Comparison of total phenolic contents and antioxidant activities of ripe and unripe fruits from extracts of Vitellaria paradoxa

Abstract

In this study, total phenolic contents and antioxidant activities of ripe and unripe fruits from extracts (70% (v/v) acetone, 70% (v/v) ethanol and hot water (70 oC) of Vitellaria paradoxa (Shea fruit) were investigated. The total phenolic contents and antioxidant activities of these extracts were compared. Additionally, the extraction potentials of 70% (v/v) acetone, 70% (v/v) ethanol and hot water (70 oC) were also compared. The extracts were analyzed for their total phenolic contents using the Prussian blue assay and the antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. This study showed that the Shea fruit (Vitellaria paradoxa) is a good source of natural antioxidants and that unripe fruits of Vitellaria paradoxa contain higher phenolic content and antioxidant activity than the ripe fruits.