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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 are producing various flavour and fragrance compounds
2015-05-27

 

The minty-fresh smell after brushing your teeth, the buttery flavour on your popcorn and your vanilla-scented candles - these are mostly flavour and fragrance compounds produced synthetically in a laboratory and the result of many decades of research.

This research, in the end, is what will be important to reproduce these fragrances synthetically for use in the food and cosmetic industries.

Prof Martie Smit, Academic Head of the Department of Microbial, Biochemical and Food Biotechnology at the UFS, and her colleague Dr Dirk Opperman, currently have a team of postgraduate students working on the production of various flavour and fragrance compounds from cheap and abundantly available natural raw materials. 

Prof Smit explains that most of the flavours and fragrances that we smell every day, originally come from natural compounds produced mainly by plants.

“However, because these compounds are often produced in very low concentrations by plants, many of these compounds are today replaced with synthetically-manufactured versions. In recent times, there is an increasing negative view among consumers of such synthetic flavour and fragrance compounds.”

On the other hand, aroma chemicals produced by biotechnological methods, are defined as natural according to European Union and Food and Drug Administration (USA) legal definitions, provided that the raw materials used are of natural origin.  Additionally, the environmental impact and carbon footprint associated with biotech-produced aroma chemicals are often also smaller than those associated with synthetically-produced compounds or those extracted by traditional methods from agricultural sources.

During the last four years, the team investigated processes for rose fragrance, vanilla flavour, mint and spearmint flavours, as well as butter flavour. They are greatly encouraged by the fact that one of these processes is currently being commercialised by a small South African natural aroma chemicals company. Their research is funded by the Department of Science and Technology and the National Research Foundation through the South African Biocatalysis Initiative, the DST-NRF Centre of Excellence in Catalysis and the Technology Innovation Agency, while the UFS has also made a significant investment in this research.

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