Impact of ripening stage on the nutritional and antioxidant potential of fruit consumed by diabetics at the Abidjan Anti-Diabetic Centre
1 Laboratory of Food Safety, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire.
2 Laboratory of Biotechnology Agriculture and Valorization of Biological Resource, UFR Biosciences, Felix Houphouet-Boigny University, Abidjan, 22 BP 582 Abidjan, Côte d’Ivoire.
3 Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Nangui Abrogoua University, BP 801, Abidjan 02, Côte d'Ivoire
Research Article
World Journal of Advanced Research and Reviews, 2024, 22(03), 427–437
Article DOI: 10.30574/wjarr.2024.22.3.1654
Publication history:
Received on 20 April 2024; revised on 02 June 2024; accepted on 05 June 2024
Abstract:
Diet can play an important role in the management and prevention of type 2 diabetes. Fruit is packed with essential nutrients and health-promoting micronutrients. What's more, the nutritional value of fruit can vary depending on its ripeness. The aim of this study was to evaluate the nutritional value of ripe and very ripe fruits (sweet bananas, papayas, Kent mangoes, apples, and oranges) regularly consumed by diabetics at the Abidjan Diabetes Center. To this end, the physicochemical (pH, acidity and mineral composition) and biochemical (proteins, lipids, citrates, polyphenols, flavonoids etc.) characteristics of the five fruits were determined at ripe and very ripe stages using standardized methods. The results indicate that the ripening process affects the biochemical composition of the fruit at different stages. A decrease in titrable acidity, vitamin C, protein, lipid, total carbohydrate, energy, and mineral contents was observed. An increase in the content of polyphenols, flavonoids, tannins, and antioxidant activity was observed. Compared to oranges, papayas had more flavonoids (155.7 ± 0.7 mg/100 g) and polyphenols (465.4 ± 3.1 mg/100 g). Oranges, on the other hand, had more vitamin C (47.97 ± 3.6 mg/100 g) and antioxidant activity (44.2 ± 0.1 mg/100 g), calcium (38.60 ± 2.06 mg/100 g), and zinc (0.15 ± 0.02 mg/100 g). Similarly, ripe bananas were richer in potassium (406.2 ± 3.13 and 301.2 ± 4.04 mg/100 g), sodium (2.30 ± 0.06 mg/100 g), manganese (0.38 ± 0.01 mg/100 g), and iron (0.37 ± 0.01 mg/100 g). In conclusion, these results could help diabetics make informed food choices and manage degenerative diseases.
Keywords:
Diabetes; Ripe and very ripe fruit; Nutritional properties; Local fruit
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