image border bottom

Title & Author

Page Full Text

Some Quality attributes of Four Sudanese Forest Fruits Nectars

32-38Full Text

Nawal A. Abdel-Rahman*, Innam, I. Awad and ELrakha, B. Babiker

Fruit juices industry is becoming widely spread in Sudan, but, these products are usually expensive. The aim of this study is to substitute fruit juice by nectars made from four indigenous forest fruits. Nectars were prepared from doum (Hyphaene thebaica L), kirkir (Randia geipaeflora), and a mixture of karmadoda (Naucleae latifolia) and godeim (Grewia tenax). The prepared nectars were subjected to a physico-chemical and microbiological studies. The physico-chemical attributes included total soluble solids, pH, titratable acidity, ascorbic acid, tannins and colour (optical density). The microbiological parameters studied were total bacterial count, lactic acid bacteria, Salmonella spp, Staphylococcus aureus, spore former bacteria and yeasts and moulds. The processed nectars were stored at ambient (30 + 5 ºC) and refrigeration (4 -6 ºC) temperatures. The physico-chemical analyses were carried out at zero time and at the end of the storage, while the microbial analyses were carried out monthly for six months. Results obtained indicated that the highest and the lowest level of pH-values were recorded for doum and karmadoda fruits 5.30 and 2.00, respectively. Karmadoda forest fruit contains the highest value of vitamin C (389.82 mg/100g) and tannins (2.76 %), while, doum fruits contain the lowest value of these components, 31.74 mg/100 g and 1.84 %, respectively. Nectars were stored for six months without deterioration in the physico-chemical properties, as well as, they were free of microbial growth. Need to the more details

Phytochemical Characterisation and Antioxidant Activity of Hibiscus sabdariffa (Malvaceae) Calyx Extracts

39-46Full Text

Abba P. Obouayeba*, Koffi Mathurin Okoma, Moussa Diarrassouba, Sekou Diabaté and Tanoh H. Kouakou

The calyces of Hibiscus sabdariffa, is widely used to manufacture the « Bissap » beverage consumed in West Africa during various ceremonies, this study has the objective to determine its phenolic compounds and evaluate antioxidant activity of extract of these calyces. The phytochemical study was carried out by HPLC and this of antioxidant activity was performed using Wistar rats divided into groups. The treatments were administered via oral route and at single dose for seven days, followed by injection of doxorubicin. Blood samples were collected for the carrying out of markers of oxidative stress. The results obtained led to the identification of two phenolic acids, three anthocyanins and eight flavonoids. The results also showed that anthocyanins (delphinidin 3-O-glucoside and cyanidin 3-O-glucoside), flavonoids (eugenol, gossypetin and quercetin) and protocatechuic acid are the major compounds of the calyx extract of Hibiscus sabdariffa (CEHS). In addition, the results helped to highlight the antioxidant property of this plant. Indeed, the toxicity of doxorubicin expressed by the rats of group 2 were significantly different (p<0.05) from those of the other groups (control, 3 and 4) for both oxidative stress markers. However, CEHS had attenuated the side effect of doxorubicin through the rats of groups 3 and 4 were statistically identical (p<0.05) to the control group for markers of oxidative stress. These results show that the consumption of soft drink commonly known as « Bissap » could help strengthen the antioxidant capacity of the organism