Phytochemical Composition and Nutritive Value of Unripe and Ripe Dennettia tripetala (DT) Fruits

Abstract

Aims: To determine phytochemical and nutritive value of unripe and ripe pepper fruit.
 Place and Duration of Study: Biochemistry Department, University of Port Harcourt, Rivers State, between the period of April and July, 2018.
 Methodology: Phytochemical, proximate, minerals and vitamin composition were carried out using standard methods.
 Results: The unripe fruit of DT had significant (P<0.05) higher concentrations of terpenes, phytosterol, steroid, oxalate, saponin, alkaloid and phytate when compared to the ripe fruit; while tannins, phenol, flavonoid, coumarin, cardiac and cyanogenic glycosides were higher in the ripe fruit compared to the unripe fruit. The ash and lipid content of DT fruits were significantly (p< 0.05) higher in the ripe DT fruit than unripe DT fruit; while the carbohydrate and the crude fibre content were significantly (p<0.05) higher in the unripe than the ripe DT fruit. The energy value (kcal/100 g sample) calculated from Atwater factors of 4, 9, 4 for carbohydrates, lipids and proteins was 347.2 for unripe and 331.4 for ripe DT fruits. Potassium composition of DT fruits were significantly (p<0.05) higher in the ripe fruit than the unripe fruit, while zinc was higher in the unripe fruit than the ripe fruit. The concentration of Na, Se, Pb, Ca, Fe and Cu did not differ significantly (p<0.05) between the two fruits. DT fruits possessed a significantly (p<0.05) higher concentrations of vitamin A, B1, B2, B3, B5, B7, B9, B12 and C than the ripe fruit; while the unripe fruits showed a significantly higher concentrations of Vitamin B6 and K than the ripe fruit.
 Conclusion: Therefore, unripe and ripe DT fruits may be consumed as potential sources of nutrients and phytochemicals which may be significant as dietary supplements.