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Phenolic compounds characterisation and antioxidant activity of black plum (Vitex doniana) fruit pulp and peel from Côte d’Ivoire

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Abstract

This study was conducted to first determine the phenolic compounds and then the antioxidant activity of black plum fruit pulp and peel. For these characterisations, classic methods were used. Moreover, the ability of extracts to scavenge free radicals and their reducing power were measured according to 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods, respectively. The total polyphenol, flavonoid and anthocyanin contents of pulp and peel ranged from 202.51 ± 4.19 to 463.45 ± 6.85 mg gallic acid equivalent (GAE)/100 g of Dry Weight (DW), 75.71 ± 1.03 to 145.55 ± 1.03 mg quercetin equivalent (QE)/100 g DW, and from 1.91 ± 0.08 to 8.28 ± 0.83 mg cyanidin 3-O-β-D-glucoside equivalent (C3GE)/100 g DW respectively. However, these compounds were higher in peel extracts than in pulp extracts. In addition, peel extract showed the strongest antioxidant capacities. Significant correlations were found between methods applied to determine antioxidant activity (DPPH and FRAP) in black plum pulp and peel extracts and their total phenols and flavonoids contents. Cinnamic acid and gallic acid were mains phenols in pulp and peel extracts respectively, except fruits peel from Ferke where the main phenol was cinnamic acid. Thus, peel of black plum fruit could be used as an inexpensive and natural source of antioxidants and contribute to the prevention of degenerative diseases.

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Acknowledgements

We thank the Food Products Quality and Safety Laboratory of University of Liege – Gembloux AgroBioTech, especially the laboratory technicians and Dr Touré Yétioman.

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Authors and Affiliations

  1. Laboratoire des Procédés Industriels, de Synthèse, de l’Environnement et des Energies Nouvelles (LAPISEN), Groupe Nutrition et Technologies des Aliments (GNTA), Institut National Polytechnique Félix Houphouët Boigny de Yamousoukro (INP-HB), Yamoussoukro, BP 1313, Yamoussoukro, Côte d’Ivoire

    Koba Fatou Traore, Kisselmina Youssouf Kone, Doudjo Soro & Nogbou Emmanuel Assidjo

  2. Laboratory of Quality and Safety of Agro-Food Products, TERRA, Gembloux AgroBio-Tech, Liege University, Passage des Déportés, 2, 5030, Gembloux, Belgium

    Koba Fatou Traore & Marianne Sindic

  3. Laboratory of General and Organic Chemistry, Gembloux AgroBio-Tech, Liege University, Passage des Déportés, 2, 5030, Gembloux, Belgium

    Marie-Laure Fauconnier

  4. Laboratoire de Biocatalyses et des Bioprocédés (LBB), Unité de Formation et de Recherche des Sciences et Technologies des Aliments, Nangui Abrogoua University, Abidjan 02, BP 801, Abidjan 02, Côte d’Ivoire

    Amédée Pascal Ahi

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  1. Koba Fatou Traore
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All authors contributed to the study conception, design and realization. Material preparation, data collection and analysis were performed by TKF and KKY. The first draft of the manuscript was written by TKF and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to Koba Fatou Traore.

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Traore, K.F., Kone, K.Y., Ahi, A.P. et al. Phenolic compounds characterisation and antioxidant activity of black plum (Vitex doniana) fruit pulp and peel from Côte d’Ivoire. Food Measure 15, 1281–1293 (2021). https://doi.org/10.1007/s11694-020-00719-3

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