Nemapare P, Mugadza D T, Gadaga T H
Department of Food Science and Nutrition, Midlands State University, Gweru, Zimbabwe.
Department of Environmental Health Science, University of Eswatini, Mbabane, Eswatini.
Int J Food Sci. 2025 Apr 8;2025:9925294. doi: 10.1155/ijfo/9925294. eCollection 2025.
Edible indigenous wild fruits are popular in the communities they are found. In recent years, these fruits have been purveyed in urban markets and contribute to household income. However, the nutritional and other health benefits of some of the fruits have not been studied. The objectives of the current study were to detect and identify the bioactive compounds that give fruits their unique flavor characteristics and proposed health benefits. The study detected and quantified the phytochemical compounds present and profiled the volatile organic compounds and organic acids in the fruit. The phytochemicals detected were phenols, tannins, flavonoids, anthraquinones, alkaloids, coumarins, terpenoids, glycosides, anthocyanins, and quinones, which were extracted in both methanolic and aqueous solutions. Antioxidant activity was determined using the DPPH scavenging assay, and volatile compounds were determined using gas chromatography. Organic acids were determined using HPLC. It was observed that the fruits contained phenols, tannins, flavonoids, coumarins, alkaloids, anthocyanins, and terpenoids. The concentration of total phenolic compounds, total flavonoids, and total tannins in methanolic extracts was significantly ( ≤ 0.05) higher than those in the aqueous extracts. The total phenolic content (TPC) of fruit pulp was found to be in the range 128-170 mg GAE 100 g dry weight basis, which corresponded to the low antioxidant activity of less than 20% that was recorded. Formic acid (68.25 mg/kg) and ascorbic acid (297.3 mg/kg) were the two organic acids detected in the fruit pulp. Various volatile compounds were also detected in the fruit pulp including 5-hydroxymethylfurfurals and fatty acids such as ethyl octadecanoic acid, methyl stearate, methyl and ethyl hexadecanoic acid, and methyl-2-furoate. Methyl stearate, hydroxymethyl furfurals, and methy-2-furoate were novel compounds in the current study. It was therefore concluded that the fruits contained bioactive compounds that are important for its flavor and have both pharmacological and food processing applications. Further studies are needed to investigate options for value addition, propagation, and conservation of the fruit .
可食用的本土野生水果在其生长的社区很受欢迎。近年来，这些水果已在城市市场销售，并增加了家庭收入。然而，其中一些水果的营养和其他健康益处尚未得到研究。本研究的目的是检测和鉴定赋予水果独特风味特征并具有潜在健康益处的生物活性化合物。该研究检测并量化了水果中存在的植物化学化合物，并对水果中的挥发性有机化合物和有机酸进行了分析。检测到的植物化学物质有酚类、单宁、黄酮类、蒽醌类、生物碱、香豆素、萜类、糖苷、花青素和醌类，它们在甲醇溶液和水溶液中均有提取。使用DPPH清除法测定抗氧化活性，使用气相色谱法测定挥发性化合物。使用高效液相色谱法测定有机酸。观察到这些水果含有酚类、单宁、黄酮类、香豆素、生物碱、花青素和萜类。甲醇提取物中总酚化合物、总黄酮和总单宁的浓度显著（≤0.05）高于水提取物。果肉的总酚含量（TPC）在128 - 170毫克没食子酸当量/100克干重范围内，这对应于记录的低于20%的低抗氧化活性。在果肉中检测到的两种有机酸是甲酸（68.25毫克/千克）和抗坏血酸（297.3毫克/千克）。在果肉中还检测到了各种挥发性化合物，包括5 - 羟甲基糠醛和脂肪酸，如十八烷酸乙酯、硬脂酸甲酯、十六烷酸甲酯和乙酯以及2 - 糠酸甲酯。硬脂酸甲酯、羟甲基糠醛和2 - 糠酸甲酯是本研究中的新化合物。因此得出结论，这些水果含有对其风味很重要的生物活性化合物，并且在药理学和食品加工方面都有应用。需要进一步研究来探讨该水果增值、繁殖和保存的方法。
