Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages

Tropical highland blackberry (Rubus adenotrichus Schltdl.) is a good source of antioxidants and contains appreciable levels of phenolic compounds, mainly ellagitannins and anthocyanins. This study examined the influence of three ripening stages on phenolic contents. Major anthocyanin pigments increased from 0.20 (red fruit) to 1.34 mg g⁻¹ fresh weight (FW) (fully ripe fruit), whereas ellagitannins and ellagic acid derivatives dropped from 3.8 to 2.2 mg ellagic acid equivalents g⁻¹ (FW). Flavonols also dropped from 5.1 to 2.0 mg quercetin equivalents 100 g⁻¹ (FW). Consequently, values for total phenolic compounds ranged from 5.8 to 5.2 mg gallic acid equivalents g⁻¹ (FW), showing no specific trend. Antioxidant activity (H-ORAC) increased from 38.29 to 64.00 μmol of Trolox equivalents g⁻¹ (FW) during ripening. When compared with other commercial cultivars, R. adenotrichus stands out for high H-ORAC value, although comparatively it possesses low anthocyanin content and average total phenolic content.     

Estimation of neuroprotective effects of Laurocerasus officinalis Roem. (cherry laurel) by in vitro methods

Dichloromethane, ethyl acetate, acetone, methanol, and water extracts prepared from the fruits and leaves of Laurocerasus officinalis Roem. (LO) (Rosaceae) were screened for their cholinesterase inhibitory activity against acetylcholinesterase (AChE) and butyrylcholinesterase (BChE), the key enzymes in pathogenesis of Alzheimer's disease (AD), using ELISA microplate reader at 50, 100, and 200 ??g mL⁻¹. As AD is associated with oxidative stress, the antioxidant activity of the extracts was also tested by radical-forming methods against 2,2-diphenyl-1-picrylhydrazyl (DPPH), N,N-dimethyl-p-phenylendiamine (DMPD), and superoxide radicals as well as iron-related methods; iron-chelating capacity and ferric-reducing antioxidant power (FRAP) assays. Total phenol and flavonoid quantification was achieved using Folin-Ciocalteau and AlCl₃ reagents, respectively. The highest AChE (44.01 ± 1.75%) and BChE (19.91 ± 0.37%) inhibition was caused by the LO-leaf-methanol extract 200 ??g mL⁻¹, while it showed the best radical-scavenging activity against DPPH at 2000 ??g mL⁻¹. Only, the dichloromethane and water extracts of the fruits and the leaf water extract had an iron-chelating capacity, while the leaf methanol extract displayed the highest FRAP. The leaf methanol extract (113.45 ± 0.71 mg g⁻¹ extract) was found to be the richest in total phenols, while the leaf acetone extract (139.90 ± 4.64 mg g⁻¹ extract) had the most abundant amount of total flavonoids.     

Phenolic compounds and fatty acids in different parts of Vitis labrusca and V. vinifera grapes

trans-Resveratrol, antioxidant activity, phenolic compounds, proximate composition, and fatty-acid composition were quantified in different parts (peel, pulp, and seeds) of four grape varieties: Brazil (Vitis vinifera), Benitaka (V. vinifera), Isabel (Vitis labrusca) and Niagara (V. labrusca). Large concentrations of polyunsaturated fatty acid (18.84 and 9204.27 mg 100 g^− 1), linoleic acid (LA, 18:2n-6), from 5890.87 to 9148.93 mg 100 g^− 1, and alpha-linolenic (LNA, 18:3n-3), from 5.25 to 56.85 mg 100 g^− 1, were found in different parts of the four grape varieties. The lowest concentrations necessary for 50% inhibition of DPPH were (9.26 to 126.91 ??g mL^− 1) in seeds; the pulp did not have antioxidant activity. The total phenolic content varied between 0.04 and 122.35 mg EAG g^− 1; seeds had the highest concentrations (89.83 to 122.35 mg EAG g^− 1), especially in Niagara and Isabel varieties. trans-Resveratrol was detected in peels (1.17 to 12.96 ??g g^− 1) and seeds (2.03 to 2.44 ??g g^− 1) of the four varieties; however, it was absent in the pulp.     

The essential oil of Glossogyne tenuifolia

Glossogyne tenuifolia (Labill) Cass. (Compositae) is a traditional anti-pyretic and hepatoprotective herb in The Pescadores Islands. The essential oil of the dried herb, from four seasons, was isolated using a simultaneous steam-distillation and solvent-extraction (SDE) apparatus. The essential oil contents were in the range of 0.48–0.77 mg g⁻¹, with an average of 0.66 mg g⁻¹, and declined with the seasons. Generally, the essential oils from four seasons exhibited similar volatile profiles. A total of 62 different compounds were isolated by the SDE method and, among them, 30 compounds were identified, including 13 terpenes, 16 oxygen-containing compounds (eight alcohols, five aldehydes, one ester and two ketones) and one other compound. Terpenes were predominantly present in the essential oil and accounted for 61.3–76.0% of the essential oil with an average of 69.1%. The second most abundant class was alcohols, accounting for 12.4–15.9% of the essential oil, with an average of 14.1%. Consistently for four seasons, the most abundant eight compounds were in the descending order: p-cymene > β-pinene > β-phellandrene > limonene > cryptone > α-pinene > 4-terpineol + γ-muurolene. However, these eight compounds accounted for 71.5% of the average of the essential oil and, in combination, might give rise to the overall citrus-like aroma of the G. tenuifolia.     

Nutrient contents of kale (Brassica oleraceae L. var. acephala DC.)

Fructose, glucose and sucrose, as the major soluble sugars and citric and malic acids, as the major organic acids, were identified and determined in kale (Brassica oleraceae L. var. acephala DC., black cabbage) leaves. Fructose was the predominant sugar (2011 mg 100 g⁻¹ dry wt) identified, followed by glucose (1056 mg 100 g⁻¹ dry wt) and sucrose (894 mg 100 g⁻¹ dry wt). The contents of citric and malic acids were at 2213 and 151 mg 100 g⁻¹ dry wt in the leaves. The 16:0, 18:2n − 6 and 18:3n − 3 fatty acids were the most abundant fatty acids in the leaves. Considering the level of these fatty acids, 18:3n − 3 was found to be the highest (85.3 μg g⁻¹ dry wt), contributing 54.0% of the total fatty acid content. Linoleic acid (18:2n − 6), being the second most abundant fatty acid was present at 18.6 μg g⁻¹ dry wt, contributing 11.8% of the total fatty acid content. In the seed oil of kale, 22:1n − 9 was the most abundant fatty acid (4198 μg g⁻¹ dry wt, 45.7%), with 18:2n − 6 (1199 μg g⁻¹ dry wt, 12.3%) and 18:1n − 9 (1408 μg g⁻¹ dry wt, 14.8%) being the second next most abundant fatty acids. The most abundant amino acid was glutamic acid (Glu) which was present at 33.2 mg g⁻¹ dry wt. Aspartic acid, which was the second most abundant amino acid, was present at 27.6 mg g⁻¹ dry wt and accounted for 10.2% of the total amino acid content of kale leaf. The amino acid content was assessed by comparing the percentages of the essential amino acids in kale leaf versus those of a World Health Organization (WHO) standard protein. The protein of kale leaf compares well with that of the WHO standard. Only one amino acid, lysine, had a score that fell below 100%; the lysine score of kale leaf was 95%. This study attempts to contribute to knowledge of the nutritional properties of the plant. These results may be useful for the evaluation of dietary information.     

Cagaita (Eugenia dysenterica DC.) of the Cerrado of Minas Gerais, Brazil: Physical and chemical characterization, carotenoids and vitamins

The physical characteristics (diameters, height and mass), chemical composition (tritratable acidity, soluble solids, pH, moisture, ash, protein, lipids and total dietary fiber), occurrence and content of vitamin C (ascorbic acid and dehydroascorbic acid), carotenoids (??-carotene, ??-carotene, ??-cryptoxanthin and lycopene), vitamin E (??-, ??-, ??- and ??-tocopherol and tocotrienol) and folates (tetrahydrofolate, 5-methyltetrahydrofolate and 5-formyltetrahydrofolate) were evaluated in the cagaita obtained from the Cerrado of Minas Gerais, Brazil. The analyses of vitamin C and carotenoids were performed by HPLC-DAD and vitamin E and folates by HPLC with fluorescence detection. The cagaita pulp presented high content of moisture (91.56 g 100 g^− 1), vitamin C (34.11 mg 100 g^− 1) and folates (25.74 ??g 100 g^− 1). The presence of protein (0.63 g 100 g^− 1), ash (0.18 g 100 g^− 1), lipids (0.57 g 100 g^− 1), carbohydrates (5.54 g 100 g^− 1), dietary fiber (1.54 g 100 g^− 1) and carotenoids (0.77 mg 100 g^− 1) was observed in its composition. Vitamin E isomers were not detected. Consumption of cagaita (100 g) contributed significantly to supply the daily requirements of vitamin C (on average 71.0%), vitamin A (on average 7.5%) and folates (on average 7.9%). The cagaita showed high pulp yield, reduced total energy value and was considered a source of vitamin C, which play important role in human health.     

Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour

The identification and quantification of carotenoids has been carried out on tropical and non tropical fruits because of two important carotenoid's properties: as antioxidant compounds having a prevention role in some diseases, and as a source of provitamin A needed for a good human nutrition. This study aimed to identify carotenoids present during different steps for producing flour from Costa Rican peach-palm fruit (Bactris gasipaes H.B.K). Nine carotenoids were tentatively identified and quantified by HPLC-DAD in raw pulp, and 14 were detected in cooked pulp, the additional five being products of isomerization and hydroxylation of carotenoids in the raw pulp. The flour contained 13 carotenoids, one less (all-trans-??-criptoxanthin) than in cooked pulp, with the main one being all-trans ??-carotene. This carotenoid was also present in raw pulp at a concentration of 96.0 ± 1.7 ??g equiv. of ??-carotene g⁻¹ dw. The concentration decreased significantly (P < 0.05) during cooking and drying to reach a final concentration of 33.3 ± 1.0 ??g equiv. ??-carotene g⁻¹ dw in the flour. Flour production reduced (P < 0.05) the total carotenoid content from 373.4 to 237.7 ??g of ??-carotene g⁻¹ dw, with a final retention rate of 63.7% by the end of the process. Moreover, 9 of the 14 carotenoids account for high levels of provitamin A, which, even so, had decreased from 2723 retinol equivalents (RE) 100 g⁻¹ in raw pulp to 1614 RE 100 g⁻¹ in cooked pulp and 1289 RE 100 g⁻¹ in flour. Provitamin A level is still high when compared to other common provitamin A sources. Our study shows that while there is a change in the levels and profile of carotenoids during the peach-palm flour process, and a reduction of provitamin A value, peach-palm fruit is a great source of bioactive compounds.     

Araçá (Psidium cattleianum Sabine) fruit extracts with antioxidant and antimicrobial activities and antiproliferative effect on human cancer cells

Araçá or strawberry guava (Psidium cattleianum Sabine) is an attractive tasty small fruit native to temperate zones of Brazil. In this study, functional chemical constituents and the nutraceutical and therapeutic potential of aqueous and acetone extracts of red and yellow accessions of araçá were characterised. While carotenes, ascorbic acid, and anthocyanins were present as minor constituents, araçá fruit presented high levels of phenolic compounds (up to 768 mg 100 g⁻¹ fresh fruit pulp, ffp), particularly (−)-epicatechin (up to 2.7 mg g⁻¹ ffp), which were in general more efficiently extracted with acetone. Abundance of phenolic compounds was positively correlated with antioxidant activity, antimicrobial and antiproliferative effects.     

Smearing of soft cheese with Enterococcus faecium WHE 81, a multi-bacteriocin producer,against Listeria monocytogenes

Enterococcus faecium WHE 81, a multi-bacteriocin producer, was tested for its antimicrobial activity on Listeria monocytogenes in Munster cheese, a red smear soft cheese. The naturally delayed and superficial contamination of this type of cheese allowed the use of E. faecium WHE 81 at the beginning of the ripening as a surface culture. A brine solution inoculated at 10⁵ CFU of E. faecium WHE 81 per mL was sprayed on the cheese surface during the first smearing operation. On day 7, smearing of cheese samples with a brine solution at 10² CFU of L. monocytogenes per mL yielded initial cell counts of approximately 50 CFU g⁻¹ of the pathogen on the cheese surface. Although, in some instances, L. monocytogenes could survive (<50 CFU g⁻¹) in the presence of E. faecium WHE 81, it was unable to initiate growth. In control samples however, L. monocytogenes counts often exceeded 10⁴ CFU g⁻¹. In other respects, E. faecium WHE 81, which naturally existed in Munster cheese, did not adversely impact on the ripening process.     

Simultaneous analysis of purine alkaloids and catechins in Camellia sinensis, Camellia ptilophylla and Camellia assamica var. kucha by HPLC

Simultaneous analysis of purine alkaloids and catechins in tea from dry leaves of Camellia sinensis, Camellia ptilophylla and Camellia assamica var. kucha by a reversed-phase high-performance liquid chromatography (RP-HPLC) method. This HPLC method had been proved to be appropriate for the identification and quantification of purine alkaloids and catechins, and exhibited good correlation coefficients, detection levels and recovery rates. Caffeine, theobromine, theacrine, (+)-catechin, (−)-epicatechin, (−)-epigallocatechin, (−)-epigallocatechin gallate, (−)-epicatechin gallate, (−)-gallocatechin gallate and (−)-gallocatechin were identified and quantified in the three species of genus Camellia Sect. Thea. There was 2.72% caffeine and 0.26% theobromine in C. sinensis, 4.85% theobromine in C. ptilophylla, and 1.58% theacrine, 0.94% caffeine and 0.45% theobromine in C. assamica var. kucha. Theacrine in C. sinensis and C. ptilophylla, and caffeine in C. ptilophylla were not detected. These data highlight differences in the relative proportions of purine alkaloids in the three species of Camellia Sect. Thea. In addition, different catechins were identified and quantified. The highest content of catechin in dry leaves was (−)-epigallocatechin gallate (EGCG) 3.51%, (−)-gallocatechin gallate (GCG) 9.88% and (−)-epigallocatechin gallate (EGCG) 6.78% in C. sinensis, C. ptilophylla and C. assamica var. kucha, respectively.     

Nitrogen extractability and functional properties of defatted Erythrina variegata flour

Defatted Erythrina variegata flour was prepared from dehusked seed meal by hexane extraction of residual oil. The resulting flour had 403 g kg⁻¹ of protein as compared to 282 g kg⁻¹ in the whole seed-defatted meal. Nitrogen extractability of the defatted flour in water was not much influenced by the length of extraction period above 40 min, but an increased extraction was observed at a higher liquid to solid ratio up to a studied limit of 1:60; the optimal ratio was found to be 1:30. The minimum of 26.9% nitrogen was extracted in the pH range 3.0–4.0 and maximum of 94.8% at pH 12. Addition of sodium chloride (0.1 or 0.5 M) broadened the pH range of minimum nitrogen extractability and shifted it toward a lower pH region. At both concentrations of sodium chloride, a marked increase in nitrogen extractability, in the pH range 3.0–7.0, was observed. Precipitation of protein from an extract of pH 10.0 was maximum (85.3%) at pH 4.75. A higher buffer capacity of the flour was observed in the acidic medium (0.195 mmol HCl g⁻¹ flour) than in alkaline medium (0.093 mmol NaOH g⁻¹). Water absorption and oil absorption values for the whole E. variegata seed flour and the dehusked, defatted flour were 1.81, 1.43 and 1.02, 1.52 kg kg⁻¹, respectively.     

Trace element content of Boletus tomentipes mushroom collected from Yunnan,China

The contents of As, Cd, Cr, Cu, Fe, Hg, Mg, Mn, Ni, Pb, and Zn in eleven fruiting bodies of Boletus tomentipes were determined. The results showed the values of the studied elements decreased in the order: Mg (208–279 mg kg⁻¹) > Fe (106–137 mg kg⁻¹) > Mn (29.5–46.8. mg kg⁻¹) > Zn (18.7–23.1 mg kg⁻¹), > Cu (11.4–15.8 mg kg⁻¹) > Cr (3.36–4.78 mg kg⁻¹) > Pb (1.38–3.88 mg kg⁻¹) > Ni (1.68–3.01 mg kg⁻¹) > Cd (0.16–0.32 mg kg⁻¹) > As (0.10–0.24 mg kg⁻¹) > Hg (<0.06 mg kg⁻¹).     

Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese

The influence of inulin, oligofructose and oligosaccharides from honey, combined in different proportions, on the consumers’ sensory acceptance, probiotic viable count and fructan content of novel potentially synbiotic petit-suisse cheeses was investigated. Probiotic populations varied from 7.20 up to 7.69 log cfu g⁻¹ (Bifidobacterium animalis subsp. lactis) and from 6.08 up to 6.99 log cfu g⁻¹ (Lactobacillus acidophilus). The highest fructan contents were achieved by the cheese trials containing oligofructose and/or inulin (above 8.90 g 100 g⁻¹). The control trial showed the lowest mean acceptance (6.63) after 28 days of refrigerated storage, whereas the highest acceptance (7.43) was observed for the trial containing 10 g 100 g⁻¹ oligofructose. Acceptance increased significantly during storage (P<0.05) only for cheeses supplemented with oligofructose and/or inulin. Cheeses containing honey did not perform well enough compared to the cheeses with addition of inulin and/or oligofructose, and the best synbiotic petit-suisse cheese considering sensory and technological functional features was that containing oligofructose and inulin combined, therefore encouraging the commercial product use.     

Extraction of phenolics from Vitis vinifera wastes using non-conventional techniques

Polyphenols, the well known naturally occurring antioxidants, are the most abundant secondary metabolites in grape wastes. Herein we investigate several non-conventional extraction methods vs classic solid–liquid extraction (SLE) to obtain phenolic compounds from grape seeds and skins. We compared SLE, ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE) and high pressure and temperature extraction (HPTE) in term of extraction yield and antioxidant power of the extract. Solvent of choice between methanol and ethanol was the former, both for skins and seeds. Quali-quantitative analyses were performed using colorimetric and HPLC methods. The highest content in total polyphenols, o-diphenols and flavonoids, both for seeds (108.3, 47.0 mg_GAE g_DW⁻¹, 47.2 mg_CE g_DW⁻¹) and skins (34.2, 10.1 mg_GAE g_DW⁻¹, 21.6 mg_CE g_DW⁻¹) was obtained with HPTE working in a Parr reactor. While the highest antiradical power was determined in seeds extracts from MAE (78.6 μl_extract μg_DPPH⁻¹). Prolonged extraction times (over 30 min) further increased the amount of total polyphenols, while progressively decreased the amount of flavonoids and the antiradical power.     

Carotenogenesis and physico-chemical characteristics during maturation of red fleshed papaya fruit (Carica papaya L.)

Carotenoid development of red fleshed papaya fruit (Carica papaya L.) was investigated in the course of a complete pre- and postharvest period using HPLC-DAD coupled to mass spectrometry. Esterified xanthophylls such as ??-cryptoxanthin laurate and caprate were the most abundant pigments during incipient carotenoid biosynthesis. Subsequent fruit maturation led to a gradual accumulation of carotenoids, whereas particularly ??-cryptoxanthin laurate and total lycopene contents disproportionately increased, reaching maximum contents of up to 775 and 3168 ??g/100 g of fresh weight (FW), respectively. Total carotenoid contents of fully ripe papaya ranged from 5414 to 6214 ??g/100 g of FW, while corresponding biosynthetic precursors like phytoene, phytofluene, and ??-carotene were only detected in trace amounts. Due to high contents of vitamin A precursors like ??-carotene and ??-cryptoxanthins, edible parts of the ripe fruit contained 132-166 ??g retinol equivalents per 100 g of FW.Furthermore, the development of morphological and physico-chemical fruit traits was characterized revealing significant correlations to carotenoid accumulation. A ripening index derived from several parameters was developed to easily allow exact assignment of ripening stages in studies of carotenoid development during fruit ontogenesis. Additionally, on-tree ripened versus postharvest ripened fruits were compared revealing striking similarity of their physico-chemical parameters and contents of individual carotenoids.     

Comparison of sterol composition between Tuber fermentation mycelia and natural fruiting bodies

Truffle, belonging to Tuber genera, is a nutritious and sterol-rich edible fungus, and sterol is a potential health beneficial compound. A comparison of Tuber sterol composition indicates that the total sterol contents in the fermentation mycelia (i.e., 10.5 mg g⁻¹) (n = 3) were approximately 3.2-5.6 times higher than that of the fruiting bodies (p < 0.05) with the addition of soybean flour into the basal fermentation media. Moreover, the phytosterol profile of fermentation mycelia could be significantly improved by adding soybean flour into the fermentation media. After the addition of soybean flour, stigmasterol and β-sitosterol appeared in the fermentation mycelia and the contents of total phytosterols (2279 μg g⁻¹) (n = 3), brassicasterol (943 μg g⁻¹) (n = 3), and campesterol (418 μg g⁻¹) (n = 3) were all increased significantly (p < 0.05). Moreover, the total contents of sterols and phytosterols in the fermentation mycelia cultured in the soybean media were much higher than those in the fruiting bodies (i.e., 1883-3240 and 479-1832 μg g⁻¹, respectively) (n = 3, p < 0.05). This work confirms the potentiality of Tuber fermentation mycelia as the alternative resource for its fruiting bodies from the viewpoint of sterols production.     

Hollow fibre-based liquid phase microextraction combined with high-performance liquid chromatography for the analysis of flavonoids in Echinophora platyloba DC. and Mentha piperita

A simple, inexpensive and efficient three phase hollow fibre liquid phase microextraction (HF-LPME) technique combined with HPLC was used for the simultaneous determination of flavonoids in Echinophora platyloba DC. and Mentha piperita. Different factors affecting the HF-LPME procedure were investigated and optimised. The optimised extraction conditions were as follows: 1-octanol as an organic solvent, pH_donor = 2, pH_acceptor = 9.75, stirring rate of 1000 rpm, extraction time of 80 min, without addition of salt. Under these conditions, the enrichment factors ranged between 146 and 311. The values of intra and inter-day relative standard deviations (RSD) were in the range of 3.18–6.00% and 7.25–11.00%, respectively. The limits of detection (LODs) ranged between 0.5 and 7.0 ng mL⁻¹. Among the investigated flavonoids quercetin was found in E. platyloba DC. and luteolin was found in M. piperita. Concentration of quercetin and luteolin was 0.015 and 0.025 mg g⁻¹ respectively.     

Biochemical properties and potential endogenous substrates of polyphenoloxidase from chufa (Eleocharis tuberosa) corms

Polyphenoloxidase (PPO) was partially purified from chufa corms through ammonium sulphate precipitation and dialysis. Biochemical properties of chufa PPO were analysed using exogenous substrate catechol. Optimal pH and temperature for PPO activity were 5 and 45 °C. Ethylenediaminetetraacetic acid disodium salt and l-cysteine could not inhibit the PPO activity. However, sodium thiosulphate pentahydrate exhibited the strongest inhibiting effect, followed by ascorbic acid and anhydrous sodium sulphite. Except for K⁺, other metal ions such as Zn²⁺, Cu²⁺, Fe³⁺, Ca²⁺, Fe²⁺ and Na⁺ accelerated the enzymatic reaction between catechol and PPO. Kinetic analysis showed that the apparent K_m and V_max values were around 10.77 mM and 82 units/ml min. In addition, (−)-gallocatechin gallate, (−)-epicatechin gallate and (+)-catechin gallate isolated and identified from chufa corms were supposed to be the potential endogenous PPO substrates due to their ortho-diphenolic or pyrogallolic structures. These polyphenols might be catalysed by PPO, resulting in the browning of chufa corms after fresh-cut processing.     

Effect of phosphorus on the fruit yield and food value of two landraces of Trichosanthes cucumerina L.- Cucurbitaceae

Studies were conducted in the early season of 2002 and 2003 at the Teaching and Research Farm, Obafemi Awolowo University, Ile-Ife, Nigeria to evaluate the effect of phosphorus (P) on fruit yield and chemical composition of two landraces of Trichosanthes cucumerina L. For the purpose of the study, two landraces of T. cucumerina named Landrace I and Landrace II were used. The five levels of phosphorus evaluated were 0, 30, 60, 90 and 120 kg P₂O₅ ha⁻¹ using single super phosphate fertilizer (8% P). Statistical analysis showed that 90 kg P₂O₅ ha⁻¹ gave statistically significant higher fruit yield (16.4 tons ha⁻¹) compared to other P levels. The fruit yield of the two Landraces did not differ significantly. Except for crude protein content, the 90 kg P₂O₅ ha⁻¹ produced significantly higher ether extract (1.22 g 100 g⁻¹), crude fibre (1.93 g 100 g⁻¹), moisture content (90.5 g 100 g⁻¹), ash (0.90 g 100 g⁻¹), total sugars (0.81 g 100 g⁻¹) and ascorbic acid (28.7 mg 100 g⁻¹) than other P levels. The essential amino acids compositions were also significantly higher at 90 g 100 g⁻¹ compared to other lower P levels. Landrace I had significantly higher ether extract (0.90 g 100 g⁻¹) content than Landrace II (0.62 g 100 g⁻¹) while Landrace II in turn had significantly higher total sugar (0.76 g 100 g⁻¹) compared to Landrace I (0.61 g 100 g⁻¹). The essential amino acids composition is high and the oxalate composition is low. The high ascorbic acid and amino acid content together with a low oxalate composition suggested a strong basis for encouraging the cultivation of this indigenous fruit vegetable to augment nutrient requirement, improve diet and consequently alleviate poverty, preserve the biodiversity and increase the gene bank of neglected wild species of high quality nutrient sources.