Proximate Composition, Phytonutrients and Antioxidant Properties of Oven Dried and Vacuum Dried African Star Apple (<i>Chrysophyllum albidum</i>) Products

Oluwole Oluwatoyin Bolanle; Odediran Olajumoke; Ibidapo Olubunmi Pheabean; Owolabi Samuel; Chuyang Li; Garry Shen

doi:doi:10.11648/j.ijnfs.s.2017060601.14

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Proximate Composition, Phytonutrients and Antioxidant Properties of Oven Dried and Vacuum Dried African Star Apple (Chrysophyllum albidum) Products

Oluwole Oluwatoyin Bolanle, Odediran Olajumoke, Ibidapo Olubunmi Pheabean, Owolabi Samuel, Chuyang Li, Garry Shen

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 6-1)

Received: 31 July 2017 Accepted: 1 August 2017 Published: 10 October 2017

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Abstract

Chrysophyllum albidum has been reported to be a medicinal plant due to its high Vitamin C content and the presence of phytonutrient such as phenols and flavonoids. Freshly harvested African star apple fruits were processed and separated into pulp, seeds and peel and were dried between 60°C to 65°C using different forms of drying technology, specifically Oven drying and Vacuum drying. The dried products were subjected to proximate, elemental and vitamin C analysis. Also, the total phenolic and flavonoid content of the products were determined and their antioxidant potentials explored. Results showed that samples that were vacuum dried retained their nutritional composition, phytonutrient content and antioxidant potentials better than samples that were oven dried. Also, results showed that the seeds appeared to contain more fibre, ash, protein and fat content than all other fruit parts. However, the pulp contained more moisture and Vitamin C content while the peels were the richest in carbohydrates. Results also revealed that the pulp had the highest phytonutrient content and as such exhibited more antioxidant potentials than all other fruit part.

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 6-1) This article belongs to the Special Issue Advances in Food Processing, Preservation, Storage, Biotechnology and Safety
DOI	10.11648/j.ijnfs.s.2017060601.14
Page(s)	22-25
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

C. albidum, Antioxidant, Vacuum Drying, Oven Drying

References

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[3]	Edem, C. A., Dosunmu, M. I., Ebong, A. C. and Jones, M. 2008. Determination of Proximate composition of Ascorbic acid and heavy metal content s of star fruit (Averrhoa carambola) Global Journal of Pure and Applied Sciences, 14 (2); 193-195.
[4]	Adebayo, A. H., Abolaji, A. O., Opata, T. K. and Adegbenro, I. K. 2010. Effects of ethanolic leaf extract of Chrysophyllum albidum G. on biochemical and haematological parameters of albino Wistar rats. African Journal of Biotechnology, 9: 2145-2150.
[5]	Olorunnisola, D. S., Amao, I. S., Ehigie, D. O. and Ajayi Z. A. F. 2008. Anti-Hyperglycemic and Hypolipidemic Effect of Ethanolic Extract of Chrysophyllum albidum Seed Cotyledon in Alloxan Induced-Diabetic Rats. Research Journal of Applied Science, 3: 123- 127.
[6]	AOAC. 2010. Official Methods of Analysis, 18th ed. Association of Official Analytical.
[7]	Kaur, C., H. C. Kapoor, Anti-oxidant activity and total phenolic content of some Asian vegetables, Int. J. Food Sci. Technol. 37 (2002) 153–161.
[8]	Harbone, J. B. 1973. Textbook of Phytochemical methods. London. Chapman and Hall, Ltd. pp. 49-188.
[9]	Benzie, I. F. and Strain, J. J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1); 70–6.
[10]	Mensor, L., Menezes, F., Leitao, G., Reis, A., Santos, T. and Coube, C. 2001. Screening of Brazilian plant extracts for antioxidant activity by the use of DPPH free radical method. Phytotherapy Research, 15, 127-130.
[11]	St. George, S. D., Cenkowski, S. and Muir, W. E. 2004. A review of drying technologies for the preservation of nutritional compounds in waxy skinned fruit. A presentation at ASAE/CSAE conference, Winnipeg, Manitoba, Canada.
[12]	Imaga, N. O. A. and Urua, E. E. 2013. Chemical and antioxidant evaluation of Start Apple fruit (Chrysophyllum albidum) crude extracts. Planta Med; 79-83.

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APA Style

Oluwole Oluwatoyin Bolanle, Odediran Olajumoke, Ibidapo Olubunmi Pheabean, Owolabi Samuel, Chuyang Li, et al. (2017). Proximate Composition, Phytonutrients and Antioxidant Properties of Oven Dried and Vacuum Dried African Star Apple (Chrysophyllum albidum) Products. International Journal of Nutrition and Food Sciences, 6(6-1), 22-25. https://doi.org/10.11648/j.ijnfs.s.2017060601.14

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ACS Style

Oluwole Oluwatoyin Bolanle; Odediran Olajumoke; Ibidapo Olubunmi Pheabean; Owolabi Samuel; Chuyang Li, et al. Proximate Composition, Phytonutrients and Antioxidant Properties of Oven Dried and Vacuum Dried African Star Apple (Chrysophyllum albidum) Products. Int. J. Nutr. Food Sci. 2017, 6(6-1), 22-25. doi: 10.11648/j.ijnfs.s.2017060601.14

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AMA Style

Oluwole Oluwatoyin Bolanle, Odediran Olajumoke, Ibidapo Olubunmi Pheabean, Owolabi Samuel, Chuyang Li, et al. Proximate Composition, Phytonutrients and Antioxidant Properties of Oven Dried and Vacuum Dried African Star Apple (Chrysophyllum albidum) Products. Int J Nutr Food Sci. 2017;6(6-1):22-25. doi: 10.11648/j.ijnfs.s.2017060601.14

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@article{10.11648/j.ijnfs.s.2017060601.14,
  author = {Oluwole Oluwatoyin Bolanle and Odediran Olajumoke and Ibidapo Olubunmi Pheabean and Owolabi Samuel and Chuyang Li and Garry Shen},
  title = {Proximate Composition, Phytonutrients and Antioxidant Properties of Oven Dried and Vacuum Dried African Star Apple (Chrysophyllum albidum) Products},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {6-1},
  pages = {22-25},
  doi = {10.11648/j.ijnfs.s.2017060601.14},
  url = {https://doi.org/10.11648/j.ijnfs.s.2017060601.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2017060601.14},
  abstract = {Chrysophyllum albidum has been reported to be a medicinal plant due to its high Vitamin C content and the presence of phytonutrient such as phenols and flavonoids. Freshly harvested African star apple fruits were processed and separated into pulp, seeds and peel and were dried between 60°C to 65°C using different forms of drying technology, specifically Oven drying and Vacuum drying. The dried products were subjected to proximate, elemental and vitamin C analysis. Also, the total phenolic and flavonoid content of the products were determined and their antioxidant potentials explored. Results showed that samples that were vacuum dried retained their nutritional composition, phytonutrient content and antioxidant potentials better than samples that were oven dried. Also, results showed that the seeds appeared to contain more fibre, ash, protein and fat content than all other fruit parts. However, the pulp contained more moisture and Vitamin C content while the peels were the richest in carbohydrates. Results also revealed that the pulp had the highest phytonutrient content and as such exhibited more antioxidant potentials than all other fruit part.},
 year = {2017}
}

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TY  - JOUR
T1  - Proximate Composition, Phytonutrients and Antioxidant Properties of Oven Dried and Vacuum Dried African Star Apple (Chrysophyllum albidum) Products
AU  - Oluwole Oluwatoyin Bolanle
AU  - Odediran Olajumoke
AU  - Ibidapo Olubunmi Pheabean
AU  - Owolabi Samuel
AU  - Chuyang Li
AU  - Garry Shen
Y1  - 2017/10/10
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.s.2017060601.14
DO  - 10.11648/j.ijnfs.s.2017060601.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 22
EP  - 25
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2017060601.14
AB  - Chrysophyllum albidum has been reported to be a medicinal plant due to its high Vitamin C content and the presence of phytonutrient such as phenols and flavonoids. Freshly harvested African star apple fruits were processed and separated into pulp, seeds and peel and were dried between 60°C to 65°C using different forms of drying technology, specifically Oven drying and Vacuum drying. The dried products were subjected to proximate, elemental and vitamin C analysis. Also, the total phenolic and flavonoid content of the products were determined and their antioxidant potentials explored. Results showed that samples that were vacuum dried retained their nutritional composition, phytonutrient content and antioxidant potentials better than samples that were oven dried. Also, results showed that the seeds appeared to contain more fibre, ash, protein and fat content than all other fruit parts. However, the pulp contained more moisture and Vitamin C content while the peels were the richest in carbohydrates. Results also revealed that the pulp had the highest phytonutrient content and as such exhibited more antioxidant potentials than all other fruit part.
VL  - 6
IS  - 6-1
ER  -

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Author Information

Oluwole Oluwatoyin Bolanle

Food Technology Department, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
Odediran Olajumoke

Food Technology Department, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
Ibidapo Olubunmi Pheabean

Food Technology Department, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
Owolabi Samuel

Food Technology Department, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
Chuyang Li

Department of Bioactive Compounds and Functional Foods, Institute of AgroFood Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing, China
Garry Shen

Department of Internal Medicine, University of Manitoba, Manitoba, Canada

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APA Style

Oluwole Oluwatoyin Bolanle, Odediran Olajumoke, Ibidapo Olubunmi Pheabean, Owolabi Samuel, Chuyang Li, et al. (2017). Proximate Composition, Phytonutrients and Antioxidant Properties of Oven Dried and Vacuum Dried African Star Apple (Chrysophyllum albidum) Products. International Journal of Nutrition and Food Sciences, 6(6-1), 22-25. https://doi.org/10.11648/j.ijnfs.s.2017060601.14

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ACS Style

Oluwole Oluwatoyin Bolanle; Odediran Olajumoke; Ibidapo Olubunmi Pheabean; Owolabi Samuel; Chuyang Li, et al. Proximate Composition, Phytonutrients and Antioxidant Properties of Oven Dried and Vacuum Dried African Star Apple (Chrysophyllum albidum) Products. Int. J. Nutr. Food Sci. 2017, 6(6-1), 22-25. doi: 10.11648/j.ijnfs.s.2017060601.14

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AMA Style

Oluwole Oluwatoyin Bolanle, Odediran Olajumoke, Ibidapo Olubunmi Pheabean, Owolabi Samuel, Chuyang Li, et al. Proximate Composition, Phytonutrients and Antioxidant Properties of Oven Dried and Vacuum Dried African Star Apple (Chrysophyllum albidum) Products. Int J Nutr Food Sci. 2017;6(6-1):22-25. doi: 10.11648/j.ijnfs.s.2017060601.14

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@article{10.11648/j.ijnfs.s.2017060601.14,
  author = {Oluwole Oluwatoyin Bolanle and Odediran Olajumoke and Ibidapo Olubunmi Pheabean and Owolabi Samuel and Chuyang Li and Garry Shen},
  title = {Proximate Composition, Phytonutrients and Antioxidant Properties of Oven Dried and Vacuum Dried African Star Apple (Chrysophyllum albidum) Products},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {6-1},
  pages = {22-25},
  doi = {10.11648/j.ijnfs.s.2017060601.14},
  url = {https://doi.org/10.11648/j.ijnfs.s.2017060601.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2017060601.14},
  abstract = {Chrysophyllum albidum has been reported to be a medicinal plant due to its high Vitamin C content and the presence of phytonutrient such as phenols and flavonoids. Freshly harvested African star apple fruits were processed and separated into pulp, seeds and peel and were dried between 60°C to 65°C using different forms of drying technology, specifically Oven drying and Vacuum drying. The dried products were subjected to proximate, elemental and vitamin C analysis. Also, the total phenolic and flavonoid content of the products were determined and their antioxidant potentials explored. Results showed that samples that were vacuum dried retained their nutritional composition, phytonutrient content and antioxidant potentials better than samples that were oven dried. Also, results showed that the seeds appeared to contain more fibre, ash, protein and fat content than all other fruit parts. However, the pulp contained more moisture and Vitamin C content while the peels were the richest in carbohydrates. Results also revealed that the pulp had the highest phytonutrient content and as such exhibited more antioxidant potentials than all other fruit part.},
 year = {2017}
}

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TY  - JOUR
T1  - Proximate Composition, Phytonutrients and Antioxidant Properties of Oven Dried and Vacuum Dried African Star Apple (Chrysophyllum albidum) Products
AU  - Oluwole Oluwatoyin Bolanle
AU  - Odediran Olajumoke
AU  - Ibidapo Olubunmi Pheabean
AU  - Owolabi Samuel
AU  - Chuyang Li
AU  - Garry Shen
Y1  - 2017/10/10
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.s.2017060601.14
DO  - 10.11648/j.ijnfs.s.2017060601.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 22
EP  - 25
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2017060601.14
AB  - Chrysophyllum albidum has been reported to be a medicinal plant due to its high Vitamin C content and the presence of phytonutrient such as phenols and flavonoids. Freshly harvested African star apple fruits were processed and separated into pulp, seeds and peel and were dried between 60°C to 65°C using different forms of drying technology, specifically Oven drying and Vacuum drying. The dried products were subjected to proximate, elemental and vitamin C analysis. Also, the total phenolic and flavonoid content of the products were determined and their antioxidant potentials explored. Results showed that samples that were vacuum dried retained their nutritional composition, phytonutrient content and antioxidant potentials better than samples that were oven dried. Also, results showed that the seeds appeared to contain more fibre, ash, protein and fat content than all other fruit parts. However, the pulp contained more moisture and Vitamin C content while the peels were the richest in carbohydrates. Results also revealed that the pulp had the highest phytonutrient content and as such exhibited more antioxidant potentials than all other fruit part.
VL  - 6
IS  - 6-1
ER  -

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