Caractérisation Biochimique De La Pulpe des Fruits Du Prunier Noir (Vitex Doniana) De La Côte d’Ivoire

Black plum, the fruit of Vitex doniana, was harvested in three (3) regions belonging to different climatic zones in northern Côte d'Ivoire. Biochemical characteristics of the pulps were studied in order to highlight their nutritional potential and the variability of this composition according to study areas. From the conventional biochemical analyzes used, it appears that the fruit pulp is acidic and mostly made up of water. It is rich in sugars and has antioxidant power between 18.63 ± 0.02 and 35.54 ± 0.01 µg.mL -1. There is also the presence of polyphenols (166.67 ± 0.01 – 196.67 ± 0.01 mEq A.G./100g) and vitamin C (14.34 ± 0.02 – 15.05 ± 0.07 mg/100g). Ashes consist of minerals such as magnesium, potassium and calcium. The analysis of the variance showed that the mean of the parameters studied are significantly different from one region to the other, except the ash rate and vitamin C content. In view of its nutritional quality, black plum presents itself as an interesting fruit to be taken into account in the prevention of certain dietary imbalances and which can even intervene at low cost in the treatment of certain pathologies

Nutritional and Antioxidant Values of the Black Plum (<em>Vitex doniana</em>)

This study was conducted to first determine the nutritional potential and the antioxidant activity of black plum fruit pulp and peel. For these characterizations, classic methods were used. The results indicated high fibre and ash contents of black plum from all localities studied, ranging, respectively, from 34.79 ± 0.07–39.83 ± 1.85% and 4.91 ± 0.45–5.91 ± 0.41% for pulp, and 46.38 ± 0.09–50.21 ± 1.07% and 4.16 ± 0.81–4.28 ± 0.20% for peel. The mineral analysis revealed that Black plum pulp and peel are high in potassium (1863.00 ± 1.4–2584.55 ± 3.54 mg/100 g dry weight [DW]) and calcium (355.30 ± 2.52–389.52 ± 3.54 mg/100 g DW). Both the peel and pulp are characterised by a good essential amino acids profile of the protein. The total polyphenol, flavonoid and anthocyanin contents of pulp and peel ranged from 202.51 ± 4.19 to 463.45 ± 6.85 mg gallic acid equivalent (GAE)/100 g of Dry Weight (DW), 75.71 ± 1.03 to 145.55 ± 1.03 mg quercetin equivalent (QE)/100 g DW, and from 1.91 ± 0.08 to 8.28 ± 0.83 mg cyanidin 3-O-β-D-glucoside equivalent (C3GE)/100 g DW respectively. Thus, these fruits constitute a good source of important nutrients for health