Chemical, microbial and antioxidant activity of Cola lepidota K. Schum fruits

Solomon Oranusi, Adeola Onibokun, Oluwatoyosi Afolabi, Chineme Okpalajiaku, Anita Seweje, Bunmi Olopade and Yemisi Obafemi
Additional contact information
Solomon Oranusi: Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Ogun State, Nigeria
Oluwatoyosi Afolabi: Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Ogun State, Nigeria
Chineme Okpalajiaku: Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Ogun State, Nigeria
Anita Seweje: Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Ogun State, Nigeria
Bunmi Olopade: Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Ogun State, Nigeria
Yemisi Obafemi: Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Ogun State, Nigeria

Czech Journal of Food Sciences, 2020, vol. 38, issue 1, 11-19

Abstract: This research was to investigate the chemical composition, antioxidant activity, and microbial profiles of Cola lepidota fruits. One hundred grams each of the fruit exocarp, mesocarp and endocarp were blended and analyses were carried out by the following standard methods. Active acidity and vitamin C contents were 5.5 and 6.34 mg 100 g-1 in endocarp, 4.5 and 14.39 mg 100 g-1 in mesocarp and 6.7 and 10.02 mg 100 g-1 for exocarp. Moisture and carbohydrate contents of 12.31 and 68.72% were in the mesocarp while protein and crude fibre contents of 8.13 and 26.18% were in the exocarp and endocarp. Iron (Fe), zinc (Zn) and manganese (Mn) contents were 1.79, 0.27 and 0.57 mg 100 g-1 in exocarp while lead (Pb), cadmium (Cd) and chromium (Cr) were absent in the endocarp. Predominant isolates were Aspergillus niger, Saccharomyces cerevisiae, Aspergillus flavus, Bacillus, Staphylococcus and Pseudomonas species. C. lepidota had no antimicrobial effect against the tested organisms. Tannins, flavonoids, terpenoids, phenols, coumarins and anthocyanins were present while alkaloids, quinolones, glycosides, steroids and cardiac glycosides were absent. The fruit was observed to have antioxidant property by hydrogen peroxide scavenging activity. This study presents C. lepidota as good for human consumption and can be exploited for animal feed production.

Keywords: Cola lepidota; microbial profile; antioxidant activity; chemical composition (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/360/2018-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/360/2018-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:1:id:360-2018-cjfs

DOI: 10.17221/360/2018-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().