Dennettia tripetala, commonly known as the Nigerian pepper fruit, is a plant belonging to the Annonaceae family. It is abundant in the tropical rain forest region of Nigeria.
This article delves into the various aspects of this intriguing fruit, from its traditional uses to its chemical composition and potential health benefits.
Dennettia tripetala fruits
Description and Distribution
The pepper fruit is native to West Africa and is widely distributed and consumed by the inhabitants of Western Cameroons, Ivory Coast, and Southern Nigeria. Piper nigrum (pepper fruit) is a medium-sized tree which spreads throughout the rain forest and sometimes is found in forests within the Savanna areas.
In Nigeria, it is known by various names, including:
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- Nkarika in Efik
- Obi ata or Igberi in Yoruba
- Mmimi in Igbo
- Imako in Urhobo
- Aki in Bini
Traditional Uses and Cultural Significance
The fruit of Piper nigrum is quite popular in Southern Nigeria where it serves for cultural entertainment of guests, particularly during coronation, the new yam festival and marriage ceremonies. The fruits, leaves, bark, and roots of the plants possess a strong pepperish and pungent spicy taste with a characteristic aroma and fragrance.
Traditionally, the fruit is used for:
- Treatment of cough, fever, diarrhea, and rheumatism
- Masticating, producing a special peppery effect
- Flavoring in food for pregnant women
- Spice and seasoning in various dishes
Chemical Composition and Phytochemical Analysis
Research has revealed the presence of various phytochemicals in Dennettia tripetala, contributing to its medicinal properties. Nwaogu et al. (2007) investigated the phytochemical content of Piper nigrum and detected the presence of saponins, flavonoids, tannins and cyanogenic glycosides. Also Adebayo et al., (2006) reported the presence of flavonoids in Dennettia tripetala.
Key phytochemicals identified include:
- Flavonoids
- Saponins
- Tannins
- Cardiac Glycosides
- Reducing Sugar
- Alkaloids
Details of the result revealed that Flavonoids had the highest mean value of 6.09 mg/g, 4.76 mg/g and 5.89 mg/g in all three samples of the leave extracts respectively.
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The intake of flavonoids in any fruit and vegetable tends to decrease cancer risk (Neuhouser, 2004; Graf et al., 2005). Flavonoid according to Harpens et al., (1979) contributes to the colour of plants, their fruits and flowers.
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Antioxidant Properties
The in vitro antioxidant capacities of the crude plant powder, aqueous extract and methanol extract were examined with four parameters using standard methods. The Dennetta tripetala extract had an IC50 lower than the standard antioxidant vitamins C and E showed (Methanol extract: 62.95 μg/ml; Aqueous extract: 88.43 μg/ml; Ascorbic Acid: 69.88 μg/ml; α-tocopherol: 65.46 μg/ml).
The plant exhibits significant antioxidant activity, as evidenced by:
- DPPH radical scavenging activity
- Nitric oxide radical scavenging activity
- Ferric reducing antioxidant power
- Lipid peroxidation (TBARS) inhibition assay
Toxicity Studies
Acute toxicity studies indicate that the LD50 was higher than 2000 mg/Kg body weight. Sub-chronic toxicity studies were carried out using five groups of rats. Group 1 served as control, 2-5 received 100 mg/Kg, 200 mg/Kg, 500 mg/Kg and 1000 mg/Kg body weight orally for 28 days.
Post-administration biochemical analysis indicates there was increased weight in rats administered 100 mg/kg and 200 mg/kg while it reduced in the 500 mg/kg group. Significant elevations of liver function markers were reported for 200 mg/kg and 500 mg/kg respectively.
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Elevated Kidney K+ and Ca+ levels, reduced Cl− were significantly observed in 500 mg/Kg group. Significant rise in hepatic and renal lipid peroxidation was observed in 200 and 500 mg/Kg groups.
There were observed disarmament of the antioxidant defense systems occasioned by rise and drop in tissue (hepatic, renal, testes, heart) Superoxide dismutase (SOD), Catalase (Cat), Glutathione-s-transferase (GST), Glutathione peroxidase (GPx) activities in the test groups relative to control.
Culinary Applications and Experimentation
The pepper fruit's unique flavor profile makes it a versatile ingredient for culinary experimentation. Ramon, a chef, artist, and internet content creator, has explored various ways to incorporate pepper fruit into edible creations.
Some experimental combinations include:
- Pepper fruit salted caramel
- Pepper fruit zobo (hibiscus drink)
- Pepper fruit tomato sauce
It is kind of funny how memory works. Because of my cooking background naturally my mind started scanning memories to see if I could incorporate it into something edible. My first thought was that the pepper fruit should be able to fit anywhere rosewater or ginger could and thus the experiments began.
5 experiments with the pepper fruit (starting with the top left) - Zobo, blended pepper fruit juice, pepper fruit caramel, pepper fruit tea, pepper fruit tomato sauce.
Medicinal Properties
Extract from Dennettia tripetala fruits have shown insecticidal, hypoglycemic, cytotoxic, antioxidant, anti-inflammatory, antimutagenic, anti-ulcer, antibacterial, antifungal, mildly laxative, antiviral, antihelmintic, stimulant, hepatoprotective and nephroprotective properties. Pepper fruit seed can reduce intraocular pressure (IOP) considerably up to 25% in people suffering from glaucoma.
Potential Economic Benefits
The hexanolic extract of D. tripetala fruits has been found to be toxic to the larvae of the Aedes aegypti mosquito and this points to the potential for generating insecticides from Dennettia essential oil. It is safer than the conventional insecticide, permetrin.
Table of Phytochemicals in Dennettia Tripetala Leaves Extracts
| Phytochemical | Crude Sample (mg/g) |
|---|---|
| Flavonoids | 6.09 |
| Saponins | 4.76 |
