An assessment of bioactive compounds and antioxidants in some tropical legumes, seeds, fruits and spices
Keywords:
Antioxidants, bioactive compounds, spices, legumes, seeds
Abstract
Objective:
The main objective of this research was to assess bioactive compounds, antioxidant potential and mineral concentration of commonly consumed foods as well as underutilized ones for improved health and food security.
Methods:
Twelve food samples were assessed for minerals, flavonoids, IP6, total polyphenols and antioxidant activity. IP6 was determined by anion exchange chromatography while flavonoids, polyophenols, minerals and antioxidant activity were determined by standard methods.
Results:
The highest concentrations of IP6 were recorded in legumes and corn while appreciable levels were also found in golden apple and sorrel samples. The highest concentrations of flavonoids and total polyphenols were found in non-leguminaceaous samples. Pimento and ginger samples recorded highest antioxidant activity (p<0.05) with values comparable to the standard ascorbic acid while pumpkin seeds and onion samples recorded lowest antioxidant activities. Mineral concentrations varied with the samples of pimento, golden apple and sorrel having highest calcium concentrations. Sorrel, ginger and pimento recorded highest iron concentrations, while zinc levels were as highest in both hulled and unhulled pumpkin seed samples. Okra samples recorded the highest copper concentrations.
Conclusion:
Food samples analysed are rich in minerals, bioactive compounds and antioxidants hence their increased exploitation for nutraceutical and nutritional benefits are advocated. Data from this study argues well for increased production and consumption of rarely consumed pumpkin and jackfruit seeds in light of their nutritional profile and antioxidant activity. Most samples assessed are valuable in supplementing nutrient-poor diets.
References
Aberoumand A. 2011. Screening of Less known Two Food Plants for Comparison of Nutrient Contents: Iranian and Indian Vegetables. FFHD. 10:416-423.
Almana HA. 2001. Karkade (Hibiscus sabdariffa) as a mineral and fiber supplement in chocolate cakes. http://repository.ksu.edu.sa/jspui/handle/123456789/9719.
AOAC. 2005. Official methods of analysis of AOAC International, Association of Official Analytical Chemists. 18th edition. Gaithersburg, Maryland, USA: AOAC International. p. 21-22.
Bako IG, Mabrouk MA and Abubakar A. 2009. Antioxidant Effect of Ethanolic Seed Extract of Hibiscus sabdariffa linn (Malvaceae) Alleviate the Toxicity Induced by Chronic Administration of Sodium Nitrate on Some Haematological Parameters in Wistars Rats. Adv J Food Sci Technol., 1(1):39-42.
Cabrera C, Lloris F, Gimenez R, Olalla M and Lopez MC. 2003. Mineral content in legumes and nuts: contribution to the Spanish dietary intake. Sci Total Environ., 308 (1-3): 1-14.
Dilworth L, Omoruyi FO and Asemota HN. 2007. In vitro availability of some essential minerals in commonly eaten processed and unprocessed Caribbean tuber crops. Biometals. 20(1):37-42.
Dilworth L, Brown, K and Asemota H. 2013. Bioavailability of essential minerals from staples commonly consumed in the tropics. J Food Res., 2(2): 83-91
Epstein MM, Kasperzyk JL, Andrén O, Giovannucci EL, Wolk A, Håkansson N, Andersson SO, Johansson JE, Fall K and Mucci LA. 2011. Dietary zinc and prostate cancer survival in a Swedish cohort. Am J Clin Nutr., 93(3): 586-593.
Ghasemzadeh A and Jaafar HZE. 2011. Antioxidant potential and anticancer activity of young ginger (Zingiber officinale Roscoe) grown under different CO2 concentration. J Med Plant Res., 5(14): 3247-3255.
Glew RS, Amoako-Atta, B, Ankar-Brewoo G, Presley J, Chuang LT, Millson M, Smith BR and Glew RH. 2010. Furthering an understanding of West African plant foods: Mineral, fatty acid and protein content of seven cultivated indigenous leafy vegetables of Ghana. Brit Food J., 112(10):1102–1114.
Graf E and Eaton JW. 1990. Antioxidant functions of phytic acid. Free Radical Biol Med., 8(1): 61-69.
Haase H and Rink L. 2009. The immune system and the impact of zinc during aging. Immun Ageing. 6:9.
Hanson MG, Zahradka P and Taylor CG. 2014. Lentil-based diets attenuate hypertension and large-artery remodelling in spontaneously hypertensive rats. Br J Nutr.. 111(4):690-698. doi: 10.1017/S0007114513002997.
Hasan MS, Ahmed MI, Mondal S, Uddin SJ, Masud MM, Sadhu SK and Ishibashi M. 2006. Antioxidant, antinociceptive activity and general toxicity study of Dendrophthoe falcata and isolation of quercitrin as the major component. Orient Pharm Exp Med., 6(4): 355-360.
Islam SM, Ahmed KhT, Manik MK, Wahid MA and Kamal CS. 2013. A comparative study of the antioxidant, antimicrobial, cytotoxic and thrombolytic potential of the fruits and leaves of Spondias dulcis. Asian Pac J Trop Biomed., 3(9):682-691. doi: 10.1016/S2221-1691(13)60139-2.
Johnson M, Tucci M, Benghuzzi H, Cason Z and Hughes J. 2000. The effects of inositol hexaphosphate on the inflammatory response in transformed RAW 264.7 macrophages. Biomed Sci Instrum., 36:21-26.
Kaefer C and Milner J. 2008. The Role of Herbs and Spices in Cancer Prevention. J Nutr Biochem., 19(6): 347-361.
Kalogeropoulos N, Chiou A, Ioannou MS and Karathanos VT. 2013. Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece. Int J Food Sci Nutr., 64(6):757-767. doi: 10.3109/09637486.2013.793298.
Kumar V, Sinha AK, Makkar HPS and Becker K. 2010. Dietary roles of phytate and phytase in human nutrition: A review. Food Chem., 120(4):945-959.
Lee SH, Park HJ, Chun HK, Cho SY, Jung HJ, Cho SM, Kim DY, Kang MS and Lillehoj HS. 2007. Dietary phytic acid improves serum and hepatic lipid levels in aged ICR mice fed a high-cholesterol diet. Nutr Res., 27(8):505-510.
Lehtihet M, Honkanen RE and Sjoholm A. 2004. Inositol hexakisphosphate and sulfonylureas regulate β-cell protein phosphatases. Biochem Bioph Res Co., 316(3):893-897.
Ma J and Betts NM. 2000. Zinc and Copper Intakes and Their Major Food Sources for Older Adults in the 1994–96 Continuing Survey of Food Intakes by Individuals (CSFII). J Nutr., 130(11):2838-2843.
Marinova D, Ribarova F and Atanassova M. 2005. Total phenolics and total flavonoids in Bulgarian fruits and vegetables. J Univ Chem Technol Metallurgy. 40 (3):255-260.
Marzouk MSA, Moharram FA, Mohamed MA, Gamal-Eldeen AM and Aboutabl EA. 2007. Anticancer and antioxidant tannins from Pimenta dioica leaves. Z Naturforsch C. 62(7-8):526-536.
Matkowski A, Tasarz P and Szypula E. 2008. Antioxidant activity of herb extracts from five medicinal plants from Lamiaceae, subfamily Lamioideae. J Med Plant Res., 2(11):321–330.
McKay DL, Oliver Chen CY, Saltzman E and Blumberg JB. 2010. Hibiscus Sabdariffa L. Tea (Tisane) Lowers blood Pressure in Prehypertensive and Mildly Hypertensive Adults. J Nutr., 140(2):298-303.
Ochani PC and D'Mello P. 2009. Antioxidant and antihyperlipidemic activity of Hibiscus sabdariffa Linn. leaves and calyces extracts in rats. Indian J Exp Biol., 47(4):276-282.
Ocloo FCK, Bansa D, Boatin R, Adom T and Agbemavor WS. 2010. Physico-chemical, functional and pasting characteristics of flour produced from Jackfruits (Artocarpus heterophyllus) seeds. Agr Biol J N Am., 1(5):903-908.
Olajire AA and Azeez L. 2011. Total antioxidant activity, phenolic, flavonoid and ascorbic acid contents of Nigerian vegetables. Afr J Food Sci Technol., (ISSN: 2141-5455) 2(2):022-029.
Padmakumari KP, Sasidharan I and Sreekumar MM. 2011. Composition and antioxidant activity of essential oil of pimento (Pimenta dioica (L) Merr.) from Jamaica. Nat Prod Res.., 25(2):152-160.
Pérez-Gregorio MR, Regueiro J, Simal-Gándara J, Rodrigues AS and Almeida DP. 2014. Increasing the added-value of onions as a source of antioxidant flavonoids: a critical review. Crit Rev Food Sci Nutr., 54(8):1050-1062. doi: 10.1080/10408398.2011.624283.
Prasad AS. 2003. Zinc deficiency. Brit Med J., 326:409-410. doi: 10.1136/bmj.326.7386.409.
Prasad KN, Chew LY, Khoo HE, Kong KW, Azlan A and Ismail A. 2010. Antioxidant capacities of peel pulp and seed fractions of Canarium odontophyllum Miq. fruit. J Biomed Biotechnol., Volume 2010. Article ID 871379, 8 pages. Doi:10.1155/2010/871379
Ramadan G, Al-Kahtani MA and El-Sayed WM. 2011. Anti-inflammatory and anti-oxidant properties of Curcuma longa (turmeric) versus Zingiber officinale (ginger) rhizomes in rat adjuvant-induced arthritis. Inflamm., 34(4):291-301.
Rubióa L, Maria-José M and Romeroa M. 2013. Recent advances in biologically active compounds in herbs and Spices: A Review of the Most Effective Antioxidant and Anti-Inflammatory Active Principles. Crit Rev Food Sci Nutr., 53(9): 943-953.
Saha MR, AlamMd A, Akter R and Jahangir R. 2008. In vitro free radical scavenging activity of Ixora coccinea L. Bangladesh J Pharmacol., 3(2):90-96.
Siddhuraju P and Becker K. 2001. Effect of various domestic processing methods on antinutrients and in vitro protein and starch digestibility of two indigenous varieties of Indian tribal pulse, Mucuna pruriens Var. utilis. J Agric Food Chem., 49(6):3058-3067.
Sokal RR and Rohlf FJ. 1969. The principles and practice of statistics in biological research. Freeman and Co. San Francisco. p. 469-484.
Sreeramulu D, Reddy CV, Chauhan A, Balakrishna N and Raghunath M. 2013. Natural antioxidant activity of commonly consumed plant foods in India: effect of domestic processing. Oxid Med Cell Longev. 2013: Article ID 369479, 12 pages, 2013. doi:10.1155/2013/369479
Sun T, Xu Z, Godber JS and Prinyawiwatkul W. 2006. Capabilities of oat extracts in inhibiting cholesterol and long chain fatty acid oxidation during heating. Cereal Chem., 83(4):451–454.
Swami SB. Thakor NJ, Haldankar PM and Kalse SB. 2012. Jackfruit and Its Many Functional Components as Related to Human Health: A Review. Compr Rev Food Sci F., 11: 565-576.
Tsai T, Tsai P and Ho S. 2005. Antioxidant and Anti-inflammatory Activities of Several Commonly Used Spices. J Food Sci., 70(1): C93–C97. doi: 10.1111/j. 1365-2621.2005.tb09028.x.
Tsai TC1, Huang HP, Chang YC and Wang CJ. 2014. An Anthocyanin-rich extract from Hibiscus sabdariffa Linnaeus inhibits N-Nitrosomethylurea-Induced Leukemia in rats. J Agric Food Chem., 62(7):1572-80. doi: 10.1021/jf405235j. Epub 2014 Feb 6.
Veeru P, Kishor MP and Meenakshi M. 2009. Screening of medicinal plant extracts for antioxidant activity. J Med Plant Res., 3(8):608 – 612.
Verena S, Lorenz, M and Stangl K. 2006. The role of tea and tea flavonoids in cardiovascular health. Mol Nutr Food Res., 50(2):218-228.
Vucenik I and Shamsuddin AM. 2006. Protection against cancer by dietary IP6 and inositol. Nutr Cancer. 55(2):109-125.
Wang BQ. 2010. Salvia miltiorrhiza: Chemical and pharmacological review of a medicinal plant. J Med Plant Res., 4(25):2813-2820
Williams LAD, SL, Hibbert RBR, Porter, Bailey-Shaw YA and Green CE. 2006. Jamaican plants with in vitro anti-oxidant activity. In: Biologically active natural products for the 21st Century. (Ed. Lawrence A. D. Williams) Trivandrum: Research Sign Post. p. 1 - 12.
Almana HA. 2001. Karkade (Hibiscus sabdariffa) as a mineral and fiber supplement in chocolate cakes. http://repository.ksu.edu.sa/jspui/handle/123456789/9719.
AOAC. 2005. Official methods of analysis of AOAC International, Association of Official Analytical Chemists. 18th edition. Gaithersburg, Maryland, USA: AOAC International. p. 21-22.
Bako IG, Mabrouk MA and Abubakar A. 2009. Antioxidant Effect of Ethanolic Seed Extract of Hibiscus sabdariffa linn (Malvaceae) Alleviate the Toxicity Induced by Chronic Administration of Sodium Nitrate on Some Haematological Parameters in Wistars Rats. Adv J Food Sci Technol., 1(1):39-42.
Cabrera C, Lloris F, Gimenez R, Olalla M and Lopez MC. 2003. Mineral content in legumes and nuts: contribution to the Spanish dietary intake. Sci Total Environ., 308 (1-3): 1-14.
Dilworth L, Omoruyi FO and Asemota HN. 2007. In vitro availability of some essential minerals in commonly eaten processed and unprocessed Caribbean tuber crops. Biometals. 20(1):37-42.
Dilworth L, Brown, K and Asemota H. 2013. Bioavailability of essential minerals from staples commonly consumed in the tropics. J Food Res., 2(2): 83-91
Epstein MM, Kasperzyk JL, Andrén O, Giovannucci EL, Wolk A, Håkansson N, Andersson SO, Johansson JE, Fall K and Mucci LA. 2011. Dietary zinc and prostate cancer survival in a Swedish cohort. Am J Clin Nutr., 93(3): 586-593.
Ghasemzadeh A and Jaafar HZE. 2011. Antioxidant potential and anticancer activity of young ginger (Zingiber officinale Roscoe) grown under different CO2 concentration. J Med Plant Res., 5(14): 3247-3255.
Glew RS, Amoako-Atta, B, Ankar-Brewoo G, Presley J, Chuang LT, Millson M, Smith BR and Glew RH. 2010. Furthering an understanding of West African plant foods: Mineral, fatty acid and protein content of seven cultivated indigenous leafy vegetables of Ghana. Brit Food J., 112(10):1102–1114.
Graf E and Eaton JW. 1990. Antioxidant functions of phytic acid. Free Radical Biol Med., 8(1): 61-69.
Haase H and Rink L. 2009. The immune system and the impact of zinc during aging. Immun Ageing. 6:9.
Hanson MG, Zahradka P and Taylor CG. 2014. Lentil-based diets attenuate hypertension and large-artery remodelling in spontaneously hypertensive rats. Br J Nutr.. 111(4):690-698. doi: 10.1017/S0007114513002997.
Hasan MS, Ahmed MI, Mondal S, Uddin SJ, Masud MM, Sadhu SK and Ishibashi M. 2006. Antioxidant, antinociceptive activity and general toxicity study of Dendrophthoe falcata and isolation of quercitrin as the major component. Orient Pharm Exp Med., 6(4): 355-360.
Islam SM, Ahmed KhT, Manik MK, Wahid MA and Kamal CS. 2013. A comparative study of the antioxidant, antimicrobial, cytotoxic and thrombolytic potential of the fruits and leaves of Spondias dulcis. Asian Pac J Trop Biomed., 3(9):682-691. doi: 10.1016/S2221-1691(13)60139-2.
Johnson M, Tucci M, Benghuzzi H, Cason Z and Hughes J. 2000. The effects of inositol hexaphosphate on the inflammatory response in transformed RAW 264.7 macrophages. Biomed Sci Instrum., 36:21-26.
Kaefer C and Milner J. 2008. The Role of Herbs and Spices in Cancer Prevention. J Nutr Biochem., 19(6): 347-361.
Kalogeropoulos N, Chiou A, Ioannou MS and Karathanos VT. 2013. Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece. Int J Food Sci Nutr., 64(6):757-767. doi: 10.3109/09637486.2013.793298.
Kumar V, Sinha AK, Makkar HPS and Becker K. 2010. Dietary roles of phytate and phytase in human nutrition: A review. Food Chem., 120(4):945-959.
Lee SH, Park HJ, Chun HK, Cho SY, Jung HJ, Cho SM, Kim DY, Kang MS and Lillehoj HS. 2007. Dietary phytic acid improves serum and hepatic lipid levels in aged ICR mice fed a high-cholesterol diet. Nutr Res., 27(8):505-510.
Lehtihet M, Honkanen RE and Sjoholm A. 2004. Inositol hexakisphosphate and sulfonylureas regulate β-cell protein phosphatases. Biochem Bioph Res Co., 316(3):893-897.
Ma J and Betts NM. 2000. Zinc and Copper Intakes and Their Major Food Sources for Older Adults in the 1994–96 Continuing Survey of Food Intakes by Individuals (CSFII). J Nutr., 130(11):2838-2843.
Marinova D, Ribarova F and Atanassova M. 2005. Total phenolics and total flavonoids in Bulgarian fruits and vegetables. J Univ Chem Technol Metallurgy. 40 (3):255-260.
Marzouk MSA, Moharram FA, Mohamed MA, Gamal-Eldeen AM and Aboutabl EA. 2007. Anticancer and antioxidant tannins from Pimenta dioica leaves. Z Naturforsch C. 62(7-8):526-536.
Matkowski A, Tasarz P and Szypula E. 2008. Antioxidant activity of herb extracts from five medicinal plants from Lamiaceae, subfamily Lamioideae. J Med Plant Res., 2(11):321–330.
McKay DL, Oliver Chen CY, Saltzman E and Blumberg JB. 2010. Hibiscus Sabdariffa L. Tea (Tisane) Lowers blood Pressure in Prehypertensive and Mildly Hypertensive Adults. J Nutr., 140(2):298-303.
Ochani PC and D'Mello P. 2009. Antioxidant and antihyperlipidemic activity of Hibiscus sabdariffa Linn. leaves and calyces extracts in rats. Indian J Exp Biol., 47(4):276-282.
Ocloo FCK, Bansa D, Boatin R, Adom T and Agbemavor WS. 2010. Physico-chemical, functional and pasting characteristics of flour produced from Jackfruits (Artocarpus heterophyllus) seeds. Agr Biol J N Am., 1(5):903-908.
Olajire AA and Azeez L. 2011. Total antioxidant activity, phenolic, flavonoid and ascorbic acid contents of Nigerian vegetables. Afr J Food Sci Technol., (ISSN: 2141-5455) 2(2):022-029.
Padmakumari KP, Sasidharan I and Sreekumar MM. 2011. Composition and antioxidant activity of essential oil of pimento (Pimenta dioica (L) Merr.) from Jamaica. Nat Prod Res.., 25(2):152-160.
Pérez-Gregorio MR, Regueiro J, Simal-Gándara J, Rodrigues AS and Almeida DP. 2014. Increasing the added-value of onions as a source of antioxidant flavonoids: a critical review. Crit Rev Food Sci Nutr., 54(8):1050-1062. doi: 10.1080/10408398.2011.624283.
Prasad AS. 2003. Zinc deficiency. Brit Med J., 326:409-410. doi: 10.1136/bmj.326.7386.409.
Prasad KN, Chew LY, Khoo HE, Kong KW, Azlan A and Ismail A. 2010. Antioxidant capacities of peel pulp and seed fractions of Canarium odontophyllum Miq. fruit. J Biomed Biotechnol., Volume 2010. Article ID 871379, 8 pages. Doi:10.1155/2010/871379
Ramadan G, Al-Kahtani MA and El-Sayed WM. 2011. Anti-inflammatory and anti-oxidant properties of Curcuma longa (turmeric) versus Zingiber officinale (ginger) rhizomes in rat adjuvant-induced arthritis. Inflamm., 34(4):291-301.
Rubióa L, Maria-José M and Romeroa M. 2013. Recent advances in biologically active compounds in herbs and Spices: A Review of the Most Effective Antioxidant and Anti-Inflammatory Active Principles. Crit Rev Food Sci Nutr., 53(9): 943-953.
Saha MR, AlamMd A, Akter R and Jahangir R. 2008. In vitro free radical scavenging activity of Ixora coccinea L. Bangladesh J Pharmacol., 3(2):90-96.
Siddhuraju P and Becker K. 2001. Effect of various domestic processing methods on antinutrients and in vitro protein and starch digestibility of two indigenous varieties of Indian tribal pulse, Mucuna pruriens Var. utilis. J Agric Food Chem., 49(6):3058-3067.
Sokal RR and Rohlf FJ. 1969. The principles and practice of statistics in biological research. Freeman and Co. San Francisco. p. 469-484.
Sreeramulu D, Reddy CV, Chauhan A, Balakrishna N and Raghunath M. 2013. Natural antioxidant activity of commonly consumed plant foods in India: effect of domestic processing. Oxid Med Cell Longev. 2013: Article ID 369479, 12 pages, 2013. doi:10.1155/2013/369479
Sun T, Xu Z, Godber JS and Prinyawiwatkul W. 2006. Capabilities of oat extracts in inhibiting cholesterol and long chain fatty acid oxidation during heating. Cereal Chem., 83(4):451–454.
Swami SB. Thakor NJ, Haldankar PM and Kalse SB. 2012. Jackfruit and Its Many Functional Components as Related to Human Health: A Review. Compr Rev Food Sci F., 11: 565-576.
Tsai T, Tsai P and Ho S. 2005. Antioxidant and Anti-inflammatory Activities of Several Commonly Used Spices. J Food Sci., 70(1): C93–C97. doi: 10.1111/j. 1365-2621.2005.tb09028.x.
Tsai TC1, Huang HP, Chang YC and Wang CJ. 2014. An Anthocyanin-rich extract from Hibiscus sabdariffa Linnaeus inhibits N-Nitrosomethylurea-Induced Leukemia in rats. J Agric Food Chem., 62(7):1572-80. doi: 10.1021/jf405235j. Epub 2014 Feb 6.
Veeru P, Kishor MP and Meenakshi M. 2009. Screening of medicinal plant extracts for antioxidant activity. J Med Plant Res., 3(8):608 – 612.
Verena S, Lorenz, M and Stangl K. 2006. The role of tea and tea flavonoids in cardiovascular health. Mol Nutr Food Res., 50(2):218-228.
Vucenik I and Shamsuddin AM. 2006. Protection against cancer by dietary IP6 and inositol. Nutr Cancer. 55(2):109-125.
Wang BQ. 2010. Salvia miltiorrhiza: Chemical and pharmacological review of a medicinal plant. J Med Plant Res., 4(25):2813-2820
Williams LAD, SL, Hibbert RBR, Porter, Bailey-Shaw YA and Green CE. 2006. Jamaican plants with in vitro anti-oxidant activity. In: Biologically active natural products for the 21st Century. (Ed. Lawrence A. D. Williams) Trivandrum: Research Sign Post. p. 1 - 12.
Published
2014-02-28
How to Cite
LL, D., KJ, B., RJ, W., MS, O., & HN, A. (2014). An assessment of bioactive compounds and antioxidants in some tropical legumes, seeds, fruits and spices. Journal of Research in Biology, 3(7), 1182-1194. Retrieved from https://ojs.jresearchbiology.com/ojs1/index.php/jrb/article/view/320
Section
Articles
