Food Science and Technology Vol. 8(3), pp. 43 - 49
DOI: 10.13189/fst.2020.080301
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Nutritional Composition and Antioxidative Potentials of Fermented Fluted Pumpkin Seed (Ogiri) Extract on H2O2-Induced Oxidative Stress in Rats


Peter Ikechukwu Akwukwaegbu 1, Onyekachi Onyekwere 2,*, Agatha Kelechi Ugwu 3, David Christopher Bando 2, Kingsley Thompson James 1, Hannah Nuhu Tubasen 2, Jesse Polly Shingu 2, Abuchi Elebo 4
1 Department of Biochemistry, University of Port Harcourt, Choba, Rivers, Nigeria
2 National Biotechnology Development Agency, Abuja, Nigeria
3 Department of Veterinary Medicine, University of Nigeria, Nsukka, Enugu, Nigeria
4 State Universal Basic Education Board, Kaduna, Nigeria

ABSTRACT

Nutritional composition and antioxidative potentials of fermented fluted pumpkin seed (Ogiri) extract on hydrogen peroxide induced oxidative stress in rats were investigated using standard analytical methods. Traditional methods were employed for processing fluted pumpkin seed (Ogiri). A total of 24 albino rats weighing 75-150 g were divided into 4 groups of 6 rats each and kept to acclimatize for 1 week with normal rats feed and water. Oxidative stress was induced with H2O2 intraperitoneally at 200 µM/KgBW of rat on the 27th day for 3 days. Group A received normal rats feed and water only, group B received H2O2, while groups C and D received H2O2 + 100 mg/KgBW and H2O2 + 200 mg/KgBW of seed extract respectively. The proximate analysis revealed substantial percentage of crude fibre (7.06 %), crude lipid (28.84 %), crude protein (10.49 %) and carbohydrate (39.04 %). The energy value was (457.68 kcal/100g). Vitamins B2, B1 and C were predominant while the concentrations of phosphorus, magnesium and calcium occurred most. Flavonoids, alkaloids, total phenol and total carotene antioxidants were detected in the sample. There was a significant decrease (P<0.05) in the enzymatic antioxidant activity (CAT, SOD and GST) and a significant increase (P<0.05) in MDA concentration of H2O2 treated rats when compared to the control. Administration of fermented fluted pumpkin seed extract reversed this effect at the respective doses. In conclusion, fermented fluted pumpkin seed extract has good nutritional qualities and positively modulates antioxidant enzymes against lipid peroxidation and oxidative stress damage.

KEYWORDS
Nutritional Composition, Fluted Pumpkin Seed, Hydrogen Peroxide, Oxidative Stress, Antioxidant

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Peter Ikechukwu Akwukwaegbu , Onyekachi Onyekwere , Agatha Kelechi Ugwu , David Christopher Bando , Kingsley Thompson James , Hannah Nuhu Tubasen , Jesse Polly Shingu , Abuchi Elebo , "Nutritional Composition and Antioxidative Potentials of Fermented Fluted Pumpkin Seed (Ogiri) Extract on H2O2-Induced Oxidative Stress in Rats," Food Science and Technology, Vol. 8, No. 3, pp. 43 - 49, 2020. DOI: 10.13189/fst.2020.080301.

(b). APA Format:
Peter Ikechukwu Akwukwaegbu , Onyekachi Onyekwere , Agatha Kelechi Ugwu , David Christopher Bando , Kingsley Thompson James , Hannah Nuhu Tubasen , Jesse Polly Shingu , Abuchi Elebo (2020). Nutritional Composition and Antioxidative Potentials of Fermented Fluted Pumpkin Seed (Ogiri) Extract on H2O2-Induced Oxidative Stress in Rats. Food Science and Technology, 8(3), 43 - 49. DOI: 10.13189/fst.2020.080301.