Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands
Comoros Union presents a considerable biodiversity of food resources that are neglected or still not valorised, as breadfruit. This study aimed to evaluating nutritional and nutraceutical traits of Artocarpus altilis (Parkinson) Fosberg by characterizing its main bioactive compounds, nutritional tra...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/5697928 |
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| author | Toilibou Soifoini Dario Donno Victor Jeannoda Ernest Rakotoniaina Soule Hamidou Said Mohamed Achmet Noe Rene Solo Kamaleddine Afraitane Cristina Giacoma Gabriele Loris Beccaro |
| author_facet | Toilibou Soifoini Dario Donno Victor Jeannoda Ernest Rakotoniaina Soule Hamidou Said Mohamed Achmet Noe Rene Solo Kamaleddine Afraitane Cristina Giacoma Gabriele Loris Beccaro |
| author_sort | Toilibou Soifoini |
| collection | DOAJ |
| description | Comoros Union presents a considerable biodiversity of food resources that are neglected or still not valorised, as breadfruit. This study aimed to evaluating nutritional and nutraceutical traits of Artocarpus altilis (Parkinson) Fosberg by characterizing its main bioactive compounds, nutritional traits, and antioxidant properties in order to contribute to the development of traditional and innovative uses of this species as functional food (e.g., infant flour). Bioactive compound composition, antioxidant properties, protein and sugar content, lipids, fibre, and macro- and microelements were observed in these fruits after a specific drying process. Breadfruit showed positive nutritional traits. The main identified phenolic groups were cinnamic acids (with a maximum of 51.88 ± 2.63 mg/100 gDW for chlorogenic acid) and tannins. The highest value of antioxidant activity was 6.40 ± 1.02 mmol·Fe2+/kgDW. This preliminary phytochemical investigation may provide a contribution to the identification and quantification of lead compounds responsible for traditional nutritional and therapeutic claims. |
| format | Article |
| id | doaj-art-ca9fc1d7577845778c47108df545e20a |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-ca9fc1d7577845778c47108df545e20a2025-08-20T03:24:06ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/56979285697928Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros IslandsToilibou Soifoini0Dario Donno1Victor Jeannoda2Ernest Rakotoniaina3Soule Hamidou4Said Mohamed Achmet5Noe Rene Solo6Kamaleddine Afraitane7Cristina Giacoma8Gabriele Loris Beccaro9Faculté des Sciences et Techniques, Université des Comores, 167 Moroni, ComorosDipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università degli Studi di Torino, Grugliasco, ItalyLaboratoire de Biochimie Appliquée Aux Sciences Médicales-Faculté des Sciences, Université d’Antananarivo, Antananarivo, MadagascarDépartement de Biologie et Écologie Végétales (DBEV), Faculté des Sciences, Université d’Antananarivo, Antananarivo, MadagascarFaculté des Sciences et Techniques, Université des Comores, 167 Moroni, ComorosFaculté des Sciences et Techniques, Université des Comores, 167 Moroni, ComorosInstitut Supérieur de Sciences, Environnement et Développement Durable (ISSEDD), Université de Toamasina, Toamasina, MadagascarFaculté des Sciences et Techniques, Université des Comores, 167 Moroni, ComorosDipartimento di Scienze della Vita e Biologia dei Sistemi (DBIOS), Università degli Studi di Torino, Torino, ItalyDipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università degli Studi di Torino, Grugliasco, ItalyComoros Union presents a considerable biodiversity of food resources that are neglected or still not valorised, as breadfruit. This study aimed to evaluating nutritional and nutraceutical traits of Artocarpus altilis (Parkinson) Fosberg by characterizing its main bioactive compounds, nutritional traits, and antioxidant properties in order to contribute to the development of traditional and innovative uses of this species as functional food (e.g., infant flour). Bioactive compound composition, antioxidant properties, protein and sugar content, lipids, fibre, and macro- and microelements were observed in these fruits after a specific drying process. Breadfruit showed positive nutritional traits. The main identified phenolic groups were cinnamic acids (with a maximum of 51.88 ± 2.63 mg/100 gDW for chlorogenic acid) and tannins. The highest value of antioxidant activity was 6.40 ± 1.02 mmol·Fe2+/kgDW. This preliminary phytochemical investigation may provide a contribution to the identification and quantification of lead compounds responsible for traditional nutritional and therapeutic claims.http://dx.doi.org/10.1155/2018/5697928 |
| spellingShingle | Toilibou Soifoini Dario Donno Victor Jeannoda Ernest Rakotoniaina Soule Hamidou Said Mohamed Achmet Noe Rene Solo Kamaleddine Afraitane Cristina Giacoma Gabriele Loris Beccaro Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands Journal of Food Quality |
| title | Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands |
| title_full | Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands |
| title_fullStr | Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands |
| title_full_unstemmed | Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands |
| title_short | Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands |
| title_sort | bioactive compounds nutritional traits and antioxidant properties of artocarpus altilis parkinson fruits exploiting a potential functional food for food security on the comoros islands |
| url | http://dx.doi.org/10.1155/2018/5697928 |
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