Evaluation of the Phytochemical and Antioxidant Properties of Cold, Hot Water and Wine Extracts Produced from Ficus capensis Leaf
http://www.doi.org/10.26538/tjpps/v2i2.1
Keywords:
Antioxidants, wines, Cold water extract, Hot water extract, Phytochemicals, DPPH, Ficus capensisAbstract
Red wine consumption has increased tremendously due to the apparent health benefits and pleasure derived from red wines. In the quest to search for alternative sources of raw material for wine production, the phytochemical and antioxidant properties of the cold and hot water extracts of Ficus capensis leaf as well as the wine produced from hot water extract of F. capensis leaf were evaluated. The qualitative screening of phytochemical constituents in cold and hot water extracts of F. capensis leaf revealed the presence of flavonoids, tannins, phenols, steroids, carbohydrates, proteins, amino acids, alkaloids and phytate. The quantitative phytochemical screening of the cold and hot water extracts as well as the wine extracts of F. capensis using HPLC method revealed the presence of important bioactive ingredients with the concentration of the phenolic and flavonoid compounds of F. capensis wine significantly (p<0.05) higher than the cold and hot water extracts. The wine extract exhibited significantly (p<0.5) decrease in the antioxidant activity against DPPH, nitric oxide, total antioxidant capacity and FRAP compared to the cold and hot water extracts. Moderate consumption of F. capensis wine would help to protect the organism against oxidative damage to lipids, proteins, and nucleic acids caused by the phenols in the drink. Moderate consumption of F. capensis wine would help to protect the organism against oxidative damage to nucleic acids lipids, and proteins caused by the phenols in the drink.
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