International Journal of Food Science and Nutrition

Authors
Eugene Toma Zan Bi, Oulaï Casimir Ayamaé, Fagbohoun Jean Bedel, Gbocho Elvis Serge Ekissi, Patrice Kouamé

Abstract
This study was designed within the of antioxidant extracts from Bombax Costatum calyx. Efficiency in the extraction of antioxidants (total phenolics, flavonoids and carotenoids) from calyces was assessed through different processes involving solvents (methanol, ethanol, acetone and water). Results indicated that extraction with methanol gave the highest yield for total phenolics, expressed as gallic acid equivalents (EAG) per g dry weight (DW) (84.57 ± 2.1 EAG), while the highest results for total flavonoids were found acetone extracts. Antioxidant activity of the extracts reported the highest reducing power for aqueous extracts with extraction, while methanol and ethanol samples exhibited the highest antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH) reagent. These interactions were found without effect on the oxidative stability of the emulsions. These study suggest that Bombax Costatum calyces have the potential to be used like food antioxidants.