COMPARATIVE EVALUATION OF THE NUTRITIONAL, PHYTOCHEMICAL AND ANTIOXIDANT PROPERTIES OF THE DRIED POWDER AND ETHANOL EXTRACT OF DENNETTIATRIPETALA FRUIT

Esohe Eduwen
Keywords: Pepper fruit, dried powder, ethanol extract, proximate analysis, phytochemicals, antioxidants
Journal of Inter-Disciplinary Studies on Contemporary Issues 2020 6(2), 37-45. Published: March 11, 2023


Abstract

Fruits contain several chemical compounds essential for optimal metabolic functions in the biological system. There is an increasing consumption of pepper fruit (Dennettiatripetala) because of its health benefits. In this study, the nutritional, phytochemical and antioxidant properties of the ethanol extract and dried powder of Dennettiatripetala fruit was comparatively evaluated. The dried powder and ethanol extract samples were prepared from fresh ripe pepper fruit. The samples were subjected to nutritional (proximate), phytochemical and antioxidant analysis using standard methods. Results showed that the ethanol extract of Dennettiatripetala fruit contained significantly (P<0.05) higher amounts of moisture, ash, protein, crude fat, flavonoid, phenol, tannins, alkaloids and reducing power than the dried powder. However, the dried powder contained significantly (P<0.05) higher amounts of crude fibre, carbohydrate, and DPPH activity than the ethanol extract. Thus, comparatively, the ethanol extract was shown to be richer in nutrients, phytochemicals and highly valuable as a source of natural antioxidants which may help combat oxidative stress and inhibit degenerative disorders.