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International Journal of Creative Research and Studies Volume-2 Issue-8, August-2018

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INTERNATIONAL JOURNAL OF CREATIVE RESEARCH AND STUDIES

www.ijcrs.org ISSN-0249-4655

Evaluation of physicochemical characteristics, composition

and antioxidant activities of the fruit of Kumba

group cultivars according to color

BATIONO/KANDO Pauline*, SAWADOGO Boureima, TRAORE Renan Ernest,

KIEBRE Zakaria & SAWADOGO Mahamadou

Equipe de recherche en Génétique et Amélioration des plantes/ Laboratoire Biosciences/

Unité de Formation et de Recherche en Sciences de la Vie et de la Terre

Université Ouaga I Pr Joseph KI-ZERBO; 03 BP7021 Ouagadougou 03; Burkina Faso

BASSOLE. I. H. Nestor

Laboratoire: LaBESTA/Unité de Formation et de Recherche en Sciences de la Vie et de la Terre,

Université Ouaga I Pr Joseph KI-ZERBO; 03 BP7021 Ouagadougou 03; Burkina Faso

*Auteur Correspondant

Abstract

The study aims to better understand the optimal composition and biological activity of the fruits of cultivars of

the Kumba group of S. aethiopicum from Burkina Faso. The analysis focused on physicochemical

characterization; dosage of total phenolics, saponosides and antioxidant activities of green, light green,

cream-white and bicolor fruits. The results show that fruits of S. aethiopicum Kumba group from Burkina

Faso contain nutrients and secondary metabolites essential for nutrition and physiological balance,

regardless of color. Nevertheless, ACP shows that green fruits are qualitatively characterized by

macronutrients (lipids, proteins) and micronutrients (potassium, zinc, iron), light green fruits by

micronutrients (magnesium, calcium and iron), total phenolics and antioxidant biological activity DPPH.

Creamy white fruits are characterized by high FRAP antioxidant activity and low phenolic content, and

bicolor fruits have average levels of ABTS and FRAP antioxidant, saponosides and biological activity and low

levels of micronutrients. The correlations established show that a simple selection scheme is therefore

possible for Kumba's varietal creation, better meeting the aspirations of producers and consumers.

Key words: Solanum aethiopicum L. subsp. Kumba; saponins; physicochemistry; total phenolic; antioxidant

activity

http://www.ijcrs.org/

International Journal of Creative Research and Studies ISSN-0249-4655


1. INTRODUCTION

Vegetables and fruits are increasingly important in human diet. Nearly twenty types of indigenous and exotic

vegetables are grown on main vegetable production sites in West Africa. These crops provide cheap protein,

vitamins and other essential elements for health and well-being [1]. The essential elements include secondary

metabolites such as phenolic compounds, steroidal glycosides, terpenes and micronutrients, i.e vitamins and

minerals. These constituents are recognized as potent antioxidants able to protecting cells against free radical

attack and preventive action against a number of degenerative diseases [2-3]. Bioactive compounds,

especially antioxidants, have a wider application in food science. Indeed, they include substances that prevent

food fat to rancid and dietary antioxidants, ie food substances that significantly decrease harmful effects of

reactive species, such as oxygen and nitrogen on normal physiological function in humans [4] (Panel on

Dietary Antioxidants and Related Compounds, 2000).

Solanum aethiopicum L. subsp. Kumba is a seasonal plant of Solanaceae family. It contains many cultivars

whose fruits color, size and shape are variables. In terms of consumption volume and commercial value, the

fruits of S. aethiopicum L. subsp. Kumba would be in third place after tomato and onion [5]. The fruits yield

vary from five (5) to eight (8) tonnes per hectare under irrigation conditions and from fifty (50) to eighty (80)

tonnes under favorable conditions [6]. The average weight of fruit for marketing is 30 to 40 g. The annual

fruits production in Burkina Faso is 5 500 tonnes [7], mostly produced by small rural and peri-urban

producers.

According to Bello et al. [8], fruits are used in traditional medicine to treat several pathological disorders such

as asthma, rhinitis, skin infections, rheumatic and articular diseases, gastroesophageal reflux, constipation,

dyspepsia, high blood pressure, inflammation. The fruits contain nutrients and secondary metabolites that give

them nutritional and medicinal qualities [9]. In Burkina Faso, immature fruits and leaves are eaten as a

vegetable.

Despite nutritional and medicinal potential of fruits and leaves of Kumba group, very few scientific data are

available on physicochemical composition and biological activity, particularly antioxidant activity of cultivars

of Burkina Faso. The main objective of this study is to determine the optimal composition and biological

activity of these cultivars by determining physicochemical characteristics, dosing of secondary metabolites

and evaluating in vitro biological activities, in particular antioxidants of fruits samples.

2. MATERIAL AND METHODS

2.1. Plant Material

The plant material was consisted of immature fruits from 64 local Kumba varieties collected in the three

climatical zones of Burkina Faso (fig.1). Eighteen accessions was collected in the sahelian zone with an

annual rainfall of less than 600 mm, 26 in the soudano-sahelian zone between isohyets 700 and 900 mm and

17 samples were colleted in the soudanese region between isohyets 900 and 1100 mm [10-11]. For each

accession, the first three fruits of three different plants were harvested, packaged in freezing bags and

immediately transported to the laboratory in a classroom equipped with ice boxes. They were then placed in a

-12 ° C freezer.




FIGURE 1: Sample collection areas for S. aethiopicum L. spp Kumba

2.2. Site and Experimental Design

This study was carried out in the experimental station of the Institute for Rural Development in Gampela

situated at 18 kilometres in East of Ouagadougou. It is located in the north-Sudanese zone and is characterised

by an annual rainfall between 600 and 900 mm. The site coordinates are 1 ° 21 ' 96 '’ West and 12 ° 24 ' 29 '’

North. The trial was established on a sandy- clayey soil type [12]. The physicochemical characteristics of the

soil are presented in Table 1. The climate is north-Sudanese type and rainfall 600 and 900 mm. The

experimental was realized according randomized complete blocks design (RCBD), with three replicates. The

sowing process was conducted in a nursery, and transplanting took place thirty days after seeding emergence.

Each accession was sown in rows of 3.2 m long with 0.8 m spacing of and 0.4 m gap.

TABLE 1: Physico-chemical characteristics of the soil

Physico-chemical characteristics Soil

Granulometry

Texture Silty sand -

Clay (< 2µ) (%) 11,76 - 13,73

Total lime (%) 25,49 - 27,46

Sands (50-200µ) (%) 58,82 - 62,75

Organic matter total organic matter (%) 0,957 - 1,646

Mineral elements

Total carbon (%) 0,555 - 0,955

total Nitrogen (%) 0,046 - 0,071

Carbon/ Nitrogen 12,00 - 14,00

Potassium available (ppm K) 84,18 - 101,23

Phosphorus assimilable (ppm P) 9,71 - 10,91

pH Water 5,26 -5,64




2.3. Physical Properties of the Fruits

The thickness and diameter of nine (9) fruits of each accession was individualy measured using caliper after

having the color. The weight of each fruit was noted.

2.4. Chemical Analyses of the fruits

2.4.1. Proximate Composition

The dried matters content of fruit were determinated by deduction of water content of the mass of dry matter.

The pH, free acid, crude fat, protein and ash of the fruits samples were determined using AOAC methods

[13].The carbohydrate contents were determined according to Al-Hooti et al. (1998) differenciel method.

2.4.2. Mineral Content

Fruit sample (5 g) was ashed, and the mineral contents (magnesium, iron, sodium, zinc, potassium and

calcium) were determined using Atomic Absorption Spectrophotometer.

2.4.3. Extraction for Phenol, saponosids and Antioxidant Assays

A suspension of 10 g of dried fruit powder sample was made in 100 mL of 70% ethanolic solution. The

mixture was homogenized and subjected to magnetic stirring for 24 hours. The mixture was then filtered. The

residue was discarded while the supernatant was used for phenol, saponosids and antioxidant assays.

2.4.4. Phenol and saponosids essay

The compound phenolics were dosed by spectrophotometry. The method of Folin-Ciocalteu was used [14].

The saponosids were also determined by Uv-visible spectrophotometry according to ANSM [15].

2.4.5. DPPH Radical Scavenging Activity Assay

The ability to scavenge DPPH radical was determined using the method described by Chatatikun et

Chiabchalard (2013) whit a small modification.To different concentrations of each of the sample extracts in

microplaque (NUNC TM) was added 100 µL of 0.3mMDPPH in methanol. The mixture was incubated in the

dark for 30min and absorbance was read at 517 nm against a DPPHcontrol containing only 1mL of methanol

in lieu of the sample extract. The percent inhibition was calculated from the equation below where 𝐴control is

the absorbance of the Acontrol reaction and 𝐴sample is the absorbance of the test compound:

Inibition(%) =𝐴𝑐𝑜𝑛𝑡𝑟𝑜𝑙 − 𝐴𝑡𝑠𝑎𝑚𝑝𝑙𝑒

𝐴𝑐𝑜𝑛𝑡𝑟𝑜𝑙∗ 100

The values of inhibition (IC50) was determined graphicaly by lineary regression. The quercetine was used as

reference substance.

2.4.6. Ferric Reducing Antioxidant Power

The capacity of samples to reduise the complex of ferric and 2, 4, 6- tripyridyl-s-triazine (Fe3+ -TPTZ) was

evaluated using the method of Pulido et al. [16]. A 20 𝜇L aliquot of the sample extract at different

concentration were added 200 𝜇L of the prepared FRAP reagent. The absorbance was measured at 593nm.The

blank contained distilledwater and FRAP reagent.

2.4.7. Total Antioxidant Capacity Assay

The antioxydant capacity in trolox (TEAC) equivalent was determined according to ABTS’ s technic Berg et

al. [17]. The result of the antioxidant activity of the samples is expressed in trolox equivalent per unit mass of

fruit dry matter. (TE/mg DM).




3. RESULTS The results of the analysis of variance shown that the differences are not significant between fruits colors for

all the variables except the thickness of the fruit.

3.1. Phenotypics Characters

According to fruit’s color, four types were noted (fig 2): green (56.25%), light green (15.63%), creamy white

(12.5%) and bicolor (15.62%). Table 2 gives the physical proprieties of the fruits of the 64 samples. The

average of fruit weight ranging from 59.50 ± 28.12 g à 78.45 ± 31.21 g. The highest average of fruit weight

(78.45 ± 31.21 g) was observed with light green fruits, while, the lower was obtained with fruits bicolors.

Diameter sizes have varied: from 55.02 ± 6.57 mm to 62.69 ± 10.58 mm and from 28.82 ± 6.16 mm to 35.81

± 10.07 mm for thickness. The highest average diameter (62.69 ± 10.58 mm) and fruit thickness (35.81

±10.07 mm) were obtained with bicolor fruits. The smallest diameter and thickness were obtained respectively

with white and green fruits.

FIGURE 2: variation of fruits color of accessions

TABLE 2: Physicals caracteristcs of fruits

Samples Green Light green Creamy-white Bicolor

Parameters n = 36 n = 10 n = 8 n = 10

Diameter (mm) 55.84 ± 10.80a 61.98 ± 10.14a 55.02 ± 6.57a 62.69 ± 10.58a

Tickness (mm) 28.82 ± 6.16d 31.31 ± 4.98b 29.02 ± 3.59c 35.81 ±10.07a

Weight (g) 61.13 ± 27.86a 78.45 ± 31.21a 59.50 ± 28.12a 76.76 ± 29.84a

Dry matter % 8.91 ± 0.85a 8.69 ± 0.87a 8.79 ± 0.57a 9.00 ± 0.99a

Numbers in the same line with identical letters are not statistically different for p ≤ 5%

3.2. Proximate composition

Analysis of variance (Table 3) revealed a non significant differences (at 5%) between the fruit samples for all

the characters studied. The dry matter, titratable acid, glucid, lipid and protein contents, pH and total ash of

the fruits of the 64 accessions studied is summarized in Table 3.

3.2.1. Dry matter content

For all the fruit color analyzed, the dry matter content ranged from 8.69 ± 0.87% (fruit light green) at 9.00 ±

0.99% (fruit bicolor).

3.2.2. Total glucids

The mean of the total glucids contents varied from 7.67 ± 3.33% (green fruit) at 7.92 ± 1.93% (light green

fruit).




3.2.3. Grass matter

The average fat contents of fruits sample analyzed ranged from 1.12 ± 0.42% to 2.18 ± 1.50%. The highest

average (2.18 ± 1.50%) was observed with green fruits. The creamy-white fruits gave the lowest dry matter

content (Table 3).

3.2.4. Total protein

The average total protein contents of fruit samples ranged from 12.13 ± 4.36% (bicolor fruits) to 14.01 ±

2.24% (green fruits).

3.2.4. Total ash

The average total ash contents of the samples ranged from 6.09 ± 0.81% (white-cream fruits) to 7.22 ± 1.29%

(green fruits).

TABLE 3: fruits biochimical characteristics


Parameters n = 36 n = 10 n = 8 n = 10

Glucids (%) 7.67 ± 3.30a 7.92 ±1.93 a 7.89 ± 0.98a 7.88 ± 1.91a

Crude fat (%) 2.18 ± 1.50a 1.32 ± 0.36a 1.12 ± 0.42a 1.28 ± 0.39a

Total Proteins (%) 14.01 ± 2.24a 13.20 ± 1.80a 13.61 ± 1.16a 12.13 ± 4.36a

Total ash (%) 7.22 ± 1.29a 6.19 ± 0.87a 6.09 ± 0.81a 6.38 ± 1.19a


3.3. Mineral Content and Acidy

The mineral compositions of the fruits are recorded in Table 4. The analysis of the variance (ANOVA, p ≤

5%) revealed that there was no significant difference between the ion contents for the different colors of fruits

analyzed. However, except the sodium content, the highest mean values of magnesium, calcium, iron, zinc

and potassium were obtained by light green and green fruits. The lowest contents were observed with bicolor

fruits. The ions content are higher for all fruits. The mean magnesium contents of fruit samples are ranged

from 1.12 ± 0.75 mg / g DM to 2.75 ± 1.90 mg / g DM. Calcium concentrations have ranged from 28.46 ±

6.80 mg / g DM to 39.76 ± 15.16 mg / g DM. The mean iron contents ranged from 30.65 ± 6.75 mg / g DM to

33.95 ± 7.79 mg / g DM. The Sodium content varied from 2.06 ± 0.91 mg / g DM to 2.98 ± 1.81 mg / g DM.

The mean potassium and zinc contents ranged from 25.48 ± 5.59 mg / g DM to 29.52 ± 6.51 mg / g DM and

15.22 ± 5.53 mg / g DM at 17.09 ± 5.41 mg / g MS respectively. The pH average ranged from 4.91 ± 0.16 at

5.04 ± 0.11. The highest pH (5.04 ± 0.11) was obtained by the light green fruits. The average titratable acid

ranged from 0.08 ± 0.01% (light green fruit) at 0.09 ± 0.01% (others colors fruits).

TABLEAU 4: Essential mineral profile of fruit samples


Parameters n = 36 n = 10 n = 8 n = 10

Magnesium(mg/g DM) 2.19 ± 1.62a 2.75 ± 1.90a 1.68 ± 0.67a 1.12 ± 0.75a

Calcium (mg/g DM) 35.17 ± 8.76 a 39.76 ± 5.16a 31.13 ± 8.88a 28.46 ± 6.80a

Iron (mg/g DM) 33.95 ± 7.79 a 30.65 ± 6.75a 33.81 ± 6.07a 32.19 ± 11.46a

Sodium (mg/g DM) 2.32 ± 0.90 a 2.06 ± 0.91a 2.39 ± 0.65 a 2.98 ± 1.81a

Potassium (mg/g DM) 29.52 ± 6.51a 28.31 ± 6.65a 26.73 ± 4.75a 25.48 ± 5.59a

Zinc (mg/g DM) 17.09 ± 5.4 a 16.79 ± 4.03a 15.78 ± 2.77 a 15.22 ± 5.53a

Titratable acid (%) 0.09 ± 0.01a 0.08 ± 0.09a 0.09 ± 0.02a 0.09 ± 0.01a

pH 4.98 ± 0.16a 5.04 ± 0.11a 4.96 ± 0.10a 4.91 ± 0.16a





3.4. Antioxydent Composents of the Fruits: Total Phenolic and Saponid Analyses

The total phenolic and saponids composition of the fruits are registered in Table 5. Although there was no

significant difference between the total phenolic and saponin content of the samples, the most rich in phenolic

were the fruits of light green color (14.80 ± 0.07 μg AGE / mg DM). The green fruits are the richest in

saponins (28.09 ± 6.27 mg SE / g DM.

TABLE 5: Total phenolic and saponosid content of the fruits en fonction de la couleur Samples Green Light green Creamy-white Bicolor

Parameters n = 36 n = 10 n = 8 n = 10

total Phenolic (µg

AGE/mg DM) 14.70 ± 0.06a 14.80 ± 0,07a 13.60 ± 0.01a 13.90 ± 0.05a

Saponosid

(mg SE/g DM)

28.09 ± 6.27a 26.59 ± 5.87a 27.02 ± 8.56a 27.58 ± 7.21a


3.5. Antioxydent Activity

DPPH ion inhibitory capacity

The mean antiradical activity of the fruit with the DPPH ion expressed as IC50 gave DPPH ion inhibitory

activity varied from 1.23 ± 0.25 mg EMS / μg DPPH to 1.35 ± 0, 21 mg DME / μg DPPH (Table 6). The

highest average antiradical activity was obtained with green-green fruits, while the lowest was with white-

cream fruits.

FRAP reduction capacity

The assessment of the antioxidant activity of the fruits by reduction of the ferric chloride complex and 2,4,6-

tripyridyl-s-triazine (Fe3 + -TPTZ) gave antioxidant activities varied from 0.124 ± 0.06 mg TE / g DM (light

green fruits) at 0.148 ± 0.05 mg TE / g DM (creamy white fruit) (table 6).

3.5.1. ABTS reduction capacity

The determination of the antiradical activity of the fruits with the ABTS ion expressed in trolox equivalent

indicated that the antiradical activities of the fruit samples with the ABTS ion varied from 38.00 ± 0.01 μg TE

/ mg DM (fruit of color green) at 29.00 ± 0.01 μg TE / mg DM (fruits of light green color) (Table 6).

TABLE 6: Antioxydent activity of fruit samples


Parameters n = 36 n = 10 n = 8 n = 10

DPPH (IC50 mg

DME/µg DPPH) 1.24 ± 0.35a 1.35 ± 0.21a 1.23 ± 0.25a 1.26 ± 0.45a

FRAP (mg TE/g

DM)

0.14 ± 0.05a 0.12 ± 0.06a 0.12 ± 0.05a 0.14 ± 0.03a

ABTS (µg

TE/mg DM)

38.00 ± 0.01a 29.00 ± 0.01a 34.00 ± 0.01a 36.00 ± 0.01a





3.6. Correlations between Characters Studied

Several highly significant correlations were obtained (Table 7) at α = 1%. The most important positive

correlations are those observed between i) fruit diameter and fruit thickness (r = 0.86), fruit weight (r = 0.99),

glucid content (r = 0.53) and DPPH antiracular (r = 0.67); ii) magnesium content and such traits as calcium

content (r = 0.99), potassium (r = 0.81 ), zinc content (r = 0.88), phenolic content (r = 0.81) and DPPH

antiracular (r = 0.68) ; iii) iron content and saponosid content ( r = 0.65), ABTS (r = 0.78 ) and ACT (r = 0.76

) ; iv) saponosid content and FRAP (r = 0.72 ), ABTS (r = 0.96 ) and ACT (r = 0.90).

The most significant negative correlations are observed between fruit glucid content and fruit lipid content (r

= - 0.96), fruit protein content (r = - 0.57), iron content (r = - 0. 64), saponosid content (r = - 0.86), ABTS (r =

-0.76) and act (r = - 0.61). The negative correlations were observed to between DPPH and iron content (r = -

0.96), saponosid (r = -0.68) ABTS (r = -0.85) and ACT (r = -0.89).




TABLE 7: Correlation matrix between morphologic and biochemical characters of Kumba group’s fruits

VariablesDiameterTickness WeigthDry matterGlucid Lipid Protein Tota ashMagnesiumCalcium Iron SodiumPotassium Zinc PhenolicSaponosid DPPH FRAP ABTS

Tickness 0.86

Weigth 0.99 0.78

Dry matter0.07 0.50 0.07 -

Glucides 0.53 0.44 0.56 0.43 -

Lipid 0.35 - 0.39 - 0.36 - 0.30 0.96 -

Protein 0.83 - 0.98 - 0.76 - 0.41 - 0.57 - 0.55

Tatal ash 0.33 - 0.28 - 0.36 - 0.47 0.98 - 0.98 0.44

Magnesium0.04 - 0.55 - 0.09 0.79 - 0.09 - 0.30 0.57 0.12

Calcium 0.07 0.45 - 0.20 0.76 - 0.06 - 0.29 0.48 0.11 0.99

Iron 0.88 - 0.53 - 0.93 - 0.42 0.64 - 0.41 0.54 0.47 0.38 - 0.47 -

Sodium 0.30 0.75 0.17 0.87 0.07 0.21 - 0.74 - 0.02 - 0.95 - 0.90 - 0.17

Potassium0.39 - 0.72 - 0.31 - 0.37 - 0.65 - 0.78 0.81 0.64 0.81 0.78 0.13 0.78 -

Zinc 0.30 - 0.67 - 0.20 - 0.45 - 0.56 - 0.71 0.76 0.57 0.88 0.85 0.00 0.82 - 0.99

Phenol 0.21 0.20 - 0.29 0.30 - 0.40 - 0.64 0.32 0.52 0.81 0.85 0.39 - 0.60 - 0.81 0.86

Saponosid 0.31 - 0.01 - 0.41 - 0.83 0.86 - 0.76 0.14 0.86 0.40 - 0.40 - 0.65 0.45 0.19 0.09 0.06

DPPH 0.67 0.20 0.77 0.64 - 0.49 0.22 - 0.20 - 0.35 - 0.68 0.75 0.94 - 0.50 - 0.20 0.33 0.61 0.68 -

FRAP 0.29 0.67 0.15 0.98 0.30 - 0.21 0.58 - 0.38 0.77 - 0.71 - 0.21 0.90 0.44 - 0.50 - 0.24 - 0.72 0.47 -

ABTS 0.41 - 0.01 - 0.53 - 0.86 0.76 - 0.58 0.10 0.72 0.58 - 0.60 - 0.78 0.56 0.00 0.12 - 0.21 - 0.96 0.85 - 0.74

AcT 0.36 - 0.10 0.49 - 0.90 0.61 - 0.41 0.04 - 0.57 0.73 - 0.75 - 0.76 0.69 0.20 - 0.31 - 0.39 - 0.90 0.89 - 0.79 0.98




3.7. Organization of Variability

The principal component analysis has allowed to evaluate the level of biochemical diversity and also to

characterize the different colors of fruits. The Table 6 gives 3 factors with eigenvalues between 3.38 and 8.81

and explaining 100% of the variability. The correlations between the variables and the three factors show that:

The first factor (F1) with an eigenvalue of 8.81 and 44.07% of the total variability is positively correlated with

the content of sodium, iron, dry matter, tritable acid, total saponosides and antioxidant biological activities

ABTS and FRAP but is negatively correlated with the magnesium, calcium, zinc and antioxidant DPPH

content. The second (39.14% of the total variability) is negatively correlated with protein, lipid and potassium

and zinc contents and positively correlated with fruit size and carbohydrate content. The third axis (F3), with

16.79% variability is positively correlated to the total phenolic content.

The green color of fruits is negatively correlated with axis 2, the light green color is positively correlated with

axis 1, the white-cream color is positively correlated with axis 3 and the bicolor color is moderately and

positively correlated to the first two axes.

The association of biochemical variables with the color of fruit shows that green fruits are characterized by

macronutrients (lipids, proteins) and micronutrients (potassium, zinc, iron). The light green fruits are

characterized mainly by micronutrients (magnesium, calcium and iron) total phenolics and antioxidant

biological activity DPPH. The white-cream fruits are characterized by a high antioxidant activity FRAP and a

low phenolic content. The bicolor fruits have the average contents of antioxidant biological saponosides and

activity ABTS and FRAP and the low micronutrient contents. Figure 3 shows the association of the variables

in 1/2 plan.

FIGURE 3: Biplot of Principal Component Analysis of fruit samples

4. Discussion

Awareness of the significant contribution of vegetables to the diets of sub-saharan populations is increasing.

However, knowledge of the nutritional content of these plants is far from complete. The present study

represents an attempt to close this knowledge gap.

Green

Light greenCreamey-wite

BicolorDiamèterTickness

Weigth

Dry matter

Carbohydrate

Crude fat

ProteinTotal ash

Magnésium

Calcium

Ironr

Sodium

PotassiumZinc

PhenolSaponosid

DPPH

FRAP

ABTSAcidité

-6

-4

-2

0

2

4

6

8

-10 -8 -6 -4 -2 0 2 4 6 8 10

F2 (

39,1

4 %

)

F1 (44,07 %)

Biplot (axes F1 et F2 : 83,21 %)




The results obtained are in general agreement with by Lester and Seck [6] their findings.

The variation of fruits color presented by Bationo-Kando et al. [18] explained by the mode of reproduction of

the plant is also observed in this study. The fruits are dark green to white with a mild to very bitter taste

depending on the saponin content. Indeed, the allogamy in S. aethiopicum, which can reach 70% according

climatical conditions and presence of pollinating insects [19-20], favor the recombination of the traits and the

observation of fruits of bicolor.

One of the obvious results of this study was that, the fruit of S. aethiopicum Kumba group appear to do not be

well endowed with all of the essential nutriments for which analyses were performed. For example, while the

calcium, iron, potassium and zinc contents were significant amount, sodium and magesium are relatively low.

Another example which conforms to the generalization are antioxydant components and organic matters. The

saponid content (26.5 - 28.08 mg/g) and total proteins content (12.13 -14.01%) of the fruits are high. The

fruits also contain reasonable amounts of carbohydrates and total phenolic. However, the crude fat content is

low.

The mineral contents are generally higher than those of improved and introduced varieties in Burkina Faso.

They also higher than those of others fruits vegetables. For example, zinc, potassium, sodium, magnesium and

iron contents are higher than those observed by Chinedu [21], Achikanu et al. [22] with S. aethiopicum fruits,

Gilo group.

The name "bitter eggplant " attributed to the cultivars of Kumba group is well justified, given the high levels

of saponins obtained by this study, because saponins are source of the bitterness of eggplants. However, as

with all substances analyzed, this study showed that fruit bitterness is certainly not conditioned by its color.

This result is not contradictory to previous observations. According to Aubert et al. [23], eggplant flavor

would be conditioned by genetics factors, but also by the harvesting conditions. And according to Khristov

[24], the enrichment of eggplant fruits in saponins can be influenced by cultural and agronomic factors. This

hypothesis is reinforced by the strong correlations observed by this study between fruit dimensions

(agronomic characteristics) and variables involved in fruit flavor. Indeed, the positive correlations between

carbohydrate content and diameter (r = 0.53) and fruit weight (r = 0.89), and negative correlation between

carbohydrate content and saponin content (r = - 0.86) show that fruits than bigger and heavier are sweeter and

less bitter. These fruits also have a radical activity DPPH and FRAP elevated, as evidenced by positive

correlations between DPPH activity and diameter (r = 0.67) and fruit weight (r = 0.77).

However, although the differences between the fruit colors are not significant for carbohydrate and saponosid

content, and it has been established that the white color of the fruit is not systematically related to their low

saponosid content [23], this study found that green fruits had the lowest carbohydrates content and the highest

saponosids content. This means that small green fruits are slightly bitter than fruits of other colors. This result

supports what consumers and growers of Kumba group cultivars said during survey at 2015 in Burkina

Faso.They affirmed that the most bitter fruits are those with small diameter and green color [18]. On the other

hand, small fruits of any color are more rich in proteins, iron, zinc and potassium, evidenced by the very

strong negative correlations between fruit size and those parameters and have a high ABTS activity.

The nutrient and biological activity profile presented by this study samples, presented green fruits as a

nutritious and functional food that can be used as a dietary supplement in children, and light-green, cream-

white and bicolor fruit, the vegetables that are potentially antioxidant and preferably used as food additives to

protect certain foodstuffs from harmful effects of oxygen and nitrogen.




5. CONCLUSION

The determination of the proximal composition of samples revealed that fruits of the accessions of S.

aethiopicum from Kumba group of Burkina Faso contain nutrients and secondary metabolites essential for

nutrition and physiological equilibrium. The fruits of these different accessions are similar in proximal

composition, regardless of color. It is clear from correlations established that a simple selection scheme is

therefore possible for creation of Kumba varieties that better responds to the aspirations of producers and

consumers. In addition to this study, it is necessary to evaluate impact of cooking on nutritional components

and biological activities of fruits in order to propose suitable technologies for their agro-food processing and

to determine other biological activities of fruits of these accessions, including anti-inflammatory, antiparasitic

and antimicrobial.

Conflicts of Interest

The authors declare that there are no conflicts of interest regarding the publication of this research work.

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