresh beef tissue sections treated with the extract prior to freezing, were estimated in a colorimetric reaction with thiobarbituric acid.
Results: The H2O2-scavenging ability of the extract was similar to that of ascorbic acid, with a maximum scavenging power of 55.61 ±4.98%, and an IC50 value of 86μg/ml. The extract exhibited a concentration-dependent ferric ion-reducing power, although this was significantly lower relative to that of the ascorbic acid (p < 0.05). The total phenolic content was 212.5 ± 0.002 mg/g, while the nitric oxide- scavenging ability was 64.33 ± 0.2% after 150 min. The capacity of the extract to inhibit lipid peroxidation in frozen heart muscle slices was significantly higher than that of vitamin C (p < 0 .05), but comparable to vitamins C and E in frozen testes and kidney slices.
Conclusion: These results suggest that the root extract of D. tripetala is rich in antioxidants which can be applied to meat preservation during refrigerated storage.

Keywords
Donnetia tripetala; Root Extract; Antioxidants; lipid peroxidation; Beef

 
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