Nutraceutical Potentiality of Fruits of Red Variety of Pseudospondias microcarpa (A. Rich) Engl.
Nutraceutical Potentiality of Fruits of Red Variety of Pseudospondias microcarpa (A. Rich) Engl.作者机构：Plant and Life Chemistry Unit (UC2V in French) Faculty of Science and Techniques University Marien Ngouabi Brazzaville Republic of the Congo Eau-Energie-Environnement and Industrial Processes Laboratory (LE3PI in French) University of Dakar Dakar Sénégal
出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)
年 卷 期：2024年第15卷第3期
页 面：224-234页
学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学]
主 题：Alicament Fruit Juice Pseudospondias microcarpa Phytochemistry
摘 要：The red fruits of Pseudospondias microcarpa (A. Rich) Engl. are widely consumed by the populations of northern Congo for their sweet and tangy flavor as well as for their characteristic smell. The objective of this study was to show the food potential of the fruits of this plant for their valorization. Organic solvent extracts were prepared and subjected to phytochemical screening to determine the nutrients and phytonutrients of this fruit. Raw juice was extracted by trituration without adding water and subjected to physicochemical and biochemical analyses in order to determine its quality and its antiradical activity. The raw juice obtained is moderately acidic (pH 3.28), very cloudy and colored (turbidity of 1019 NTU). It has a dry matter content of 3.771% ± 0.013% reflecting the 70% dominance of water in the weight of the fruit and the presence of dissolved organic matter in its juice. Energy nutrients (sugars, amino acids), carotenoids, coumarins, tannins, flavonoids, terpenes and sterols have been highlighted as nutrients with therapeutic potential commonly called phytonutrients of this fruit. The juice presented a dominance in polyphenols (134.8500 ± 0.0023 mg gallic acid/100 g) than in carotenoids (5.100 ± 0.010 mg carotene/100 g), high levels of mineral macroelements (calcium: 3570.00 ± 2.05 mg and potassium: 4576.00 ± 9.49 mg) and trace elements (copper: 11.13 ± 0.10 mg, iron: 3.02 ± 0.03 mg and zinc: 2.57 ± 0.08 mg). These compounds exhibited good antioxidant activity. The presence of these nutrients and phytonutrients in these fruits is interesting for the proper functioning of certain organs and the prevention of certain diseases. This fruit is therefore an energizing and functional food that can compete with conventional fruits whose juices are marketed.
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