Abstract
In Sudan, the unripe (green) fruits of Coccinia grandis (L.) Voigt. (Cucurbitaceae) are eaten raw as salads or cooked by either boiling or frying in oil. In this study the amino acid content, fatty acid profile and radical scavenging capacities of the raw and boiled fruits were determined. The total amino acids ranged from 7736 mg/100 g in raw fruits to 7766 mg/100 g in boiled fruits and with the exception of leucine, boiling did not cause significant difference in the essential amino acids content (32.5%) of the fruits. Boiling caused significant (p<0.05) change in the amount of the total saturated (from 38.04% in raw fruits to 14.156% in boiled ones) and unsaturated fatty acids (from 57.59% in raw fruits to 85.774% in boiled ones). Moreover, boiling caused significant (p<0.05) losses of vitamin C by 73% and polyphenols by 70.6 % contents. The high antioxidant activity of the raw fruits (IC 50 22 mg/L), determined by DPPH and ABTS assays, was declined dramatically upon boiling. In conclusion, the results of this study suggested that fruits of C. grandis could have health beneficial effect and their consumption in the raw state is preferable.
Highlights
Many studies recognized the potential of many different wild edible plants as food provides nutritional and health benefits (VanderJagt et al, 2000; Cook et al, 2000)
The total amino acids ranged from 7736 mg/100 g in raw fruits to 7766 mg/100 g in boiled fruits where the essential amino acids represent 32 and 33%, respectively
The most abundant component of essential amino acids, in decreasing order, were isoleucine ranged from 880 mg/100 g (44% of RDA) in boiled fruits to 864 mg/100 g (43.2% of RDA) in raw ones and leucine ranged from 744 mg/100 g (19% of RDA) in boiled fruits to 704 mg/100 g (18% of RDA) in raw ones
Summary
Many studies recognized the potential of many different wild edible plants as food provides nutritional and health benefits (VanderJagt et al, 2000; Cook et al, 2000). The unripe (green) fruits are eaten raw as salads or cooked by either boiling or frying in oil. Information regarding the nutritional content and beneficial effect of raw and boiled green C. grandis fruits is meager. As part of our on-going documentation on the nutritional potential of wild food plants from Sudan, the present study aims to analyze the amino acids content, fatty acids profile, vitamin C, total phenolics and radical scavenging capacities of raw and boiled unripe (green) C. grandis fruits
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