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Nutritional and chemical characterization of the fruit of Adansonia digitata L.

2021Conference object Open access
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dc.contributor.authorFernandes, Filipa Alexandra
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorCarocho, Márcio
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-01-18T14:53:33Z
dc.date.available2022-01-18T14:53:33Z
dc.date.issued2021
dc.description.abstractAdansonia digitata L., also known as Baobab tree, is distributed throughout the African continent and has several traditional uses, including medicinal and food [1,2]. The edible parts of this tree include the pulp of the fruit (commonly known as mukua), which since 2008 has been approved as a food ingredient by the European Commission and the Food and Drug Administration [1]. Furthermore, it contains a high content of vitamins (including vitamin C), minerals, soluble and insoluble dietary fiber[3]. Therefore, the objective of this study was to carry out the nutritional and chemical characterization of the mukua pulp, to obtain a complete characterization of this much consumed fruit. The nutritional profile analysis, including proteins, crude fat, moisture, ash, carbohydrates, and energy were performed following the AOAC official methods [4]. Free sugars were identified by an HPLC-RI system, organic acids by UFLC-PDA and fatty acids by GC-FID. Regarding the obtained results, mukua pulp had a very low moisture content (11.9 + 0.3 g/100 g dw), with carbohydrates being the macronutrient present in the highest quantity (89.6 ± 0.2 g /100 g dw), followed by proteins (2.7 ± 0.3 g/100 g dw) and by crud fat (1.8 + 0.1 g/100 g dw), representing an energy value of 386 ± 1 kcal. Three sugars (fructose, glucose and sucrose) and three organic acids (oxalic, citric and succinic) were identified, with fructose (2.3 ± 0.2 g/100 g dw) and citric acid (8.73 ± 0.03 g/100 g dw) standing out, respectively. Twelve fatty acids were quantified with greater abundance of oleic (C18:1n9c - 81%) and palmitic (C16:0 - 10%) acids. As it can be seen, the fruits of Adansonia digitata L., are nutritionally interesting. Also, the high content of citric acid with scientifically proven preservative power and the high content of oleic acid with multiple pharmacological effects, increases the interest in the exploration of mukua. Therefore, a more complete study of this product is important, including all the beneficial effects that its consumption can bring to the consumer's health.pt_PT
dc.description.sponsorshipTo FCT (Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020), for the PhD grant (SFRH/BD/145467/2019) of F. Fernandes, the contract of Lillian Barros through the institutional scientific employment program-contract and the contract of Sandrina. A. Heleno (CEECIND/03040/2017) through the individual scientific employment program-contract. To MICINN for the financial support Ramón & Cajal given to researcher M.A. Prieto; to the Government of Galicia for the financial support of Axudas Conecta Peme to the IN852A 2018/58 NeuroFood project.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFernandes, Filipa Alexandra; Heleno, Sandrina A.; Carocho, Márcio; Prieto, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Nutritional and chemical characterization of the fruit of Adansonia digitata L. In 5th International Symposium on Phytochemicals in Medicine and Food. Nanchangpt_PT
dc.identifier.urihttp://hdl.handle.net/10198/24710
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherUniversidade de Vigopt_PT
dc.relationCEECIND/03040/2017pt_PT
dc.relationMountain Research Center
dc.relationDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAdansonia digitata L.pt_PT
dc.titleNutritional and chemical characterization of the fruit of Adansonia digitata L.pt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F145467%2F2019/PT
oaire.citation.conferencePlaceNanchangpt_PT
oaire.citation.endPage295pt_PT
oaire.citation.startPage295pt_PT
oaire.citation.title5th International Symposium on Phytochemicals in Medicine and Foodpt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFernandes
person.familyNameHeleno
person.familyNameCarocho
person.familyNamePrieto Lage
person.familyNameFerreira
person.familyNameBarros
person.givenNameFilipa Alexandra
person.givenNameSandrina A.
person.givenNameMárcio
person.givenNameMiguel A.
person.givenNameIsabel C.F.R.
person.givenNameLillian
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person.identifier.orcid0000-0002-3513-0054
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridA-8045-2019
person.identifier.ridL-5951-2014
person.identifier.ridG-4516-2011
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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