TY - JOUR
T1 - Variability of antioxidant compounds and capacities in four wild fruits collected in different years and locations in Mozambique
AU - Uaila, Eulália
AU - Granfeldt, Yvonne
AU - Khan, Maida
AU - Guiamba, Isabel
AU - Burleigh, Stephen
AU - Lazarte, Claudia E.
N1 - Publisher Copyright:
© 2024 The Authors
PY - 2024/12
Y1 - 2024/12
N2 - This study investigated the variability of antioxidant compounds and capacity of four wild edible fruits from Mozambique: Adansonia digitata (AD), Dialium schlechteri (DS), Garcinia livingstonei (GL), and Syzygium cordatum
(SC), collected over three consecutive years from seven locations.
Antioxidant compounds including total polyphenol content (TPC), total
flavonoid content (TFC), and vitamin C, as well as the total antioxidant
capacity (TAC) by three methods (DPPH, ABTS, and FRAP) were determined
by spectrophotometric methods. Results in dry basis for TPC ranged from
42.8 ± 1.05 to 65.4 ± 0.51 mg GAE/g, TFC from 8.6 ± 0.03 to
66.7 ± 1.41 mg RE/g and, vitamin C from 1.7 ± 0.28 to
40.1 ± 0.35 mg/100 g. TAC-DPPH ranged from 53.5 ± 1.80 to
88.3 ± 0.29 μmol TE/g, TAC-ABTS from 52.8 ± 0.50 to 136.7 ± 0.97, μmol
TE/g, and TAC-FRAP from 12.4 ± 0.79 to 75.0 ± 2.32 μmol TE/g. AD
exhibited the highest TPC and vitamin C, indicating higher antioxidant
capacity. Notably, yearly variations had a more pronounced impact on
antioxidant compounds than locations. It was found a yearly variation of
about 30 % for TFC in SC and vitamin C in AD. Despite these variations,
these underutilized fruits hold potential nutritional and health
benefits and can be used in food product development.
AB - This study investigated the variability of antioxidant compounds and capacity of four wild edible fruits from Mozambique: Adansonia digitata (AD), Dialium schlechteri (DS), Garcinia livingstonei (GL), and Syzygium cordatum
(SC), collected over three consecutive years from seven locations.
Antioxidant compounds including total polyphenol content (TPC), total
flavonoid content (TFC), and vitamin C, as well as the total antioxidant
capacity (TAC) by three methods (DPPH, ABTS, and FRAP) were determined
by spectrophotometric methods. Results in dry basis for TPC ranged from
42.8 ± 1.05 to 65.4 ± 0.51 mg GAE/g, TFC from 8.6 ± 0.03 to
66.7 ± 1.41 mg RE/g and, vitamin C from 1.7 ± 0.28 to
40.1 ± 0.35 mg/100 g. TAC-DPPH ranged from 53.5 ± 1.80 to
88.3 ± 0.29 μmol TE/g, TAC-ABTS from 52.8 ± 0.50 to 136.7 ± 0.97, μmol
TE/g, and TAC-FRAP from 12.4 ± 0.79 to 75.0 ± 2.32 μmol TE/g. AD
exhibited the highest TPC and vitamin C, indicating higher antioxidant
capacity. Notably, yearly variations had a more pronounced impact on
antioxidant compounds than locations. It was found a yearly variation of
about 30 % for TFC in SC and vitamin C in AD. Despite these variations,
these underutilized fruits hold potential nutritional and health
benefits and can be used in food product development.
KW - Antioxidant capacity
KW - Flavonoids
KW - Mozambican wild fruits
KW - Polyphenols
KW - Vitamin C
KW - Yearly variability
U2 - 10.1016/j.jafr.2024.101315
DO - 10.1016/j.jafr.2024.101315
M3 - Article
AN - SCOPUS:85199496304
SN - 2666-1543
VL - 18
JO - Journal of Agriculture and Food Research
JF - Journal of Agriculture and Food Research
M1 - 101315
ER -