Processing and Storage Studies with Total Phenol Contents and Percentage Antioxidant Activities of Raw, Processed and Stored Pergularia daemia Leaves
Dibie N. Edward *
Food Chemistry Research Unit, Department of Chemistry, University of Benin, Benin City, Nigeria.
Dibie C. Esther
Molecular Laboratory, Center of Excellence in Reproductive Health Innovation (CERHI), University of Benin, Benin City, Nigeria.
Emeribe F. Oluchi
Analytical Chemistry Research Unit, Department of Chemistry, University of Benin, Benin City, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Pergularia daemia leaves are used for diet and ethnomedicinal remedies preparations in Nigeria. The concern of this study was to investigate raw, processed and stored Pergularia daemia leaves for total phenols and antioxidant activities. Sample used were obtained from Benin City, then subsequently processed and stored at varying conditions. Storage duration was two months. Samples were noted to contain total phenols and further exhibited antioxidant activities. In raw Pergularia daemia leaves, total phenols content was 2.18±0.51mg/g and percent antioxidant activities value was 94.37±3.66%. Findings also indicate that processing and storage influenced the values of the examined parameters. Statistical analysis P≤0.05 indicate significant differences between the values of the studied parameters in raw samples and their corresponding values in the processed and stored samples. Hopefully, policy formulations personnel will find the results of this work useful.
Keywords: Pergularia daemia, water activity (aw), antioxidant activities, total phenols, spectrophotometer