Abstract :
[en] The aim of this study is to study few phytochemical, nutritional and physicochemical constituents of twelve samples of Tetrapleura tetraptera (Schumach&Thonn.) taub.and nine of Aframomumcitratum(C. Pereira) K.Schum fruits collected in three Agro-ecologic zones in Cameroon: Bimodal forest zone (ZONE V), Unimodal forest zone (ZONE IV) and highlands zone (ZONE III). T. tetraptera fruits were spread over three Ago-ecological Zones (Zones V, IV, III) and A. citratum fruits were spread over two AEZ (Zones V, IV). Various analysis (dry matter, ash, total fat, crude proteins, total sugars, crude fibre contents; energy, water activity and pH; Fe, Ca, Mg and K contents; total polyphenols and flavonoids contents) using standard analytical, colorimetric, spectroscopy and spectrophotometric procedures were used. Phenolic compounds characterization was done on both spices aqueous extracts using HPLC. The results showed that concerning T. tetraptera samples, crude fibre content is significantly (p<0.05) high on samples from Zones IV and III while samples from Zone V possess more sugars, calories, minerals and phenolic compounds. About A. citratum, samples from Zone IV are the most sweet and the ones from Zone V contain more protein, fiber, phenolic and minerals (especially samples from the East region) contents.On T. tetraptera aqueous extracts, Gallic, chlorogenic, benzoic, 2-OH cinnamic, salycilic acids and flavone, gallocatechin, epigallocatechin gallate, naringin, phlorizin were among the predominant compounds identified. Localities from the littoral region (Nyanon, barebakem, NkwangsiII, MantemII) corresponding to Zone IV and III possess the smallest total polyphenols contents. However, the spices from Zone III have the lowest. About A. citratum, samples from Zone IV are the most sweet and the ones from Zone V contain more protein, fiber, phenolic and minerals (especially samples from the East region) contents. On aqueous extracts, a total of six dominant (in terms of quantity and frequency) phenolic compounds (Gallic, Chlorogenic, Protocatechuic, 2-OH Cinnamic, Caffeic, p-Coumaric acids) and five flavonoids (epigallocatechin gallate, resveratrol, phlorizin, rutin, epicatechin, luteolin) were observed on the extracts. Theobromine is present only in spices from the East region, while Kojic acid is present on spices from centre and Littoral regions. Samples from Zone IV (Lolodorf, Nyanon and Bonepoupa II) possess the smallest amounts of Total polyphenols. For both species, total phenolic acids content and total flavonoids content of aqueous extracts significantly (p<0,05) varied from one locality to another.
