Evaluation of neurotoxicity and hepatotoxicity effects of acute and sub-acute oral administration of unripe ackee (Blighia sapida) fruit extract

Ajayi, Abayomi Mayowa; Ayodele, Emmanuel Oluseun; Ben‐Azu, Benneth; Aderibigbe, Adegbuyi Oladele; Umukoro, Solomon

doi:10.1016/j.toxrep.2019.06.019

Cited by 5 publications

(2 citation statements)

References 65 publications

(78 reference statements)

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“…The tree belongs to the Sapindaceae family; and its fruit consists of a pod, pulp, and aril covering the seed [ 14 ]. Arils of the fruit only become edible and perfectly safe when the ripe fruit opens spontaneously to reveal the seeds (which are known to be poisonous) and the fleshy aril [ 15 ]. These edible arils are a rich source of protein, fat, and vitamins A, B1, B2, and C [ 14 ], thus, being a potential gluten-free substitute for wheat [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes

Gallo

Durán

García-Camargo

et al. 2021

International Journal of Food Science

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Wheat is one of the most widely used cereals in the world. However, studies consider wheat flour doughs to be of low nutritional quality, as there is now greater public awareness of celiac disease and gluten intolerance. Therefore, consumers are demanding healthier and more varied food products. Consequently, wheat flour is being replaced fully or partially by flours from other sources with higher quality. Hence, the main objective of this work was to report the effect of blending wheat flour with ackee aril flour, until the total replacement of wheat flour, on pasting and dough rheological properties. Five different levels of blending were analyzed: wheat to ackee aril flour mass ratios of 100 : 0, 75 : 25, 50 : 50, 25 : 75, and 0 : 100. Pasting properties (pasting temperature, peak viscosity, ease of cooking, swelling power, final viscosity at 50 °C, and thixotropy) were analyzed; and steady-state shear measurements were used to obtain consistency coefficients ( K ) and flow behavior indexes ( n ) after data was fitted to the Power Law and Herschel-Bulkley models. The gradual addition of the ackee aril flour fraction produced an increase in ash, fat, protein, and fiber content; while water and carbohydrate content showed the opposite behavior in the obtained composite flour. Consequently, the partial or full replacement of wheat flour changed the rheological properties of the produced doughs, as well as the quality of the final product. These changes were mostly related to the protein and carbohydrate content of the ackee aril flour fraction. In general, doughs showed a pseudoplastic behavior with thixotropy whose viscosity decreased as the addition of ackee aril flour was increased. Pasting properties of blends involving 25 %-75 % ackee aril flour demonstrate the feasibility of including these flours in products subjected to high processing temperatures such as canned products or even to produce chips and pasta.

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Section: Introductionmentioning

confidence: 99%

Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes

Gallo

Durán

García-Camargo

et al. 2021

International Journal of Food Science

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“…14,15 A report has shown that ackee fruit may be neurotoxic and hepatotoxic if the unripe fruit is eaten. 16 Urine samples taken from two toddlers with ackee fruit poisoning revealed significant levels of methylene-cyclopropyl acetic acid, including dicarboxylic acids 2ethyl malonate, adipate, and glutarate. 17,18 However, these toxicity studies were conducted on the fruit of the plant.…”

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confidence: 98%

Toxicological Evaluation of the Aqueous Leaf Extract of Blighia Sapida K.D. Koenig (Sapindaceae) in Rodents

2023

TJNPR

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The bark pulp of Blighia sapida is used as an ointment for edema and to relieve people of pains arising from the intestines. The bark can also be formulated into powdery form with a mixture of capsicum and rubbed to stimulate the body. 7 Blighia sapida has also been used traditionally in managing dysentery, yellow fever, eye defects, burns, wounds, skin diseases and others. 8 Bioactive compounds such as chlorogenic acid, saponin, tannin, quercetin amongst others have been identified in the leaf extract. 9 Pharmacological studies have shown its anticancer, antioxidant, analgesic, antimicrobial, and hypoglycaemic activities. 9-13 A limited number of toxicity studies have identified hypoglycins A and B in the plant. These toxic substances are found in unripe ackee fruit. 14,15 A report has shown that ackee fruit may be neurotoxic and hepatotoxic if the unripe fruit is eaten. 16 Urine samples taken from two toddlers with ackee fruit poisoning revealed significant levels of methylene-cyclopropyl acetic acid, including dicarboxylic acids 2ethyl malonate, adipate, and glutarate. 17,18 However, these toxicity studies were conducted on the fruit of the plant. Although the leaf of Blighia sapida is traditionally used for medicinal purposes, no study has reported on the toxicological evaluation of the leaves of Blighia sapida to demonstrate the safety relevance of its ethnomedicinal use. Therefore, this study evaluated the sub-acute toxicological profile of aqueous extract of Blighia sapida (AEBS) in rats to establish the safety use of Blighia sapida leaves in traditional medicine.

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Plant Neurotoxins

Carod Artal

2024

Reference Module in Neuroscience and Biobehavioral Psychology

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Evaluation of neurotoxicity and hepatotoxicity effects of acute and sub-acute oral administration of unripe ackee (Blighia sapida) fruit extract

Abstract: Graphical abstract

Cited by 5 publications

References 65 publications

Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes

Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes

Toxicological Evaluation of the Aqueous Leaf Extract of Blighia Sapida K.D. Koenig (Sapindaceae) in Rodents

Plant Neurotoxins

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