Effects of Heat and Fermentation on the Anti-inflammatory and Antioxidant Activities of Ricinus communis (Castor) Seeds
Morakinyo, A., Anyim, G., Daniel, A., Olamiposi, I., A., A., Chibueze, N., Oluboade, O., A., O. (2022). Effects of Heat and Fermentation on the Anti-inflammatory and Antioxidant Activities of Ricinus communis (Castor) Seeds. EKB Journal Management System, 13(1), 105-123. doi: 10.21608/eajbsh.2022.255406
Adetoun Elizabeth Morakinyo; Godwin Anyim; Akwatang Mfon-Abasi Daniel; Ikulala Oluwatosin Olamiposi; Abdulsalam A.; Nzekwe Samuel Chibueze; Oyedapo Oluokun Oluboade; Oyedepo Temitope A.. "Effects of Heat and Fermentation on the Anti-inflammatory and Antioxidant Activities of Ricinus communis (Castor) Seeds". EKB Journal Management System, 13, 1, 2022, 105-123. doi: 10.21608/eajbsh.2022.255406
Morakinyo, A., Anyim, G., Daniel, A., Olamiposi, I., A., A., Chibueze, N., Oluboade, O., A., O. (2022). 'Effects of Heat and Fermentation on the Anti-inflammatory and Antioxidant Activities of Ricinus communis (Castor) Seeds', EKB Journal Management System, 13(1), pp. 105-123. doi: 10.21608/eajbsh.2022.255406
Morakinyo, A., Anyim, G., Daniel, A., Olamiposi, I., A., A., Chibueze, N., Oluboade, O., A., O. Effects of Heat and Fermentation on the Anti-inflammatory and Antioxidant Activities of Ricinus communis (Castor) Seeds. EKB Journal Management System, 2022; 13(1): 105-123. doi: 10.21608/eajbsh.2022.255406

Effects of Heat and Fermentation on the Anti-inflammatory and Antioxidant Activities of Ricinus communis (Castor) Seeds

Egyptian Academic Journal of Biological Sciences, H. Botany
Article 10, Volume 13, Issue 1, June 2022, Pages 105-123    PDF (1.22 M)
Document Type: Original Article
DOI: 10.21608/eajbsh.2022.255406
Authors
Adetoun Elizabeth Morakinyo1; Godwin Anyim2; Akwatang Mfon-Abasi Daniel2; Ikulala Oluwatosin Olamiposi2; Abdulsalam A.3; Nzekwe Samuel Chibueze2; Oyedapo Oluokun Oluboade4; Oyedepo Temitope A.2
1Department of Biochemistry, Faculty of Science, Adeleke University, Ede, Osun State, Nigeria
2Department of Biochemistry, Faculty of Science, Adeleke University, Ede, Osun State, Nigeria.
3Department of Basic Sciences, Adeleke University, Ede, Osun State, Nigeria
4Department of Biochemistry and Molecular Biology, Obafemi Awolowo University, Ile-Ife, Nigeria
Abstract
 This study investigated the effects of heat and fermentation on anti-inflammatory and antioxidant properties of R. communis seeds; determined the total protein and sugar contents of onionroots grown in seed extracts; and profiled constituents using Fourier transform infrared (FTIR) spectroscopy. De-hulled air-driedsamples were grouped into five. Group 1: control (NC) was incubated at 37oC for 72 h. Groups 2-5 were cooked for 30, 60, 90 and 120 mins respectively and incubated at 37oC for 72 h. Fermented seeds were homogenized and used for membrane stabilizing (MS), anti-denaturant, anti-haemolytic, total antioxidant capacity (TAC), ferric reducing antioxidant power (FRAP), nitric oxide (NO), 1,1-diphenyl-2-picryl hydrazyl (DPPH), H2O2 radicals scavenging, total protein and sugar contents assays. Functional groups were profiled via FTIR. Results showed that the percentage MS of NC (26.62±0.0%) was significantly (p < 0.0001) lower than group 4 (71.79±0.02%). The percentage of anti-denaturant activity of NC (60.85±0.01%) was significantly lower than in cooked-fermented groups. The Percentage of anti-hemolytic activity in groups 4 and 5 was significantly higher than in NC.  Group 2 had the highest TAC (276.43±0.00 µg AAE/g); cooked groups showed significantly high FRAP values. Group 4 had the highest NO scavenging activity (99.79±0.01%). Group 3(IC50 131.36±0.04) scavenged DPPH as standard. No significant difference was observed in H2O2 activity. Total sugar and protein contents of NC were significantly lower than cooked-fermented groups. FTIR identified halo, alkenes, alkanes, 1,3-disubstituted, alcohols, ether, sulfonamides, ketenimines, carboxylic acids, isothiocyanate, nitro, fluoro and aromatic compounds. The study concluded that cooking R. communis seeds for 90-120 mins before fermentation produced robust antioxidant, anti-inflammatory and metabolic effects. 
Keywords
Ricinus communis; fermentation; antioxidant; anti-inflammatory; root growth
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