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14 May 2019 | Story Thabo Kessah | Photo Tsepo Moeketsi
Prof Ashafa
Prof Ashafa’s research documents plants used by the Basotho in the management of different ailments.
The Phytomedicine and Phytopharmacology Research Programme (PPRP) in the Department of Plant Sciences on the Qwaqwa Campus researches the biological effects of medicinal plants used in the folkloric medicine of the Eastern Free State, particularly to explore the values and contribution of indigenous knowledge systems (IKS) towards broader scientific research. This is according to the programme’s principal investigator and researcher, NRF C2-rated researcher, Professor Anofi Ashafa. 

 “Our research is mainly aimed at documenting plants used by the Basotho in the management of different ailments and to further discover, isolate, and purify active phytoconstituents that are responsible for disease curation or amelioration, thereby assisting in the global promotion of accessible and affordable medication in developing countries,” said Prof Ashafa. 

Since 2012, the PPRP has worked extensively on Basotho medicinal plants (BMP) used as antimicrobials, antioxidants, antidiabetics, antitubercular, anticancer, anthelmintic, and antidiarrheal agents, starting from biological activities up to the  evaluation of the toxicity of these plants for the kidney, liver, and heart functions in order to establish safe dosage parameters. These activities have led to the discovery of four potent antidiabetic biomolecules that are awaiting the processes of patency and commercialisation. Additional outputs include 104 published peer-reviewed articles , 7 postdoctoral fellows, 6 PhDs, 9 master’s, and 16 honours graduates. 

“Our research informs teaching and the development of expertise in ethnobotany, 
phytomedicine, and phytopharmacology in order to contribute to the National Development Plan (NDP) through human capacity development, skills, and knowledge transfer.

The group is also investigating some medicinal plants on the endangered red list of the South African National Biodiversity Institute (SANBI), through micropropagation and field trials as well as proposing conservation strategies to preserve these valuable species.

The PPRP consists of postdoctoral fellows, PhD, master’s, and honours students and research is done in collaboration with several local and international universities as well as the Agricultural Research Council of South Africa. 


News Archive

UFS researchers discover the many uses of the cactus pear
2015-02-17

UFS researchers discover the many uses of the cactus pear

For many South Africans, the dry, arid areas in many parts of the country became synonymous with cactus pear growing at random in the natural veld. For some the fruit of a cactus pear, if chilled really well, is a delicious snack on a hot summer’s day. But few actually know that these cacti can be money growing wild in the veld.

For the past 15 years, scientists  at the University of the Free State (UFS) have been looking into the benefits and many uses of the cactus pear. This project  has grown steadily in vision and dimension, and today the UFS is recognised as a world-leading institution in the world conducting multi-disciplinary research on spineless cactus pear.

Dr Maryna de Wit, from the Department of Microbial, Biochemical and Food Biotechnology, together with Prof Wijnand Swart from the Department of Plant Sciences and Prof HO de Waal from the Department of Animal, Wildlife and Grassland Sciences, determined the nutritional and, more importantly, the commercial and viable uses of the cactus pear.

The aspect of human consumption is now giving the cactus pear the status of ‘superfood’.

Dr De Wit and her team have successfully made various products using either the cactus pear fruit, the cladode (also referred to as the leaf) and the mucilage (the sticky liquid  in the cladode).

Some of these products are:

  • flour for baking carrot cake, biscuits and health breads
  • jam, fruit juice and canned fruit
  • sweets – marshmallows and Turkish delight
  • stir-fry, salads and other cooked dishes.

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