Evaluation of Nutritional Value and The Anti-Inflammatory Activity in Vitro and in Vivo of the Extract of a Recipe Based on Three Food Plants: Ceiba pentandra, Ipomea batatas and Spinacia oleraceae (Published)
: Chronic diseases with an inflammatory component are the major cause of mortality in the world. The treatment of inflammation is generally based on chemical drugs. Nutritionists recommend the use of food plants that might have anti-inflammatory effects. So, the phenolic compounds, chemical composition, acute toxicity, in vitro and in vivo anti-inflammatory activities and pain-relieving activity of a recipe extract based on the leaves extract of three food plants (Ceiba pentandra, Ipomoea batatas and Spinacia oleracea) were evaluated. The results showed that the yield of extraction was 20.7 % and revealed the presence of polyphenols (821.6 mg/100 g) and flavonoids (99.8 mg/100 g). The chemical composition gave: proteins 0.023 %, lipids 0,011 %, ash 0.013 %, fibers 0.011 % and assimilables carbohydrates 0.026 %. The acute toxicity test did not cause any mortality, nor any sign of toxicity at the dose of 5000 mg/Kg/bw. In vitro anti-inflammatory test showed that the plants extract, at the concentrations of 150 and 250 µg/mL had an inhibitory effect, respectively of 65.63% and 86.97%. For in vivo anti-inflammatory test, at the doses of 400 and 800 mg/Kg/bw, the extract has an optimum inhibition of 79.95% and 53.62%, on a mice paw edema, at the fourth hour after injection. The pain test showed inhibitions of 94.74%; 98.25% and 100% at the respective doses of 300, 600 and 1200 mg/Kg/bw. The results therefore suggest that the recipe of the three food plants has an anti-inflammatory activity, certainly due to the presence of polyphenols and flavonoids
Citation: Agnissan A.A., Akakpo-Akue J., Dakia P.A, Bognean D.G.G., Disseka W.K., Djaman, A.J., Brou K. (2022) Evaluation of Nutritional Value and the Anti-Inflammatory Activity in Vitro and in Vivo of the Extract of a Recipe Based on Three Food Plants: Ceiba pentandra, Ipomea batatas and Spinacia oleraceae, European Journal of Food Science and Technology, Vol.10, No.4, pp.10-23,
Keywords: Anti-inflammatory activity, Ceiba pentandra, Ipomoea batatas, Phenolic Compounds, Spinacia oleracea
Chemical Composition of Some Selected Fruit Peels (Published)
Global fruit production has experienced a remarkable increase. In 2011, almost 640 million tonnes of fruits were gathered throughout the world. In some fruits, peels represent almost 30% of the total weight and are the primary by-product. This study aims to investigate the chemical composition of fruit peels of some selected fruits. Peels of eight fresh fruits (orange, watermelon, apple, pomegranate, pawpaw, banana, pineapple and mango) were removed and analyzed for their nutrients and anti-nutrients contents. The results showed that lipid, protein, ash, crude fiber and carbohydrates contents in fruit peels were respectively from 3.36 ± 0.37 to 12.61 ± 0.63%, from 2.80 ± 0.17 to 18.96 ± 0.92%, from 1.39 ± 0.14 to 12.45 ± 0.38%, from 11.81 ± 0.06 to 26.31 ± 0.01% and from 32.16 ± 1.22 to 63.80 ± 0.16%. The minerals composition of fruit peels was respectively from 8.30 ± 0.54 to 162.03 ± 7.54 mg/100g for calcium, 0.66 ± 0.06 to 6.84 ± 0.55 mg/100g for zinc, 9.22 ± 0.63 to 45.58 ± 2.37 mg/100g for iron and 0.52 ± 0.10 to 9.05 ± 0.34 mg/100g for manganese. Concerning anti-nutrients, oxalates, hydrogen cyanides, phytates and alkaloids levels in fruit peels were within the threshold value reported as safety limit. The phenolics content of fruit peels ranged from 0.91 ± 0.06 to 24.06 ± 0.89%. Due to the proven health benefits of phenolic compounds, peels of these fruits can be used as good ingredients in formulation of health benefits food products.
Keywords: Anti – Nutrients, Fruit peels, Nutrients, Phenolic Compounds