[ Variation des teneurs en composés phénoliques au cours de la maturation des fruits de Grewia coriacea ]
Volume 24, Issue 4, November 2018, Pages 1849–1858
Okandzé MBAMA1, Joseph MPIKA2, Marcel ANDZOUANA3, and ATTIBAYÉBA4
1 Laboratoire de Physiologie et Production Végétale, Université Marien N’GOUABI, Faculté des Sciences et Techniques, BP.69. Brazzaville, Republic of the Congo
2 Laboratoire de Physiologie et Production Végétale, Université Marien N’GOUABI, Faculté des Sciences et Techniques, BP.69. Brazzaville, Republic of the Congo
3 Laboratoire de Chimie organique, Université Marien N’GOUABI, Faculté des Sciences et Techniques, Republic of the Congo
4 Laboratoire de Physiologie et Production Végétale, Université Marien N’GOUABI, Faculté des Sciences et Techniques, BP.69. Brazzaville, Republic of the Congo
Original language: French
Copyright © 2018 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Grewia coriacea Mast. (Malvaceae) is fruiting tree of the Congolese spontaneous flora used in traditional pharmacopee to cure several pathologies. Its fruits are clustered and very appreciated by local populations for the jus their produce. They are green when unripe and become blackish red at the gustatory maturity. Given this change of color we aimed at assessing the total polyphenols and flavonoid content in the epicarp, the mesocarp and nuts of the fruits at various stages from physiological maturity, maturiy, early gustatory and gustatory maturity from dosage on the spectrophotometer. Based on the importance of phenolic compounds in treatments of several pathologies, this approach would provide an indication to consumers and trade-therapists using the fruits. Results showed the richness of the phenolic compounds in the fruits of G. coriacea which are more stocked at the gustatory maturity nevertheless the fruit period or the maturity stage considered. The aqueous solution better extracts total polyphenols with 11.47 mg EAG/g MS followed by the hydroethanolic extract with 9.1 mg EAG/g MS. Similarly, the aqueous and hydroethanolic solutions extract very well the total flavonoids with 21.46 mg EAG/g MS and 22.60 mg EAG/g MS respectively. Fruits of G. coriacea can be considered in this study as a source for phenolic compounds which have beneficial effects on the human organism notably in reducing the risk for development of several pathologies.
Author Keywords: Total flavonoids, fruit, Grewia coriacea Mast., maturation, total polyphenols.
Volume 24, Issue 4, November 2018, Pages 1849–1858
Okandzé MBAMA1, Joseph MPIKA2, Marcel ANDZOUANA3, and ATTIBAYÉBA4
1 Laboratoire de Physiologie et Production Végétale, Université Marien N’GOUABI, Faculté des Sciences et Techniques, BP.69. Brazzaville, Republic of the Congo
2 Laboratoire de Physiologie et Production Végétale, Université Marien N’GOUABI, Faculté des Sciences et Techniques, BP.69. Brazzaville, Republic of the Congo
3 Laboratoire de Chimie organique, Université Marien N’GOUABI, Faculté des Sciences et Techniques, Republic of the Congo
4 Laboratoire de Physiologie et Production Végétale, Université Marien N’GOUABI, Faculté des Sciences et Techniques, BP.69. Brazzaville, Republic of the Congo
Original language: French
Copyright © 2018 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Grewia coriacea Mast. (Malvaceae) is fruiting tree of the Congolese spontaneous flora used in traditional pharmacopee to cure several pathologies. Its fruits are clustered and very appreciated by local populations for the jus their produce. They are green when unripe and become blackish red at the gustatory maturity. Given this change of color we aimed at assessing the total polyphenols and flavonoid content in the epicarp, the mesocarp and nuts of the fruits at various stages from physiological maturity, maturiy, early gustatory and gustatory maturity from dosage on the spectrophotometer. Based on the importance of phenolic compounds in treatments of several pathologies, this approach would provide an indication to consumers and trade-therapists using the fruits. Results showed the richness of the phenolic compounds in the fruits of G. coriacea which are more stocked at the gustatory maturity nevertheless the fruit period or the maturity stage considered. The aqueous solution better extracts total polyphenols with 11.47 mg EAG/g MS followed by the hydroethanolic extract with 9.1 mg EAG/g MS. Similarly, the aqueous and hydroethanolic solutions extract very well the total flavonoids with 21.46 mg EAG/g MS and 22.60 mg EAG/g MS respectively. Fruits of G. coriacea can be considered in this study as a source for phenolic compounds which have beneficial effects on the human organism notably in reducing the risk for development of several pathologies.
Author Keywords: Total flavonoids, fruit, Grewia coriacea Mast., maturation, total polyphenols.
Abstract: (french)
Grewia coriacea Mast. (Malvaceae) est un arbre fruitier de la flore spontanée congolaise, utilisé dans la pharmacopée traditionnelle, pour soigner des pathologies diverses. Ses fruits, très appréciés par les populations pour son jus, sont groupés en grappe. Ils sont verts à l’état immature et deviennent rouge-noirs à maturité gustative. Pour cela, nous avons tenu d’évaluer les teneurs en polyphénols et en flavonoïdes totaux dans les épicarpes, les mésocarpes et les amandes du fruit aux stades de maturité physiologique, de véraison, de prématurité gustative et de maturité gustative à partir des dosages au spectrophotomètre. Cette démarche donnerait une indication importante aux consommateurs et aux tradi-thérapeutes qui utilisent ce fruit ; quand on sait l’importance des composés phénoliques dans le traitement de diverses pathologies. Les résultats obtenus ont révélé la richesse de ces composés dans le fruit de G. coriacea qui s’accumulent le plus à maturité gustative quel que soit la partie du fruit ou le stade de maturité considéré. Le milieu aqueux extrait mieux les polyphénols totaux avec 11,47 mg EAG/g MS, suivi de l’extrait hydroéthanolique avec 9,1 mg EAG/g MS. De même, les milieux aqueux et hydroéthanolique extraient mieux les flavonoïdes totaux, avec respectivement 21,46 mg EAG/g MS et 22,60 mg EAG/g MS. Les fruits de G. coriacea, dans notre étude peuvent être considérés comme une source en composés phénoliques qui ont des effets bénéfiques pour l’organisme, notamment dans la diminution du risque de développement de diverses pathologies.
Author Keywords: Flavonoïdes totaux, fruit, Grewia coriacea Mast., maturation, polyphénols totaux.
How to Cite this Article
Okandzé MBAMA, Joseph MPIKA, Marcel ANDZOUANA, and ATTIBAYÉBA, “Variation in phenolic compound contents during ripening of Grewia coriacea fruits,” International Journal of Innovation and Applied Studies, vol. 24, no. 4, pp. 1849–1858, November 2018.
