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Phytochemical, antioxidant properties and volatile compounds of tisanes prepared from Aidan (Tetrapleura tetraptera) fruit and Uziza (Piper guineense) seeds

Chinelo Vanessa Ezeocha
Amarachi Monica Urenwoke


Background: Some local herbs are still underexploited especially in the form of tisanes.

Objective: The present study aims to assess the potentials of Aidan (Tetrapleura tetraptera) fruit and Uziza (Piper guineense) seeds in the production of tisanes and evaluate the phytochemical, antioxidant and volatile compounds of the tisanes.

Methods: Uziza seeds and Aidan fruits were sorted, washed, dried and milled before packaging in tea bags (50 g per tea bag) while a commercial lemon grass and ginger tisane was used as control. The tisane infusions were evaluated for their physicochemical, phytochemical, antioxidant, sensory properties and volatile compounds using standard methods.

Results: The pH of the tisane extracts were slightly acidic (5.30 to 6.54), the saponin contents ranged from 0.05-0.14%, tannin from 22.91-24.33%, phenol from 1.75-2.92% and alkaloid from 3.15-5.39%. The ferric reducing antioxidant power (FRAP) of uziza tisane (73.72mg/100g) was significantly higher than that of aidan fruit (49.29mg/100g) and the control (57.26mg/100g). Forty eight volatile compounds including hydrocarbons (mainly terpenes), aldehydes and alcohols were identified in the tisane samples amongst which were piperine identified in uziza (0.66%) and Apiol in both uziza and aidan fruit (5.43%). Uziza tisane was the least preferred in terms of the sensory parameters while the control was the most preferred.

Conclusion: The study showed that uziza and aidan fruit can be used in the production of tisanes with health promoting potentials.

Journal Identifiers

eISSN: 2805-4008
print ISSN: 0189-0913