Topic
Xylopia aethiopica
About: Xylopia aethiopica is a research topic. Over the lifetime, 347 publications have been published within this topic receiving 5511 citations.
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Journal Article•
TL;DR: In this paper, wheat flour was used to substitute mushroom flour at the ratio of 70:30, 50:50, and 30:70, and each category were substituted with spice (Xylopia aethiopica ) which concentration ratio from 5g, 10g, 15g respectively.
Abstract: Wheat flour was used to substitute mushroom flour at the ratio of 70:30, 50:50, and 30:70. And each category were substituted with spice ( Xylopia aethiopica ) which concentration ratio from 5g, 10g, 15g respectively. The cookies prepared without wheat flour and also without mushroom flour serve as positive control. The parameters, thickness, diameter and spread factors were determined with meter rule. Total staphylococcus, bacillus and coliform count were determined using standard form and the effect of spiced ( Xylopia aethiopica ) concentration was noted. Consumer preference or otherwise was also determine using a taste panel list. The main quality scores of bacteria count on the cookies ranges at 70:30 (1.5x10 3 , 1.0x10 3 and 9.2x10 2 ) ranges from highest to lowest for total viable count on nutrient agar, and also (1.0x10 2 , 0.9x10 2 ,0.7x10 1 ) for fungi count on PDA, (1.1x10 3 ,9.0x10 2 ,6.8x10 2 ) for Staphylococcus aureus count on manitol salt agar, and (1.2x10 3 , 1.1x10 3 , 9.2x10 2 ) for Bacillus count on tryptose soy agar. The physical quality parameters indicate a range of thickness (0.35-0.45), diameter (4.2-4.1) for 70:30, (0.35-0.4), (3.95-3.85) for 50:50. (0.35-0.4), (3.75-3.75) for 30:70. As the spice concentration increases from 5g, 10g, 15g respectively. The mean quality sensory scores of the cookies ranges for 70:30 from: colour (4.0-3.0), flavour (4.0-3.0), taste (3.5-3.0), overall acceptability (4.0-3.5), for 50:50 colour (3.0-3.0), flavour (3,5-3.0), taste (2.5-2.0), overall acceptability (3.0-3.0) and for 30:70 colour (2.0-1.75), flavour (2.0-2.0), taste (2.0-1.75), overall acceptability (2.5-2.0). The result shows a significant difference at probability level P<0.05 as the spice concentration increases for category A and B but C display no significant difference. the production of cookies from wheat flour fortified with ( Xylopia aethiopica) be encouraged to achieve and harvested the preservatives, potential of the spice ( Xylopia aethiopica) and the other medical properties that has been recorded from literature review. Key Words: Xylopia aethiopica, Spice, Termitomyces robustus, Wheat flour
8 citations
Journal Article•
TL;DR: In this paper, the phytochemicals present in the ethanolic extracts of the dried fruit of Xylopia aethiopica by GC-MS and HPLC-DAD analyses were identified.
Abstract: The study was aimed at identifying the phytochemicals present in the ethanolic extracts of the dried fruit of Xylopia aethiopica by GC-MS and HPLC-DAD analyses. A total of 39, 38 and 35 compounds were identified in the ethanol extract (EE), residual fraction (RF) and n-hexane fraction (HF) of ethanolic extracts of X. aethiopica, respectively by the GC-MS. The HPLC-DAD analysis revealed the presence ofxylopic acid, chlorogenic acid, caffeic acid and ellagic acid in all the samples while apigenin, kaempferol, rutin and quercetin were only present in EE and RF. The results postulated that the ethanolic extracts and the fractions of the extract contain various bioactive compounds which can be used for the treatment and management of various diseases.
8 citations
01 Jan 2018
TL;DR: In this article, chemical composition of Xylopia aethiopica fruits were evaluated using AOAC method and AAS for proximate and mineral analysis respectively, while phytochemical composition of the fruits was determined using GC-MS.
Abstract: Aim: Chemical composition of Xylopia aethiopica fruits were evaluated in this study. Materials and Methods: Xylopia aethiopica fruits were purchased as commonly sold at the new market in Wukari, Taraba State, Nigeria. The fruits were sorted for healthy parts, air-dried and pulverized using manual blender. The AOAC method and AAS were used for proximate and mineral analysis respectively, while phytochemical composition of the fruits was determined using GC-MS. Results: The result revealed the presence of different phytochemicals which could possess several physiological and biological actions. The proximate analysis result showed Xylopia aethiopica fruit contain 38.72 ± 0.61% fibre, 26.08 ± 1.41% carbohydrates, 18.47 ± 0.05% protein, 6.73 ± 0.01% lipid, 6.02 ± 0.84% moisture and 4.00 ± 0.02% ash. Result of mineral analysis showed the abundance (ppm) of the selected mineral elements in Xylopia aethiopica fruit to be 12.773 ± 0.0010 calcium, 6.270 ± 0.1500 potassium, 5.297 ± 0.0005 magnesium, 4.030 ± 0.1200 sodium, 2.408 ± 0.0007 iron, 1.090 ± 0.2700 phosphorus, 0.422 ± 0.0002 zinc, 0.319 ± 0.0001 manganese, 0.226 ± 0.0004 chromium and 0.075 ± 0.0006 copper. Conclusion: The results revealed that Xylopia aethiopica fruits are not rich in the basic nutritional macromolecules, but contain appreciable amounts which could complement other food materials used in nutrition. The appreciable mineral content supports the use of Xylopia aethiopica fruits in pharmacology and nutrition which may aid the catalysis of many enzymes, as well as maintenance of homeostasis and immune function.
8 citations
TL;DR: In this article, a cytotoxicity screening of twenty-eight hydroethanol extracts, obtained from a collection of Guinea-Bissauan plants, against A549 and AGS carcinoma cells, revealed the selective and potent effect of Xylopia aethiopica (Dunal) A. Rich.
8 citations
TL;DR: Xylopia aethiopica has a higher antioxidant and protective potential against ion-mediated oxidative damage and may be considered as a potential drug against metal-mediated toxicity.
Abstract: Reactive oxygen species (ROS), products of nor- mal cell metabolism may cause damage to biological macromolecules leading to severe health threats when they are present in high concentrations. Aromatic plants contain phytochemicals rich of antioxidants that prevent oxidant formation or scavenge oxidants produced under oxidative stress conditions. In the present study, we investigated the free radical scavenging effects, the anti- oxidant and ion toxicity preventive effect of Xylopia aethiopica (X. aethiopica), a plant of the family of Annonaceae used as spice in Cameroon. The scavenging properties of extracts of X. aethiopica were tested on 2, 2-diphenyl-1-picrylhydrazyl (DPPH), nitric oxide (NO), hydroxyl (OH), 2,2'-azinobis(3-ethylbenzthiazoline)-6- sulfonic acid (ABTS) radicals. The total antioxidant capa- city was assayed by ferric reducing ability of plasma (FRAP), phosphomolybdenum antioxidant power (PAP), reduction assays. The protective potential was carried on superoxide dismutase (SOD), catalase and peroxidases. The results showed that both the ethanolic (BEE) and the hydroethanolic (BEH) extracts from the barks of X. aethio- pica scavenged all the tested radicals. The sample BEH showed the highest total antioxidant capacity both in the FRAP and the PAP. This result was positively corre- lated to its higher phenolic content (30.74 � 0.44 CAE/g dried extract). The higher protective capacity of BEH on SOD, catalase and peroxidase activities was comparable to that of the vitamin C used as standard. In conclusion, X. aethiopica has a higher antioxidant and protective potential against ion-mediated oxidative damage and may be considered as a potential drug against metal- mediated toxicity.
8 citations