Sensory Characteristics and Antioxidant Activities of the Spice from the Fruit Pulp of Coelocaryon oxycarpum

Aims: This study aimed to assess the sensory characteristics and antioxidant properties of a spice from the fruit pulp of Coelocaryon oxycarpum (Cox), an aromatic plant.

Place and Duration of Study: Department of Food Science and Technology (UFR-STA), University Nangui Abrogoua, between April 2016 and March 2017.

Methodology: The spice was obtained by drying and crushing the fruit pulp of Cox. The powder obtained was used to evaluate the sensory (colour, aroma, taste and smell) characteristics and antioxidants (phenolic compounds and vitamin A) using standard methods of analysis. The free radicals scavenging activities of the aqueous extract of the spice from Cox were determined and compared with that of a reference antioxidant (Ascorbic acid) prepared under the same conditions.

Results: The 50 % Inhibition Concentration (IC50) value of the aqueous extract of the spice (13.64 µg/mL) for DPPH radical was approximately equal to twice the value of Ascorbic acid (6.94 µg/mL). The concentration (813.69 µg / mL) of the aqueous extract of the spice led to 50 % inhibition of hydrogen peroxide radical. The iron reducing power of aqueous extract of spice was about 33 % that of Ascorbic acid at the same concentration. The spice also showed high phenolic content (2287.42 mg GAE/100 g DW). Tannins (314.95 mg tannic acid/100 g DW) were higher than flavonoids (211.57 mg quercetin /100 g DW). Catechin (494.95 µg /100g DW), epicatechin (3.21 µg /100g DW) and quercetin (6.22 µg/100g DW) were also detected. Furthermore, sensory tests showed a score for overall acceptability corresponding to pleasant levels.

Conclusion: The spice from Cox fruit presented interesting sensory characteristics. It contains also an appreciable amount of phenolic compounds which helped to highlight the potential biological activities of the spice. This spice could be considered as an important source of natural antioxidants.