Table 2.
Extraction yields, aspects and phytochemical composition of the plant extracts
| Spice samples | Extraction yield (%)* | Physical aspect | Phytochemical composition | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| |
|
|
Alkaloids |
Anthocyanins |
Anthraquinons |
Flavonoids |
Phenols |
Saponins |
Sterols |
Tannins |
Triterpenes |
|
Aframomum citratum |
2.6 |
Oily, dark green |
+ |
- |
- |
+ |
+ |
- |
- |
+ |
+ |
|
Aframomum melegueta |
7.3 |
Brown powder |
+ |
- |
- |
- |
- |
+ |
- |
- |
+ |
|
Cinnamomum zeylanicum |
8.4 |
Oily, dark green |
+ |
- |
- |
+ |
+ |
- |
+ |
+ |
- |
|
Dorstenia psilurus |
10.3 |
Oily, brown |
+ |
+ |
+ |
+ |
+ |
+ |
- |
+ |
+ |
|
Fagara leuprieurii |
26.2 |
Creamy, brown |
+ |
- |
+ |
+ |
+ |
- |
- |
+ |
+ |
|
Imperata cylindricum |
8.2 |
Creamy, brown |
+ |
+ |
+ |
+ |
+ |
- |
- |
- |
+ |
|
Monodora myristica |
23.5 |
Oily, brown |
+ |
- |
+ |
+ |
+ |
- |
- |
- |
+ |
|
Pentadiplandra brazzeana |
4.6 |
Creamy, brown |
+ |
- |
- |
+ |
+ |
- |
- |
- |
- |
|
Piper guineense |
17.5 |
Creamy, brown |
+ |
- |
+ |
+ |
+ |
- |
- |
- |
- |
|
Scorodophloeus zenkeri |
9.2 |
Creamy, dark green |
+ |
- |
- |
+ |
+ |
- |
- |
+ |
- |
| Tetrapleura tetraptera | 29.4 | brown | + | - | + | + | + | + | - | + | + |
(+): Present; (−): Absent; *The yield was calculated as the ratio of the obtained methanol extract according to the initial mass of the spice powder.