Ackee (Blighia sapida) Fruit Arils: Nutritional, Phytochemicals and Antioxidant Properties
International Journal of Nutrition and Food Sciences
Volume 3, Issue 6, November 2014, Pages: 534-537
Received: Oct. 27, 2014; Accepted: Nov. 4, 2014; Published: Nov. 10, 2014
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Veronica M. Dossou, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
Jacob K. Agbenorhevi, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
Sussana Combey, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
Sarah Afi-Koryoe, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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The limited information on the health and nutritional benefits of edible arils of the ackee (Blighia sapida) tree makes it underutilized in West Africa. This study was to investigate the nutrient content, total phenols, antioxidant activity and phytochemical constituents of freeze and oven dried ackee arils. Phytochemical analysis was done using standard protocol whereas antioxidant activity and total phenol content was determined using the DPPH and Folin-Ciocalteau methods, respectively. The minerals content was determined by means of atomic absorption spectrophotometry. The moisture, crude fat, crude protein, crude fibre, ash, carbohydrate and energy content were in the range of 4.83-5.20%, 51.60-56.66%, 10.94-11.67%, 3.63-3.88%, 8.01-8.56%, 14.41-20.62% and 590.67-614.26 kcal/100g, respectively. The ackee arils also contained appreciable minerals (Ca, P, Mg, Na, K and Zn) with K (425.10-475.71 mg/100g) being the highest while Zn (1.95-2.08 mg/100g) was the least mineral. Phytochemical screening revealed the presence of tannins, saponins and glycosides in the arils. The total phenolic content was 5235.04±103.9 and 5175.38±178.46 mg GAE/100g in oven-dried and freeze-dried samples, respectively. The vitamin C content was 29.6 and 35.7 mg/100 g whereas antioxidant activity was 66.0 and 29.4 % DPPH inhibition (with trolox equivalence of 91.0±9.4 and 40.6±0.6 µM TE/g) in the oven and freeze dried ackee arils, respectively. Drying method had effect on the phytochemicals and antioxidant activity of the ackee flour sample. The findings suggest that ackee aril had considerable total phenols content and antioxidant activity, which implies that the fruit aril has the potential for application in food systems to maintain food quality.
Ackee, Ackee Arils, Freeze Dried, Oven Dried, Nutrients, Antioxidants, Phytochemicals
To cite this article
Veronica M. Dossou, Jacob K. Agbenorhevi, Sussana Combey, Sarah Afi-Koryoe, Ackee (Blighia sapida) Fruit Arils: Nutritional, Phytochemicals and Antioxidant Properties, International Journal of Nutrition and Food Sciences. Vol. 3, No. 6, 2014, pp. 534-537. doi: 10.11648/j.ijnfs.20140306.17
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