Chemical Profile and Alcoholic Fermentation Analysis of the Ethiopian Wild Edible Fruit <i>Physalis peruviana</i> L.
<i>Physalis peruviana</i> Linnaeus, also called Cape gooseberry, has been used extensively as a medicinal herb since ancient times. The current study is the very first investigation into the nutrient characteristics of <i>Physalis peruviana</i> L. fruits found in Ethiopia. It...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/1/413 |
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| Summary: | <i>Physalis peruviana</i> Linnaeus, also called Cape gooseberry, has been used extensively as a medicinal herb since ancient times. The current study is the very first investigation into the nutrient characteristics of <i>Physalis peruviana</i> L. fruits found in Ethiopia. Its main objective is to investigate the nutritional, antinutritional, and antioxidant capacity of the edible fruit of <i>Physalis peruviana</i> L. Three different drying conditions (shade, sun, and oven drying) were investigated to observe their effects on the chemical composition of the fruit. The antioxidant activities were quantified using DPPH (2,2-diphenylpicrylhydrazyl) and FRAP (ferric reducing antioxidant power) assays. Total flavonoid and total phenol contents were also determined for all dried samples. The shade-dried sample exhibited a better composition with regard to most of the characterized constituents than the other dried samples. From all of the results obtained, the shade-dried sample showed higher antioxidant activity, and, among the investigated minerals, its K content was found to be the highest (313.66 ± 0.05 g/100 g). However, the Fe content (in the oven-dried sample) was found to be the lowest (0.06 ± 0.10 g/100 g) of the investigated minerals. Through fermentation using <i>Saccharomyces cerevisiae</i>, the alcoholic content of the fruit was 9.11%, 9.90%, and 12.34% after 24, 48, and 72 h of fermentation time, respectively. It was also observed that the high temperature used in the drying process led to content loss in the fruit samples. This was evident in the oven-dried samples. It is expected that the analysis of the effects of drying on fruit composition can contribute to a better understanding of fruit storage/preparation and provide useful information on fruit product formulations. |
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| ISSN: | 2076-3417 |