Influence of freezing and oven air drying on the total monomeric anthocyanins, vitamin c and antioxidant capacity of African star apple

Abstract

African star apple is a good source of vitamin C and antioxidants. The choice of method for preserving its antioxidant properties is a major decision. The aim of this study was to determine the proximate composition, physical properties, total monomeric anthocyanins contents, vitamin C and antioxidant capacity of different parts (the pulp, the seed, and the peel) of the African star apple fruit depending on the method of preservation in the process of freezing, and oven air drying. During oven air drying and freeze drying, losses of vitamin C as compared with fresh fruit parts resulted averagely in 67% and 13% respectively for the seeds, 19% and 4% for the pulp. Freeze drying process was characterized as the best preservation method to contain relative amount of anthocyanins, vitamin C and antioxidants.

African Star Apple: Potentials and Application of Some Indigenous Species in Nigeria

“…These properties are similar to those of the seed gum reported by Ologunagba et al (2017). The seed gum tested positive for carbohydrates (Oladimeji 2019;Ologunagba et al, 2017) and negative for alkaloids, flavonoids and Saponins (Ologunagba et al, 2017). Bakre and Akinsanya (2019) studied the changes in the physicochemical and compressional characteristics of Chrysophyllum albidum gum after crosslinking with calcium chloride.…”