Optimisation of phenolic compounds and antioxidant activity extraction conditions of a roasted mix of Tetrapleura tetraptera (Schumach & Thonn.) and Aframomum citratum (C. Pereira) fruits using response surface methodology (RSM)

Abstract

The therapeutic abilities of Tetrapleura tetraptera and Aframomum citratum fruits used as spices are attributed to their bioactive molecules, including polyphenols. Sometimes used together and heated, they can undergo denaturation. The aim of the current study is to optimize the extraction of phenolic compounds and antioxidant potential of a roasted mix of Tetrapleura tetraptera and Aframomum citratum (95/5: w/w) fruits using RSM in a home food consumption context. The mix of spices was chosen according to the highest content of TPP and preliminary studies were performed to select the influencing variables. Roasting temperatures (130–170 °C), roasting times (10–15 min) and brewing times (8–15 min) were investigated with a rotatable central composite design. Experimental results were fitted to the second-order polynomial model where multiple regressions and ANOVA were used to determine the coefficients of the model and the optimal conditions for the considered responses. The two spices are good sources of phenolic compounds, and they also show significant (p < 0.05) dose-dependent radical scavenging activities (DPPH assay and inhibition of β-carotene discoloration) and reductive activities (FRAP assay and Phosphomolybdenum method). They significantly inhibit bovine serum albumin and 5-LOX denaturation. Brewing time and roasting time significantly (p < 0.05) influence the responses and there is a strong (R 2 = 0.93) correlation between the TPP and TAC of the beverage. The quadratic model fit well and the different factors used to test its accuracy and fitness were in satisfactory ranges. For TPP extraction (38.90 mgGAE/g dw) and TAC (50.75 mg TE/g dw) expression, the optimal conditions were reached at a roasting temperature of 150 °C, roasting time of 12.62 min, brewing time of 11.91 min and a desirability of 0.95. The novel information on the optimisation of the process can be further used by scientists, consumers and herbalists for effective handling of fruits during the extraction process.

Phytochemical profiling of Azima tetracantha Lam. leaf methanol extract and elucidation of its potential as a chain-breaking antioxidant, anti-inflammatory and anti-proliferative agent

“…The reduction capacity of the extracts was analyzed as the FRAP or ferric reducing antioxidant potential according to the method ( Dutta and Ray, 2020 ). The inhibition of the pro-inflammatory enzyme, lipoxygenase, was carried out as detailed in the publications previously reported ( Manga et al, 2020 ). The scavenging potential of the extracts on sodium nitroprusside-derived nitric oxide radical was conducted using the Griess reagent method ( Tonisi et al, 2020 ).…”

Optimized pressurized hot water extraction, HPLC/LC‐MS characterization, and bioactivity of Tetrapleura tetraptera L. dry fruit polyphenols

“…Despite its beneficial biological effects and uses, majority of studies done on TT fruit extracts did not exploit green extraction methods. For example, Manga et al (2020) optimized extraction of TTP by investigating roasting time, roasting temperature, and brewing time. In another study, ethanolic and water extracts were gotten by maceration in solvent for 72 h at 28 • C (Obeng et al, 2021).…”

“…For example, Manga et al. (2020) optimized extraction of TTP by investigating roasting time, roasting temperature, and brewing time. In another study, ethanolic and water extracts were gotten by maceration in solvent for 72 h at 28°C (Obeng et al., 2021).…”

Impact of supercritical fluid extraction, ultrasound‐assisted extraction, and conventional method on the phytochemicals and antioxidant activity of bhimkol ( Musa balbisiana ) banana blossom

“…Powder of whole blossom was mixed in an extraction solvent of 70% ethanol at a 2:30 ratio in a 100 ml beaker. Following the Priyadharshini and Bakthavatsalam (2016) and Manga et al (2020) methods with slight modification, the mixtures were ultrasonicated (Q Sonica, Q700, F I G U R E 1 Various parts of bhimkol blossom (Musa balbisiana): (a) bhimkol blossom (inflorescence), (b) bract, (c) male flowers, and (d) spadics USA) with 220 Å probe (12.7 mm diameter) at a frequency of 20 kHz as per the experimental design generated by RSM-CCD (Design Expert 11) as shown in Table 1. Extraction parameters, namely, temperature (40 to 60°C), extraction solvent (70%), extraction amplitude (25% to 45%), and extraction time (20 to 40 min) were selected.…”