Antioxidant properties of Ethiopian pepper in scavenging1, 1-Diphenyl Picryl-2-hydrazyl radical and in suppressing rancidity in African breadfruit during storage
Ugwuona Fabian, Ani Jane, Uzochukwu Onwuzuruike, Ukom Anthony, Ndife Joel
Fruit oil (N-hexane extract), ethanol and water extract of fruits, seeds and oil-extracted fruit residue of Ethiopian pepper spice were screened for radical scavenging activity, using DPPH radical. African breadfruit seed dhal and flour were preserved with the spice oil at 0, 0.5, 1.0, 1.5, 2.0 ml oil / 100g in black polyethylene bags at 26±2OC for 4 months. Ethanol and water extracts of fruits, seeds and oil-extracted fruit residue scavenged DPPH proportionally with increasing extract concentrations. The spice oil suppressed rancidity in stored African breadfruit seed dhal and flour in dose-dependent order. Scavenging activity increased with extracts concentrations. Ethanol extracts of seeds and whole fruits had higher slopes (0.996, 0.276) indicating better antioxidants than water extracts of seeds, whole fruits and oil-extracted fruit residue with lower slopes (0.311, 0.096, and 0.683). Seeds were better antioxidant than whole fruit or oil-extracted fruit residue. Ethiopian pepper fruits possess good antioxidant property.