Abstract

COMPARATIVE RADICAL SCAVENGING PROPERTIES OF FIVE SPICES COMMONLY CONSUMED IN CAMEROON

Armelle D Tchamgoue, Lauve RY Tchokouaha, Protus Arrey Tarkang,
Joe A Vinson and Gabriel A. Agbor*

Abstract

The present study was designed to evaluate R. heudelotii, S. zenkeri, A lepidophyllus, I. gabonensis and T. vulgaris, common Cameroonian spices for radical scavenging activity. This was carried out by analysing their methanolic extracts against different assays such as DPPH, superoxide radical, hydroxyl radical, and nitric oxide and their reducing power potency. It was observed that all the plants studied had a dose dependent radical scavenging activity irrespective of the method used. I. gabonensis seed extract had the best DPPH radical, superoxide radical and nitric oxide scavenging activity. I. gabonensis and T.vulgaris were found to be more potent in reducing power meanwhile R. heudelotii extract presented the best hydroxyl radical scavenging activity. The results obtained confirmed that methanolic extracts of R. heudelotii, S. zenkeri, A lepidophyllus, I. gabonensis and T. vulgaris posses radical scavenging activity which may be accountable to their antioxidant potentials.

Keywords: R. heudelotii, S. zenkeri, A lepidophyllus, I. gabonensis, T. vulgaris, radical scavenging activity.