Extraction and characterization of antioxidants from Aframomum melegueta and Xylopia aethiopica

• Published in: European food research & technology Vol. 216; no. 6; pp. 526 - 528
• Main Authors: ADEGOKE, Gabriel O, MAKINDE, Olu, FALADE, Kolawole O, UZO-PETERS, Phyllis I
• Format: Journal Article
• Language: English
• Published: Heidelberg Springer 01.06.2003; Berlin Springer Nature B.V
• Subjects: Antioxidants; Biological and medical sciences; Density; E coli; Food; Food industries; Food quality; Free radicals; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Iodine; Lipid peroxidation; Lipids; Oxidation; Phenols; Proteins; Monocotyledones; Lard; Groundnut oil; Antioxidant; Characterization; Antioxidants; Dicotyledones; Angiospermae; Plant origin; Spices; Spermatophyta; Extraction; Annonaceae; Zingiberaceae
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-003-0683-6

Extracts of the spices, Aframomum melegueta (family, Zingiberaceae) and Xylopia aethiopica (family, Anonaceae) exhibited antioxidant effects on lard and groundnut oil with A. melegueta having an antioxidant effectiveness (AE) of 57.0% in lard and 54.3% in groundnut oil at 300 ppm. AE was obtained from: (Peroxide value (PV) of control - PV of test)/(PV of control) x 100% The AE of X. aethiopica for lard at 300 ppm was 29.6%. The antioxidant extracts from both A. melegueta and X. aethiopica inhibited the growth of Escherichia coli and Bacillus cereus. The antioxidant extracts from X. aethiopica and A. melegueta were tentatively identified as phenolic compounds with X. aethiopica having a trihydroxyl phenolic component with reducing properties.[PUBLICATION ABSTRACT]