In Vitro study of the nutritional and pharmacological contribution of Pennisetum purpureum Schumach leaves: Natural food used by guinea pig (Cavia porcellus) breeders in Gabon

Abstract

Pennisetum purpureum is a natural food used by guinea pig (Cavia porcellus) farmers in Haut Ogooué, Gabon. The objective of the present study was to investigate the nutritional and pharmacological contribution of Pennisetum purpureum Schumach leaves. The determination of the nutritional value was done by the determination of proteins, total sugars, lipids, dry matter, ash, vitamins (vitamin A, vitamin C and vitamin B6) and minerals (iron, phosphorus, nitrogen). Determination of pharmacological properties was carried out by testing for antioxidants (DPPH radical scavenging capacity measurement), egg albumin protein denaturation and antibacterial properties (diffusion method). The results show that the leaves of Pennisetum purpureum Schumach have high moisture, crude cellulose, lipids, proteins and ash, while total sugars and citric acid are low.The plant studied contains sufficient phosphorus and iron. Vitamins A and B6 are in reasonable amounts. Pennisetum purpureum Schumach has a low antioxidant activity. Anti-inflammatory activities were found to be low, with an IC50 of 65.047 µg/mL. The extracts showed maximum relative percentage inhibition against Staphylococcus aureus ATCC25293 BHI (100%), Escherichia coli 105182 CIP (111.64%), Staphylococcus aureus (112.5%) and Salmonella typhi (81.25%). In sum, the presence of nutritive and pharmacological elements could justify its use in the breeding of guinea pigs in Gabon.