Antioxidant Potential of Four Wild Edible Fruits from Ivorian Flora: Adansonia digitata L., Parkia biglobosa (Jacq. Benth.), Tamarindus indica L. and Aframomum melegueta (K. Schum.)
NIAMKETCHI Gilles Léonce
*
La Mé Research Station, National Centre for Agronomic Research, 13 BP 989 Abidjan 13, Ivory Coast.
NYAMIEN Yves Bleouh Jean
Institute of Agropastoral Management, Peleforo Gon Coulibaly University, BP 138 Korhogo, Ivory Coast.
N’GUESSAN Jean Claude
Laboratory of Industrial Processes, Synthesis, Environment and New Energies, National Polytechnic Institute Félix Houphouët-Boigny, Yamoussoukro, P.O. Box 1093, Côte d’Ivoire.
ADJE Félix
Laboratory of Industrial Processes, Synthesis, Environment and New Energies, National Polytechnic Institute Félix Houphouët-Boigny, Yamoussoukro, P.O. Box 1093, Côte d’Ivoire.
ADIMA Augustin
Laboratory of Industrial Processes, Synthesis, Environment and New Energies, National Polytechnic Institute Félix Houphouët-Boigny, Yamoussoukro, P.O. Box 1093, Côte d’Ivoire.
BIEGO Godi Henri
Laboratory of Biotechnology, Agriculture and Valorization of Agricultural Resources, UFR Biosciences, Félix Houphouët-Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.
*Author to whom correspondence should be addressed.
Abstract
This study investigated the polyphenolic composition of Adansonia digitata (baobab), Parkia biglobosa (locust bean), Tamarindus indica (tamarind), and Aframomum meleguetta (alligator pepper), species widely consumed by rural populations in Côte d'Ivoire. Total polyphenol and flavonoid contents, along with antioxidant capacity, were assessed in aqueous, acidified and ethanolic extracts. Phytochemical screening revealed the presence of secondary metabolites polyphenols (notably flavonoids), sterols, terpenes, and alkaloids in varying proportions across species. The highest polyphenol concentration was observed in baobab leaf extracts obtained with acidified water, followed by tamarind pulp, baobab pulp, alligator pepper, and locust bean pulp. Polyphenols in baobab and locust bean seeds were detected only in trace amounts. A similar trend was observed for flavonoids, with baobab leaves containing the highest levels. Antioxidant capacity, measured as Trolox equivalents, was likewise greatest in baobab leaf extracts. These findings highlight the nutritional and therapeutic value of baobab, locust bean, tamarind, and alligator pepper, supporting their traditional applications in food and medicine, while also reinforcing their potential as functional ingredients for health-promoting interventions.
Keywords: Côte d’Ivoire, functional foods, bioactive compounds, traditional medicine