Profiling the physicochemical and solid state properties of edible Tetracarpidium conophorum oil and its admixtures for drug delivery

Abstract The study is aimed at investigating the functional physicochemical and solid state characteristics of food-grade Tetracarpidium conophorum (T. conophorum) oil for possible application in the pharmaceutical industry for drug delivery. The oil was obtained by cold hexane extraction and its physicochemical properties including viscosity, pH, peroxide, acid, and thiobarbituric acid values, nutrient content, and fatty acid profile were determined. Admixtures of the oil with Softisan®154, a hydrogenated solid lipid from palm oil, were prepared to obtain matrices which were evaluated by differential scanning calorimetry, fourier-transform infrared spectroscopy, and x-ray diffractometry. Data from the study showed that T. conophorum oil had Newtonian flow behaviour, acidic pH, insignificant presence of hyperperoxides and malondialdehyde, contains minerals including calcium, magnesium, zinc, copper, manganese, iron, selenium, and potassium, vitamins including niacin (B3), thiamine (B1), cyanocobalamine (B12), ascorbic acid (C), and tocopherol (E), and long-chain saturated and unsaturated fatty acids including n-hexadecanoic acid, 9(Z)-octadecenoic acid, and cis-13-octadecenoic acid. The lipid matrices had low crystallinity and enthalpy values with increased amorphicity, and showed no destructive intermolecular interaction or incompatibility between T. conophorum oil and Softisan® 154. In conclusion, the results have shown that, in addition to T. conophorum oil being useful as food, it will also be an important excipient for the development of novel, safe, and effective lipid-based drug delivery systems.

Antidiabetic effects of Tetracarpidium conophorum seed on biomarkers of diabetes-induced nephropathy in rats

Objective: To investigate antidiabetic effects of Tetracarpidium conophorum seed (TECOSE) against biomarkers of diabetes-induced nephropathy in rats. Methods: Powdered seed (500 g) of TECOSE was extracted with 5 L of 100% methanol for 72 h followed by concentration of filtrate. Diabetes was induced in rats with 75 mg/kg body weight intraperitoneal streptozotocin. The rats were randomly divided into five groups (n=5 in each group) namely group A-normal control, group B-diabetic control, groups C, D and E were diabetic rats treated with 500 mg/kg body weight TECOSE orally, 7 mg/kg body weight metformin orally and subcutaneous 0.3 IU/kg body weight Humulin

Antidiabetic effects ofTetracarpidium conophorumseed on biomarkers of diabetes-induced nephropathy in rats

To investigate antidiabetic effects of Tetracarpidium conophorum seed (TECOSE) against biomarkers of diabetes-induced nephropathy in rats. Methods: Powdered seed (500 g) of TECOSE was extracted with 5 L of 100％ methanol for 72 h followed by concentration of filtrate.Diabetes was induced in rats with 75 mg/kg body weight intraperitoneal streptozotocin. The rats were randomly divided into five groups (n=5 in each group) namely group A- normal control,group B- diabetic control, groups C, D and E were diabetic rats treated with 500 mg/kg body weight TECOSE orally, 7 mg/kg body weight metformin orally and subcutaneous 0.3 IU/kg body weight HumulinR, respectively. All rats were treated once daily for 2 weeks. Blood samples and urine were collected for biochemical estimations. Kidney was harvested for histomorphological studies. Results: TECOSE (500 mg/kg body weight) significantly (P<0.05) reduced blood sugar levels as effective as metformin and insulin. The plant extract also significantly (P<0.05) reduced levels of serum urea, creatinine and uric acid, proteinuria, ketonuria, hematuria and glycosuria while it significantly (P<0.05) increased glomerular filtration rate. Histomorphological study of the kidney of untreated diabetic rats showed features suggestive of glomerulosclerosis and tubular necrosis while that of treatments with TECOSE extract, metformin and insulin showed near normal histoarchitectures. Conclusions: Streptozotocin at 75 mg/kg body weight induces diabetic nephropathy in rats and TECOSE possesses potentials to prevent diabetic renal damage.

Biochemical and Histopathological Studies on the Effect of Raw and Cooked Tetracarpidium Conophorum on Male Albino Rats.

Aim: This study is mainly aimed at investigating the study the toxic effects of raw and cooked Tetracarpidium conophorum nut taken as snacks in Nigeria. Study Design: Both biochemical and histopathological effects the raw (RTC) and cooked (CTC) Tetracarpidium conophorum of different diet formulation were carried out following 30 days period of oral feeding. Methodology: Rats were divided into six groups of five rats each. Each feed and walnut was weighed and mixed in the ratio of 1:1 before administration. Group A: Normal animal feed, Group B: Mixture of animal feed and cooked nut (ratio of 1:1). Group C: Mixture of animal feed and the raw nut (ratio of 1:1), Group D: 100% of the cooked nut, Group E: 100% of the raw nut while Group F: Mixture of raw nut and cooked (ratio of 1:1). Results: Result showed that the aspartate amino transferase activity of group E and F (100% RTC and 50% RTC+50%CTC) respectively were significantly higher (P<0.05) than that of the control group (Group A). Alanine amino transferase activity of group B, E and F (50% feed + 50% CTC, 100% RTC and 50% CTC + 50% RTC respectively) were significantly higher (p<0.05) than that of the group A (normal group). The ALP levels of group D (100% CTC) recorded a significant increase (p<0.05) when compared with that of the control. The urea concentration of group F was significantly higher (p<0.05) than that of the control group while there was no significant difference (p>0.05) between the creatinine concentration of that of test groups and the control. Histopathological results showed mild to severe changes in the liver of all the test groups. However, no such changes were observed in the kidney of the test groups. Conclusion: The results seem to suggest evidence of toxicity especially for RTC, indicating that cooking of the nut might have reduced the level of toxicity.

Effect of Cooking on Proximate, Phytochemical Constituents and Hematological Parameters of Tetracarpidium conophorum in Male Albino Rats.

Aims: To determine the effect of cooking on proximate, phytochemical constituents and their changes in hematological parameters. Study Design: Determination of proximate and quantitative phytochemical constituents of the cooked and raw T. conophorum (CTC and RTC respectively) nut and the effect of the nut on the hematological indices on male albino rats fed with the cooked and raw diet formulations of the nut for 30 days period. Methodology: Rats were divided into six groups of five rats each. Each feed and walnut was weighed and mixed in the ratio of 1:1 before administration. Group A: Normal animal feed, Group B: Mixture of animal feed and cooked nut (ratio of 1:1). Group C: Mixture of animal feed and the raw nut (ratio of 1:1), Group D: 100% of the cooked nut, Group E: 100% of the raw nut while Group F: Mixture of raw nut and cooked (ratio of 1:1). Result: The result showed that crude protein, carbohydrate and crude fibre contents of RTC were significantly higher (P<0.05) than the CTC. While the percentage moisture, fat and ash content of the CTC were significantly higher than the RTC. The quantitative phytochemical analysis revealed that there was no significant difference (P>0.05) between the alkaloid and flavonoid contents of RTC and CTC. Tannin, saponin, glycosides, hydrogen cyanide and steroid contents of RTC were significantly higher (P<0.05) than the CTC while terpenoid content of the CTC was significantly higher (P<0.05) than of the the RTC. The hemoglobin values showed no significant difference between the test groups and control group. The neutrophil values of group E and F were significantly higher (P<0.05) when compared with the control group. Rats in group E had a significant decrease (P<0.05) in lymphocyte value as against the control. Total WBC levels in group B, C and F recorded a significant decrease (P<0.05) when compared with the control. Conclusion: The study suggests that processing cooking affects some nutrient constituents and some hematological parameters.