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Research Journal of Phytochemistry
  Year: 2014 | Volume: 8 | Issue: 4 | Page No.: 188-198
 
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Phytochemical Study of the Constituents of Napoleona imperalis and It’s Flavourant Properties

C.J. Chukwu, C.O. Okafor, F.I. Nwabue, J.N. Afiukwa and U.A. Ibiam

Abstract:
Most spices, owe their individual properties to the pharmacologically active secondary plant metabolites that they contain. In this study, five solvent extracts (hexane, acetone, ethylacetate, ethanol and water) obtained from Napoleona imperalis, P. Beauv. (Lecythidaceae) known as Ntum in Akaeze and Ikwuano dialect of Igbo language of Nigeria, traditionally used as local sweetener, were evaluated for its flavourant properties. The presence of major phytoconstituents was detected qualitatively, the results of the cold and hot solvent extraction revealed that Ethanol (ETE) gave the highest percent extract recoveries of 4.17 and 1.81% for hot and cold extraction methods, respectively. The flavour threshold was determined at neutral (7.0) and slightly acidic (4.5) pH, respectively. Results revealed that extracts of ETE and water (WAE) showed strong presence of the active sweet compound up to 0.1%. At pH 7.0 but at pH 4.5 the extracts of ETE and WAE showed strong presence of the active sweet compound up to 0.01%. Sensory attribute depicts that mean sensory scores for test samples 397 and 460 had the same scores for sweetness (4.2±0.23) while sample 222 had a score of 4.1±0.5 with the lowest score of 3.7±0.11 going to sample 760. No significant difference was observed between these values except for sample 760 at p<0.05.
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How to cite this article:

C.J. Chukwu, C.O. Okafor, F.I. Nwabue, J.N. Afiukwa and U.A. Ibiam, 2014. Phytochemical Study of the Constituents of Napoleona imperalis and It’s Flavourant Properties. Research Journal of Phytochemistry, 8: 188-198.

URL: https://scialert.net/abstract/?doi=rjphyto.2014.188.198

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