NUTRITIONAL COMPOSITION, CONSTITUENTS, AND ANTIOXIDANT ACTIVITY OF POWDER FRACTIONS OF FICUS DICRANOSTYLA MILDBREAD LEAVES

Tabi Omgba Yves; Tsague Marthe Valentine; Deli Markusse; Tembe Achick Estella; Ngono Mballa Rose; Fokunang N. Charles; Ngadjui Tchaleu Bonaventure; Dimo Théophile; Ndongo Embola Judith; ZeMinkande Jacqueline

doi:10.22270/ujpr.v7i4.814

Tabi Omgba Yves Department of Pharmacotoxicology and Pharmacokinetics, Faculty of Medicine and Biomedical Sciences, University of Yaoundé I, Yaounde, Cameroon.
Tsague Marthe Valentine Department of Biomedical Sciences, Faculty of Sciences, University of Ngaoundere, Ngaoundere, Cameroon.
Deli Markusse Department of Biological Sciences, Faculty of Sciences, University of Maroua, Maroua, Cameroon.
Tembe Achick Estella Department of Pharmacotoxicology and Pharmacokinetics, Faculty of Medicine and Biomedical Sciences, University of Yaoundé I, Yaounde, Cameroon.
Ngono Mballa Rose Department of Pharmacology and Traditional Medicine, Faculty of Medicine and Biomedical Sciences, University of Yaoundé I, Cameroon.
Fokunang N. Charles Department of Pharmacotoxicology and Pharmacokinetics, Faculty of Medicine and Biomedical Sciences, University of Yaoundé I, Yaounde, Cameroon.
Ngadjui Tchaleu Bonaventure Department of Chemistry, Faculty of Sciences, University of Yaounde I, Yaounde, Cameroon.
Dimo Théophile Department of Physiology, Faculty of Sciences, University of Yaounde I, Yaounde, Cameroon.
Ndongo Embola Judith Department of Physiological Sciences/Biochemistry, Faculty of Medicine and Biomedical Sciences, University of Yaoundé I, Cameroon.
ZeMinkande Jacqueline Department of surgery and specialties,Faculty of Medicine and Biomedical Sciences, University of Yaoundé I, Cameroon.

10.22270/ujpr.v7i4.814

Keywords:

Antioxidant, Ficus dicranostyla, mineral compositions

Abstract

Background and objective: The research on nutritional and health-benefiting compounds has increased in leafy vegetables such as Ficus dicranostyla.The current study was conducted to evaluate the effect of sieved-based fractionation on nutrient content, polyphenolic components, and antioxidant activities of Ficus dicranostyla leaves powder.

Methods: Dried leaves powder was sieved at three size classes (<125 µm, between 250 and 125µm, ≥ 250 µm) and unsieved powder was produced and characterized for proximate composition, minerals, total phenolic, and flavonoids contents, as well as antioxidant activity. Nutrient quantities were expressed in g/100g of crude leaves.

Results: Statistics resultsrevealed a significant difference among fractions composition, as well as antioxidant activity with DPPH and FRAP. Proteins (19.60-26.08), lipids (5.33-10.40), and ash (11.44 16.60) contents were increased in small size fractions, while carbohydrates (40.19-50.88) and fibers (9.08–15.04) contents were lowered. Similarly, minerals namely iron, copper, magnesium, and zinc increased (3.26-9.68, 9.09-24.41, 1.38-2.33, and 3.79-8.55 g/100 g, respectively). In addition, phenolic compounds and flavonoids, as well as antioxidant activity were also higher in smaller powder particles. The powder fraction of < 125 µm (smaller particle) showed the highest phenolic content and antioxidant activity, demonstrating the importance of sizing in the profitability of functional food ingredients.

Conclusion: Data analysis clearly demonstrates that Ficus dicranostyla leaf powder could be recognized as a source of nutritive compounds and antioxidants. Ficus dicranostyla derived functional ingredients could be prepared for the nutritive purpose and oxidative stress-related disease prevention.