Variation of Phenolics (Bound and Free), Minerals, and Antioxidant Activity of Twenty-Eight Wild Edible Fruits of Twenty-Three Species from Far North Region of Cameroon

Abstract

The present study is aimed at investigating the variation of phenolics (bound and free), minerals, and antioxidant potentials of the wild edible fruits (fresh and dry) native from Far North Region of Cameroon. The results showed significant ( p < 0.01 ) differences among fruits and species for all parameters. Bound phenolic content (mgGAE/100 g) of dry fruits (DF) ranged from 95.58 to 407.72; however, the contents were varied from 28.97 to 306.04 in fresh fruits (FF). Free phenolic content varied from 46.43 to 344.73 in DF and fold from 119.54 to 315.79 for those FF. Flavonoids (4.27-256.87 mg QE/100 g), tannins (3.24-63.42 mg CE/100 g), and anthocyanin content (8.65-168.10 mg C3GE/100 g) in fruits varied also significantly in respect with DF and FF. The mineral content analysis indicates that the wild fruits are rich in valuable macro- and trace elements. For antioxidant activities, except high 2.2-diphenyl-1-picyhydrazyl (DPPH) scavenging activity obtained with free phenolics, the bound phenolics of FF and DF had significantly high ferric reducing antioxidant power (FRAP) and 2,2-azino-bis(3-ethylbenzylthiozoline-6-sulphonic acid) (ABTS) scavenging activity. Furthermore, free and bound phenolic content was highly and positively correlated with ABTS, DPPH, and FRAP activities confirmed by the principal component analysis (F1×F2: 60.17%). The present study revealed that the wild edible fruits of twenty-three species investigated are important sources of bioactive compounds, natural antioxidants, and nutraceutical potential to prevent/to treat chronic diseases which could be benefits for the consumers.

Antioxidant and Anticholinesterase Properties of the Aqueous Extract of Balanites aegyptiaca L. Delile Fruit Pulp on Monosodium Glutamate-Induced Excitotoxicity in Swiss Mice

“…The results of the phytochemicals study revealed the presence of polyphenols, flavonoids, and tanins. The values of total polyphenols, total flavonoids, and total tannins were higher than the values obtained by Koubala et al [ 47 ] in some wild edible fruits from the far north region of Cameroon. The presence of those compounds in B. aegyptica pulp fruit could partly explain the pharmacological properties obtained in the present study.…”

A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources

“…The intake of antioxidants from food could limit the negative effects of ROS and RNS by inhibiting their action [135]. The main compounds from plants that have antioxidant properties are polyphenols like phenolic acids, flavonoids, anthocyanins, lignans and stilbenes, terpenes and terpenoids, vitamins like E and C [135], and some minerals such as zinc, copper, and selenium [136][137][138]. Some of these compounds, especially polyphenols, and carotenoids (tetraterpenoids), also have "anti-inflammatory, antibacterial, antiviral, anti-aging, and anticarcinogenic properties" [135].…”

High Hydrostatic Pressure to Increase the Biosynthesis and Extraction of Phenolic Compounds in Food: A Review

“…In dry fruits, bound phenolic content (mgGAE/100 g) ranged from 96 to 408; and free phenolic from 46 to 345. While in fresh fruits, the bound phenolic content ranged from 29 to 306; and free phenolics from 120 to 316 [ 63 ]. The main difference between free and bound phenolics is that free is solvent extractable, while the bound phenolic cannot be extracted into water or aqueous/organic solvents mixtures [ 60 ].…”