VITAMIN C CONTENT AND IN VITRO FUNCTIONALITY OF PALM WINE INFUSIONS OF COLA ACUMINATA AND AFRAMOMUM MELEGUETA SEEDS
The vitamin C content and in vitro functionality of palm wine infusions of Cola acuminata P. Beauv. Scott & Endl and Aframomum melegueta (Roscoe) K. Schum seeds were determined. Various oil palm wine infusions of fresh Cola acuminata and dried Aframomum melegueta seeds were prepared and their pH, total phenolic and vitamin C contents, in vitro reducing power, and in vitro ?-amylase inhibitory activity were determined. Total phenolic and vitamin C contents and reducing power of the infusions were higher than those of palmwine. The infusions of C. acuminata seeds exhibited higher alpha-amylase inhibitory activity than the palm wine, while infusions of A. melegueta seeds had lower activity. The pH of palm wine and the infusions were within a narrow acidic range of 3.4-3.7. Findings suggest that there may be nutritional and functional benefits in the consumption of C. acuminata and A. melegueta seeds as accompaniment to palm wine, opening up possibilities for their use as nutritional and bioactive flavourings in the preparation of value-added functional beverages based on oil palm wine.