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Nutritional and Antioxidant Values of the Black Plum (Vitex doniana)
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.
Part of the book: Prunus