Effect of soaking and air-resting on the phytochemical, antioxidant, and antimicrobial properties of Piper guineense (Schum and Thonn) seeds.
Piper guineense seeds
air-resting
and antimicrobial
antioxidant
phytochemical
soaking
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
15 Mar 2023
15 Mar 2023
Historique:
revised:
04
11
2022
received:
11
02
2022
accepted:
09
11
2022
pubmed:
9
11
2022
medline:
4
2
2023
entrez:
8
11
2022
Statut:
ppublish
Résumé
Soaking and air-resting are processing steps in malting. This has been reported to increase metabolic and enzyme activities in rice paddy as a result of exposure of the grain to atmospheric oxygen. The present study evaluated the effect of soaking and air-resting on the phytochemical composition of Piper guineense seeds. The seed extracts were prepared by: soaking the seeds in water for 4 h; air-resting for 30, 60, 90, and 120 min; and re-soaking for another 4 h. The out-of-steep seeds were milled and an extract was formed by tissue homogenization and maceration using ethanol. The phytochemical, antioxidant, and antibacterial properties of the seed extract were determined using standard methods. The alkaloid, flavonoid, saponin, tannin, and total phenol contents were 0.126-0.268, 0.091-0.172, 0.080-0.123, 0.00-0.107, and 0.447-0.908 g kg Soaking and air-resting of P. guineense seeds increased the phytochemical components of the seeds. The extracts from the seeds air-rested for 30 min showed the highest phytochemical contents and had the highest antioxidant and antimicrobial properties. © 2022 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
Soaking and air-resting are processing steps in malting. This has been reported to increase metabolic and enzyme activities in rice paddy as a result of exposure of the grain to atmospheric oxygen. The present study evaluated the effect of soaking and air-resting on the phytochemical composition of Piper guineense seeds. The seed extracts were prepared by: soaking the seeds in water for 4 h; air-resting for 30, 60, 90, and 120 min; and re-soaking for another 4 h. The out-of-steep seeds were milled and an extract was formed by tissue homogenization and maceration using ethanol. The phytochemical, antioxidant, and antibacterial properties of the seed extract were determined using standard methods.
RESULTS
RESULTS
The alkaloid, flavonoid, saponin, tannin, and total phenol contents were 0.126-0.268, 0.091-0.172, 0.080-0.123, 0.00-0.107, and 0.447-0.908 g kg
CONCLUSION
CONCLUSIONS
Soaking and air-resting of P. guineense seeds increased the phytochemical components of the seeds. The extracts from the seeds air-rested for 30 min showed the highest phytochemical contents and had the highest antioxidant and antimicrobial properties. © 2022 Society of Chemical Industry.
Substances chimiques
Antioxidants
0
Plant Extracts
0
Anti-Bacterial Agents
0
Phytochemicals
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
2070-2076Informations de copyright
© 2022 Society of Chemical Industry.
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