Phytochemical, nutritional, and antioxidant evaluation of the ethanolic extract of Buchholzia coriacea (Wonderful Kola)

This study investigates the phytochemical constituents, proximate composition, and antioxidant potential of the ethanolic extract of Buchholzia coriacea (commonly known as wonderful kola). Qualitative screening revealed the presence of bioactive compounds such as alkaloids, flavonoids, tannins, saponins, and phenols. Quantitative phytochemical analysis indicated high concentrations of alkaloids (4.83 ± 0.02%), tannins (4.75 ± 0.01%), and saponins (2.34 ± 0.02%). Proximate analysis showed that the dried sample contained the highest levels of carbohydrates (70.61 ± 0.04%), crude fiber (17.23 ± 0.10%), and moisture (5.31 ± 0.04%), while crude fat and ash contents were more pronounced in the raw and cooked forms, respectively. The ethanolic extract demonstrated significant antioxidant activity in the Ferric Reducing Antioxidant Power (FRAP) assay, exceeding that of standard antioxidants such as ascorbic acid and butylated hydroxytoluene (BHT). These findings highlight the potential of Buchholzia coriacea as a functional food and natural antioxidant source, supporting its traditional use in ethnomedicine.