Xylopia aethiopica

About: Xylopia aethiopica is a research topic. Over the lifetime, 347 publications have been published within this topic receiving 5511 citations.

Aqueous Ethanol Fruit Extract of Xylopia aethiopica and Xylopic Acid Exhibit Anti-Inflammatory Activity through Inhibition of the Arachidonic Acid Pathway

Abstract: In the form of a decoction, X. aethiopica is traditionally employed in the treatment of bronchitis, asthma, arthritis and rheumatism in Ghana, Nigeria and Cameroon. This study establishes the inhibitory effect of X. aethiopica and its principal constituent, xylopic acid, on the arachidonic acid pathway of inflammation. Hydrogen sulphide is endogenously produced in mammalian tissues from the enzymatic activity of cystathionine β-synthase and cystathionine γ-lyase on L-cysteine. Its involvement in the local and systemic inflammatory process has been documented in animal models. Recent studies have identified its activation of phospholipase A2 as the mechanism involved in its anti-inflammatory role. We henceforth conducted this study to investigate the inhibitory role of X. aethiopica and its principal constituent xylopic acid on hydrogen sulphide-induced inflammation and eventual effect on the activation of phospholipase A2. Sodium hydrogen sulphide (NaHS) was injected into the mouse hind paw and oedema was monitored for 60 min. Paws were examined by the histological method. X. aethiopica extract (30, 100, 300 mg kg -1 ) suppressed the mean maximal swelling attained at 15 min to 42.58±1.66%, 42.58±1.66% and 34.91±2.39%, respectively compared to the mean inflamed control response of 61.51±3.90%. The total paw swellings induced over the 1 h were also significantly suppressed by 31.82±5.28%, 36.19±6.01%, and 31.65±5.16%, respectively. The xylopic acid (10, 30, 100 mg kg -1 ) suppressed the mean maximal swelling attained at 15 min to 41.75±1.24%, 40.26±1.68% and 38.26±2.52%, respectively relative to the control response while the total paw swelling was significantly suppressed by 34.08±4.49%, 38.19±4.50% and 43.40±5.09% respectively relative to the inflamed control response. Histologically, there was a significant (P < 0.0001) reduction in cytoplasmic vacuolation, inflammation, cellular degeneration, loss of tissue organisation and necrotic tissues with administration of X. aethiopica extract and xylopic acid in the inflamed paws of the mice. This study establishes that X. aethiopica extract, and xylopic acid mediate their anti-inflammatory actions in part through inhibition of hydrogen sulphide-induced inflammation and subsequently has an inhibitory role on phospholipase A2 activation.

Preliminary evaluation of physical and chemical properties of Piper guineense and Xylopia aethiopica seed oils.

Abstract: Piper guineense and Xylopia aethiopica are commonly used as spices and traditional medicine in Southern Nigeria. The nutritional and health potential of their seed oils were evaluated by the study using standard methods. Values of all measured properties of the oil samples, except for peroxide and pH, were significantly (p < 0.05) different. The peroxide value of Piper guineense oil sample was 0.92 ± 0.01 mEq/Kg while Xylopia aethiopica oil gave a peroxide value of 13.35 ± 0.05 mEq/Kg which suggested that some level of oxidation might have occurred in the Xylopia aethiopica oil between the time of extraction and analysis. The iodine, saponification and ester values of Piper guineense oil sample were 13.66 ±0.70 gI2/100g; 13.18 ± 0.98 mgKOH/g and 154.97 ±1.10 mgKOH/g whereas those of Xylopia aethiopica oil were 75.30 ± 1.83 gI2/100g; 171.82 ± 5.07 mgKOH/g and 108.70 ± 1.50 mgKOH/g, respectively. However, their acid values (21.48 ± 1.21 mgKOH/g for Piper guineense and 16.85 ± 1.64 mgKOH/g for Xylopia aethiopica) and free fatty acid values (10.74 ± 0.82 mgKOH/g for Piper guineense and 8.43 ± 0.41 mgKOH/g for Xylopia aethiopica) were low whereas their unsaponifiable matter values were correspondingly high (69.16 ± 1.03% for Piper guineense and 19.16 ± 0.92% for Xylopia aethiopica) when compared to those of some popular seed oils. Their pH values at 25oC were mildly acidic (5.76 ± 0.08 for Piper guineense and 5.10 ± 0.07 for Xylopia aethiopica). Some level of antioxidant activity was observed in the two oil samples. Thus, the oil samples investigated could be classified as non-drying.

Antimicrobial activity of Xylopia aethiopica, Aframomum melegueta and Piper guineense ethanolic extracts and the potential of using Xylopia aethiopica to preserve fresh orange juice

Abstract: Antimicrobial activity of ethanolic extracts of Xylopia aethiopica , Aframomum melegueta and Piper guineense fruits were assayed against fourteen (14) microorganisms commonly associated with food poisoning and/or food spoilage. The microorganisms were Bacillus subtilis IAM1069, Bacillus cereus IFO 13494, Staphylococcus aureus FDA 209p, Escherichia coli NRIC 1023, Salmonella typhimurium IFO12529, Lactobacillus plantarum IAM 1041, Pediococcus acidilactici -M, Leuconostoc mesenteroides - M, Lactobacillus casei TISTR390, Saccharomyces cerevisiae OC-2, Hansenula anomala IFO 0140 (p), Pichia memb.IFO 0128, Penicillium funiclosum NBRC 6345 and Candida species. All the plant extracts exhibited selective antimicrobial activities on the test organisms. X. aethiopica extract exhibited the highest antimicrobial activity on the organisms with a minimum inhibitory concentration (MIC) of 50 ppm on Bacillus species and S. aureus. S. cerevisiae (MIC = 300 ppm), P. funiclosum NBRC 6345 and L. mesenteroides (MIC = 500 ppm) were also susceptible to X. aethiopica fruit extract but the MIC values for the other tested microorganisms were higher than 1000 ppm. This was followed by A. melegueta fruit extract with MIC of 100 ppm for B. cereus and S. aureus . Although P. guineense fruit extract inhibited the growth of B. cereus and S. aureus (MIC = 300 ppm); and B. subtilis (MIC = 1000), the MIC for the other microorganisms were higher than 5000 ppm. On the whole, all the plant extracts exhibited the least antimicrobial activities on Lactobacilli and fungi species. X. aethiopica fruit extract was used to preserve fresh orange juice. The ability of 100 and 1000 ppm extract to preserve the orange juice was significantly greater (p<0.05) than 50 ppm. The microbial concentration in orange juice containing 100 ppm of X. aethiopica extract was 4 cfu/mL after 28 days of storage at room temperature. Keywords: Food spoilage, food poisoning, microorganisms, spices, ethanolic extract, natural preservatives, orange juice African Journal of Biotechnology Vol. 12(16), pp. 1993-1998

Chemical composition of the essential oils extracted from two Annonaceae required in Beninese pharmacopeia.

Abstract: The aromatic vegetable secretions obtained by hydrodistillation from the leaves and fruit of Xylopia aethiopica and Annona senegalensis were studied by GC / MS. Different chemical compositions marked by significant proportions of some compounds are obtained. The main components of the essential oil of X. aethiopica are: b-pinene (8,5-46,1%), sabinene (9,8-41,8%), 1,8- cineole (5,3-23,8%), a-thujene (5,3-12,6%), a-pinene (5,3%), g-terpinene (6,2%), trans-pinocarveol (6,6-12,2%), cis-sabinol (6,7%), trans-verbenol (5,0%), pinocarvone (5,2%), terpinen-4-ol (9,2-30,8%), myrtenol (9,1-13,7%), myrtenal (7,4-17,1%), a-eudesmol (6,0%), elemol (5,1-11,9%) and velerianol (7,7-10,6%). The essential oil of A. senegalensis contains mostly linalool (7,2-7,3%), (Z)-b-ocimene (6,0%), (E)-b-ocimene (6,6%), germacrene-D (6,5-14,2%), caryophyllene oxide (12,6%), intermedeol (6,5%), b-caryophyllene (5,3-8,8%), palmitic acid (6,6). The majority compounds constitutive of the two varieties of Annonaceae are not identical.