Sensory Properties and Antioxidant Activities of the Spice from Coelocaryon oxycarpum Fruit

Abstract

The fruit pulp of Coelocaryon oxycarpum (Cox) is consumed as spice in dried form by populations of North-Eastern part of Côte d’Ivoire. In this study, the sensory characteristics (color, aroma, taste and smell) as well as phenolic compounds and vitamin A contents of the spice were investigated. With regard to antioxidant activities, the extract of the spice powder was evaluated for scavenging ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydrogen peroxide radicals and reducing power by iron reduction technique method. The score for overall acceptability of the spice on a 9-point scale ranged from 6.22 ± 0.98 to 7.19 ± 0.93, corresponding to the pleasant level. Total phenolics (2287.42 ± 106.89 mg GAE /100g DW) were largely high. Tannins (314.95 ± 1.28 mg tannic acid / 100 g DW) were higher than flavonoids (211.57 ± 3.88 mg quercetin / 100 g DW). Individual phenolic compounds such as catechin (494.95 ± 8.03 μg/100 g DW), epicatechin (3.21 ± 0.94 µg/100g DW), and quercetin (6.22 ± 1.53 µg/100g DW) were detected. The spice extract showed trapping activity on DPPH (IC50: 13.64 μg / mL) which was approximately twice the value of Ascorbic acid used as reference (IC50: 6.94 μg / mL). The spice extract exhibited also antioxidant activities by peroxide radicals and iron reducing methods. Therefore, the spice of Cox fruit could be considered as an important source of natural antioxidants. It could be used as ingredient for manufacturing of foods products due to its pleasant flagrance.

Keywords: Coelocaryon Oxycarpum., sensory properties, antioxidant activity and polyphenols