Phytochemical Composition and Functional Properties of Fruit Purees Produced from Some Indigenous Varieties of Mango, Orange and Watermelon

Ankeli Jack Amedu; Igbum Ogbene Gilian; Okibe Friday Godwin

doi:doi:10.11648/j.jfns.20241206.16

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Phytochemical Composition and Functional Properties of Fruit Purees Produced from Some Indigenous Varieties of Mango, Orange and Watermelon

Ankeli Jack Amedu^*, Igbum Ogbene Gilian

, Okibe Friday Godwin

Published in Journal of Food and Nutrition Sciences (Volume 12, Issue 6)

Received: 26 October 2024 Accepted: 12 November 2024 Published: 13 December 2024

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Abstract

This study explores the phytochemical content, and functional properties of mango, orange, and watermelon purees to evaluate their potential in food formulations and post-harvest loss reduction. Key findings revealed that watermelon puree exhibited the highest total phenolic content (559.03 mg/100 g), tannins (60.85 mg/100 g), and water holding capacity (93.03%), while mango puree had the highest bulk density (1.11 g/cm³), viscosity (3.84 cP), and oil holding capacity (27.01%). Orange puree contained the highest levels of flavonoids (37.78 mg/100 g) and alkaloids (22.52 mg/100 g). The results for bulk density recorded 1.11g/cm3 for mango, 0.89g/cm3 for watermelon and 0.93g/cm3 for orange. Specific gravity recorded higher value for mango 1.13 followed by orange 1.05 then watermelon 0.92. Viscosity also recorded higher value for mango (3.84cP) then orange 2.04cP and least for watermelon (1.53cP). Water holding capacity took a different trajectory as it recorded higher in watermelon (93.03%), followed by orange (84.49%) then mango (83.74%). Oil holding capacity had mango with the highest (27.01%), orange with 23.01% then the least was watermelon with 18.03%. The results suggest that these fruit purees can be effectively utilized in various food products, contributing to both nutritional diversity and reduced food wastage in regions with high fruit production.

Published in	Journal of Food and Nutrition Sciences (Volume 12, Issue 6)
DOI	10.11648/j.jfns.20241206.16
Page(s)	294-301
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Mango, Orange, Watermelon, Maltodextrin

References

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APA Style

Amedu, A. J., Gilian, I. O., Godwin, O. F. (2024). Phytochemical Composition and Functional Properties of Fruit Purees Produced from Some Indigenous Varieties of Mango, Orange and Watermelon. Journal of Food and Nutrition Sciences, 12(6), 294-301. https://doi.org/10.11648/j.jfns.20241206.16

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ACS Style

Amedu, A. J.; Gilian, I. O.; Godwin, O. F. Phytochemical Composition and Functional Properties of Fruit Purees Produced from Some Indigenous Varieties of Mango, Orange and Watermelon. J. Food Nutr. Sci. 2024, 12(6), 294-301. doi: 10.11648/j.jfns.20241206.16

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AMA Style

Amedu AJ, Gilian IO, Godwin OF. Phytochemical Composition and Functional Properties of Fruit Purees Produced from Some Indigenous Varieties of Mango, Orange and Watermelon. J Food Nutr Sci. 2024;12(6):294-301. doi: 10.11648/j.jfns.20241206.16

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@article{10.11648/j.jfns.20241206.16,
  author = {Ankeli Jack Amedu and Igbum Ogbene Gilian and Okibe Friday Godwin},
  title = {Phytochemical Composition and Functional Properties of Fruit Purees Produced from Some Indigenous Varieties of Mango, Orange and Watermelon
},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {12},
  number = {6},
  pages = {294-301},
  doi = {10.11648/j.jfns.20241206.16},
  url = {https://doi.org/10.11648/j.jfns.20241206.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20241206.16},
  abstract = {This study explores the phytochemical content, and functional properties of mango, orange, and watermelon purees to evaluate their potential in food formulations and post-harvest loss reduction. Key findings revealed that watermelon puree exhibited the highest total phenolic content (559.03 mg/100 g), tannins (60.85 mg/100 g), and water holding capacity (93.03%), while mango puree had the highest bulk density (1.11 g/cm³), viscosity (3.84 cP), and oil holding capacity (27.01%). Orange puree contained the highest levels of flavonoids (37.78 mg/100 g) and alkaloids (22.52 mg/100 g). The results for bulk density recorded 1.11g/cm3 for mango, 0.89g/cm3 for watermelon and 0.93g/cm3 for orange. Specific gravity recorded higher value for mango 1.13 followed by orange 1.05 then watermelon 0.92. Viscosity also recorded higher value for mango (3.84cP) then orange 2.04cP and least for watermelon (1.53cP). Water holding capacity took a different trajectory as it recorded higher in watermelon (93.03%), followed by orange (84.49%) then mango (83.74%). Oil holding capacity had mango with the highest (27.01%), orange with 23.01% then the least was watermelon with 18.03%. The results suggest that these fruit purees can be effectively utilized in various food products, contributing to both nutritional diversity and reduced food wastage in regions with high fruit production.
},
 year = {2024}
}

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TY  - JOUR
T1  - Phytochemical Composition and Functional Properties of Fruit Purees Produced from Some Indigenous Varieties of Mango, Orange and Watermelon

AU  - Ankeli Jack Amedu
AU  - Igbum Ogbene Gilian
AU  - Okibe Friday Godwin
Y1  - 2024/12/13
PY  - 2024
N1  - https://doi.org/10.11648/j.jfns.20241206.16
DO  - 10.11648/j.jfns.20241206.16
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 294
EP  - 301
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20241206.16
AB  - This study explores the phytochemical content, and functional properties of mango, orange, and watermelon purees to evaluate their potential in food formulations and post-harvest loss reduction. Key findings revealed that watermelon puree exhibited the highest total phenolic content (559.03 mg/100 g), tannins (60.85 mg/100 g), and water holding capacity (93.03%), while mango puree had the highest bulk density (1.11 g/cm³), viscosity (3.84 cP), and oil holding capacity (27.01%). Orange puree contained the highest levels of flavonoids (37.78 mg/100 g) and alkaloids (22.52 mg/100 g). The results for bulk density recorded 1.11g/cm3 for mango, 0.89g/cm3 for watermelon and 0.93g/cm3 for orange. Specific gravity recorded higher value for mango 1.13 followed by orange 1.05 then watermelon 0.92. Viscosity also recorded higher value for mango (3.84cP) then orange 2.04cP and least for watermelon (1.53cP). Water holding capacity took a different trajectory as it recorded higher in watermelon (93.03%), followed by orange (84.49%) then mango (83.74%). Oil holding capacity had mango with the highest (27.01%), orange with 23.01% then the least was watermelon with 18.03%. The results suggest that these fruit purees can be effectively utilized in various food products, contributing to both nutritional diversity and reduced food wastage in regions with high fruit production.

VL  - 12
IS  - 6
ER  -

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Author Information

Ankeli Jack Amedu

Department of Food Science & Technology, University of Mkar, Mkar, Benue State, Nigeria

Contact Email
Igbum Ogbene Gilian

Department of Chemistry, Faculty of Science, Benue State University, Makurdi, Nigeria

http://orcid.org/0000-0001-9119-5138
Okibe Friday Godwin

Department of Chemistry Federal University of Health Sciences, Otukpo, Benue State, Nigeria

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APA Style

Amedu, A. J., Gilian, I. O., Godwin, O. F. (2024). Phytochemical Composition and Functional Properties of Fruit Purees Produced from Some Indigenous Varieties of Mango, Orange and Watermelon. Journal of Food and Nutrition Sciences, 12(6), 294-301. https://doi.org/10.11648/j.jfns.20241206.16

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ACS Style

Amedu, A. J.; Gilian, I. O.; Godwin, O. F. Phytochemical Composition and Functional Properties of Fruit Purees Produced from Some Indigenous Varieties of Mango, Orange and Watermelon. J. Food Nutr. Sci. 2024, 12(6), 294-301. doi: 10.11648/j.jfns.20241206.16

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AMA Style

Amedu AJ, Gilian IO, Godwin OF. Phytochemical Composition and Functional Properties of Fruit Purees Produced from Some Indigenous Varieties of Mango, Orange and Watermelon. J Food Nutr Sci. 2024;12(6):294-301. doi: 10.11648/j.jfns.20241206.16

Copy | Download

@article{10.11648/j.jfns.20241206.16,
  author = {Ankeli Jack Amedu and Igbum Ogbene Gilian and Okibe Friday Godwin},
  title = {Phytochemical Composition and Functional Properties of Fruit Purees Produced from Some Indigenous Varieties of Mango, Orange and Watermelon
},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {12},
  number = {6},
  pages = {294-301},
  doi = {10.11648/j.jfns.20241206.16},
  url = {https://doi.org/10.11648/j.jfns.20241206.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20241206.16},
  abstract = {This study explores the phytochemical content, and functional properties of mango, orange, and watermelon purees to evaluate their potential in food formulations and post-harvest loss reduction. Key findings revealed that watermelon puree exhibited the highest total phenolic content (559.03 mg/100 g), tannins (60.85 mg/100 g), and water holding capacity (93.03%), while mango puree had the highest bulk density (1.11 g/cm³), viscosity (3.84 cP), and oil holding capacity (27.01%). Orange puree contained the highest levels of flavonoids (37.78 mg/100 g) and alkaloids (22.52 mg/100 g). The results for bulk density recorded 1.11g/cm3 for mango, 0.89g/cm3 for watermelon and 0.93g/cm3 for orange. Specific gravity recorded higher value for mango 1.13 followed by orange 1.05 then watermelon 0.92. Viscosity also recorded higher value for mango (3.84cP) then orange 2.04cP and least for watermelon (1.53cP). Water holding capacity took a different trajectory as it recorded higher in watermelon (93.03%), followed by orange (84.49%) then mango (83.74%). Oil holding capacity had mango with the highest (27.01%), orange with 23.01% then the least was watermelon with 18.03%. The results suggest that these fruit purees can be effectively utilized in various food products, contributing to both nutritional diversity and reduced food wastage in regions with high fruit production.
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - Phytochemical Composition and Functional Properties of Fruit Purees Produced from Some Indigenous Varieties of Mango, Orange and Watermelon

AU  - Ankeli Jack Amedu
AU  - Igbum Ogbene Gilian
AU  - Okibe Friday Godwin
Y1  - 2024/12/13
PY  - 2024
N1  - https://doi.org/10.11648/j.jfns.20241206.16
DO  - 10.11648/j.jfns.20241206.16
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 294
EP  - 301
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20241206.16
AB  - This study explores the phytochemical content, and functional properties of mango, orange, and watermelon purees to evaluate their potential in food formulations and post-harvest loss reduction. Key findings revealed that watermelon puree exhibited the highest total phenolic content (559.03 mg/100 g), tannins (60.85 mg/100 g), and water holding capacity (93.03%), while mango puree had the highest bulk density (1.11 g/cm³), viscosity (3.84 cP), and oil holding capacity (27.01%). Orange puree contained the highest levels of flavonoids (37.78 mg/100 g) and alkaloids (22.52 mg/100 g). The results for bulk density recorded 1.11g/cm3 for mango, 0.89g/cm3 for watermelon and 0.93g/cm3 for orange. Specific gravity recorded higher value for mango 1.13 followed by orange 1.05 then watermelon 0.92. Viscosity also recorded higher value for mango (3.84cP) then orange 2.04cP and least for watermelon (1.53cP). Water holding capacity took a different trajectory as it recorded higher in watermelon (93.03%), followed by orange (84.49%) then mango (83.74%). Oil holding capacity had mango with the highest (27.01%), orange with 23.01% then the least was watermelon with 18.03%. The results suggest that these fruit purees can be effectively utilized in various food products, contributing to both nutritional diversity and reduced food wastage in regions with high fruit production.

VL  - 12
IS  - 6
ER  -

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