In vitro bioactive properties of the tamarind (Tamarindus indica) leaf extracts and its application for preservation at room temperature of an indigenous roselle (Hibiscus sabdariffa)-based drink

“Foléré” is an indigenous roselle-based drink produced in the Northern part of Cameroon for commercial purposes; however, its poor hygienic quality and short shelf-life are over time harmful for consumers' health and producers’ incomes. In the context of increasing concern on the safety of chem...

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Autores principales:	James Ronald Bayoï, Bruno Yaya Foundikou, François-Xavier Etoa
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Tamarind leaf extracts Biological activities Indigenous drinks “Foléré” Natural preservatives Quality Agriculture (General) S1-972 Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/17cbc62c7b3847fd95d17238f058dd06
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spelling	oai:doaj.org-article:17cbc62c7b3847fd95d17238f058dd062021-11-22T04:30:54ZIn vitro bioactive properties of the tamarind (Tamarindus indica) leaf extracts and its application for preservation at room temperature of an indigenous roselle (Hibiscus sabdariffa)-based drink2666-154310.1016/j.jafr.2021.100241https://doaj.org/article/17cbc62c7b3847fd95d17238f058dd062021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2666154321001435https://doaj.org/toc/2666-1543“Foléré” is an indigenous roselle-based drink produced in the Northern part of Cameroon for commercial purposes; however, its poor hygienic quality and short shelf-life are over time harmful for consumers' health and producers’ incomes. In the context of increasing concern on the safety of chemical additives and at the sight of the side effects of heat treatments on food quality, natural techniques of preservation are receiving a particular attention. Hence, the effects of tamarind leaf extracts on the physicochemical attributes and microbial quality of the “foléré” beverage through storage were assessed. Firstly, phytochemical and antimicrobial properties of 4 extracts (aqueous, hexane, ethanolic, and acetone) were studied, then the 2 most active extracts were selected. The beverage was prepared using the hot water technique, the nectar obtained was mixed with extracts, and both physicochemical and microbiological parameters of the blended “foléré” samples were investigated for 5 days at room temperature during which the stability and shelf-life of the samples were evaluated. Ethanolic and acetone extracts showed the highest total polyphenol (9.25 ± 0.02 mg of PE/g and 18.64 ± 0.02 mg of PE/g) and flavonoid (94.11 ± 0.01 mg of QE/g and 138.42 ± 0.07 mg of QE/g) contents. Acetone extract exhibited by far the best antimicrobial activity against both bacteria and fungi tested. This antimicrobial activity of extracts against Bacillus cereus (r = 0.969; p < 0.05), Bacillus subtilis (r = 0.978; p < 0.05), Aspergillus sp. (r = 0.952; p < 0.05) were positively and significantly correlated to the flavonoids content. A total of 4 and 12 bioactive compounds were identified in ethanolic and acetone extracts, with oleic acid as one of the most relevant compounds in both extracts. The use of these extracts in the “foléré” beverage reduced the total aerobic count and was more effective with the use of acetone extract, because it prevented significant changes in the physicochemical as °Brix. The formulated “foléré” samples were still palatable until the 5th day as compared to control samples stored at room temperature which were spoilt after a day of storage. This study suggests that the tamarind leaf extracts might help to upgrade quality and shelf-life of the indigenous beverages.James Ronald BayoïBruno Yaya FoundikouFrançois-Xavier EtoaElsevierarticleTamarind leaf extractsBiological activitiesIndigenous drinks“Foléré”Natural preservativesQualityAgriculture (General)S1-972Nutrition. Foods and food supplyTX341-641ENJournal of Agriculture and Food Research, Vol 6, Iss , Pp 100241- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Tamarind leaf extracts Biological activities Indigenous drinks “Foléré” Natural preservatives Quality Agriculture (General) S1-972 Nutrition. Foods and food supply TX341-641
spellingShingle	Tamarind leaf extracts Biological activities Indigenous drinks “Foléré” Natural preservatives Quality Agriculture (General) S1-972 Nutrition. Foods and food supply TX341-641 James Ronald Bayoï Bruno Yaya Foundikou François-Xavier Etoa In vitro bioactive properties of the tamarind (Tamarindus indica) leaf extracts and its application for preservation at room temperature of an indigenous roselle (Hibiscus sabdariffa)-based drink
description	“Foléré” is an indigenous roselle-based drink produced in the Northern part of Cameroon for commercial purposes; however, its poor hygienic quality and short shelf-life are over time harmful for consumers' health and producers’ incomes. In the context of increasing concern on the safety of chemical additives and at the sight of the side effects of heat treatments on food quality, natural techniques of preservation are receiving a particular attention. Hence, the effects of tamarind leaf extracts on the physicochemical attributes and microbial quality of the “foléré” beverage through storage were assessed. Firstly, phytochemical and antimicrobial properties of 4 extracts (aqueous, hexane, ethanolic, and acetone) were studied, then the 2 most active extracts were selected. The beverage was prepared using the hot water technique, the nectar obtained was mixed with extracts, and both physicochemical and microbiological parameters of the blended “foléré” samples were investigated for 5 days at room temperature during which the stability and shelf-life of the samples were evaluated. Ethanolic and acetone extracts showed the highest total polyphenol (9.25 ± 0.02 mg of PE/g and 18.64 ± 0.02 mg of PE/g) and flavonoid (94.11 ± 0.01 mg of QE/g and 138.42 ± 0.07 mg of QE/g) contents. Acetone extract exhibited by far the best antimicrobial activity against both bacteria and fungi tested. This antimicrobial activity of extracts against Bacillus cereus (r = 0.969; p < 0.05), Bacillus subtilis (r = 0.978; p < 0.05), Aspergillus sp. (r = 0.952; p < 0.05) were positively and significantly correlated to the flavonoids content. A total of 4 and 12 bioactive compounds were identified in ethanolic and acetone extracts, with oleic acid as one of the most relevant compounds in both extracts. The use of these extracts in the “foléré” beverage reduced the total aerobic count and was more effective with the use of acetone extract, because it prevented significant changes in the physicochemical as °Brix. The formulated “foléré” samples were still palatable until the 5th day as compared to control samples stored at room temperature which were spoilt after a day of storage. This study suggests that the tamarind leaf extracts might help to upgrade quality and shelf-life of the indigenous beverages.
format	article
author	James Ronald Bayoï Bruno Yaya Foundikou François-Xavier Etoa
author_facet	James Ronald Bayoï Bruno Yaya Foundikou François-Xavier Etoa
author_sort	James Ronald Bayoï
title	In vitro bioactive properties of the tamarind (Tamarindus indica) leaf extracts and its application for preservation at room temperature of an indigenous roselle (Hibiscus sabdariffa)-based drink
title_short	In vitro bioactive properties of the tamarind (Tamarindus indica) leaf extracts and its application for preservation at room temperature of an indigenous roselle (Hibiscus sabdariffa)-based drink
title_full	In vitro bioactive properties of the tamarind (Tamarindus indica) leaf extracts and its application for preservation at room temperature of an indigenous roselle (Hibiscus sabdariffa)-based drink
title_fullStr	In vitro bioactive properties of the tamarind (Tamarindus indica) leaf extracts and its application for preservation at room temperature of an indigenous roselle (Hibiscus sabdariffa)-based drink
title_full_unstemmed	In vitro bioactive properties of the tamarind (Tamarindus indica) leaf extracts and its application for preservation at room temperature of an indigenous roselle (Hibiscus sabdariffa)-based drink
title_sort	in vitro bioactive properties of the tamarind (tamarindus indica) leaf extracts and its application for preservation at room temperature of an indigenous roselle (hibiscus sabdariffa)-based drink
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/17cbc62c7b3847fd95d17238f058dd06
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In vitro bioactive properties of the tamarind (Tamarindus indica) leaf extracts and its application for preservation at room temperature of an indigenous roselle (Hibiscus sabdariffa)-based drink

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