Influence of pre-treatment on antioxidant and functional properties of Ethiopia endemic anchote (Coccinia abyssinica) tuber and seed flour

Abstract

AbstractAnchote, a high antioxidant with great functional potential, is a multipurpose edible part and an underutilized endemic tuber in Ethiopia. Studies were carried out to determine the impact of pretreatment on phytochemical contents, antioxidant activity, and functional properties of tubers and seeds of anchote in order to explore their potential uses. The pretreatment methods adopted were boiling and sun drying for tubers and boiling, soaking, germination, and roasting for seeds of anchote. All the analyses were conducted using official standard methods and graded chemical reagents. Boiling significantly (P < 0.05) decreased the total flavonoid content of the tubers by 20.19% and increased the total phenolic content of the tubers by 4.80%. Soaking significantly (P < 0.05) decreased the total phenolic content of the seeds by 21.03%. Total flavonoid and total phenolic content was significantly (P < 0.05) increased due to germination by 15.12% and 17.32%, respectively. Roasting significantly (P < 0.05) increased total phenolic and total flavonoid content by 14.89% and 14.12%, respectively. Oil absorption and water capacity were increased by all pretreatment methods and decreased by emulsion stability and capacity, bulk density, and foam stability and capacity. In general, germination and roasting increased flavonoid content and total phenolic and enhanced DPPH and chelating effects. In addition, the flour of anchote seeds and tubers was initiated to reveal decent functional properties and can bargain a prodigious latent in many food systems.

Keywords

• anchote
• tubers
• seeds
• pretreatment
• phytochemical, Aatioxidant
• functional