Antioxidant Potential of Four Wild Edible Fruits from Ivorian Flora: Adansonia digitata L., Parkia biglobosa (Jacq. Benth.), Tamarindus indica L. and Aframomum melegueta (K. Schum.)

Abstract

This study investigated the polyphenolic composition of Adansonia digitata (baobab), Parkia biglobosa (locust bean), Tamarindus indica (tamarind), and Aframomum meleguetta (alligator pepper), species widely consumed by rural populations in Côte d'Ivoire. Total polyphenol and flavonoid contents, along with antioxidant capacity, were assessed in aqueous, acidified and ethanolic extracts. Phytochemical screening revealed the presence of secondary metabolites polyphenols (notably flavonoids), sterols, terpenes, and alkaloids in varying proportions across species. The highest polyphenol concentration was observed in baobab leaf extracts obtained with acidified water, followed by tamarind pulp, baobab pulp, alligator pepper, and locust bean pulp. Polyphenols in baobab and locust bean seeds were detected only in trace amounts. A similar trend was observed for flavonoids, with baobab leaves containing the highest levels. Antioxidant capacity, measured as Trolox equivalents, was likewise greatest in baobab leaf extracts. These findings highlight the nutritional and therapeutic value of baobab, locust bean, tamarind, and alligator pepper, supporting their traditional applications in food and medicine, while also reinforcing their potential as functional ingredients for health-promoting interventions.