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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2025-01-01
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| author | Tesfom Zeru Zereahannes Tarekegn Berhanu Esho Alayu Woldtensay Teklie Henock Woldemichael Woldemariam Neela Satheesh Aselefech Sorsa Wotango |
| author_facet | Tesfom Zeru Zereahannes Tarekegn Berhanu Esho Alayu Woldtensay Teklie Henock Woldemichael Woldemariam Neela Satheesh Aselefech Sorsa Wotango |
| author_sort | Tesfom Zeru Zereahannes |
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| description | <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. |
| format | Article |
| id | doaj-art-e42213ef4c6e4386b0c9743edce25422 |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-e42213ef4c6e4386b0c9743edce254222025-01-10T13:15:27ZengMDPI AGApplied Sciences2076-34172025-01-0115141310.3390/app15010413Chemical Profile and Alcoholic Fermentation Analysis of the Ethiopian Wild Edible Fruit <i>Physalis peruviana</i> L.Tesfom Zeru Zereahannes0Tarekegn Berhanu Esho1Alayu Woldtensay Teklie2Henock Woldemichael Woldemariam3Neela Satheesh4Aselefech Sorsa Wotango5Department of Industrial Chemistry, College of Natural and Applied Sciences, Addis Ababa Science and Technology University, Addis Ababa P.O. Box 16417, EthiopiaDepartment of Industrial Chemistry, College of Natural and Applied Sciences, Addis Ababa Science and Technology University, Addis Ababa P.O. Box 16417, EthiopiaDepartment of Industrial Chemistry, College of Natural and Applied Sciences, Addis Ababa Science and Technology University, Addis Ababa P.O. Box 16417, EthiopiaCenter of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, Addis Ababa P.O. Box 16417, EthiopiaDepartment of Food Science and Technology, School of Health Sciences, Amity University, Mohali 140306, Punjab, IndiaDepartment of Industrial Chemistry, College of Natural and Applied Sciences, Addis Ababa Science and Technology University, Addis Ababa P.O. Box 16417, Ethiopia<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.https://www.mdpi.com/2076-3417/15/1/413<i>Physalis peruviana</i> L.chemical profilefermentation analysiswild edible fruit |
| spellingShingle | Tesfom Zeru Zereahannes Tarekegn Berhanu Esho Alayu Woldtensay Teklie Henock Woldemichael Woldemariam Neela Satheesh Aselefech Sorsa Wotango Chemical Profile and Alcoholic Fermentation Analysis of the Ethiopian Wild Edible Fruit <i>Physalis peruviana</i> L. Applied Sciences <i>Physalis peruviana</i> L. chemical profile fermentation analysis wild edible fruit |
| title | Chemical Profile and Alcoholic Fermentation Analysis of the Ethiopian Wild Edible Fruit <i>Physalis peruviana</i> L. |
| title_full | Chemical Profile and Alcoholic Fermentation Analysis of the Ethiopian Wild Edible Fruit <i>Physalis peruviana</i> L. |
| title_fullStr | Chemical Profile and Alcoholic Fermentation Analysis of the Ethiopian Wild Edible Fruit <i>Physalis peruviana</i> L. |
| title_full_unstemmed | Chemical Profile and Alcoholic Fermentation Analysis of the Ethiopian Wild Edible Fruit <i>Physalis peruviana</i> L. |
| title_short | Chemical Profile and Alcoholic Fermentation Analysis of the Ethiopian Wild Edible Fruit <i>Physalis peruviana</i> L. |
| title_sort | chemical profile and alcoholic fermentation analysis of the ethiopian wild edible fruit i physalis peruviana i l |
| topic | <i>Physalis peruviana</i> L. chemical profile fermentation analysis wild edible fruit |
| url | https://www.mdpi.com/2076-3417/15/1/413 |
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