Optimal Preparation Conditions for Mendim me zon, a Traditional Fruit-based Tea of Solanum aethiopicum Shum | Chapter 4 | Solanum aethiopicum Shum, an Example of the Richness of the Food and Therapeutic Heritage of a Continent in a Country, Cameroon, Africa in Miniature, Edition 1

The fruits of Solanum aethiopicum Shum are widely eaten raw or cooked under decoction in most parts of central Africa, particularly in Cameroon by the Bulu, for their medicinal value. Previous studies on these fruits have focused on physicochemical characterization, toxicology, and pharmacology. However, there is no data on the preparation of tea using the berries of this plant. To promote the consumption of these fruits, this study was carried out to optimize the preparation of traditional fruit-based tea from Solanum aethiopicum Shum. The fruit powder of Solanum aethiopicum Shum was obtained by electric grinding of the dried fruit at a particle size of 1 mm. A two-factor central composite design (time and ratio) was used for the extraction by infusion and decoction. The obtained extracts served as samples for the determination of the bioactive compounds mentioned. The results of these assays showed an influence of the parameters on the saponins content of the infused and decocted samples of 2.57 mg and 3.28 mg respectively, a significant variation (p ˂ 0.01) of the total polyphenols content of the infused and decocted samples 0.33 mg EAG/100g and 0.11 mg EAG/100g respectively, a significant variation (p ˂ 0.01) in the vitamin C content of infused and decocted samples 0.53 mg and 0.25 mg respectively, and a significant (p˂0.01) difference in the total antioxidant capacity of infused and decocted samples 0.34 mg EAA / 100g and 0.33 mg EAEA/100g. The drink obtained by infusing the fruit powder of Solanum aethiopicum Shum had a pleasant bitter taste, scent, aroma, and green colour. It is accepted globally by consumers.

 

Author (s) Details

 

Valentin Desire Guiama
Laboratory of Food Biochemistry and Technology, University of Ngaoundere, Cameroon and Laboratory of Motricity and Health, University of Ngaoundere, Cameroon.

 

Juliette Koube
Laboratory of Pharmaceutical Technology, University of Douala, Cameroon.

 

Rolande Mbainaissem
Laboratory of Food Biochemistry and Technology, University of Ngaoundere, Cameroon.

 

Esther Ngah
Laboratory of Food Biochemistry and Technology, University of Ngaoundere, Cameroon and Department of Food Sciences and Nutrition, National Advanced School of Agro-Industrial Sciences, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon.

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-48859-15-0/CH4

Acute and Subchronic Toxicity of “Mendim me zon”: A Traditional Tea Made with Solanum aethiopicum Shum Berries | Chapter 2 | Solanum aethiopicum Shum, an Example of the Richness of the Food and Therapeutic Heritage of a Continent in a Country, Cameroon, Africa in Miniature, Edition 1

Mendim me zon is a traditional tea made with Solanum aethiopicum Shum berries; a plant belonging to the Solanaceae family. It is a Bantu beverage consumed for its revitalizing properties. Some consumers claim that “Mendim me zõn” possesses detoxifying and revitalizing properties. Powdered berries of this plant are now distributed and consumed in many countries worldwide. Bioactive substances such as glycoalkaloids, galactosamine and fucose, among others, which may be potentially toxic, can be found in Mendim me zon. However, very few studies have examined the safety of this increasingly popular beverage. The present work aimed to conduct a toxicological study of this drink, focusing on acute and sub-chronic toxicity. To do this, 50 g of powdered berries were obtained in the locality of Ngaoundere, Adamawa Region of Cameroon, and were infused in 10 L of boiling water for 10 min. The extract was used to study acute and subchronic toxicity using rats as animal models, for 14 and 42 days respectively. The administered doses were prepared by dissolving the corresponding amounts of extract of S. aethiopicum Shum in distilled water. Clinical, biochemical and histopathological analyses were carried out on male and female rats given progressive doses of the extract. Histopathological evaluation was performed on the liver and kidney of male and female control animals, which had daily received 1000 mg/kg Extract of S. aethiopicum Shum for 28 days. For statistical data analysis, the differences between the test groups and the control group were determined using the analysis of variance (ANOVA) and Duncan's test at the 5% level. The results showed no deaths at any dose. Signs of toxicity including vomiting, diarrhoea, abdominal pain, self-mutilation, apathy, agitation, continuous grooming, drowsiness, stupor, tremors, hair erection, difficulty in breathing and anorexia were not observed in rats. Repeated intake of Mendim me zon increased appetite and proved to be laxative. Microscopic sections of the liver and kidney showed normal architecture. Blood parameters remained within normal ranges. However, at high doses (1000 mg/kg/day), extract increased erythrocytes while white blood cells decreased in males. In females, platelets and mean corpuscular volume increased. With the exception of bilirubin, consumption of extract statistically reduced the values of the parameters linked to renal and hepatic function. These results might suggest that Mendim me zon is a safe beverage at doses of less than 1000 mg/kg/day.

 

Author (s) Details

 

Valentin Desire Guiama
Laboratory of Food Biochemistry and Technology, University of Ngaoundere, Cameroon and Laboratory of Motricity and Health, University of Ngaoundere, Cameroon.

 

Juliette Koube
Laboratory of Pharmaceutical Technology, University of Douala, Cameroon.

 

Esther Ngah
Laboratory of Food Biochemistry and Technology, University of Ngaoundere, Cameroon and Department of Food Sciences and Nutrition, National Advanced School of Agro-Industrial Sciences, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon.

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-48859-15-0/CH2

Biochemical Study of Solanum aethiopicum Shum Berry, Ingredient of ‘Mendim Me Zon’ (Traditional Tea) | Chapter 1 | Solanum aethiopicum Shum, an Example of the Richness of the Food and Therapeutic Heritage of a Continent in a Country, Cameroon, Africa in Miniature, Edition 1

Solanum aethiopicum L. Shum (SAS) berries are consumed either raw or in the form of a tea, so-called “Mendim Me Zon”. Revitalizing and detoxifying properties are attributed to this beverage. This work was performed to study the chemical composition and microbial load of SAS berries harvested from five agroecological zones in Cameroon. The results showed that berries freshly harvested from all five agroecological zones were highly contaminated by microorganisms. Berries from the highlands and bimodal rainfall forest zones had a higher rate of contamination, while they were less contaminated in the Sudan-Sahelian zone. The berries were cleaned with sodium hypochlorite eliminating them from pathogenic microorganisms. The monosaccharide profile was established using gas chromatography. The agroecological zones influenced the chemical composition of the SAS berries (P < 0.05), with the exception of proteins and lipids (P > 0.05). These berries were more concentrated in the Sudano-Sahelian zone and more hydrated in the monomodal rainfall forest zone. However, carbohydrates were the most abundant macronutrient irrespective of the place of production, bitter taste of berries is probably determined by their phytonutrients. Mineral salts such as calcium, magnesium, and potassium varied following the agroecological zones, as well as trace elements like zinc and manganese (P < 0.05), Compared to iron which remained unchanged irrespective of the place of production (P > 0.05). Gas chromatography analysis of the extract showed that extract was composed of pentose (fucose), hexoses (mannose, galactose and glucose), hexosamines (glucosamine and galactosamine), uronic acid (glucuronic acid) and sialic acid (N-acetyl-neuraminic acid). Fructose was absent from the extract, while the mannose was relatively more abundant. These results suggested that the chemical composition and microbial load of SAS depended on the agroecological zones while confirming their richness in important nutrients. The monosaccharide profile justifies the traditional use of these berries as a nutraceutical. However, further studies including toxicity and bioactivity are still needed to determine the safety and efficacy of “Mendim me Zon”.

 

Author (s) Details

 

Valentin Desire Guiama
Laboratory of Food Biochemistry and Technology, University of Ngaoundere, Cameroon and Laboratory of Motricity and Health, University of Ngaoundere, Cameroon.

 

Robert Germain Beka
Laboratory of Food Biochemistry and Technology, University of Ngaoundere, Cameroon.

 

Juliette Koube
Laboratory of Pharmaceutical Technology, University of Douala, Cameroon.

 

Esther Ngah
Laboratory of Food Biochemistry and Technology, University of Ngaoundere, Cameroon and Department of Food Sciences and Nutrition, National Advanced School of Agro-Industrial Sciences, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon.

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-48859-15-0/CH1