16Dec 2019

PHYTOCHEMISTRY AND IN VITRO ANTIOXIDANT ACTIVITIES OF FOUR CONSUMED PICKING PRODUCTS IN SIKASSO, MALI

  • Laboratory of Plant and Food Biochemistry and Biotechnology (LBVA_B), Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB) BPE 3206, Bamako, Mali
  • Centre for Research in Biological Sciences Food and Nutrition (CRSBAN), University Joseph Ki-Zerbo (UJKZ), 03 BP 7131, Ouagadougou, Burkina Faso
  • Laboratory of Integrative and Explorative Tropical Biology, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB) BPE 3206, Bamako, Mali
  • Department of Pharmaceutical Sciences, Faculty of Pharmacy, University of Sciences, Techniques and Technologies of Bamako (USTTB), BP1805 Bamako, Mali
  • Department of Traditional Medicine (DMT), National Institute of Research in Public Health, BP 1746, Bamako, Mali
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The aim of this work was to study the phytochemistry and to evaluate the in vitro antioxidant activities of four fruits harvested consumed in Sikasso, Mali: Balanites aegyptiaca, Zizyphus mauritiana, Raphia sudanica and Saba senegalensis. A phytochemical screening has been performed using tube reactions. Total polyphenol and flavonoid were determined by the spectrophotometric method and in vitro antioxidant activities by DPPH test. The tests revealed in all the fruits the presence of many phytochemical groups. The mucilages have been found in the fruits of Raphia and Zizyphus. Fruits of Zizyphus had the highest polyphenolic content (1.72?0.07 mg GAE/100 mg) and Saba the lowest (0.99?0.07 mg GAE / 100 mg). The highest flavonoid content has been recorded with Raphia fruit (0.35?0.04 mg CE/100 mg) while Balanites fruit had the lowest content (0.16?0.034 mg CE/100 mg). As well the contents of polyphenols and flavonoids, the highest in vitro antioxidant activity has varied 30.66?2.16 % for Saba to 70.26?2.11 % for Raphia. These results have shown that these fruits are sources of many metabolites especially polyphenols and flavonoids and are endowed with antioxidant activities, therefore they could be used more in food to improve food ration and to fight against oxidative stress.

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[Konare Mamadou Abdoulaye, Tounkara Fatoumata, Somda Marius K, Diarra Nouhoum, Diakite Meminata, Wele Mamadou, Macalou Sira, Ouattara Aboubacar Sidiki and Sanogo Rokia (2019); PHYTOCHEMISTRY AND IN VITRO ANTIOXIDANT ACTIVITIES OF FOUR CONSUMED PICKING PRODUCTS IN SIKASSO, MALI Int. J. of Adv. Res. 7 (Dec). 847-857] (ISSN 2320-5407). www.journalijar.com

Konaré Mamadou Abdoulaye
Laboratory of Plant and Food Biochemistry and Biotechnology (LBVA_B), Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), Bamako, Mali.

DOI:

Article DOI: 10.21474/IJAR01/10221      
DOI URL: https://dx.doi.org/10.21474/IJAR01/10221

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