Nutritional constituents and antioxidant properties of indigenous kembayau (Dacryodes rostrata (Blume) H. J. Lam) fruits

Abstract

The nutritional and antioxidant properties of peels, pulp and seeds of kembayau (Dacryodes rostrata) fruits were evaluated. Kembayau seeds and pulp were rich in fat, while peels had the highest ash contents. Potassium was the most prevalent mineral in peels (380.72-1112.00 mg/100 g). In kembayau fruits, total flavonoid content (1012.74-28,022.28 mg rutin equivalent/100 g) was higher than total phenolic and total monomeric anthocyanin contents. Kembayau seeds exhibited high flavonoid and phenolic contents compared to the contents in peels and pulp. Antioxidant capacities were also higher in seeds as typified by trolox equivalent antioxidant capacity assay (51.39-74.59 mmol TE/100 g), ferric reducing antioxidant power assay (530.05-556.98 mmol Fe 2+ /100 g) and by 1,1-diphenyl-2-picryl hydrazyl radical scavenging activity (92.18-92.19%) when compared to peels and pulp. Pulp and peels of kembayau fruit may be an important source of energy and minerals for human consumption, while seeds have a good potential as antioxidants.

Antioxidant, anti-acetylcholinesterase and cytotoxic activities of ethanol extracts of peel, pulp and seeds of exotic Brazilian fruits

“…caffra and H. caffrum, found percent RSA values varying from 2.5 up to 27.2. Some exotic fruits have high RSA (Kong et al, 2011), such as indigenous kembayau (Dacryodes rostrata (Blume)) fruit, with seeds (92.18-92.19%), pulp (91.47-92.15%) and peels (70.39-86.51%), with the seeds showing the highest amount of total flavonoids and phenolics. Ribeiro, Barbosa, Queiroz, Knödler, and Schieber (2008) showed that the DPPH radical-scavenging capacity of peel and seed kernel extracts of the mango variety Ubá was concentration-dependent (1000-5000 ppm).…”

Extraction and recovery of phytochemical components and antioxidative properties in fruit parts of Dacryodes rostrata influenced by different solvents

“…Owing to its hard texture, DR fruit is normally consumed after blanching with hot water by the local people. It is also preserved using salts or black soya sauce and taken as an accompaniment of rice or porridge (Kong et al 2011).…”

Nutritional properties of commercially grown native Australian fruits: Lipophilic antioxidants and minerals

“…In recent year a search for new edible plant species with healthenhancing properties prompted interest in indigenous fruits (Puente, Pinto-Munoz, Castro, & Cortes, 2010;Kong et al, 2010) and native Australian fruits should be considered as a valuable source. The number of native fruiting plants growing in tropical forests of Australia that have the potential to be developed into exotic fruits for consumers around the world exceeds 2000.…”