dpph radical scavenging capacity of phenolic extracts from african yam bean (sphenostylis stenocarpa)dpph自由基清除能力的酚类提取物非洲山药豆(sphenostylis stenocarpa).pdfVIP

Food and Nutrition Sciences, 2012, 3, 7-13 7 /10.4236/fns.2012.31002 Published Online January 2012 (http://www.SciRP.org/journal/fns) DPPH Radical Scavenging Capacity of Phenolic Extracts from African Yam Bean (Sphenostylis stenocarpa) 1* 2 1 1 Victor N. Enujiugha , Justina Y. Talabi , Sunday A. Malomo , Aderonke I. Olagunju 1Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria; 2Department of Biological Sci- ences, Afe Babalola University, Ado-Ekiti, Nigeria. * Email: venujiugha@ rd th th Received December 3 , 2010; revised October 27 , 2011; accepted November 5 , 2011 ABSTRACT The phenolic extracts of the seeds of African yam bean (Sphenostylis stenocarpa) were studied using different extrac- tion solvents (70% ethanol, 80% acetone and acidic 70% acetone) and two heat treatment methods (dry heating on a hot plate with acid-washed sea sand at 135˚C for 25 min and wet heating in an autoclave at 120˚C for 20 min). The study examined the total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) of the seed extracts, as well as their free radical scavenging and antioxidant properties. The raw African yam bean seed was dry heated in air oven at 100˚C for 5 min (control). Heat treatments application affected the phenolic contents of the seeds significantly (p 0.05). The free radical scavenging activity of the phenolics were done using 2,2-diphenyl- 1-picrylhydrazyl (DPPH). The effectiveness of the extract was determined using DPPH at 50 mg/g, 10 mg/g and 5 mg/g of the extracts. At 5 mg/g, the extract was most ef