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Full Project – Hydrogen peroxide scavenging activities and reducing power of various fruits juice in Yenagoa

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CHAPTER ONE

INTRODUCTION

In recent times, the trend of life conditions have led to emphasis being laid on intake of biologically-active food substances/dietary components being more important than energy intake. This stems from the fact that a number of diseases specific to the current civilization and an ever-decreasing immunity have led to the development of new therapeutic methods which employ food-drug use in the treatment or prevention of different diseases (Dumbrava et al., 2011). Epidemiological studies analyzing the health implications of dietary components rely on intake estimates in sample populations found in databases that list the components in commonly consumed foods. However, it is not clear which dietary components are responsible for the treatment or prevention of these diseases but antioxidants have been shown to be a major player as a result of their protective effect against diseases (Mohammed et al., 2008).

Exposure to free radicals from a variety of sources has led organisms (both plants and animals), to develop a series of defense mechanisms to combat the excessive levels of reactive species which cause oxidative stress either by utilizing antioxidants naturally generated in situ in the body (endogenous antioxidants) or externally supplied through foods and supplements as dietary components (exogenous antioxidants) (Emad et al., 2013).

However, the production and effectiveness of endogenous antioxidants in human cells is very much limited and declines overtime with age. Also, when antioxidant defenses are weakened, body cells and tissues become prone to develop dysfunction/disease. Hence, it becomes essential to maintain adequate antioxidant levels without overdosing by complementing with dietary sourced antioxidants (Dumbrava et al., 2011).

With a growing interest in research on natural antioxidants, plants come under focus because they have been found to have high concentrations of antioxidant compounds such as polyphenols, carotenoids, flavonoids, some vitamins and enzymes with antioxidant activity. Some of these compounds remain present although at varying concentrations in beverages produced from plants and hence, give the beverages some beneficial attributes when consumed.

The objective of this study is to examine if the total antioxidant potential assay is suitable for characterizing the antioxidant properties of commonly marketed fruit juices in Bayelsa State, to obtain robust data useful for determining the potential intake of antioxidants in Nigeria population studies as well as contributing to a better understanding of the role of different antioxidant juice ingredients, also assess the free radical scavenging abilities of the aqueous extracts using in vitro assays. This present study was carried out to evaluate the free radical scavenging activity and the reducing power of selected juices consumed in Bayelsa state which may be helpful to categorize foods according to antioxidant activity and to supplement the already existing food database.

BACKGROUND OF STUDY

Yenagoa is the capital of Bayelsa State, Nigeria. It is also the headquarters of Yenagoa Local Government Area. Yenagoa is located on latitude 4⁰ 55’ 29” N longitude 6⁰ 15’ 51” E. Yenagoa metropolis is made up of 19 communities namely; Swali, Yenagoa, Ovom, Onopa, Amarata, Ekeki, Okaka, Yenezue-Epie, Kpansia, Yenzue-gene, Opolo, Okutukutu, Etegwe, Edepie, Akepai, Agudamaepie, Akenfa, Yenegue, Igbogene with a population of about 355,497 people as at the 2016 population cencus projection (Stanley et al, 2018).

Since attaining the status of a state capital in 1996 its urbanization and population density have since accelerated appreciably. Yenagoa forms part of the wetland characterized by shallow aquifer and several networks of creeklets linked to a parent creek called Epie Creek.

The growing population is an opportunity for quick money in sales of several consumables including fruit juices, as a result of high cost of natural fruits

STATEMENT OF PROBLEM

The alarmi-ng rate at which free radicals are formed in living organisms by both endogenous and exogenous sources brings about the necessity to investigate its presence in various commercial juices, these free radicals ultimately lead to cell death.

AIM OF STUDY

The present study was aimed at investigating the antioxidants activities of the various commercially sold fruit and vegetable juices. The antioxidant activities of the juices will be evaluated using two different in vitro assays and compared to standard antioxidants such as ascorbic acid (Vitamin C).

JUSTIFICATION

We live in a highly oxidative environment. Thus, it is important to identify potential antioxidant components from natural sources. Most times diseases or disorders occurs when the antioxidant system in the body has been overwhelmed by the series of reactive oxygen and nitrogen species which are produced via several mechanisms which range from the intake of drugs, smoking to cellular and sub cellular reaction.

Fruits and vegetables are the most important source of antioxidants ascribed to the presence of various phytochemicals (Kranz et al., 2012). That is why the intake of fruits and vegetables has been seriously advocated. Hence, the current work investigates the antioxidant and free radical scavenging effect of various commercial fruit juices, using different antioxidant models

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