Nutritional and Bioactive Composition of Ethanol Seed Extract of Dennettia tripetala

Abstract

Background and Aims: The seeds of Dennettia tripetala are traditionally consumed for their peppery and spicy taste, to reduce excess saliva, as well as for treating catarrh, cough, fever and rheumatism. This study was aimed at evaluating the nutritional and phytochemical composition of the seeds of Dennettia tripetala. Methodology: Cold extraction method was used to prepare ethanol extract from dried seeds of Dennettia tripetala. The nutritional composition of Dennettia tripetala seed was evaluated by carrying out proximate analysis on the seed powder using the methods adopted by the Association of Official Analytical Chemists (AOAC). Quantitative phytochemical analysis on the extract was done via spectrophotometric and gravimetric quantification of alkaloids, flavonoids, saponins, cardiac glucosides, phenols, steroids and tannins. Results: Proximate analysis showed that the ethanol seed extract of D. tripetala contains 58g/100g of carbohydrate, 16.2g/100g of fiber, 12.2g/100g of protein, 5.4g/100g of moisture, 4.2g/100g of fat and ash content of 4g/100g. The most abundant phytochemical present in the ethanol seed extract of D. tripetala was steroid (67.16mg/g). This was followed by saponin (36.06mg/g), flavonoid (24.13mg/g), phenol (16.07 mg/g), alkaloids (12.21mg/g) and tannin (10.22mg/g). Cardiac glycoside (6.11mg/g) was the least abundant phytochemical. Conclusion: The results of this study reveal that the seed of D. tripetela is a good source of nutrients such as carbohydrates and fibre, as well as phytochemicals which have medicinal properties. These findings support the potential use of D. tripetala seeds as a nutritionally valuable and pharmacologically relevant plant resource.