South Asian Research Journal of Natural Products

Vitamin, Bioactive Compound Contents and Antioxidant Activity of Ficus capensis Fruit

Onuabuchi Nnenna Ani *

Department of Applied Biochemistry, Faculty of Applied Natural Sciences, Enugu State University of Science and Technology, Agbani, Enugu, Nigeria.

Ebere Immaculata Akpata

Department of Applied Biochemistry, Faculty of Applied Natural Sciences, Enugu State University of Science and Technology, Agbani, Enugu, Nigeria.

Innocent Izuchukwu Ujah

Department of Applied Biochemistry, Faculty of Applied Natural Sciences, Enugu State University of Science and Technology, Agbani, Enugu, Nigeria.

*Author to whom correspondence should be addressed.

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Abstract

Ficus capensis is a tropical, evergreen tree with more than 800 species. Virtually all the parts are locally used for the treatment of various illnesses. This study investigated the Vitamin, Bioactive compound contents and the Antioxidant activity of the fruits of Ficus capensis. The analyses were conducted using standard biochemical methods. Various concentrations of 20, 40, 60, 80 and 100 µg/ml of the sample were subjected to 2,2-diphenyl-1-pycrylhydrazyl (DPPH) radical scavenging, Reducing Power and inhibition of lipid peroxidation in-vitro antioxidant tests and compared with standard antioxidant (Butylated hydroxyl anisole (BHA). From the results of the vitamin analysis, the fruit contained Vitamins A (1.15 ± 0.18 mg/g), B₁ (0.14 ± 0.00 µg/g), B₂ (0.12 ± 0.01 µg/g), B₃ (0.26 ± 0.02 µg/g), C (8.12 ± 0.16 mg/100g), E (1.44 ± 0.45 mg/g) and Folic acid (81.23 ± 6.29 µg/g). The bioactive compound evaluated were Total Phenol (13.97 ± 1.40 mg GAE/100g), Flavonoids (11.03 ± 0.16 mg CE/100g), β-carotene (0.34 ± 0.001 mg/100g) and Lycopene (0.14 ± 0.002 mg/100g). The antioxidant activity assays showed that the fruits of Ficus capensis exhibited scavenging activity on DPPH with EC₅₀ of 30 µg/ml while that of the standard was 28 µg/ml. It inhibited lipid peroxidation with EC₅₀ of 80 µg/ml while that of the standard was 62 µg/ml and exhibited reducing power activity with OD_0.5 of 38 µg/ml while that of the standard was 34 µg/ml. Results from this study revealed that fruits of Ficus capensis is a potential antioxidant agent due to its free radical scavenging and reducing power activities which were comparable with that of the standard antioxidant. The presence of antioxidant vitamins and bioactive compounds makes it a natural source of antioxidants.

Keywords: Ficus, capensis, fruits, vitamin, bioactive, antioxidant

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