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Ackee (Blighia sapida) fruit arils: Nutritional, phytochemicals and antioxidant properties
This is an article published by 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: 10.1...
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International Journal of Nutrition and Food Sciences
2024
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| _version_ | 1867613139017662465 |
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| access_status_str | Open Access |
| author | Dossou, Veronica M. Agbenorhevi, Jacob K. Combey, Sussana Afi-Koryoe, Sarah |
| author2 | 0000-0002-8516-7656 |
| author_browse | 0000-0002-8516-7656 Afi-Koryoe, Sarah Agbenorhevi, Jacob K. Combey, Sussana Dossou, Veronica M. |
| author_facet | 0000-0002-8516-7656 Dossou, Veronica M. Agbenorhevi, Jacob K. Combey, Sussana Afi-Koryoe, Sarah |
| author_sort | Dossou, Veronica M. |
| collection | Thesis |
| description | This is an article published by 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 |
| format | Article |
| id | oai:ir.knust.edu.gh:123456789/15593 |
| institution | KNUST (Ghana) |
| language | English |
| last_indexed | 2026-06-10T12:31:23.640Z |
| license_str | Not specified — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from KNUSTSpace — Kwame Nkrumah University of Science & Technology (Ghana) |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | International Journal of Nutrition and Food Sciences |
| publisherStr | International Journal of Nutrition and Food Sciences |
| record_format | dspace |
| source_str | KNUSTSpace — Kwame Nkrumah University of Science & Technology (Ghana) |
| spelling | oai:ir.knust.edu.gh:123456789/15593 Ackee (Blighia sapida) fruit arils: Nutritional, phytochemicals and antioxidant properties Dossou, Veronica M. Agbenorhevi, Jacob K. Combey, Sussana Afi-Koryoe, Sarah 0000-0002-8516-7656 This is an article published by 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 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 KNUST 2024-02-29T10:57:31Z 2024-02-29T10:57:31Z 2014-11-10 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 http://www.sciencepublishinggroup.com/j/ijnfs) doi: 10.11648/j.ijnfs.20140306.17 https://ir.knust.edu.gh/handle/123456789/15593 en application/pdf International Journal of Nutrition and Food Sciences |
| spellingShingle | Dossou, Veronica M. Agbenorhevi, Jacob K. Combey, Sussana Afi-Koryoe, Sarah Ackee (Blighia sapida) fruit arils: Nutritional, phytochemicals and antioxidant properties |
| title | Ackee (Blighia sapida) fruit arils: Nutritional, phytochemicals and antioxidant properties |
| title_full | Ackee (Blighia sapida) fruit arils: Nutritional, phytochemicals and antioxidant properties |
| title_fullStr | Ackee (Blighia sapida) fruit arils: Nutritional, phytochemicals and antioxidant properties |
| title_full_unstemmed | Ackee (Blighia sapida) fruit arils: Nutritional, phytochemicals and antioxidant properties |
| title_short | Ackee (Blighia sapida) fruit arils: Nutritional, phytochemicals and antioxidant properties |
| title_sort | ackee blighia sapida fruit arils nutritional phytochemicals and antioxidant properties |
| url | http://www.sciencepublishinggroup.com/j/ijnfs) doi: 10.11648/j.ijnfs.20140306.17 https://ir.knust.edu.gh/handle/123456789/15593 |
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