Multivariate Analyses of Functional and Chemical Properties of<i>Uapaca Kirkiana</i>Fruits from Zimbabwe

Chawafambira, Armistice; Sedibe, Moosa Mahmood; Mpofu, Augustine; Achilonu, Matthew C.

doi:10.1080/15538362.2020.1781022

Cited by 7 publications

(7 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Esua et al (2016) observed a calcium, iron, and manganese content of 4.31 ± 0.03 mg/100 g, 78.1 ± 23.2 mg/100 g, and 0.1 mg/100 g, respectively, in P. thonningii fruits. Equally, Chawafambira, Sedibe, Mpofu, Achilonu et al (2020a) reported some positive correlations between iron content with calcium, zinc and copper in U. kirkiana fruit pulp. Moreover, the flour has the potential to improve mineral nutrition upon consumption.…”

Section: Nutritional Compositionmentioning

confidence: 90%

“…southern Africa have been found to be rich sources of minerals (Chawafambira, Sedibe, Mpofu, Achilonu et al, 2020a).…”

Section: Nutritional Compositionmentioning

confidence: 99%

“…Indigenous fruit trees (IFTs) are abundant in forests and act as a sustainable food source during times of food shortages by supplementing human diets (Chawafambira, Sedibe, Mpofu, Achilonu et al, 2020a). Piliostigma thonningii is an underutilised IFT native to tropical Africa and is well adapted to the miombo woodlands (Orwa et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…P. thonningii fruits contain (g/ 100 g edible portion) water 9.8, crude protein 15, crude fat 3.2, dietary fibre 8.8, ash 4.3, and carbohydrate 58.9. Its nutritional content is relatively high as compared with Adansonia digitata (Malvaceae) fruits which contain (g/100 g) protein 2.3, fat 0.7, and water 10 ( Abdel et al, 2011: Chawafambira, Sedibe, Mpofu, Achilonu et al, 2020a. The mineral content of the fruit is high in calcium (360 mg/100 g) and iron (40 mg/100 g) (Irvine, 1961) as compared to other indigenous fruits of southern Africa such as Uapaca kirkiana (Phyllanthaceae) and Tamarindis indica (Fabaceae) (Chawafambira, Sedibe, Mpofu, Achilonu et al, 2020b: Soloviev et al, 2004.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of Piliostigma thonningii fruit pulp addition on nutritional, functional, and sensorial properties of maize flour blends

Chawafambira

2021

Cogent Food & Agriculture

Self Cite

View full text Add to dashboard Cite

Section: Nutritional Compositionmentioning

confidence: 90%

“…southern Africa have been found to be rich sources of minerals (Chawafambira, Sedibe, Mpofu, Achilonu et al, 2020a).…”

Section: Nutritional Compositionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Piliostigma thonningii fruit pulp addition on nutritional, functional, and sensorial properties of maize flour blends

Chawafambira

2021

Cogent Food & Agriculture

Self Cite

View full text Add to dashboard Cite

“…The radical scavenging activity of the dried tomato samples was determined using a method described by Chawafambira et al. (2020) with slight modification. Five milliliters of (1.5 mL, 1 mM) methanolic solution of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) was mixed with 0.1 mL of methanol extracts of dried tomato sample and incubated in the dark for 20 min at 27°C.…”

Section: Methodsmentioning

confidence: 99%

Use of sodium metabisulphite and citric acid to control the degradation of nutraceutical compounds in dried tomato powder during prolonged storage

Chawafambira

Maramba

2021

Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

Application of weak acid and preservatives on tomatoes has the potential to reduce the loss of functional properties during drying. The effects of using sodium metabisulphite (SMB) and citric acid (CA) to control the degradation of nutraceuticals in dried tomatoes were studied. The following treatments: T0 (control, no additives), T1 (1% w/v CA), T2 (0.5% w/v CA +0.5% w/v SMB), and drying methods (dehydration, sun, and solar) were used. The T2 pretreated samples, dried using the sun, solar, and dehydration had total soluble solids (TSS) (5.10%), total sugar (TS) (7.32 g/100 g), and rehydration ratio (RR) (2.0) and β‐carotene (30.0 mg/100 g), lycopene (51.3 mg/100 g), ascorbic acid (14.1 mg/100 g), respectively. The T2 pretreated and dehydrated samples had a high Trolox equivalent antioxidant capacity (TEAC) and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity. By using T2 treatment and dehydration, the tomato had the best functional properties, which would be used as optimal conditions for preserving tomatoes. Novelty impact statement Hybrid Amukela Plus tomatoes pretreated with 0.5% w/v CA +0.5% w/v SMB and dried ‐in a food dehydrator preserved ‐further degradation of nutraceutical compounds and resulted in a β‐carotene (30.0 mg/100 g), lycopene (51.3 mg/100 g), and ascorbic acid (14.1 mg/100 g) content during storage. These treatments produced dried tomatoes with over 50% Trolox equivalent antioxidant capacity (TEAC) and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity. Solar and sun‐drying treatments have significant damage on the nutraceutical compounds in the dried hybrid tomatoes.

show abstract

Polyphenols, antioxidant activity, and functional properties of baobab ( Adansonia digitata L) seeds soaked in monovalent ion salts

Dhlakama

Chawafambira

Tsotsoro

2022

International Journal of Food Properties

View full text Add to dashboard Cite

Multivariate Analyses of Functional and Chemical Properties ofUapaca KirkianaFruits from Zimbabwe

Cited by 7 publications

References 50 publications

Effect of Piliostigma thonningii fruit pulp addition on nutritional, functional, and sensorial properties of maize flour blends

Effect of Piliostigma thonningii fruit pulp addition on nutritional, functional, and sensorial properties of maize flour blends

Use of sodium metabisulphite and citric acid to control the degradation of nutraceutical compounds in dried tomato powder during prolonged storage

Polyphenols, antioxidant activity, and functional properties of baobab ( Adansonia digitata L) seeds soaked in monovalent ion salts

Contact Info

Product

Resources

About