Antioxidant Properties of Piper guineense, Afromomum danielli and Afrostyrax lepidophyllus Essential Oils
Nwachukwu *
Department of Food Science and Technology, Imo State University, Owerri, Nigeria.
Chijioke N., Ogueke
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.
Chika C., Onuegbu, N. C.
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.
Ann Peter-Ikechukwu
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This study was on the determination of the antioxidant properties of essential oils from selected Nigerian spices [Piper guineense (African black pepper), Afromomum danielli (African cardamom) and Afrostyrax lepidophyllus (country onion)]. The oils were extracted using steam distillation method and the antioxidant properties of the oils were evaluated using standard methods. The results of the antioxidant properties showed that A. lepidophyllus had higher total phenolic content (17.33 mg GAE/ml), β-carotene (8.37mg/ml), vitamin E (41.00mg/ml), FRAP (604.90mg AA/g) values than the others, while P. guineense had higher flavonoids (19.37 mg RE/ml) and DPPH (94.50 μg/mL) values than the other samples. The antioxidant properties of the essential oils were comparable to those of other essential oils reported from other plant sources. All the essential oils showed some antioxidant capacity. Higher antioxidant activity of A. lepidophyllus and P. guineense suggests that they contain higher antioxidant properties compared to A. danielli and an indication that they will have stronger effect and may be more useful in the treatment of various cancers and lowering of coronary heart diseases.
Keywords: Essential oils, Piper guineense, Afromomum danielli, Afrostyrax lepidophyllus, antioxidant properties