scholarly journals Antioxidant and Antimicrobial Activities of Various Extracts from Safou (Dacryodes edulis) Cultivated in Côte d’Ivoire

Author(s):  
Andrée Emmanuelle Sika ◽  
Romuald Léonce Kadji ◽  
Lacinan Ouattara ◽  
Soumaïla Dabonné ◽  
Rose Koffi-Nevry

Safou (Dacryodes edulis) is a fruit with very interesting nutritional and pharmacological properties. However, this fruit remains rather unknown to the Ivorian population. Aims: The objective of this study was to highlight the antioxidant and antimicrobial potential of the seed and pulp of Safou (Dacryodes edulis) cultivated in Côte d'Ivoire for its valorization. Study Design: Microbiological and biochemical studies Place and Duration of Study: Laboratory of Biotechnology and Food Microbiology,Abidjan, Côte d’Ivoire, between September 2020 and February 2021. Methodology: Aqueous, ethanolic and methanolic extracts of the pulp and seed of Safou were prepared. Moisture content, pH, yield, total polyphenols,diphényl-2-picrylhydrazyle (DPPH) radical scavenging testof the different extracts were determined.Aqueous, ethanolicand methanolicextracts of the seed and pulp at varying concentrations of 200 mg/mL, 100 mg/mL, 50 mg/mL, 25 mg/mL, 12.5mg/mL and 6.25 mg/mL was tested against human pathogens such asEscherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiellapneumoniae, Proteus mirabilis, Aspergillus fumigatus and Penicilliumchrysogenum. Results: pH, moisture content and yield ranged from 3.16 to 4.74; 9 to 18.30%; and 10.79 to 18.78%, respectively. Total polyphenol content ranged from 1.45 mgEAG/g to 4.56 mgEAG/g. The highest levels of total polyphenols were observed for the methanolic extracts of pulp. The different extracts strongly scavenged the DPPH radical with percentages of anti-free radical activity that varied from 50.76 to 64.43%.The antimicrobial susceptibility results of the methanolic extracts of D. edulis seed showed highest zones of inhibition to the microbial isolates tested. The microorganisms were resistant to the aqueous extracts of pulp and seed. Conclusion: The presence of bioactive compounds and the antimicrobial activity of Safou extracts could justify its use in the food and pharmaceutical fields.

2016 ◽  
Vol 105 (1) ◽  
pp. 10103 ◽  
Author(s):  
Beugré Romuald Léonce Kadji ◽  
Fankroma Martial Thierry Kone ◽  
Andrée Emmanuelle Sika ◽  
Soumaïla Dabonne

2019 ◽  
Vol 13 (1) ◽  
pp. 325
Author(s):  
Andrée Emmanuelle Sika ◽  
Beugré Romuald Léonce Kadji ◽  
Koffi Martin Dje ◽  
, Fankroma Thierry Martial Kone ◽  
Soumaïla Dabonne ◽  
...  

Author(s):  
Sidibe Daouda ◽  
Coulibaly Adama ◽  
Nyamien Yves Bléouh Jean ◽  
Konan N’Guessan Ysidor ◽  
N’cho Carine ◽  
...  

Aims: Peppers are common raw spices facing significant post-harvest lost in the handling train. This study was carried out to promote the production of pepper concentrate as spices extracts for foods. Study Design: Composite extracts formulated from raw peppers extracts using Central Composite Design, and resulted formulations submitted to sensory analysis. Place and Duration of Study: Laboratory of Biochemistry and Food Sciences, Department of Biochemistry, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University, Abidjan, Côte d’Ivoire, between June and October 2018. Methodology: Using a central composite design, 25 peppers extract formulations (F1 to F25) were processed from raw extracts of four pepper varieties growing in Côte d’Ivoire, namely cultivars ‘’pili pili’’ and ‘’bill of bird’’ (Capsicum frutescens), ‘’pepper baoulé’’ (Capsicum annuum), and ‘’big sun’’ (Capsicum chinense). These formulations were then subjected to sensory descriptive and sensory acceptance analyses by panellists about the color appearance, the pungency flavor, the fluidity aspect, and the typical pepper aroma. Results: The sensory perception of pungency, fluidity, and aroma didn’t differentiate the formulations. But four formulations (F18, F20, F21, and F24) evidenced more intensive orange- yellowish appearance (4.44/7, 5.33/7, 4.33/7, and 4.67/7, respectively). From these formulations, samples F18 and F20 have been more enjoyed as food spices, with respective scores of 76.17% and 77.76% panellists. Conclusion: Both formulations F18 and F20 could be used as significant baselines in peppers extract processing for food interests.


2018 ◽  
Vol 14 (30) ◽  
pp. 338
Author(s):  
Koffi Akessé Georges ◽  
Ahoua Angora Remi Constant ◽  
Ekou Lynda ◽  
Ekou Tchirioua ◽  
Kone Mamidou Witabouna

Skin health is a concern for many people. This aim of this study is to evaluate in vitro the antioxidant activity of 10 plants used in cosmetopoeia for the maintenance of skin health. To achieve this objective, 30 extracts were tested using 2,2'-diphenyl-1-picrylhydrazyl radical (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6) acid. -sulfonic) (ABTS + •) assays. The extracts studied were rich in total polyphenols, flavonoids, gallic tannins and alkaloids. For the DPPH reduction, 7 extracts including 5 methanolic and 2 aqueous extracts showed a percentage of inhibition similar to that of Vitamin C (95.79 ± 10.53%) used as a control. With ABTS, 11 extracts (5 methanol, 3 aqueous and 3 hexane) gave reduction percentages close to Trolox (95.97 ± 8.51%). These active plants could play a role in the maintaining of skin.


2020 ◽  
Vol 145 ◽  
pp. 14853-14861
Author(s):  
DJEDJE Blétro Patrick Gérard ◽  
KADJI Beugré Romuald Léonce ◽  
KONE Fankroma Martial Thierry ◽  
DABONNE Soumaïla

Author(s):  
Dan Chépo Ghislaine ◽  
Fagbohoun Jean Bedel ◽  
Fankroma Martial

African eggplant Solanum aethiopicum var. striped toga is a vegetable-fruit widely consumed in Côte d'Ivoire. However, observations have shown that the cortex was removed from the pulp during culinary preparations for various reasons. The objective of this study is to contribute to the valorization of this eggplant by showing the nutritional interest of the cortex and the pulp. The samples used in this study were collected in a market garden located south of Abidjan. After separating the cortex from the pulp, they were ground into powder and used for physicochemical analysis. The results concerning physicochemical parameters showed that the ripe pulp (Pm) compared to the ripe cortex (Cm) contained more total sugars (165±0.7 versus 107±0.70 mg/100 g DM). Whereas, the unripe pulp Pnm contained significant amounts of polyphenols and tannins compared to the unripe cortex (636±0.25 versus 328±0.04 mg/100g DM for total polyphenols; 577±0.09 versus 171±0.21 mg/100 g DM for tannins). Oxalate contents decreased in ripe parts of the fruit (Pnm: 332±2.52 and Cnm: 131±1.00 mg/100g DM in unripe eggplant versus Pm: 157.75±1.52 and Cm: 55±0 .00 mg/100g DM in ripe eggplant). Also, Solanum aethiopicum var. striped toga could play an important role in human nutrition because of their nutrients content, thus contributing to better health.


Author(s):  
Konan N’guessan Ysidor ◽  
Diarrassouba Nafan ◽  
Koffi Eric-Blanchard Zadjéhi ◽  
Yao Saraka Didier Martial ◽  
Soro Koulotioloma ◽  
...  

Aims: Onion is a common vegetable engaging significant nutritional interests and widely consumed over the world. In Côte d'Ivoire, 95% of the onion consumption is filled by imports despite the availability of suitable areas for its local production. The current study aimed to investigate nutritional features of onion varieties for fitting the agronomical trends in order to strengthen the onion cultivation in northern Côte d’Ivoire. Study Design: Six onion varieties produced for bulbs, namely ARES, BATI, CARA, DAMANI, KARIBOU, and SAFARI. Onion bulbs sampled, oven-dried, and then processed to powders for analysis. The main study consisted in analyzing the biochemical properties of the resulted onions powders. Place and Duration of Study: Experimental farming from the plants experimenting location, and onion samples analyzed from Laboratory of Peleforo Gon Coulibaly University, Korhogo, Côte d’Ivoire, between March 2020 and April 2021. Methodology: Batches of 2 kg fresh bulbs collected per onion variety after harvest. Once at Lab, onion bulbs peeled, washed, cut into small dice-shaped pieces and dried into an oven at 80 °C for 24 h using stainless trays. Dried samples ground and kept for analyses regarding physicochemical traits (moisture, acidity, ash) and nutritive parameters (glucides, lipids, proteins, antioxidants). Results: The works showed higher contents in moisture (16.91%), ash (4.46%), and lipids (1.99%) from CARA variety with more significant acidity; while greatest amounts of total soluble carbohydrates (14.5%), tannins (1.02%), and proteins (13.6%) were recorded from BATI and more vitamin C in DAMANI (0.133%). However, SAFARI variety samples were more provided in reducing carbohydrates (1.04%) and total polyphenols (1.46%) as secondary metabolites; and the ARES variety revealed highest flavonoids contents (0.057%). In addition, ARES, CARA, and KARIBOU varieties displayed great dietary fibers amounts compared to BATI, KARIBOU, and SAFARI. Conclusion: The particular nutritional traits of the studied onion varieties could be confronted with their agronomical yield and consumption trends for supporting sustainable production of onion in Côte d’Ivoire.


2020 ◽  
Vol 145 ◽  
pp. 14853-14861
Author(s):  
DJEDJE Blétro Patrick Gérard ◽  
◽  
KADJI Beugré Romuald Léonce ◽  
KONE Fankroma Martial Thierry ◽  
DABONNE Soumaïla ◽  
...  

2019 ◽  
Vol 12 (6) ◽  
pp. 2535
Author(s):  
Arrisson Aka Roger Roland Ano ◽  
Emmanuel N’dri Koffi ◽  
Augustin Amissa Adima ◽  
Philippe Kessé N’da ◽  
Louise Atchibri Anin

Author(s):  
Kambire Ollo ◽  
Boli Zamblé Bi Irié Abel ◽  
Yao Konan Mathurin ◽  
Ahipo Diane Marcelle Pascale ◽  
Koffi-Nevry Rose

Aims: Produced in an artisanal way from the fermentation of the seeds of Parkia biglobosa, “Soumbala”, is a condiment very appreciated in several African countries including Côte d'Ivoire. This study was  conducted to assess the microbiological quality and fungal profile of this condiment sold in the markets of nine communes in Abidjan. Study Design: Food safety. Place and Duration of Study: Soumbala's samples were collected in the markets during the month of October 2019 and analyzed at the Laboratory of Microbiology and Food Biotechnology of the Nangui Abrogoua University, Côte d'Ivoire. Methodology: For this purpose, 27 samples of "Soumbala" were taken from the different markets and analysed. The loads of the different microorganisms (mesophilic aerobic germs, total coliforms, moulds) were determined by counting after culture in agar medium. The microbiological quality has been assessed according to Directive 2005/2073/EC. The physico-chemical composition (pH, titratable acidity, moisture content) of "Soumbala" has been determined according to standard methods. The identification of the mould strains isolated from the different samples was carried out using the identification keys. Results: The results of the various physico-chemical parameters obtained ranged from 13.81 to 20.31%, 5.58 to 6.50 and 3.73 to 9.06 % for moisture content, pH and titratable acidity, respectively. The mesophilic aerobic germ loads of 7.21 to 7.70 log10 cfu/g determined in the analyzed samples are above the acceptability limit (6 log10 cfu/g) applied in this study. The maximum loading of total coliforms was 3.92 log10 cfu/g. All mould loads are below the acceptability limit. The mould strains isolated and identified from the identification keys belong to the genus Aspergillus. Conclusion : A public health risk related to the consumption of "Soumbala" could exist if these moulds produced mycotoxin. 


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