Antioxidant Content in Solanum Anguivi Lam Berries as Affected by Cooking at Different Stages of Ripening

Abstract

Aims: In this research changes in vitamin C, flavonoids, polyphenols, tannins contents and antioxidant activity in Solanum anguivi Lam berries during ripening and heat treatment have been studied. Place and Duration of Study: Department of Food Science and Technology (UFR-STA), University Nangui Abrogoua, between May 2017 and August 2018. Methodology: The fresh and boiled berries (at 10 and 15 min) were dried and ground to obtain powders. Then, phenolic compounds (tannins, flavonoids and polyphenols), vitamin C were investigated using standard methods. Antioxidant properties were determinated by reducing power (RP), 2,2-diphenyl-1-picrylhydrazyl (DPPH). Results: Green berries had the highest content in vitamin C (32.23 ± 0.03 mg / 100 g FW), tannins (0.19 ± 0.02 mg tannic acid / 100 g DW), polyphenols (1162.33 ± 0.02 mg GAE / 100 g DW) and antioxidant activity (86.96 ± 0.49%). As far as the berries were ripened, its contents of tannins, vitamin C and polyphenols decreased, like it antioxidant activity. Registered losses were polyphenols (61.2%) > vitamin C (59.8%) > tannins (52.6%) > antioxidant activity (17.88%). While, total flavonoids content increased in red berries. Under boiling times, phenolic compounds, vitamin C and antioxidant activity decreased gradually in the berries. Registered losses in green berries were antioxidant activity (97.86%) > vitamin C (59.78%) > polyphenols (52.39%) > tannins (31.57%).  Conclusion: Solanum anguivi Lam berries consumed in Côte d’Ivoire contain significant levels of phenolic compounds, vitamin C and antioxidant activity that are essential for human health but no more 10 min of boiling, this nutritive value were well-preserved.