Nutritional and biological analysis of the peel and pulp of Pouteria campechiana fruit cultivated in Bangladesh

Abstract

Pouteria campechiana fruit is newly cultivated in Bangladesh. Nutritional and biological analysis of the peel and pulp of P. campechiana species was done according to standard protocols. The physicochemical parameters revealed that specific gravity, viscosity, total soluble solids (TSS), and pH contents were more evident in the pulp than the peel. According to the nutritional analysis, 7.46% fat, 4.15% dietary fiber, 41.54% carbohydrate and 247.28% energy were found in the peel. These values were higher and significant (p < 0.01) when compared to pulp; in contrast, larger amounts of moisture (54.44%), ash (2.92%) and protein (8.75%) were observed in the pulp of P. campechiana compared to peel, and these values were highly significant (p < 0.001). Large amounts of Cu, Zn, Fe and K were present in the peel of P. campechiana (p < 0.001; p < 0.01), while Ca, Mg and Na were significantly higher in the pulp of P. campechiana. Vitamin A was enrich in pulp (51.15 mg/100g) but vitamin C was enrich in peel (106.42 mg/100g) (p < 0.01). The total phenolics and flavonoids content per 100g ranged from 84 to 205 mg GAE and 256.34–930.33 mg QE, respectively. P. campechiana peel contains a significantly (p < 0.01; p < 0.001) high amount of phenolics, flavonoids, and showed potential antioxidant, anti-inflammation activities as compared to the pulp. Furthermore, a brine shrimp (Artemia salina L.) lethality assay revealed the peel was significantly less toxic than the pulp (LC50 = 701.66 μg/mL). The findings suggest that P. campechiana can be a rich source of nutrition as well as potential biological activity.

Keywords

• Pouteria campechiana
• Physicochemical properties
• Phytochemical compounds
• Antioxidant
• Anti-inflammatory
• Cytotoxicity