Influence of fruit stages on chemical compositions, phytochemicals, and antioxidant activity of wood apple (Feronia limonia (L.) Swingle)
The Feronia limonia (L.) Swingle is an underappreciated tropical fruit, contains several vitamins, minerals, and bioactive substances, yet it has received significantly less attention. The fruit is edible at all stages (unripe, intermediate, and ripe); however, it is only utilized in very limited cu...
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Elsevier
2025-02-01
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844025006036 |
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| author | Rashmi Srivastava Neha Mishra Arshi Shraddha Tripathi Smriti Neha Taslim Fatima Neetu Mishra |
| author_facet | Rashmi Srivastava Neha Mishra Arshi Shraddha Tripathi Smriti Neha Taslim Fatima Neetu Mishra |
| author_sort | Rashmi Srivastava |
| collection | DOAJ |
| description | The Feronia limonia (L.) Swingle is an underappreciated tropical fruit, contains several vitamins, minerals, and bioactive substances, yet it has received significantly less attention. The fruit is edible at all stages (unripe, intermediate, and ripe); however, it is only utilized in very limited cuisine recipes. The study's goal is to examine the fruit's chemical compositions, phytochemical content, and antioxidant activity over three stages. Since the fruit is consumed from unripe to ripe, our research demonstrates the scientific validity of its medical properties at each stage. The chemical composition of F. limonia fruit was examined at three stages, including nutritional composition, carbohydrate profile, and vitamin and mineral content. The fruit's phytochemicals (Total phenolic and total flavonoid content) were assessed using a spectrophotometer. The antioxidant properties of DPPH (2, 2-diphenyl-1-picrylhydrazylradical scavenging), FRAP (ferric reducing antioxidant power), MCA (metal chelating activity), and RC (reducing capacity) were measured. Pearson's correlation coefficients and multiple linear regressions were used to investigate the link between phytochemical components and antioxidant activity. The study found that protein, fiber, ash, calcium, phosphorus, iron, and vitamin C content declined by 44.7 percent, 47.3 percent, 18.16 percent, 20.3 percent, 8.7 percent, 32.4 percent, and 20.0 percent, respectively, as full ripening progressed. Sucrose (1377.2 mg/100 g) was the predominant sugar in the ripe stage, but fructose (668.72 mg/100 g) was prominent in the unripe stage. During ripening, sucrose concentration rose from 288.1 mg/100g to 1377.2 mg/100g, whereas other sugar contents fell. Similarly, the unripe stage demonstrated increased antioxidant activity, followed by the intermediate and ripe stages. Individually, phenol and flavonoid compounds shown a strong Pearson's association with the antioxidant activity of the fruit, including DPPH scavenging activity (0.945, 0.915), ferric reducing antioxidant power (FRAP) (0.980, 0.907), metal chelating activity (MCA) (0.953, 0.914), and reducing capacity (RC) (0.981, 0.906). The current study's findings could help the pharmaceutical and food processing sectors determine the optimal stage for bioactive ingredient extraction and direct intake. |
| format | Article |
| id | doaj-art-86b96a1870d740c1ba07785e194a3c02 |
| institution | Kabale University |
| issn | 2405-8440 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj-art-86b96a1870d740c1ba07785e194a3c022025-02-05T04:32:16ZengElsevierHeliyon2405-84402025-02-01113e42223Influence of fruit stages on chemical compositions, phytochemicals, and antioxidant activity of wood apple (Feronia limonia (L.) Swingle)Rashmi Srivastava0Neha Mishra1 Arshi2Shraddha Tripathi3 Smriti4Neha Taslim Fatima5Neetu Mishra6Department of Family and Community Science, University of Allahabad, Prayagraj, 211002, U.P, IndiaDepartment of Food, Nutrition, and Public Health, ECHS, SHUATS, Prayagraj, 211008, U.P, IndiaDepartment of Family and Community Science, University of Allahabad, Prayagraj, 211002, U.P, IndiaDepartment of Family and Community Science, University of Allahabad, Prayagraj, 211002, U.P, IndiaDepartment of Family and Community Science, University of Allahabad, Prayagraj, 211002, U.P, IndiaDepartment of Family and Community Science, University of Allahabad, Prayagraj, 211002, U.P, IndiaDepartment of Family and Community Science, University of Allahabad, Prayagraj, 211002, U.P, India; Corresponding author.The Feronia limonia (L.) Swingle is an underappreciated tropical fruit, contains several vitamins, minerals, and bioactive substances, yet it has received significantly less attention. The fruit is edible at all stages (unripe, intermediate, and ripe); however, it is only utilized in very limited cuisine recipes. The study's goal is to examine the fruit's chemical compositions, phytochemical content, and antioxidant activity over three stages. Since the fruit is consumed from unripe to ripe, our research demonstrates the scientific validity of its medical properties at each stage. The chemical composition of F. limonia fruit was examined at three stages, including nutritional composition, carbohydrate profile, and vitamin and mineral content. The fruit's phytochemicals (Total phenolic and total flavonoid content) were assessed using a spectrophotometer. The antioxidant properties of DPPH (2, 2-diphenyl-1-picrylhydrazylradical scavenging), FRAP (ferric reducing antioxidant power), MCA (metal chelating activity), and RC (reducing capacity) were measured. Pearson's correlation coefficients and multiple linear regressions were used to investigate the link between phytochemical components and antioxidant activity. The study found that protein, fiber, ash, calcium, phosphorus, iron, and vitamin C content declined by 44.7 percent, 47.3 percent, 18.16 percent, 20.3 percent, 8.7 percent, 32.4 percent, and 20.0 percent, respectively, as full ripening progressed. Sucrose (1377.2 mg/100 g) was the predominant sugar in the ripe stage, but fructose (668.72 mg/100 g) was prominent in the unripe stage. During ripening, sucrose concentration rose from 288.1 mg/100g to 1377.2 mg/100g, whereas other sugar contents fell. Similarly, the unripe stage demonstrated increased antioxidant activity, followed by the intermediate and ripe stages. Individually, phenol and flavonoid compounds shown a strong Pearson's association with the antioxidant activity of the fruit, including DPPH scavenging activity (0.945, 0.915), ferric reducing antioxidant power (FRAP) (0.980, 0.907), metal chelating activity (MCA) (0.953, 0.914), and reducing capacity (RC) (0.981, 0.906). The current study's findings could help the pharmaceutical and food processing sectors determine the optimal stage for bioactive ingredient extraction and direct intake.http://www.sciencedirect.com/science/article/pii/S2405844025006036AntioxidantCarbohydrate profilingFeronia limoniaPhytochemical compoundsWood apple |
| spellingShingle | Rashmi Srivastava Neha Mishra Arshi Shraddha Tripathi Smriti Neha Taslim Fatima Neetu Mishra Influence of fruit stages on chemical compositions, phytochemicals, and antioxidant activity of wood apple (Feronia limonia (L.) Swingle) Heliyon Antioxidant Carbohydrate profiling Feronia limonia Phytochemical compounds Wood apple |
| title | Influence of fruit stages on chemical compositions, phytochemicals, and antioxidant activity of wood apple (Feronia limonia (L.) Swingle) |
| title_full | Influence of fruit stages on chemical compositions, phytochemicals, and antioxidant activity of wood apple (Feronia limonia (L.) Swingle) |
| title_fullStr | Influence of fruit stages on chemical compositions, phytochemicals, and antioxidant activity of wood apple (Feronia limonia (L.) Swingle) |
| title_full_unstemmed | Influence of fruit stages on chemical compositions, phytochemicals, and antioxidant activity of wood apple (Feronia limonia (L.) Swingle) |
| title_short | Influence of fruit stages on chemical compositions, phytochemicals, and antioxidant activity of wood apple (Feronia limonia (L.) Swingle) |
| title_sort | influence of fruit stages on chemical compositions phytochemicals and antioxidant activity of wood apple feronia limonia l swingle |
| topic | Antioxidant Carbohydrate profiling Feronia limonia Phytochemical compounds Wood apple |
| url | http://www.sciencedirect.com/science/article/pii/S2405844025006036 |
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