The effect of heat treatment and fermentation on the phytochemistry of an aqueous extract of Buccholzia coriacea was investigated using standard methods. Eight phytochemicals (oxalate, phenolic acid, flavonoids, terpenes, lignins, phytosterol, phytate and tannic acids) were analysed, and the study was carried out on the fermented aqueous extract of Buchholzia coriacea, as well as distillate of this extract obtained at 1000C, 200�C, and 300�C. The analysis revealed that fermentation and heat affected the phytochemistry of Buchholzia coriacea differently. As the fermented aqueous extract sample was seen to contain:  flavonoids (327.08 mg/100mg), phenolic acid (968.54 mg/100mg), tannic acid          (5.38 mg/100mg), phytosterol (4.91  mg/100mg),  terpenes (114.56 mg/100mg), phytate (0.02 mg/100mg), oxalate (0.01 mg/100mg), and lignin (16.94 mg/100mg), while the  distillates of the aqueous extract collected at 100�C contained only tannic acid and terpenes (0.01 mg/100mg and 0.04 mg/100mg respectively); at 200�C, only 0.04 mg/100mg terpenes was obtained and phenolic acid (268.61 mg/100mg) and terpenes (87.56 mg/100mg) were obtained at 300�C. This study revealed that the distillates gave a highly reduced value of the phytochemicals at varied temperatures, while the fermented samples gave comparative significant (p < 0.05) higher values. This could offer explanation to the local herbal recipe of fermented Wonderful Kola used in trado-medicine. It is noteworthy to say that heat treatments could give a solution for the isolation of the individual phytochemicals owing to observed trend.

Effect of heat treatment and fermentation on the phytochemistry of an aqueous extract of Buccholzia coriacea

247th National Meeting (2014)

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