Kamdem Bemmo Ulrich Landry, Bindzi Jean Marcel, Tayou Kamseu Pamela Regine, Houketchang Ndomou Serge Cyrille, Tene Tambo Stephano, Ngoufack Zambou François
Department of Life Science, Higher Teacher Training College University of Bertoua Bertoua Cameroon.
Research Unit of Biochemistry, Food Science and Nutrition (URBPMAN), Department of Biochemistry, Faculty of Science University of Dschang Dschang Cameroon.
Food Sci Nutr. 2023 May 22;11(8):4722-4734. doi: 10.1002/fsn3.3437. eCollection 2023 Aug.
This work aimed to study the physicochemical, nutritional, and antioxidant characteristics of the pulp and seeds of the jackfruit collected in the East Cameroon region to reduce the malnutrition problems encountered in the said region. To achieve this work, we first administered a survey. We observed that 50 people from Bertoua knew the fruit among the 200 people surveyed. After that, the physicochemical characteristics and nutritional value of pulp and seeds from Bertoua were evaluated. Finally, the antioxidant compounds (total phenolic and flavonoid contents) and the antioxidant activities were evaluated through the DPPH free radical scavenging capacity, the ability to reduce ferric ions, and the hydroxyl radical scavenging ability using the aqueous, ethanolic, and hydro-ethanolic extracts of these samples (pulp and seeds). Results (means ± standard deviation) were obtained in triplicate and analyzed statistically by the analysis of variance (ANOVA) at the 0.05 probability level. The results revealed that the jackfruit pulp has a water content (89.85% ± 0.49) significantly higher than that of seeds (60.075% ± 0.12). The pH of jackfruit pulp (5 ± 0) is significantly lower than that of seeds (6 ± 0). Jackfruit pulp had a carbohydrate content (54.39% ± 0.47) significantly higher than that of seeds (49.01% ± 0.43). The protein content of jackfruit pulp (18.35% ± 0.04) is lower than that of the seeds (21.66% ± 0.31). For mineral content, the maximum contents of K (848 mg/100 g ± 10.34) and Na (69.53 mg/100 g ± 0) were identified in the jackfruit pulp while those of Ca (132 mg/100 g ± 9.42), Mg (43.73 mg/100 g ± 9.12), and P (101.51 mg/100 g ± 4.02) were found in the seeds. However, all extracts possessed both antioxidant compounds (phenols and flavonoids) and antioxidant activities. In conclusion, the jackfruit appears to be a fruit that can improve the nutritional status of the populations of eastern Cameroon.
这项工作旨在研究在喀麦隆东部地区采集的菠萝蜜果肉和种子的物理化学、营养及抗氧化特性,以减少该地区面临的营养不良问题。为完成这项工作,我们首先进行了一项调查。我们观察到,在接受调查的200人中,来自贝尔图阿的50人了解这种水果。之后,对贝尔图阿的果肉和种子的物理化学特性及营养价值进行了评估。最后,通过DPPH自由基清除能力、还原铁离子能力以及使用这些样品(果肉和种子)的水提取物、乙醇提取物和水 - 乙醇提取物的羟自由基清除能力,评估了抗氧化化合物(总酚和黄酮含量)及抗氧化活性。结果(平均值±标准差)进行了三次重复测定,并在0.05概率水平下通过方差分析(ANOVA)进行统计分析。结果显示,菠萝蜜果肉的含水量(89.85%±0.49)显著高于种子(60.075%±0.12)。菠萝蜜果肉的pH值(5±0)显著低于种子(6±0)。菠萝蜜果肉的碳水化合物含量(54.39%±0.47)显著高于种子(49.01%±0.43)。菠萝蜜果肉的蛋白质含量(18.35%±0.04)低于种子(21.66%±0.31)。就矿物质含量而言,菠萝蜜果肉中钾(848毫克/100克±10.34)和钠(69.53毫克/100克±0)的含量最高,而种子中钙(132毫克/100克±9.42)、镁(43.73毫克/100克±9.12)和磷(101.51毫克/100克±4.02)的含量较高。然而,所有提取物都同时含有抗氧化化合物(酚类和黄酮类)及抗氧化活性。总之,菠萝蜜似乎是一种能够改善喀麦隆东部地区居民营养状况的水果。