Influence of Maturity Stage on Nutritional and Therapeutic Potentialities of Solanum anguivi Lam Berries (Gnagnan) Cultivated in Côte D’Ivoire
International Journal of Nutrition and Food Sciences
Volume 3, Issue 5-1, October 2014, Pages: 1-5
Accepted: Apr. 16, 2014; Published: Jun. 14, 2014
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DAN Chépo Ghislaine, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire; Abidjan
KOUASSI Kouakou Nestor, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire; Abidjan
BAN Koffi Louis, Centre National de Recherche Agronomique, Abidjan, Côte d’Ivoire, 01 BP 1740 Abidjan
NEMLIN Gnopo Jean, Centre National de Recherche Agronomique, Abidjan, Côte d’Ivoire, 01 BP 1740 Abidjan
KOUAME Patrice Lucien, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire; Abidjan
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Solanum anguivi Lam, collectively called Gnagnan in Côte d'Ivoire is an eggplant with nutritional and therapeutic potentialities. The present study was undertaken to analyze the chemical composition of berries at different stages of maturity. Data showed that at the first stage of maturity, green berries are rich in ascorbic acid (34.5 ± 1.7 mg / 100 g DM), phenolic compounds (956.7 ± 71.1 mg / 100 g DM), iron (467.7 ± 1.8 mg / 100 g DM), magnesium (404.6 ± 16.3 mg / 100 g DM) and potassium (2059.7 ± 22.3 mg/100 g DM). However at the last stage of maturity, red berries are rich in proteins, cellulose, total sugars, fat and potassium with values of 22.53 ± 2 g/100 g DM, 19.12 ± 0.4 g/100 g DM, 3.7 ± 0.2 g/100 g DM, 2.7 ± 0.2 g/100 g DM and 2290.8 ± 22.2 mg / 100 g DM respectively. Thin layer chromatography revealed the presence of glucose, ribose, xylose, arabinose and fructose at all maturity stages. Excepted alkaloids and gallic tannins, the phytochemical sorting revealed that Gnagnan contain several pharmacological components. According to the maturity stages, orange and red berries showed a higher content in sterols and polyterpens, flavonoids and saponins. The green berries contain most of polyphenols, catechin tannins and quinons. As to yellow berries, they are rich in polyphenols and catechin tannins. Data of our study may enhance clinical research on the nutritional and pharmacological properties of S. anguivi Lam.
Gnagnan, Maturity Stage, Chemical Composition, Thin Layer Chromatography, Phytochemical Sorting
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DAN Chépo Ghislaine, KOUASSI Kouakou Nestor, BAN Koffi Louis, NEMLIN Gnopo Jean, KOUAME Patrice Lucien, Influence of Maturity Stage on Nutritional and Therapeutic Potentialities of Solanum anguivi Lam Berries (Gnagnan) Cultivated in Côte D’Ivoire, International Journal of Nutrition and Food Sciences. Special Issue:Food Safety. Vol. 3, No. 5-1, 2014, pp. 1-5. doi: 10.11648/j.ijnfs.s.2014030501.11
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