Articles
Impact of guinea pepper and cloves on eggplant leaves (Solanum macrocarpon) in vitro and in vivo antioxidant potentialities
Article number
1407_11
Pages
77 – 86
Language
English
Abstract
Eggplant leaves (Solanum macrocarpon), due to their richness in micronutrients, are recommended to alleviate malnutrition.
However, cooking results in the loss of micronutrients and phenolic compounds.
To enhance their antioxidant potential, they were boiled in water for 30 min with Guinea pepper and cloves.
The analyses focused on the determination of phenolic compounds and the evaluation of antioxidant activity in vitro (free radical-scavenging and inhibition power of lipid peroxidation) and in vivo (thiobarbituric acid reactive substances (TBARS), superoxide dismutase (SOD) and glutathione peroxidase) in Wistar rats for 1 month.
The results showed that Guinea pepper and cloves have respective polyphenol concentration of 69.58 and 513.33 mg GAE g‑1. Cloves increase polyphenol concentration in cooked eggplant leaves from 36.42 (in fresh leaves) to 203.58 mg GAE g‑1. Cloves and Guinea pepper-clove mixture exhibit good anti-free radical activities characterized by low capacities to inhibit 50% of DPPH radical (IC50) respectively of 0.45 and 0.83 µg mL‑1. This improved that of eggplant leaf from 73.17 to 7.17 µg mL‑1 with cloves and to 30.50 µg mL‑1 with Guinea pepper-cloves mixture.
TBARS rate increased from 0.016 to 0.034 nmol mL‑1 in the serum of rats which consumed eggplant leaves cooked with Guinea pepper-clove mixture.
Superoxide dismutase activities increase after 2 weeks for all experimentations.
Glutathione peroxidase activity increased from 3.820 to 4.457 nmol min‑1 mL‑1 in rats consuming eggplant leaves cooked with Guinea pepper.
But it decreases from 10.188 to 3.820 nmol min‑1 mL‑1 in those who have consumed eggplant leaves cooked with the Guinea pepper-cloves mixture.
Cooking eggplant leaves with spices may be recommended because spices enhance their antioxidant potential.
However, cooking results in the loss of micronutrients and phenolic compounds.
To enhance their antioxidant potential, they were boiled in water for 30 min with Guinea pepper and cloves.
The analyses focused on the determination of phenolic compounds and the evaluation of antioxidant activity in vitro (free radical-scavenging and inhibition power of lipid peroxidation) and in vivo (thiobarbituric acid reactive substances (TBARS), superoxide dismutase (SOD) and glutathione peroxidase) in Wistar rats for 1 month.
The results showed that Guinea pepper and cloves have respective polyphenol concentration of 69.58 and 513.33 mg GAE g‑1. Cloves increase polyphenol concentration in cooked eggplant leaves from 36.42 (in fresh leaves) to 203.58 mg GAE g‑1. Cloves and Guinea pepper-clove mixture exhibit good anti-free radical activities characterized by low capacities to inhibit 50% of DPPH radical (IC50) respectively of 0.45 and 0.83 µg mL‑1. This improved that of eggplant leaf from 73.17 to 7.17 µg mL‑1 with cloves and to 30.50 µg mL‑1 with Guinea pepper-cloves mixture.
TBARS rate increased from 0.016 to 0.034 nmol mL‑1 in the serum of rats which consumed eggplant leaves cooked with Guinea pepper-clove mixture.
Superoxide dismutase activities increase after 2 weeks for all experimentations.
Glutathione peroxidase activity increased from 3.820 to 4.457 nmol min‑1 mL‑1 in rats consuming eggplant leaves cooked with Guinea pepper.
But it decreases from 10.188 to 3.820 nmol min‑1 mL‑1 in those who have consumed eggplant leaves cooked with the Guinea pepper-cloves mixture.
Cooking eggplant leaves with spices may be recommended because spices enhance their antioxidant potential.
Authors
A.E. Agbo, C.E. Kouame-Osnou, M. Gbogbo, G.A. Gbogouri, K. Brou
Keywords
eggplant leaf, spices, antioxidant activity, cooking, Wistar rats
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