Volume 4, Issue 1
Phytochemical composition and antioxidative potential of Purple Canary (Canarium schweinfurthii) fruit
Author: Ayoade Gbolahan Wahab, Amoo Isiaka Adekunle, Gbolahan-Ayoade Elizabeth Eka-Ete
Abstract: The extracts of matured seed of purple canary (Canarium schweinfurthii bursaraseae) ‘atili’ in different solvents were evaluated for phytochemicals and antioxidative potential using standard methods. Preliminary phytochemical screening of the plant extracts showed the presence of phytochemical constituents such as tannin, resin, saponins, flavonoids, terpenoids, steroids, alkaloids, protein, glycosides, carbohydrates and fixed fat and oils in methanol extract with highest concentrations followed by water extracts. Antioxidant potential of various extracts of n-hexane, acetone, methanol and water respectively were; total phenol (416.14, 412.03, 620.31 and 598.47) g GAE/100 g, total flavonoids (1.18, 1.83, 3.56 and 2.71) mg RE/g, Ferric reducing property (106.28, 232.03, 258.96 and 284.11), DPPH radical scavenging (13.61, 17.28, 48.15 and 32.27), vitamin C (32.85, 31.32, 34.21 and 45.21) mg/100g and vitamin E (487.20, 451.40, 338.0 and 338.0) ppm. The results indicate that Canarium seed possessed appreciable amount of phytonutrients and antioxidant especially in methanol and water extracts which could serve as alternative medicine for people suffering from cancer, diabetic, hypertension and other cardiovascular diseases.
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