Journal of Food Processing & Technology

S.A. Adefegha

Publications

• Research Article
  Water Extractable Phytochemicals from Some Nigerian Spices Inhibit Fe2+- Induced Lipid Peroxidation in Rat's Brain - In Vitro
  Author(s): S.A. Adefegha and G. ObohS.A. Adefegha and G. Oboh
  
  This study sought to assess the ability of the aqueous extract of some Nigerian spices [ Monodora myristica (Africa nutmeg), Xylopia aethiopica (Ethiopian pepper), Syzygium aromaticum (Tropical Cloves), Piper guineense (Black pepper, Aframomum danielli (Bastered melegueta), Afromomum melegueta (Alligator pepper/ grains of paradise) and Clerodendrum volubile (Locally known as “Obenetete”)]; to inhibit Fe 2+ -induced lipid peroxidation in rat’s brain ( in vitro ) using Thiobarbituric acid reactive species (TBARS). The total phenol, total flavonoid and vitamin C contents, as well as ferric reducing antioxidant property, Fe 2+ - chelating ability, and the ability of the spice extracts to prevent Fe 2+ / H 2 O 2 - induced decomposition of deoxyribose were also determined. The results of the study revealed that incubation of the brain tissues in the presence of 25μM F.. Read More»
  DOI: 10.4172/2157-7110.1000104

  Abstract PDF