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Sanou A, Konaté K, Belemnaba L, Sama H, Kaboré K, Dakuyo R, Nitiéma M, Dicko MH. In Vivo Diuretic Activity and Anti-Hypertensive Potential of Hibiscus sabdariffa Extract by Inhibition of Angiotensin-Converting Enzyme and Hypertension Precursor Enzymes. Foods 2024; 13:534. [PMID: 38397511 PMCID: PMC10888337 DOI: 10.3390/foods13040534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/08/2023] [Accepted: 02/10/2023] [Indexed: 02/25/2024] Open
Abstract
Aqueous extracts of calyx from Hibiscus sabdariffa (HS) (roselle) are highly appreciated for their nutritional and therapeutic effects, especially as anti-hypertensive substances. This study aimed to evaluate their anti-hypertensive potential through an in vitro inhibition assay of angiotensin-converting enzyme (ACE) and hypertension precursor enzymes and to assess the in vivo diuretic activity of HS. Results showed that HS extract inhibited enzymes belonging to several classes, such as α-amylase, trypsin, chymotrypsin, xanthine oxidase, lipoxygenase, and angiotensin-converting enzyme. In particular, enzymatic kinetics of ACE indicated a competitive inhibition fashion of HS extract. Furthermore, the extracts showed remarkable diuretic and natriuretic effects at doses of 50 mg/kg/bw, 100 mg/kg/b.w, and 200 mg/kg.b.w. These activities can be explained by the high content of phenolic compounds and essential amino acids. Roselle could be a potential source of nutraceuticals and anti-hypertensive bioactive compounds.
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Affiliation(s)
- Abdoudramane Sanou
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biohemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Kiessoun Konaté
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biohemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
- Applied Sciences and Technologies Training and Research Unit, Department of Biochemistry and Microbiology, University of Dedougou, Dedougou 09 BP 176, Burkina Faso
| | - Lazare Belemnaba
- Department of Traditional Medicine and Pharmacopoeia and Pharmacy, Institute of Research in Health Sciences/National Centre for Scientific and Technological Research (MEPHATRA PH/IRSS/CNRST), Ouagadougou 03 BP 7034, Burkina Faso
| | - Hemayoro Sama
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biohemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Kabakdé Kaboré
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biohemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Roger Dakuyo
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biohemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Mathieu Nitiéma
- Department of Traditional Medicine and Pharmacopoeia and Pharmacy, Institute of Research in Health Sciences/National Centre for Scientific and Technological Research (MEPHATRA PH/IRSS/CNRST), Ouagadougou 03 BP 7034, Burkina Faso
| | - Mamoudou Hama Dicko
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biohemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
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Dakuyo R, Konaté K, Kaboré K, Sanou A, Konkobo FA, Bazié D, Sama H, Dicko MH. Ascorbic acid, pigments, anti-nutritional factors, and nutraceutical potential of Anacardium occidentale fruits as affected by temperature. International Journal of Food Properties 2023. [DOI: 10.1080/10942912.2022.2163661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Roger Dakuyo
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | - Kiessoun Konaté
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
- Applied Sciences and Technologies Training and Research Unit, Department of Biochemistry and Microbiology, University of Dedougou, Dedougou, Burkina Faso
| | - Kabakdé Kaboré
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | - Abdoudramane Sanou
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | - Frédéric Anderson Konkobo
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | - David Bazié
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | - Hemayoro Sama
- Laboratory of Biochemistry and Applied Chemistry (LABIOCA), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | - Mamoudou Hama Dicko
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
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Kaboré K, Konaté K, Dakuyo R, Sanou A, Sama H, Santara B, Dicko MH. Evaluation of phytonutrients composition and nutraceutical potential of tomato by-products. CyTA - Journal of Food 2022. [DOI: 10.1080/19476337.2022.2148755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Kabakdé Kaboré
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | - Kiéssoun Konaté
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
- Applied Sciences and Technologies Training and Research Unit, Department of Biochemistry and Microbiology, University of Dedougou, Dedougou, Burkina Faso
| | - Roger Dakuyo
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | - Abdoudramane Sanou
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | - Hemayoro Sama
- Laboratory of Biochemistry and Applied Chemistry, Université Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | - Balamoussa Santara
- Training and Research Unit in Life and Earth Sciences, Nazi BONI University, Bobo-Dioulasso, Burkina Faso
| | - Mamoudou Hama Dicko
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
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Bazie D, Konate K, Kaboré K, Dakuyo R, Sanou A, Sama H, Dicko MH. Nutraceutical potential of the pulp of five cultivars of watermelon [ Citrullus lanatus (Thunb.) Matsum. & Nakai] grown in Burkina Faso. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2111441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- David Bazie
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University Joseph KI-ZERBO, Ouagadougou Burkina Faso
| | - Kiessoun Konate
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University Joseph KI-ZERBO, Ouagadougou Burkina Faso
- Training and Research Unit in Applied Sciences and Technologies (UFR-SAT), University of Dédougou, Dédougou Burkina Faso
| | - Kabakdé Kaboré
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University Joseph KI-ZERBO, Ouagadougou Burkina Faso
| | - Roger Dakuyo
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University Joseph KI-ZERBO, Ouagadougou Burkina Faso
| | - Abdoudramane Sanou
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University Joseph KI-ZERBO, Ouagadougou Burkina Faso
| | - Hemayoro Sama
- Department of Biochemistry and Microbiology, Laboratory of Biochemistry and Chemistry Applied (LABIOCA), University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| | - Mamoudou Hama Dicko
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), University Joseph KI-ZERBO, Ouagadougou Burkina Faso
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Dakuyo R, Konaté K, Bazié D, Sanou A, Kaboré K, Sama H, Santara B, Konkobo FA, Dicko MH. Correlating the morphology of Anacardium occidentale L. fruits from 30 orchards with their physicochemical and nutritional properties. Front Plant Sci 2022; 13:1033577. [PMID: 36531375 PMCID: PMC9752920 DOI: 10.3389/fpls.2022.1033577] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Accepted: 10/17/2022] [Indexed: 06/17/2023]
Abstract
Cashew (Anacardium occidentale L.) is a cross-pollinating plant whose fruit consists of two parts, the nut, and the apple. This study aimed to carry out agro-morphological characteristics of cashew fruits to establish relationships with their physicochemical and nutritional properties. Thirty (30) cashew accessions fruits were sampled in different regions of Burkina Faso. The length, width, thickness, weight, yield, kernel output ratio (KOR), proximate composition, specific minerals, phenolic compounds, and anti-nutritional factors were assessed. Evaluations were made using standard methods. The results showed significant variations in agro-morphological, physicochemical and nutritional traits depending on the accessions and the organ. Also, the ratio of apple mass versus nut one was about 12.24 ± 1.24. Kernels are an important source of proteins, fat, total phenolic compounds, and flavonoids, with average contents of 22.84 ± 1.25 g/100 g, 51.65 ± 2.54 g/100 g, 9.78 ± 2.15 mg GAE/g, and 6.24 ± 12.15 mg QE/g, respectively. As for the apples, they contained substantial quantities of Potassium, Phosphorus, Chlorine, and Magnesium with contents of 611.24 ± 14.5 mg/100 g, 418.24 ± 16.47 mg/100 g, 332.24 ± 10.54 mg/100 g, and 224.95 ± 13.15 mg/100 g, respectively. Statistical analyses showed that mineral and phytate contents were positively correlated to cashew apples while phenolic compounds and tannins were strongly correlated with walnuts. Principal component analyses showed three groups of accessions based on apples and kernels characteristics. These data showed a direct relationship between cashew physicochemical, nutritional potentials, kernels, and apples' agro-morphological characteristics. These data constitute an important basis for the identification of cashew accessions with high nutritional and economic potential.
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Affiliation(s)
- Roger Dakuyo
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
| | - Kiessoun Konaté
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
- Applied Sciences and Technologies Training and Research Unit, Department of Biochemistry and Microbiology, University of Dedougou, Dedougou, Burkina Faso
| | - David Bazié
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
| | - Abdoudramane Sanou
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
| | - Kabakdé Kaboré
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
| | - Hemayoro Sama
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
| | - Balmoussa Santara
- Training and Research Unit in Life and Earth Sciences, Nazi BONI University, Bobo-Dioulasso, Burkina Faso
| | - Frédéric Anderson Konkobo
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
| | - Mamoudou Hama Dicko
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph, Ouagadougou, Burkina Faso
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Kaboré K, Konaté K, Sanou A, Dakuyo R, Sama H, Santara B, Compaoré EWR, Dicko MH. Tomato By-Products, a Source of Nutrients for the Prevention and Reduction of Malnutrition. Nutrients 2022; 14:nu14142871. [PMID: 35889828 PMCID: PMC9325112 DOI: 10.3390/nu14142871] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 07/07/2022] [Accepted: 07/09/2022] [Indexed: 02/04/2023] Open
Abstract
Malnutrition is a global phenomenon that mainly affects children under five years old, the elderly and food insecure people. It can be linked to undernourishment or overnutrition. To prevent it, a healthy and balanced diet, rich in energy and micronutrients, is necessary. The objective of this study was to evaluate the nutritional composition and contribution of tomato by-products to prevent and reduce malnutrition. Thus, standard methods were used for proximate composition and bioactive compounds. Results showed that tomato by-products are rich in macronutrients and micronutrients capable of preventing undernutrition and reducing the incidence of the effects of overnutrition. The average carbohydrate, protein and lipid contents were 15.43%, 11.71% and 5.4% (DM) in peels and for seeds the contents were 58.75%, 15.4% and 22.2%, respectively. The average energy values were 280.47 kcal/100 g and 472.8 kcal/100 g DM for peels and seeds, respectively. The main minerals found were, in decreasing order, potassium, magnesium, sodium, iron and zinc. High contents of phenolic compounds, lycopene, β-carotene and vitamin C were also found in these by-products. They also presented important antioxidant activities. Due to their nutritional and bioactive compounds, tomato by-products may be included in functional food formulation programs to reduce the incidence of nutritional diseases.
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Affiliation(s)
- Kabakdé Kaboré
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso; (K.K.); (A.S.); (R.D.); (H.S.); (E.W.R.C.); (M.H.D.)
- Correspondence:
| | - Kiéssoun Konaté
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso; (K.K.); (A.S.); (R.D.); (H.S.); (E.W.R.C.); (M.H.D.)
- Laboratory of Biochemistry and Applied Chemistry, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Abdoudramane Sanou
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso; (K.K.); (A.S.); (R.D.); (H.S.); (E.W.R.C.); (M.H.D.)
| | - Roger Dakuyo
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso; (K.K.); (A.S.); (R.D.); (H.S.); (E.W.R.C.); (M.H.D.)
| | - Hemayoro Sama
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso; (K.K.); (A.S.); (R.D.); (H.S.); (E.W.R.C.); (M.H.D.)
- Applied Sciences and Technologies Training and Research Unit, Department of Biochemistry and Microbiology, University of Dedougou, Dedougou 09 BP 176, Burkina Faso
| | - Balamoussa Santara
- Unité de Formation et de Recherche en Sciences de la Vie et de la Terre, Université Nazi BONI, Bobo-Dioulasso 01 BP 1091, Burkina Faso;
| | - Ella Wendinpuikondo Rakèta Compaoré
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso; (K.K.); (A.S.); (R.D.); (H.S.); (E.W.R.C.); (M.H.D.)
| | - Mamoudou Hama Dicko
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso; (K.K.); (A.S.); (R.D.); (H.S.); (E.W.R.C.); (M.H.D.)
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Kaboré K, Konaté K, Sama H, Dakuyo R, Sanou A, Bazié D, Diao M, Dicko MH. Evaluation of the physicochemical parameters of edible oils sold in the three cities of Burkina Faso. Food Sci Nutr 2022; 10:2029-2035. [PMID: 35702288 PMCID: PMC9179140 DOI: 10.1002/fsn3.2819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 02/22/2022] [Accepted: 02/24/2022] [Indexed: 01/18/2023] Open
Abstract
The edible oil needs of African countries are met by imported or locally produced ones. Therefore, consumers are generally confronted with a choice of edible oils of poorly controlled quality. However, quality control of edible oils for local consumption is of high necessity. This study aimed to assess the quality of edible oils sold and consumed in some cities in Burkina Faso. Oil samples collected in the cities of Dédougou, Koudougou, and Nouna were used for several analyses. Oil samples from palm, refined and unrefined cottonseed, and groundnut were collected. Standard methods were used to assess the physicochemical quality parameters of the oils, including the peroxide value, water and volatile matter content, acid value, traces of soap, and mineral oil contents. The parameters varied significantly depending on the oil type, but not by the locality of origin. The peroxide indices had varied from 3.24 to 39.99 mEq O2/kg oil. The acid indices varied from 0.22 mg KOH/g to 1.24 mg KOH/g. The water and volatile matter contents ranged from 0.04% to 0.88%. The test for traces of soap gave values ranging from 0 to 76 ppm. For the mineral oil test, four samples of cottonseed oil collected in Dedougou gave positive results. Compared to international reference standards, in particular the Codex Alimentarius standard, it may constitute a health risk for consumers. The poor storage, distribution, and marketing conditions of the oils could explain their poor quality. In order to provide consumers with quality oils, regular controls must be undertaken in the places where the oils are stored and/or marketed.
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Affiliation(s)
- Kabakdé Kaboré
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition University Joseph Ki-ZERBO Ouagadougou Burkina Faso
| | - Kiéssoun Konaté
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition University Joseph Ki-ZERBO Ouagadougou Burkina Faso
| | - Hemayoro Sama
- Laboratory of Biochemistry and Applied Chemistry University Joseph Ki-ZERBO Ouagadougou Burkina Faso
| | - Roger Dakuyo
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition University Joseph Ki-ZERBO Ouagadougou Burkina Faso
| | - Abdoudramane Sanou
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition University Joseph Ki-ZERBO Ouagadougou Burkina Faso
| | - David Bazié
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition University Joseph Ki-ZERBO Ouagadougou Burkina Faso
| | - Mamounata Diao
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition University Joseph Ki-ZERBO Ouagadougou Burkina Faso
| | - Mamoudou Hama Dicko
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition University Joseph Ki-ZERBO Ouagadougou Burkina Faso
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