Comparative Studies on the Effect of Boiling and Fermentation on Calabash Gourd Melon (Lagenaria siceraria) Seeds

Ileola, A. O.; Omodara, T. R.; Filua, O. D.

doi:10.9734/afsj/2019/v8i429998

Cited by 3 publications

(3 citation statements)

References 16 publications

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“…The crucible was taken out of the furnace, re-weighed and placed in a desiccator for further use. The percentage ash content was calculated using Equation (2) [11] .…”

Section: Total Ash Contentmentioning

confidence: 99%

A Tamarind Local Variety from Garoua, Cameroon: Physicochemical Characterization, Fruit Pulp Fermentation and Extraction of Tartaric Acid from the Fruit Pulp Winery Waste

Etape,

Akumbom,

Namondo

et al. 2022

J Mod Agric Biotechnol

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Objective: Tamarind is known for the tart taste that is characteristic of Tartaric acid. The fruit pulp is in high demand in both the domestic and industrial settings due to its high food value. It contains fatty acids, vitamins, roughage, phytosterols and many other phytochemicals necessary for good health. To the best of our knowledge, very little has been reported on the processing of this nutritional fruit and the results reported so far show variability as a function of the botanical origin of the plant. No literature exists on the Tamarind variety from Cameroon and no study combining wine production and extraction of Tartaric acid from the waste residue has so far been reported. We are taking this advantage to explore wine fermentation from Tamarind fruit pulp by focusing on the effects of different parameters such as time of treatment for juice extraction, yeast inoculate for wine fermentation and secondary fermentation on wine quality, and to extract Tartaric acid from the winery solid waste residue. Methods:The main fermentation was done at 2°C in 13d and 1w secondary fermentation was done in 1 week. The wine was characterized for alcoholic content, pH, titratable acidity, soluble dry matter and consumer acceptability. The winery solid waste residue (potassium bitartrate precipitate) was used to extract crystalline L-Tartaric acid which was characterized by Fourier transform infrared spectroscopy, melting point and crystallinity by powder X-ray diffraction. Results:The Tamarind pulp wine produced was of acceptable quality. It was clear, sweet, sparkling, smooth and well-flavored. The drink had a pH of 3.04 and an alcohol content of 16%. The Tartaric acid was crystalline, and it reflected all characteristic functional groups of Tartaric acid, with a melting point of 189.8-196.4°C (laboratory grade). Conclusion:It is very possible to couple Tamarind fruit pulp wine production with chemical synthesis of pure crystalline Tartaric acid using solid winery waste from Tamarind fruit pulp. The method used in this study is simple, straightforward, ecofriendly and cost effective.

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“…The crucible was taken out of the furnace, re-weighed and placed in a desiccator for further use. The percentage ash content was calculated using Equation (2) [11] .…”

Section: Total Ash Contentmentioning

confidence: 99%

A Tamarind Local Variety from Garoua, Cameroon: Physicochemical Characterization, Fruit Pulp Fermentation and Extraction of Tartaric Acid from the Fruit Pulp Winery Waste

Etape,

Akumbom,

Namondo

et al. 2022

J Mod Agric Biotechnol

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“…Tender fruits remedy asthmatic and other bronchial disorders and they contain phytochemicals such as terpenoids, saponins, flavonoids, polyphenolics, tannins, cucurbitacin; B, D, G, H and 22-deoxy cucurbitacin, which are responsible for the bitterness in cucurbits ( Ahmed, Ejaz, Saeed, & Dar, 2016 ; Roopan, Rajeswari, Kalpana, & Elango, 2016 ). The sterols; fucosterol and campesterol are also found in the fruit pulp along with flavone-C glycosidase as well as lagenin, a ribosome-inactivating protein with antiproliferative, antifertility, anti-HIV and anti-cancerous activities ( Ahmed et al, 2016 ; Lleola, Omodaru, & Filua, 2019 ; Wang, Cao, Hao, & Wu, 2022 ). In addition, L. siceraria seeds are also high in phytochemicals, vitamins, mineral elements, amino acids, and lipids identifying them as a source of protein, micro and macronutrients ( El-Rahman, Mahmoud, Sayed, & El-Latif, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Phytochemical composition of Lagenaria siceraria fruits from KwaZulu-Natal and Limpopo, South Africa

Buthelezi,

Mavengahama,

Sibiya

et al. 2024

Food Chemistry: X

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“…Tender fruits remedy asthmatic and other bronchial disorders and they contain phytochemicals such as terpenoids, saponins, flavonoids, polyphenolics, tannins, cucurbitacin; B, D, G, H and 22-deoxy cucurbitacin, which are responsible for the bitterness in cucurbits [11,12]. The sterols; fucosterol and compesterol are also found in the fruit pulp along with flavone-C glycosidase as well as lagenin, a ribosome-inactivating protein with antiproliferative, antifertility, anti-HIV and anti-cancerous activities [11,13,14]. In addition, L. siceraria seeds are also high in phytochemicals, vitamins, mineral elements, amino acids and lipids identifying them as a source of protein, micro and macronutrients [15].…”

Section: Introductionmentioning

confidence: 99%

Diversity in Fruit Phytochemical Composition among <em>Lagenaria siceraria</em> Landraces

Buthelezi¹,

Mavengahama²,

Sibiya³

et al. 2023

Preprint

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Lagenaria siceraria (Molina) Standley is a food and medicinal plant with a wide range of applica-tions including anti-proliferative, anti-fertility, anti-HIV and anti-cancerous. The current study investigated the phytochemical constituents of L. siceraria fruits using gas chromatog-raphy/mass spectrometry (GC-MS). GC-MS analysis of L. siceraria n-hexane fruits revealed five isoprenoids which were present in all investigated landraces, 1-Dodecene, 2,3-Dimethyldodecane, E-15-Heptadecenal, Eicosane and Tridecane, 6-propyl. Bioactive molecules with a lower carbon number on their chemical structure such as 1-Dodecene and 2,3-Dimethyldodecane with 12 and 14 carbon structures were recorded at a shorter retention rate range of 9.08-16.29 min over a lower relative peak area ranging from 1.09-6.97 %. While com-pounds with longer carbon chains ranging from 16-20 carbons (E-15-Heptadecenal, Eicosane and Tridecane, 6-propyl) had longer retention rate range of 13.42-18.00 mins over a higher relative peak area range of 2.25-11.41%. An agglomerative hierarchical cluster analysis grouped landrac-es into 5 clusters (I -V). Landraces were clustered according to their fruit and seed attributes, and isoprenoid units significant to each cluster. The majority of phytochemicals revealed were terpenoids, these are responsible for attracting pollinators, fruit growth, palatability and attrac-tive aromatic scents. This is the most comprehensive study on the n-hexane fruit phytochemical constituents of different L. siceraria landraces to date.

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Comparative Studies on the Effect of Boiling and Fermentation on Calabash Gourd Melon (Lagenaria siceraria) Seeds

Cited by 3 publications

References 16 publications

A Tamarind Local Variety from Garoua, Cameroon: Physicochemical Characterization, Fruit Pulp Fermentation and Extraction of Tartaric Acid from the Fruit Pulp Winery Waste

A Tamarind Local Variety from Garoua, Cameroon: Physicochemical Characterization, Fruit Pulp Fermentation and Extraction of Tartaric Acid from the Fruit Pulp Winery Waste

Phytochemical composition of Lagenaria siceraria fruits from KwaZulu-Natal and Limpopo, South Africa

Diversity in Fruit Phytochemical Composition among <em>Lagenaria siceraria</em> Landraces

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