In vitro Antioxidant and Antidiabetic Potential of Crude Extracts from the Seed Coat and Fruit Pulp of Strychnos madagascariensis

Oboh, Michael Osawemi; Osunsanmi, Foluso Oluwagbemiga; Zharare, Godfrey Elijah; Mosa, Rebamang A.; Ojo, Michael Chukwuka; Opoku, Andy R.

doi:10.5530/pj.2020.12.206

Cited by 4 publications

(1 citation statement)

References 16 publications

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“…fruits is recognized as an important strategy to enhance food availability in times of shortage, reducing losses and underutilization [4]. Local populations also report its use as a multipurpose folk medicine [5], including its folklore use in the management of diabetes mellitus and hypertension [6]. In the southern part of Mozambique, where the fruit is called "macuácua" ("Makwakwa"), it is usually eaten after being transformed into a flour-like product obtained from the dried pulp ("nfuma"), especially in times of scarcity of basic foods.…”

Section: Introductionmentioning

confidence: 99%

Chemical Characterization of the Oil Separated by Mechanical Pressing from Strychnos madagascariensis Dried Fruit Pulp Flour

Chemane

Casal

Cruz

et al. 2022

Foods

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In Mozambique, rural communities produce flours from the dried pulp of Strychnos madagascariensis fruits. Owing to its high lipid content, the oil from this flour is frequently separated by pressing to be used as seasoning and medicine. Aiming to characterize this oil, flour samples (n = 24), dried at two different temperatures (55 °C and 65 °C), were collected from four local communities, together with a control sample prepared in the lab (50 °C). The resulting oil was fluid at room temperature, deep orange, and characterized by a high content of oleic acid (62–63%), followed by palmitic (20%) and linoleic (7%). It contained considerable amounts of tocols (25–34 mg/100 g) and carotenoids (8–10 mg/100 g), as well as sterols (431 ± 10 mg/100 g) and triterpenic alcohols (823 ± 4 mg/100 g mg/100 g). The overall composition was highly consistent between origins and temperatures, with only small statistically significant differences (p < 0.05), mostly between the community dried flours and control group. However, its high free fatty acid content (22–25%) reveals intensive enzymatic hydrolysis during the drying/fermentation steps, whose extension can be reduced by optimizing its technological process. Its chemical profile supports some of its folklore uses, revealing that it can be a promising source of edible oil, with health and technological potential that is worth optimizing and exploring.

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Section: Introductionmentioning

confidence: 99%