Comparative Study of the Effect of Piper nigrum (White and Black) and Piper guineense on Lipids Quality of Groundnuts Pudding
Hermann Arantes Kohole Foffe, Gires Boungo Teboukeu, Fabrice Djikeng Tonfack, Cyrille Serge Houketchang Ndomou, Macaire Hilaire Womeni
Asian Food Science Journal · pp. 8–20 · Published 12 May 2020
10.9734/afsj/2020/v15i330152Abstract
This study investigates the effect of white and black Piper nigrum and Piper guineense on lipids quality of oil extracted from groundnuts pudding. This work was carried in the Research Unit of Biochemistry, Medicinal plants, Food Sciences, and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Cameroon, between January 2018 and December 2019. The antioxidant activity of these spices was determined. Cooking by steaming of groundnuts (Arachis hypogaea) pudding was carried out using groundnuts paste with 0 g, 0.5 g, 1 g, 2 g and 4 g of spices and 30 ml of warm water respectively. Oils were extracted from the prepared groundnuts pudding using a mixture of chloroform and methanol. The lipid quality of oil samples was studied by the determination of the peroxide, P-anisidine, total oxidation, thiobarbituric and iodine values. Results revealed that these spices possess non negligible antioxidant properties. Black Piper nigrum (BPN) presented the highest total phenolic (TPC: 85.00 mg GAE/g) and flavonoids (FC: 271.94 mg CE/g) contents. The lowest TPC and FC was observed with the aqueous extract white Piper nigrum (WPN: 52.38 mg GAE/g and 113.32 mg CE/g respectively). The use of these spices in groundnuts pudding preparation contributed to limit the formation of primary and secondary oxidation products of groundnuts pudding oil. It was also observed that white Piper nigrum (WPN) better preserve lipids quality of oils at all concentrations because oil extracted from pudding cooked with 0.5 g, 1 g, 2 g and 4 g presented peroxide values lower than 10 meqO2/kg (2.81 meqO2/kg, 2.99 meqO2/kg, 3.28 meqO2/kg and 5.46 meqO2/kg respectively). In summary these spices especially white Piper nigrum can be used to preserve lipids oxidation during cooking by steaming of groundnuts pudding.
References (25)
- 1 Flavonoids as Antioxidants [DOI]
- 2 [43] Malondialdehyde determination as index of lipid Peroxidation [DOI]
- 3 Screening of Brazilian plant extracts for antioxidant activity by the use of DPPH free radical method [DOI]
- 4 Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents [DOI]
- 5 Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols [DOI]
- 6 Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems [DOI]
- 7 Measurement of lipid oxidation: A review [DOI]
- 8 Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges [DOI]
- 9 in vitro Antioxidant Activity and Total Polyphenolic Content of Cyperus rotundus Rhizomes [DOI]
- 10 Dysfunctionality of the Xylem in Olea europaea L. Plants Associated with the Infection Process by Verticillium dahliae Kleb. Role of Phenolic Compounds in Plant Defense Mechanism [DOI]
- 11 Phytochemical Evaluation and Antioxidant activity of Piper cubeba and Piper nigrum
- 12 Antioxidant and lipoxygenase activities of polyphenol extracts from oat brans treated with polysaccharide degrading enzymes [DOI]
- 13 Chemical Analyses of Groundnut (Arachis hypogaea) Oil [DOI]
- 14 Stabilité des huiles alimentaires au cours de leur stockage [DOI]
- 15 Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking [DOI]
- 16 Antiatherogenic and antitumoral properties of Opuntia cladodes: inhibition of low density lipoprotein oxidation by vascular cells, and protection against the cytotoxicity of lipid oxidation product 4-hydroxynonenal in a colorectal cancer cellular model [DOI]
- 17 Spices and Herbs as a Source of Natural Antioxidants for Food [DOI]
- 18 Effect of Clove Essential Oil as Antioxidant and Antimicrobial Agent on Cake Shelf Life
- 19 Comparative Study of the Antioxidative Activity of Culinary Herbs and Spices, and Hepatoprotective Effects of Three Selected Lamiaceae Plants on Carbon Tetrachloride-Induced Oxidative Stress in Rats [DOI]
- 20 Oxidative Stability and Antioxidant Content Changes in Roasted and Bleached Sesame Oil during Heating
- 21 Antioxidant Activities of Different Spices on the Lipid Oxidation of Cooked and Uncooked Fillet of Two Fish Species Belonging to the Genus Puntius
- 22 Phytochemicals, antioxidant potentials and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of Piper guineense (Schumach Thonn) seed [DOI]
- 23 Microbial and Antioxidant Activities of Some Common Spices from Southeast Nigeria [DOI]
- 24 The chemistry of oils and fats: sources, composition, properties and uses [DOI]
- 25 Effet antioxydant d'extraits de plantes (Laurus nobilis L., Rosmarinus officinalis, Origanum majorana, Oléa Europea L.) dans l'huile de canola chauffée
Cited by 7
María Del Cisne Guamán-Balcázar, Diana Hualpa, Garlet Infante · Plants · 2025
Bruno Fotso Saah, Hermann Arantes Kohole Foffe, Ronice Zokou · Journal of food processing and preservation · 2024
T. C. L. Maguipa, P. D. Mbougueng, H. Womeni · Journal of Agriculture and Food Research · 2022
Mathilde Julie Klang, Bruno Fotso Saah, Hermann Arantes Kohole Foffe · 2023
Showing 4 of 7 known citations — external sources report more than can currently be individually listed.
Article metrics
Real usage data collected on this platform.
12
Page views
0
PDF downloads
0
Outbound clicks
7
Citations
Views over time
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
Traffic sources
Referring site, by host.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.