alexa Nutrients Compositions and Phytochemical Contents of Edible Parts of Chrysophyllum albidum Fruit
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

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Research Article

Nutrients Compositions and Phytochemical Contents of Edible Parts of Chrysophyllum albidum Fruit

Ibrahim HO1,4*, Osilesi O1, Adebawo OO2, Onajobi FD1, Karigidi KO3 and Muhammad LB4

1Department of Biochemistry, Babcock University, Ilishan-Remo, Ogun State, Nigeria

2Department of Biochemistry, Olabisi Onabanjo University, Ikenne, Ogun State, Nigeria

3Department of Chemical Sciences, Ondo State University of Science and Technology, Okitipupa, Nigeria

4Department of Science Laboratory Technology, Federal Polytechnic, Offa, Kwara State, Nigeria

*Corresponding Author:
Ibrahim HO
Department of Biochemistry
Babcock University, Ilishan-Remo
Ogun State;
Present Address: Department of Science Laboratory Technology
Federal Polytechnic, Offa, Kwara State, Nigeria
Tel: +2348065871415
E-mail: [email protected]

Received Date: January 26, 2017; Accepted Date: February 06, 2017; Published Date: February 13, 2017

Citation: Ibrahim HO, Osilesi O, Adebawo OO, Onajobi FD, Karigidi KO, et al. (2017) Nutrients Compositions and Phytochemical Contents of Edible Parts of Chrysophyllum albidum Fruit. J Nutr Food Sci 7:579. doi: 10.4172/2155-9600.1000579

Copyright: © 2017 Ibrahim HO, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Background: Fruits and fruit products are important part of food and contribute significantly to the food security of the society especially in terms of vitamins and micronutrients. Objectives: To investigate the nutrient composition and phytochemical contents of the lyophilized-edible parts of Chrysophyllum albidum fruit. Methods: The edible parts (fruit-pulp, fruit-skin and seed-shell pericarp) of C. albidum were separated, lyophilized and pulverized into powdered. The edible parts were evaluated for phytochemicals constituents, proximate, fibers, sugars, starch and mineral elements using standard methods. Results: The fruit-skin in comparison with the fruit-pulp and seed shell pericarp had the highest proximate (except for crude fat, crude protein, carbohydrate and moisture); fiber fractions (except lignin), starch, minerals (except for chloride and iron) and phytochemical (except for alkaloids, tannin and vitamin C) values. Fruit-pulp had the highest lignin (3.16 ± 0.07%), iron (7.66 ± 0.02 mg/100 g) and sugar (except arabinose) contents. Seed shell pericarp had the highest chloride (81.28 ± 0.56 mg/100 g), alkaloids (25.80 ± 0.51%), tannin (10.19 ± 0.12%) and vitamin C (0.12 ± 0.01%) contents. Results are significantly (p<0.05) different between samples for sugar, starch, fat, calcium, magnesium, potassium, chloride, alkaloid, tannin and flavonoid contents. The Gas chromatography/Mass spectrometry analysis of n-hexane extract of the edible parts showed the presence of diverse phytochemicals which are mainly of antioxidants and fatty acid origins. Conclusion: The study established that the fruit-skin contained more essential nutrients composition than other samples investigated and with moderate bioactive compounds of diverse purposes.


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