尼日利亚西南部某些地方药汤的理化性质

Buraimoh Samuel Osaretin, Adeniyi Adejoke Deborah
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引用次数: 0

摘要

棉籽(Gossypium herbaceum)、苦叶(Vernonia)、腰果叶(Anacardium occidentale)、黑胡椒(Piper nigrum)和香叶(Ocimumgratissimum)是制作当地汤的主要原料,即;“koroowu汤”、“黑汤”、“腰果叶汤”和“ewe luje汤”在尼日利亚某些地区消费。汤的原料根据当地的准备进行分类,分别混合成糊状,要么煮熟,要么生。对膏体进行了理化(近似、pH、总可滴定酸度、矿物质、植物化学、抗氧化)和抗菌测定。结果表明:熟浆和生浆的pH值为4.38 ~ 5.89,总可滴定酸度(TTA)为0.05% ~ 0.37%,水分(9.30% ~ 24.75%),灰分(3.41% ~ 7.17%)。结果表明,肉汤的蛋白质含量(10.39 ~ 12.64%)、纤维含量(13.82% ~ 20.48%)和脂肪含量(21.11% ~ 34.47%)较高。这些汤的矿物质含量显示,钙(1.24ppm - 8.74 ppm)、锌(1.3 ppm-1.65 ppm)、钾(4.04 ppm-20.94 ppm)和钠(14.27 ppm-67.00 ppm)的含量不等。植物化学成分以皂苷(4.59mg/g-62.91 mg/g)最高,其次为植酸(15.24 mg/g-61.39 mg/g)、生物碱(0mg/g-27.84 mg/g)、单宁(2.39 mg/g-6.57 mg/g)、草酸(0.72 mg/g-2.12 mg/g)。结果表明,该汤样品具有30.0% ~ 100%的自由基清除能力(DPPH), 2,2′-氮基-双(3-甲基苯并噻唑-6-磺酸)(ABTS)清除能力(70.0% ~ 100%)和2.73 mg/g- g- mg/g的铁还原能力。而汤膏的水提物对被试微生物的生长没有抑制作用。进一步的研究应该进行,以确定从汤膏记录的抗氧化活性负责的生物活性化合物。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Physicochemical Properties of Selected Local Medicinal Soups Consumed in Southwest Nigeria
Cottonseed (Gossypium herbaceum), bitter leaf (Vernonia) amydalina), cashew leaf (Anacardium occidentale), Piper nigrum (black pepper) and scent leaf (Ocimumgratissimum) are major ingredients used in preparation of the local soups namely; ‘koroowu soup’, ‘black soup’, ‘cashew leaf soup’ and ‘ewe luje soup’ consumed in certain parts of Nigeria. The ingredients for the soups were sorted according to the local preparations, separately blended into a paste and were either cooked or uncooked. The pastes were subjected to physicochemical (proximate, pH, total titratable acidity, mineral, phytochemical, antioxidant) and antimicrobial assays. The results showed that the cooked and uncooked pastes from these soups had pH ranged from 4.38-5.89, total titratable acidity (TTA) (0.05%-0.37%), moisture (9.30%-24.75%) and ash content (3.41%-7.17%). However, it was observed that the soup pastes were high in protein (10.39%-12.64%), fibre (13.82%-20.48%) and fat (21.11%-34.47%). The mineral content of the soups revealed that calcium ranged from 1.24ppm8.74 ppm, zinc (1.3 ppm-1.65 ppm), potassium (4.04 ppm-20.94 ppm) and sodium content (14.27 ppm-67.00 ppm). The phytochemical composition of the pastes showed that saponin (4.59mg/g-62.91 mg/g) was the highest, followed by phytate (15.24 mg/g-61.39 mg/g), alkaloid (0mg/g-27.84 mg/g), tannin (2.39 mg/g-6.57 mg/g), oxalate (0.72 mg/g-2.12 mg/g). The soup samples were found to exhibit free radical scavenging property (DPPH) of 30.0%-100%, 2,2’-azino-bis(3-methylbenzothiazoline-6-sulphonic acid) (ABTS) scavenging ability (70.0-100%), and ferric reducing power (2.73 mg/g-20 mg/g). However, the aqueous extract from the soup pastes could not inhibit the growth of microorganism tested. Further studies should be carried out to identify the bioactive compounds responsible for the antioxidant activities recorded from the soup pastes.
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