Intake Nutritional Variabilities of Saba senegalensis Fruits

作     者：Sarr Médoune Gaye Diouf Paul Ayessou Nicolas Cyrille Cissé Mady Sakho Mama Diop Codou Gueye Mar Sarr Médoune Gaye;Diouf Paul;Ayessou Nicolas Cyrille;Cissé Mady;Sakho Mama;Diop Codou Gueye Mar

作者机构：Université Cheikh Anta Diop Ecole Supérieure Polytechnique Centre d’Etudes sur la Sécurité Alimentaire et le Développement des Molécules fonctionnelles (CESAM) Dakar Fann Sénégal Université Assane Seck de Ziguinchor Ziguinchor Sénégal 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2022年第13卷第10期

页      面：826-834页

学科分类：0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学] 

主　　题：Saba senegalensis Nutrition Vitamine C Polyphénols Carotenoids 

摘      要：Saba senegalensis is a popular wild fruit;which is consumed as such or transformed into various products. Despite its economic potential, its nutritional potential is unknown. The objective of this study is to characterize its fruits according to Senegal’s main production areas. The study included five samples from five geographical areas of Senegal. Parameters measured include pH, protein, lipids, ash, moisture, vitamin C, carotenoids, polyphenols, minerals, and sugars. The results showed that for moisture, proteins, lipids, pH and reducing sugars did not differ significantly (p 0.05%) for all accessions. Vitamin C content varies between 32.86 and 198.22 mg·100g-1, carotenoids with a content of between 5.05 and 9.12 mg·100g-1;polyphenol contents are between 1.17 and 2.56 g·100g-1. The nutritional value of Saba fruits appears to be homogeneous in Senegal. A thorough study of the functional molecules seems necessary for a better appreciation of the potential of this fruit.