ANTIOXIDANT PROPERTIES OF AFRICAN OIL BEAN (Pentaclethra macrophylla Benth) SEED PHENOLICS AS INFLUENCED BY EXTRACTION SOLVENTS AND HEAT TREATMENTS

• V. N. Enujiugha

  Department of Food Science and Technology, Federal University of Technology, P. M. B. 704, Akure, Nigeria. *E-mail: ajibolamitchell

  Author

Three commonly used extraction solvents (70% ethanol, 80% acetone and acidic 70% acetone) were evaluated for yields of phenolic substances and subsequent antioxidant capacity of the extracts from three samples (raw, dried and autoclaved) of African oil bean (Pentaclethra Macrophylla Benth) seed in a 3x3x4 factorial design. The contents of selected phytochemicals, namely, total phenolic content (TPC), total flavonoid content (TFC) and condensed tannin content (CTC) were investigated. In addition, antioxidant activities were tested using 2,2-diphenyl-1-picryphydrazyl (DPPH). The results show that for extraction, 70% ethanol gave more yields of extracts from raw and dried samples, while 80% acetone gave more yield of extract from the autoclaved sample. Moreover, the acidic 70% acetone gave the highest yield among the three solvents for extracting TPC from the three samples while for the TFC 80% acetone gave the highest yield. The best extraction solvent for DPPH antioxidant assay was 70% ethanol.

1. V. N. Enujiugha, Department of Food Science and Technology, Federal University of Technology, P. M. B. 704, Akure, Nigeria. *E-mail: ajibolamitchell

   Department of Food Science and Technology, Federal University of Technology, P. M. B. 704, Akure, Nigeria. *E-mail: ajibolamitchell

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