Nutrients Compositions and Phytochemical Contents of Edible Parts ofChrysophyllum albidum Fruit

摘要

Background: Fruits and fruit products are important part of food and contribute significantly to the food security of the society especially in terms of vitamins and micronutrients. Objectives: To investigate the nutrient composition and phytochemical contents of the lyophilized-edible parts of Chrysophyllum albidum fruit. Methods: The edible parts (fruit-pulp, fruit-skin and seed-shell pericarp) of C. albidum were separated, lyophilized and pulverized into powdered. The edible parts were evaluated for phytochemicals constituents, proximate, fibers, sugars, starch and mineral elements using standard methods. Results: The fruit-skin in comparison with the fruit-pulp and seed shell pericarp had the highest proximate (except for crude fat, crude protein, carbohydrate and moisture); fiber fractions (except lignin), starch, minerals (except for chloride and iron) and phytochemical (except for alkaloids, tannin and vitamin C) values. Fruit-pulp had the highest lignin (3.16 ± 0.07%), iron (7.66 ± 0.02 mg/100 g) and sugar (except arabinose) contents. Seed shell pericarp had the highest chloride (81.28 ± 0.56 mg/100 g), alkaloids (25.80 ± 0.51%), tannin (10.19 ± 0.12%) and vitamin C (0.12 ± 0.01%) contents. Results are significantly (p<0.05) different between samples for sugar, starch, fat, calcium, magnesium, potassium, chloride, alkaloid, tannin and flavonoid contents. The Gas chromatography/Mass spectrometry analysis of n-hexane extract of the edible parts showed the presence of diverse phytochemicals which are mainly of antioxidants and fatty acid origins. Conclusion: The study established that the fruit-skin contained more essential nutrients composition than other samples investigated and with moderate bioactive compounds of diverse purposes.