Preliminary Studies on Antioxidative Potentials of Extracts of Defatted Locust Bean Condiment
Subject Areas : food microbiology
1 - Department of Food Technology Federal Polytechnic, PMB 5351, Ado-Ekiti, Ekiti State, Nigeria
Keywords: Antioxidative Potentials, Defatted Extract, Locust Bean Condiment, Rate Constants,
Abstract :
Preliminary investigation on antioxidative potentials of defatted fermented locust bean extract in comparison to defatted non-fermented locust bean was conducted. Qualitative antioxidative assessment on the extract was accomplished by screening the phytochemical endowment, and similar bioactive components. Also some antioxidative indices were quantitatively evaluated. Results showed that the defatted fermented samples were characterized with high amount of phytochemical and bioactive compounds notably phenolic compounds, saponins, peptides, amino acid and reductones. However, alkaloids and flavonoids were not detected. UV-Spectral characteristics of the extracts corroborated same. Similarly, quantitative antioxidative markers evaluated showed that the antioxidative capacity in terms of relative reducing power, total phenolic content and DPPH of fermented locust bean of defatted fermented locust bean extract were higher than the antioxidative capacity of the corresponding defatted non-fermented locust bean extract. Also, the antioxidant activity rate content, and EC50 of the extract were evaluated. This study demonstrated the antioxidant endowment of fermented locust bean condiment in comparison to non-fermented locust bean condiment.