Southern African indigenous fruits and their byproducts: Prospects as food antioxidants. (December 2020)

• Record Type: Journal Article
• Authors: Pfukwa, Trust M.; Chikwanha, Obert C.; Katiyatiya, Chenaimoyo L.F.; Fawole, Olaniyi A.; Manley, Marena; Mapiye, Cletos
• Is Part Of: Journal of functional foods. Volume 75(2020)
• Publication Date: 2020-12
• Subjects: Antioxidants -- Bioprospecting -- Indigenous fruit -- Bioeconomy; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2020.104220
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: Indigenous fruits (IFs) are valued for food and nutrition, human health and wellbeing. IFs extracts are rich in phenolic acids, flavonoids and triterpenes. Antioxidant potency of the IFs extracts is high. IFs are suitable candidates for application as food antioxidants. Abstract: The discourse regarding plant-based preservatives for food application has generally revolved around extracts from commercial fruits, vegetables, herbs and spices with indigenous fruits (IFs) on the periphery, with little investment into their valorisation. While being important food sources at community level, IFs and their byproducts are also incorporated into medicinal remedies, combating various diseases. Their ethnomedicinal usage indicates potent bioactive profile that alleviate effects of oxidative stress, which accompany disease in vivo . This is supported by in vitro antioxidant activity of the IFs and their byproducts. As such, the current review explores the potential of bioprospecting extracts from nine IFs and their byproducts as food antioxidants. Evidence presented shows that IFs have high content of bioactive compounds further translating to high antioxidant activity. Research gaps in information concerning in vitro bioactivity warrant further research to provide impetus for valorisation and food application of IFs.