Nutritional and phytochemical characteristics of Garcinia afzelii fruit
Paper Details
Nutritional and phytochemical characteristics of Garcinia afzelii fruit
Abstract
Wild edible plants are increasingly recognized for their nutritional and bioactive potential, particularly in regions where food biodiversity remains underexploited. Garcinia afzelii, a traditionally consumed wild species, has received limited scientific attention despite its potential nutritional interest. This study aimed to characterize the nutritional and phytochemical properties of G. afzelii fruit pulp in fresh and dried forms. Bromatological analyses revealed a marked increase in dry matter content from 23.3% in fresh pulp to 86.69% after drying. Drying also resulted in higher concentrations of proteins (1.82% to 6.77%), ash (0.76% to 3.50%), and dietary fiber (1.10% to 6.80%). The fruit exhibited an acidic pH, which remained relatively stable after drying, while titratable acidity increased moderately. Phytochemical analyses showed that fresh pulp contained high levels of polyphenols (776.46 mg GAE/g), flavonoids (75.19 mg QE/g), and tannins (129.36 mg CE/g), with a significant reduction of these compounds following drying. Vitamins B9, C, K and β-carotene were more abundant in fresh pulp, with decreased levels in dried samples. Overall, Garcinia afzelii fruit pulp exhibits noteworthy nutritional and phytochemical characteristics, particularly in its fresh form. These findings highlight its potential interest as an underutilized local food resource and provide a scientific basis for its further valorization.
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Doumbia Fanta*, Dje Kouakou Martin, Kone Daouda, Silue Sana Etienne, Kouame Lucien Patrice , 2026. Nutritional and phytochemical characteristics of Garcinia afzelii fruit. Int. J. Biosci., 28(2), 17-27.
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