physicochemical properties, nutritional and sensory ...atr.vsu.edu.ph/resources//vol. 35 no. 2 full...

Annals of Tropical Research 35[2]:1-21(2013)© VSU, Leyte, Philippines

CorrespondenceE-mail

Tel. No

: E. S. Quevedo. Address: Department of Pure and Applied Chemistry, VisayasState University, Visca, Baybay City, Leyte, Philippines. :[email protected].

. +63535637870

Physicochemical Properties, Nutritional andSensory Quality of “Batuan” [

(Blco.) Choisy] FruitsGarcinia binucao

Elizabeth S. Quevedo , Antonio C. Laurena and Florinia E.Merca

1 2

3

1

2

3

Department of Pure and Applied Chemistry, Visayas State University, Baybay City,

Leyte 6521-A Philippines, Institute of Plant Breeding, Crop Science Cluster,

University of the Philippines Los Baños, Los Baños, Laguna, Institute of Chemistry,University of the Philippines Los Baños, Los Baños, Laguna

ABSTRACT

The physicochemical properties and nutritional profile of the different partsand stages of maturity of “batuan” [ (Blco.) Choisy] fruits in theVisayas State University (VSU) were determined using standard analyticalmethods to validate their use as a safe food ingredient. Sensory evaluation on theacceptability of the dry, powdered “batuan” fruits as souring agent in fish stew dishwas also conducted.

Proximate composition, physicochemical properties and nutrient compositionbetween parts and fruit maturity varied to some level. The pulp which constitutedthe biggest part of the fruit and the immature ones contained high moisture andacidity that decreased as the fruit matured. Ash, protein, sugar, starch, totalcarbohydrates, total soluble solids, and sodium content were low in “batuan” fruits.The seeds contained high crude fat, crude protein, and tannin. “Batuan” fruits werealso found high in vitamin C, potassium, phosphorus, calcium, magnesium, iron,and trace levels of zinc, copper and manganese. Crude fiber and vitamin A wereconcentrated in the peel, pulp and ripe fruit. Based on the 9-point Hedonic scale forsensory evaluation, the fresh and the dry, powdered “batuan” fruits werecomparable to one another in terms of color, mouth feel, taste and generalacceptability as souring agent for fish stew.

Results showed that “batuan” fruits have good physicochemical propertiesand nutrient contents which are comparable or even higher than some conventionalfruits used as souring agents. The powdered “batuan” fruit is a potential ready-to-use souring agent for domestic consumption, food industry, and other applications.

batuan, (Blco.) Choisy, minerals, vitamin content,general acceptability

Garcinia binucao

Keywords: Garcinia binucao

INTRODUCTION

Nutrients necessary for healthy life and growth are generally derivedfrom domesticated or wildly-grown plants or animals. In the Philippines,diverse, edible, and lesser-known indigenous fruits that abound in the wildare underutilized due to their unknown features and are popular onlyamong the local people. With the global food scarcity and current

indigenous food sources for conservation and potential productdevelopment, there is a need to investigate some indigenous fruits that arenot popularly known and consumed.

The Gutifferae family includes a wide range of tree species withapproximately 50 genera and 1200 species (Paull and Duarte, 2012). Someof them are very popular, have potential or economic significance, and areextensively used for their medicinal value. “Batuan” [(Blco.) Choisy](Gutifferae) is one of the indigenous, lesser-known, ediblefruit-bearing tree that is widely distributed throughout the Philippines andVietnam (Verheij and Coronel, 1999; Department of Agriculture of thePhilippines, 1995). In the Philippines, “batuan” trees are grown scatteredin primary, low and medium altitude forests throughout Luzon, specificallyin Masbate; Mindanao and commonly found in the Visayas particularly inPanay, Negros Occidental, Guimaras Island, Leyte, Samar, Cebu and Bohol(de la Cruz, 2012; Florido and Cortiguerra, 2003). According to Florido andCortiguera (2003), “batuan” has other names in other places such as“binukao” (Laguna and Bataan), “balukat” (Ilocos Norte), “bangkok”(Zambales), “bilukan” (Rizal), “kamangzi” (Tayabas) and “kandis”(Palawan).

Nowadays, "batuan” is gaining economic importance due to its sourfruit which is one of the 300 fruit species identified with commercial valueand export potential when properly utilized (Coronel, 2011). Thus, it isbeing cultivated as a minor tree crop in home gardens and commercial scaleat the Eduardo Cojuangco, Jr. (ECJ) Farm, an affiliate company of San MiguelCorporation, Candelaria, San Enrique, Negros Occidental for increase fruitproduction (Cojuangco, 2012; Valencia, 2013). Aside from its sour fruits,the trees are also grown as excellent wood sources, and as landscape trees.The fruit which is yellowish-green, somewhat rounded, 4 cm or more indiameter contains a very acidic pulp and several astringent seeds. Thus, thefruit is the favorite souring agent for stews and other authentic nativedishes in lieu of the tamarind ( L.) or kamias (

Garcinia binucao

Tamarindus indica Averrhoa

push forthe use of

2Quevedo et al.

bilimbi

G. mangostana

Reagents and chemicals.

Collection of batuan fruit samples and preparation of samples

L.) by the local people especially in Negros Occidental, Iloilo, Panay,and some parts of Leyte and Samar (Reyes, 2011). The fruits could also beeaten fresh after washing with tap water and dipping on table salt(Cojuangco, 2012). During peak season, “batuan” fruits which command ashigh as P30-40 a kilo can likewise be made into various commercialproducts such as salted puree, jam, dried prune, jelly, and candies(Cojuangco, 2012; Tajanlangit, 2011; Department of Agriculture of thePhilippines, 1995; Anonymous, 2006). Moreover, the “Batuan” Puree of theECJ Farms, Inc. has been transported to the US and Europe for Filipinoslonging for the unique batuan flavor at home.

Despite its economic importance, “batuan” fruit has not received muchattention among business entrepreneurs and the scientific community.This may be due to lack of nutritional information, and its seasonal fruitingpattern which limits the prospects of research studies and utilization. In thePhilippines, data on its physicochemical properties, nutrient contents,production and yield are not available. Just like its high-valued, closerelative, mangosteen ( ), “batuan” fruit may have componentssuch as plant protein, dietary fiber, tannins and micronutrients that may bebeneficial for health. In this study, the characteristics of the different partsand stages of maturity of “batuan” fruit in terms of the physical properties,proximate composition, mineral content, vitamins, tannin content, pH,titrable acidity, and total soluble solids were determined using standardanalytical methods to validate its use as a safe food ingredient and for otherindustrial applications. The sensory attributes of the fresh and the dry,powdered “batuan” fruits as souring agent in fish stew or “sinigang” dishwere also evaluated using the 9-point Hedonic scale.

Pure standards of L-ascorbic acid, and gallicacid were purchased from SIGMA-ALDRICH (St. Loius, MO, USA). All otherreagents used were of analytical grade.

“Batuan”fruits were harvested from the Pomology Project of the Department ofHorticulture and low mountainous area of the Visayas State University(VSU), Baybay City, Leyte, Philippines on June 2012. The fruits wereauthenticated from the University of the Philippines Los Baños (UPLB)Museum of Natural History, College, Laguna, Philippines.

MATERIALS AND METHODS

.

3Physicochemical properties of Batuan

Immediately after collection, disease-free “batuan” fruits werewashed with tap water and air-dried. Composite samples representing thepeel, pulp, and the seeds (endosperm) of the mature fruits as well as wholeimmature, mature and ripe fruits were prepared. The fruits wereclassified into three stages of maturities according to their firmness,skin/pulp color, aroma and comparison on cross-section of the fruits(Table 1).

Table 1. State of maturity of “batuan” [ (Blco.) Choisy] fruit.G. binucao

Maturity Fruit Color and State of Maturity

Immaturelight green, firm, thin skin; white and watery pulp; softpericarp, watery and less than half-endosperm filled seeds

Mature green, firm, thin skin; creamy white and less watery pulp;

thick, woody-hard pericarp; more than half-endospermfilled and fully developed endosperm

Ripelight yellow, soft skin and pulp; thick, woody- hard pericarp;fully developed endosperm; fruity aroma

1All samples were dried at 70C for 16 hours using a fabricated food

cabinet dryer at the Department of Food Science and Technology (DFST),VSU. The dried samples were ground into powder usinghomogenizer/blender (Osterizer), passed through a 60-mesh sieve, storedin an air tight plastic container (Ziploc) and kept at room temperature.

For the analysis of physicalcharacteristics, only the mature fruits were considered. Ten mature fruitswere individually analyzed for their weight, width, percentagecomposition (by weight) of the different parts of the fruit, and number ofseeds per fruit. Weight of 100 dry seeds were also obtained.

Moisture content, crudeprotein as well as total sugar, total starch, and mineral contents wereanalyzed at the Central Analytical Service Laboratory, PhilRootcrops, VSUusing standard methods for plant tissue samples. The crude fat and crudefiber analyses were done at the Animal Nutrition Research Laboratory (II),UPLB using standard AOAC methods (AOAC, 1980).

Physical characteristics analysis.

Proximate composition and mineral analyses.

4Quevedo et al.

Physicochemical properties analyses.

Vitamin A, C and Tannin Content

Sensory evaluation.

Statistical analyses.

Physical and Chemical Properties

Physical characteristics.

Titrable acidity (TA), pH, andtotal soluble solids (TSS) were done using standard AOAC methods (AOAC,1980) at the Analytical Service Laboratories (ASL), Institute of PlantBreeding (IPB), UPLB; the Philrootcrops and the Department of Pure andApplied Chemistry (DoPAC), VSU, respectively. Titrable acidity of thesamples was computed based on citric acid which is the most abundant andexists in greater than trace amounts in a variety of fruits and vegetables.

. Vitamin A (beta-carotene), vitamin Cand tannin content were determined colorimetrically using the AOACmethod (AOAC, 1980), 2,6-dichlorophenolindophenol dye method (AOACmethod as adapted by the JT Baker Chemical Company, Philsburg, NJ) andthe modified vanillin method following the protocol of Sun et al. (1998),respectively at the ASL of IPB, UPLB.

For the sensory evaluation, only the fresh and dry,powdered immature and mature “batuan” fruits were considered and usedas souring agent in the fish “sinigang” dish. The sensory attributes testedincluded color, mouth feel, aroma, taste, flavor and overall acceptabilityusing a score sheet with 9-point Hedonic Scale and employing 48 FoodScience & Technology (FST) major students/faculty/staff from the DFST,VSU who had classroom training and were always involved in sensoryevaluation. Sensory evaluation data were analyzed using the IncompleteBlock Design (IBD) by Cochran and Cox (1957) and SPSS software version2.

All analyses were done in triplicate and resultswere expressed as means ± standard deviation. Results of the chemical,and physicochemical tests of the batuan samples were statisticallyanalyzed and compared using one-way Analysis of Variance (ANOVA) withstatistical significance for difference set at p<0.05, followed by LeastSignificant Differences test (LSD) at =0.05 to locate significant differencesfor significantly different treatment effects.

Results showed that the indigenous “batuan"fruits (Table 2 and Fig. 1) used in this study were smaller (44.5±0.75 mm in

α

RESULTS AND DISCUSSION


diameter) compared to the reported 40-70.5 mm diameter for “santol”( Merr.) fruit (Morton, 1987). Additionally, the pulpmade up the greater part of the fruit (64.56±9.02%), followed by the seeds(29.77 ± 7.16%), and the peel (5.67±2.18%). “Batuan” fruits alsocontained more seeds (7±1.89) than the “santol” fruits (3 to 5 seeds).Moreover, 100 dry seeds of “batuan” weighed 96.16±6.69 g.

Sandoricum koetjapi

Table 2. Physical characteristics of “batuan” [ (Blco.) Choisy] fruit grown at VSU,Baybay City, Leyte.

G. binucao

Characteristics Value1

Whole fruit

Weight (g) 55.0±11.4

Width (mm) 44.5±7.5

Percentage amount of peel 5.67±2.18%

Percentage amount of pulp 64.56±9.02%

Percentage amount of seeds 29.77±7.16%

No. of seeds per fruit 7 ± 1.89

weight (g)/100 dry seeds 96.16±6.691n=10

1 Proximate composition. Table 3 shows that the proximate composition(dry weight basis) of the different parts and stages of maturity of “batuan”fruits varied to some extent. Among the different parts of the “batuan” fruit,the pulp had the highest moisture (83.55±0.29%) followed by the peel(77.90±0.36%) and seeds (endosperm) (50.50 ±2.40%). In terms of fruitmaturity, the immature fruit had the highest moisture (85.77±0.31%)compared to that of the mature (71.98±1.94%) and ripe (73.17±0.27%)

6Quevedo et al.

Fig. 1. Photographs of the plant materials used in this study. (A) The “batuan” fruit; (B)Cross-sectional view of the fruit; (C) The seed; (D) Cross-sectional view of the seed

peel

pulp

seedpericarpendospermtesta

fruits. The high moisture content of the immature fruit is comparable to thereported 85.4% for Merr. (Morton, 1987) and this was expectedas the fruit was not yet fully developed. Additionally, the generally highmoisture content in “batuan” fruits signifies its susceptibility to microbialdeterioration and less storability under ambient condition. Meanwhile,

S. koetjapi

theash content of “batuan” fruits was generally low (ranging from 1.75±0.15%to 3.90±0.10%) and is comparable to 2.27-5.37% for the dried seeds of

L. (Adeola et al., 2012). The peel had the highest ashvalue (3.90±0.10%) suggesting a high mineral content.

The crude protein content of “batuan” fruit samples was similarly low(less than 10%) with the reported 7.64% for the dried L. pulp(Adekunle & Adenike, 2012) and the 2.8-5.5g 100g edible portion of

L. but higher compared to the reported 0.61%, 0.06% and0.86% for L., Merr and

(Morton, 1987), respectively. The higher crude proteincontent obtained in the seeds of “batuan” fruit (8.92±0.59%) is comparableto reported 6.50-9.37% for the L. seeds (Adeola et al., 2012). Thelow protein content in “batuan” samples suggests that the fruits are notvery suitable for improvement of nutritional values and replenishment inchildren and adult but could be an inexpensive addition to the body'sprotein requirement.

Crude fat which is a common index of nutritional quality was notdetected in the pulp, peel and immature fruit but found high in the seeds(54.72±0.34%) whose value is even higher compared to those reported21.18±6.18g 100g for (Ajayi et al., 2013), 20-24% drybasis for Lamk. (Yap, 2011 unpublished BS thesis),40.8±0.50 g 100g dry basis for groundnut seeds (Onyeike & Acheru,2002), 17.0-21.0% for soybeans (Pritchard, 1991), 34% for coconut(Canapi et al., 2005), 42% for palm kernel oil (Atashi and Akinhanmi,2009), 1.03% for dried L. pulp (Adekunle & Adenike, 2012) and15.70-18.67% for seeds (Adeola et al., 2012), 2.41% for and1.43% Merr (Morton, 1987). Thus, it is suggested that fat is themost abundant macronutrient in the seeds (endosperm) of “batuan” fruit,which contributes to a higher calorie content and promotes absorption offat-soluble vitamins when incorporated in the diet. Moreover, the highcrude fat content of batuan seeds also enhances the market value of thefruit by serving as possible raw material for making soap, paint, polish,wood varnish, skin cream and other food applications.

“Batuan” fruits are also good sources of fiber with higher values

Tamarindus indica

T. indica

Psidium guajava

Averrhoa bilimbi S. koetjapi . Citrofortunella

microcarpa

T. indica

G. mangostana

Moringa oleifera

T. indica

C. microcarpa

S. koetjapi .

-1

-1

-1


obtained in the peel (14.61±0.39%), pulp (12.32±0.24%), immature(17.36±0.10%), mature (19.19±0.33%) and ripe fruits (15.11±1.01%).The high crude fiber content in “batuan” fruits is generally comparable tothe reported 2.2-18.3% for dried tamarind pulp (Coronel, 1991;Feungchan et al. 1996 & 1996b) and higher than those reported 0.6% for

L. and 1.26% for Merr (Morton, 1987). Furthermore,these results reinforce the idea that “batuan” fruit should be consumedunpeeled since it provides a higher source of dietary fiber that helpsregulate bowel movement and aids in constipation. Aside from being agood source of crude fiber, “batuan” fruits also contain low total sugar andcarbohydrate making it a good food for people on diet. In terms of fruitparts, the seeds (endosperm) had a significantly higher total sugar(15.11±1.01%) content than the peel (7.28±0.24) and the pulp(3.43±0.19%). Furthermore, the total sugar increases from 3.94±0.35%(immature fruit) to 10.18±0.15% (ripe fruit) as the fruits mature due to theconversion of starch to sugars. In addition, the total carbohydratesobtained for the immature fruit was low (11.39±0.76%) while the mature(21.02±1.45%) was significantly higher than that of the ripe fruits(19.28±1.28%) and the peel (18.27 0.68%). Generally, the totalcarbohydrates content in “batuan” fruits was low compared to 56.0% fordried tamarind pulp (Adekunle & Adenike, 2012). Furthermore, there areno previously reported data on the chemical analysis of the different partsand stages of fruit maturity of in the Philippines and from othercountries to compare the results of this present work.

Table 4 shows that “batuan” fruits used in this studyare good sources of metabolically important minerals such as potassium,calcium, magnesium, phosphorus, iron and sodium and trace elementssuch as copper, zinc and manganese for the metabolic activities in livingtissues (Gorinstein et al., 2001). Table 4 shows that among the differentparts of the fruit, the peel was significantly high in potassium (12,010.24mg kg ), calcium (2,944.88±414.15 mg kg ), iron (199.28±18.75 mg kg )and manganese (34.58±0.44 mg kg ). Potassium is useful in themaintenance of a healthy nervous system and in balancing the body'snervous system. Calcium and magnesium are essential for bonedevelopment and for energy metabolism. Iron is essential for theproduction of red blood cells which carry all the nutrients to cellsthroughout the body. Moreover, the seeds (endosperm) are good sourcesof phosphorus (243.56±22.64 mg kg ) and magnesium (677.86±263.71

A.

bilimbi S. koetjapi .

G. binucao

Mineral content.

+

-1 -1 -1

-1

-1

8Quevedo et al.

Tab

le 3

. P

roxi

mat

e co

mp

osi

tio

n (

dry

wei

ght

bas

is)

of t

he

dif

fere

nt

par

ts a

nd

mat

uri

ty o

f“b

atu

an”

[(B

lco

.) C

ho

isy]

fru

it.

G. b

inu

cao

Pro

xim

ate

Com

pos

itio

n1

Mo

istu

re(%

)D

ryM

atte

r(%

)A

sh(%

)

Cru

de

Pro

tein

(%)

Cru

de

Fat

(%)

Cru

de

Fib

er(%

)T

ota

lSu

gar

(%)

To

talS

tarc

h(%

)

To

tal

Car

bo

hyd

rate

(%)

Par

tso

fth

eF

ruit

Pee

l7

7.9

0±

0.3

6b

22

.10

±0

.36

b3

.90

±0

.10

a4

.37

±0

.13

bN

ot

det

ecte

d1

4.6

1±

0.3

9a

7.2

8±

0.2

4b

21

.64

±0

.42

a1

8.2

7±

0.6

8a

Pu

lp8

3.5

5±

0.2

9a

16

.45

±0

.29

c1

.49

±0

.05

c3

.39

±0

.11

cN

ot

det

ecte

d1

2.3

2±

0.2

4a

3.4

3±

0.1

9c

22

.57

±1

.31

a1

3.6

4±

0.8

0b

Seed

s(e

nd

osp

erm

)5

0.5

0±

2.4

0c

49

.50

±2

.40

a2

.09

±0

.11

b8

.92

±0

.59

a5

4.7

2±

0.3

4a

4.9

5±

0.5

7b

15

.11

±1

.01

a8

.19

±1

.67

b1

4.9

8±

1.6

3b

CV

(%)

1.9

94

.83

.65

6.3

21

.06

3.9

87

.05

7.1

67

.17

Stag

esof

Fru

itM

atu

rity

Imm

atu

re8

5.7

7±

0.3

1 a1

4.2

3±

0.3

0 b1

.75

±0

.15 a

4.1

3±

0.1

6b

No

td

etec

ted

17

.36

±0

.10 b

3.9

4±

0.3

5c

21

.87

±1

.70 a

11

.39

±0

.76

c

Mat

ure

71

.98

±1

.94 b

28

.02

±1

.95 a

1.8

2±

0.1

2 a4

.52

±0

.07

a1

1.4

9±

0.4

2 b1

9.1

9±

0.3

3 c7

.67

±0

.39

b2

2.2

8±

1.7

0 a2

1.0

2±

1.4

5a

Rip

e7

3.1

7±

0.2

7 b2

6.6

6±

0.4

5 a1

.77

±0

.02

a4

.33

±0

.15

ab1

4.6

1±

0.1

3 a2

7.3

8±

0.0

8 a1

0.1

8±

0.1

5 a1

3.1

5±

6.1

6 b1

9.2

8±

1.2

8b

CV

(%)

1.4

95

.07

6.3

13

.14

2.9

20

.96

4.3

51

9.4

26

.94

1D

ata

are

aver

age

oft

hre

ere

pli

cati

on

s.

No

te:

Mea

ns

wit

hin

aco

lum

nfo

llo

wed

by

aco

mm

on

lett

erar

en

ot

sign

ific

antl

yd

iffe

ren

tat

5%

leve

l,L

SD.

1


Tab

le 4

. M

iner

al c

on

ten

t (m

g kg

dry

wei

ght

bas

is)

of t

he

dif

fere

nt

par

ts a

nd

mat

uri

ty o

f“b

atu

an”

[(B

lco

.) C

ho

isy]

fru

it.

-11

G.

bin

uca

o

Ph

osp

ho

rus

(mg

kg-1

DW

)P

ota

ssiu

m(m

gkg

-1D

W)

Cal

ciu

m(m

gkg

-1D

W)

Mag

nes

ium

(mg

kg-1

DW

)So

diu

m(m

gkg

-1D

W)

Iro

n(m

gkg

-1D

W)

Man

gan

ese

(mg

kg-1

DW

)

Co

pp

er(m

gkg

-1

DW

)

Zin

c(m

gkg

-1

DW

)

Par

tso

fth

eF

ruit

Pee

l1

54

.98

±8

.87

b1

20

10

.24

±2

79

.53

a2

94

4.8

8±

41

4.1

5a

43

1.6

5±

2.9

5a

10

4.5

9±

15

.49

ab1

99

.28

±1

8.7

5a

34

.58

±0

.44

a1

5.5

2±

0.4

9a

16

.04

±1

.22

b

Pu

lp1

90

.69

±8

.90

b3

60

5.9

6±

54

9.6

7b

12

70

.78

±1

8.7

3b

39

8.7

3±

11

.15

a1

37

.21

±7

.69

a7

2.1

9±

23

.69

b1

3.4

9±

0.4

6c

15

.97

±0

.98

a1

8.9

1±

0.5

4b

Seed

s(e

nd

osp

erm

)2

43

.56

±2

2.6

4a

47

73

.49

±1

29

6.1

2b

12

68

.66

±8

4.0

8b

67

7.8

6±

26

3.7

1a

68

.92

±1

7.6

1b

26

.71

±1

.36

c2

9.6

4±

0.5

6b

13

.49

±1

.13

b2

9.3

3±

1.5

6a

CV

(%)

7.6

11

2.1

91

3.3

63

0.3

11

3.7

61

7.3

71

.88

6.0

75

.53

Stag

esof

Fru

itM

atu

rity

Imm

atu

re2

02

.78

±8

.38

a4

06

3.5

6±

15

9.8

8n

s1

75

1.8

8±

20

.31

a3

85

.78

±4

.80

c9

3.1

3±

9.1

7n

s1

26

.64

±1

.30

a6

3.5

0±

0.2

7b

14

.69

±0

.44

b1

8.3

7±

0.9

0b

Mat

ure

20

6.4

9±

2.6

3a

45

60

.58

±1

51

.37

ns

17

92

.75

±2

7.2

1a

42

3.5

6±

13

.53

b8

5.3

4±

11

.15

ns

62

.10

±1

.90

b7

2.2

5±

2.4

5a

17

.83

±0

.78

b3

0.7

4±

0.4

1a

Rip

e1

91

.93

±0

.18

b2

33

1.8

4±

19

90

.05

ns

15

03

.33

±4

0.1

8b

60

6.1

7±

13

.14

a8

7.7

5±

29

.98

ns

12

3.6

7±

4.5

1a

31

.07

±0

.33

c2

6.3

7±

5.2

6a

20

.32

±2

.38

b

CV

(%)

2.5

33

1.6

51

.81

2.3

82

1.6

54

.13

2.5

81

5.7

6.4

41

Dat

aar

eav

erag

eof

thre

ere

pli

cati

on

s.N

ote

:M

ean

sw

ith

ina

colu

mn

foll

ow

edb

ya

com

mon

lett

erar

en

ot

sign

ific

antl

yd

iffe

ren

tat

5%

leve

l,LS

D.

1

10Quevedo et al.

mg kg ). The peel and the pulp had similarly higher content of sodium(104.59±15.49 mg kg and 137.21±7.69 mg kg , respectively), copper(15.52±0.49 mg kg and 15.97±0.98 mg kg , respectively) and zinc(16.04±1.22 mg kg and 18.91±0.54 mg kg , respectively).

In terms of fruit maturity, the immature and the mature fruits weresimilarly abundant in potassium (4,063.56±159.88 mg kg and4,560.58±151.37 mg kg , respectively)(Table 4). Aside from high level ofpotassium, the mature fruit also contained high calcium (1,792.75±27.21m kg ), manganese (72.25±2.45 mg kg ), and zinc (30.74±0.41 mg kg ).On the other hand, iron was similarly high in the immature (126.64±1.30mg kg ) and the ripe fruits (123.67±4.51 mg kg ). In general, the sodiumcontent in “batuan” fruits was quite low (ranging from 85.34+11.15 to93.13+9.17 mg kg ) which implies a low risk of heart disease andhypertension when consumption is high. Since the “batuan” fruits used inthis study are rich in metabolically important mineral elements, a dietcontaining the fruit will help prevent mineral deficiency through regularconsumption. However, as the mineral content in plants are known to beaffected by several factors such as soil condition, weather conditionsduring growing, use of fertilizer and the state of fruit's maturity at harvest(Ekholma et al., 2007), the mineral profile of “batuan” fruits obtained inthis study may not be the same for all the “batuan” fruits grown in otherplaces. No previously reported data on in the Philippines andfrom other countries exists so no comparison can be made.

. The pH, total acidity or titrable acidityand total soluble solids are important parameters that contribute to thedetermination of the fruit quality. The pH measures the hydrogen ionconcentration in solution. Total acidity refers to the degree of sourness of asample due to the total organic acids content. Total soluble solid is anotherexpression for the dissolved sugars in a sample measured using arefractometer. The fruit of “batuan” varies significantly in terms of pH andtitrable acidity at various parts and stages of maturity. Table 5 shows thatamong the different parts of the fruit, the pulp had the lowest pH(1.44±0.01) and highest titrable acidity (8.58±0.11%) suggesting that thepulp is the most acidic and sour compared to the peel (pH=1.99±0.01; TA =5.12±0.23%) and the seeds endosperm (pH=5.09±0.0TA = 0.96±0.00%).In terms of fruit maturity, the immature fruit was the most acidic withlowest pH value (1.54±0.01) and highest % titrable acidity (7.04±0.29%)which differed significantly from those of the mature (pH=1.88±0.06 and

-1

-1 -1

-1 1

-1 1

-1

-1

-1 -1 -1

-1 -1

-1

G. binucao

pH, TA, and TSS of batuan fruit


pH

%T

itra

ble

To

talS

olu

ble

Vit

amin

AV

itam

inC

Tan

nin

Aci

dit

ySo

lid

s(°

Bri

x)(m

g1

00

g-1

DW

)(m

g1

00

g-1

DW

)(m

gV

E1

00

g-1

DW

)

Par

tso

fth

efr

uit

Pee

l1

.99

±0

.01

b5

.12

±0

.23

b8

.62

±0

.20

b2

.84

±0

.09

ab2

.75

±0

.14

a2

1.2

3±

0.8

7a

Pu

lp1

.44

±0

.01

c8

.58

±0

.11

a8

.32

±0

.39

b2

.84

±0

.09

ab1

.70

±0

.00

b5

.29

±0

.35

b

Seed

s(e

nd

osp

erm

)5

.09

±0

.04

a0

.96

±0

.00

c1

3.5

2±

1.7

1a

2.3

1±

0.0

9b

1.8

6±

0.1

4b

28

.49

±1

.10

a

C.V

.(%

)0

.82

.96

10

.05

2.8

5.3

4.5

5

Fru

itm

atu

rity

Imm

atu

re1

.54

±0

.01

c7

.04

±0

.29

a6

.21

±0

.07

b2

.03

+0

.05

b1

.78

±0

.14

ns

9.6

9±

0.2

0a

Mat

ure

1.8

8±

0.0

6b

6.9

1±

0.3

3ab

6.7

4±

0.2

8b

2.3

9±

0.0

5a

1.7

8±

0.1

4n

s7

.88

±0

.60

a

Rip

e2

.55

±0

.06

a5

.12

±0

.23

b9

.00

±0

.58

a2

.86

±0

.05

a2

.10

±0

.28

ns

4.8

4±

0.5

2b

C.V

.(%

)2

.02

4.5

45

.06

2.1

11

0.3

96

.3

1D

ata

are

aver

age

of3

rep

lica

tio

ns.

No

te:M

ean

sw

ith

ina

colu

mn

foll

ow

edb

ya

com

mon

lett

erar

en

ot

sign

ific

antl

yd

iffe

ren

tat

5%

leve

l,LS

D.

1

Tab

le5

.P

hys

ico

chem

ical

pro

per

ties

and

oth

ern

utr

ien

tco

nte

nts

of

the

dif

fere

nt

par

tsan

dm

atu

rity

of

“bat

uan

”[

Blc

o.)

Ch

ois

y]fr

uit

.

1G

.b

inu

cao

12Quevedo et al.

6.91±0.33%, respectively) and the ripe (pH=2.55±0.06 and 5.12±0.23%).Moreover, the pH of “batuan” fruits is generally lower compared to thereported 4.47 for L. (Morton, 1987). The high acidity of “batuan”fruits implies the less occurrence of microbial spoilage and fermentationduring processing. Furthermore, the high acidity of the immature fruitswhich declines as the fruit ripens is in agreement with the published dataon L. (Patil et al., 2010), strawberry (Vo a et al., 2008) and“Maoluang” ( L. Spreng) fruits (Butkhup and Samappito,2011). A decrease in acidity was observed during ripening since theorganic acids are generally metabolized and converted to sugar.

On the other hand, the total soluble solids in “batuan” fruits(6.21±0.07-13.52±1.71Brix) was comparable with the reported 7.0-12.5%for L. (Kadam et al., 2012; Nakasone et al., 1967) but lowcompared to the reported 18-48ºBrix for fresh fruit (Kaur et al.,2006). In terms of parts of the fruit, the seeds (endosperm) exhibited thehighest value (13.52±1.71Brix) and the pulp, the lowest (8.32±0.39Brix).Meanwhile, the TSS values increased from 6.21±0.07Brix to 9.00±0.58Brixas the fruit matured suggesting an increase in dissolved sugars as the fruitsripened. The TSS values further support the obtained results of increasingtotal sugar as the fruit matures. The low level of total soluble solids whichimplies the presence of a low level of sugar suggests that “batuan” fruit issafe to be eaten by diabetic patients.

.Carotenoids act as quenchers of singlet oxygen, as antioxidants, in geneactivation, and in inflammation and immune processes (Setiawan et al.,2001). Table 5 shows that the content (dry weight basis) of beta-carotenedid not vary greatly among different parts and maturity of “batuan” fruitsand were similarly low (2.31±0.09 mg 100g - 2.84±0.09 mg 100g ).However, the obtained values for -carotene in “batuan” fruits were highercompared to the reported 10-60 µg 100 g for dried L. pulp(Coronel, 1991) and 0.035 mg 100g edible portion for L.(Morton, 1987).

In terms of vitamin C content, no significant differences were observedamong the immature, mature and ripe fruits but differed in terms of fruitparts. The highest amount (dry weight basis) of vitamin C was obtained inthe peel (2.75±0.14 mg 100g ) which was higher than the reported 0.78 mg100 g edible pulp of Merr. (Morton, 1987) but lower comparedto the 3-9 mg 100 g for dried L. pulp (Coronel, 1991; Feungchan etal., 1996a & 1996b), 9.5-18 mg g fresh weight of L. (Patil et

A. bilimbi

A. carambola

Antidesma bunius

P. guajava

T. indica

Vitamin A (beta-carotene), Vitamin C (ascorbic acid) and tannin content

T. indica

A. bilimbi

S. koetjapi

T. indica

A. carambola

ć

-1 -1

-1

-1

-1

-1

-1

-1

β


al., 2010), 45 mg 100g for “calamondin” (Morton, 1987) and 190 mg 100gedible portion of common L. (Wenkam, 1990).

Table 5 shows the tannin content in “batuan” fruits was found similarlyabundant (dry weight basis) in the endosperms (28.49±1.10 mg VE 100g )and the peel (21.23±0.87 mg VE 100g ). Nonetheless, the tannin content ofthe pulp of “batuan” fruit (5.29±0.35 mg VE 100g ) is comparable with thereported 6.56 mg 100g for pulp (Adekunle & Adenike, 2012). Interms of fruit maturity, the immature ones had the highest tannin content(9.69±0.20 mg VE 100g ) which did not differ significantly with that of themature (7.88±0.60 mg VE 100g ) fruits. High tannin content usually affectsthe digestibility of proteins, fats, carbohydrates as well as the bioavailabilityof minerals. The tannin content in the seeds, immature as well as themature fruit will definitely affect the nutritive value of the food. On thepositive side, it also makes the “batuan" fruit a good food ingredient thatdetoxifies ingested toxic metals and as a source of natural antioxidants.

Preliminary evaluations were carried out to determine the suitablelevel of “batuan” fruit samples and water in order to produce high qualityfish stew with ideal sour taste. Results revealed that the broth preparedwith 150g to 200g of fresh and dry, powdered immature and mature“batuan” fruits had the highest acceptability among the panelists. Thus,these levels were used in the succeeding preparations of fish stews.

Tables 6 and 7 summarize the mean scores for the sensory attributesand the sensory descriptions of the fish stews, respectively. Sensoryanalysis indicated that the color, mouth feel, taste and general acceptabilitydid not differ significantly among the fish stews with and without “batuan”fruit samples. However, the fish stews differed significantly in terms ofaroma and flavor. As more “batuan” fruits were used as souring agent in thefish stews, the more desirable aroma and flavor were perceived (Table 7),which could be due to the presence of natural aromatic and flavor-enhancing compounds in the “batuan” fruits. Nonetheless, the fish stewswith and without “batuan” fruits were rated with high general acceptabilitywhich is comparable to each other. The quality of the dried, powdered“batuan” fruits may be further improved by adding salt and proteinconcentrates.

Based on the results of the study, the proximate composition,

-1 -1

-1

-1

-1

-1

-1

-1

P. guajava

T. indica

Sensory evaluation and acceptability of the dried, powdered “batuan”

fruit.

CONCLUSION

14Quevedo et al.

Tab

le 6

. M

ean

acc

epta

bil

ity

sco

res

for

the

sen

sory

att

rib

ute

s o

f th

e fi

sh s

tew

s w

ith

fres

h a

nd

dry

-pow

der

ed im

mat

ure

an

d m

atu

re[

(Blc

o.)

Ch

ois

y] fr

uit

as

sou

rin

g ag

ent

at

15

0g

and

20

0 g

co

nce

ntr

atio

n le

vels

(n

=4

8).

G. b

inu

cao

1

Tre

atm

ent

Co

lorn

sM

ou

thfe

eln

sA

rom

aT

aste

ns

Fla

vor

Gen

eral

Acc

epta

bil

ityn

s

T1

-co

ntr

ol(

no

“bat

uan

”fr

uit

)6

.59

6.3

46

.72

a6

.09

6.5

3a

6.2

2

T2

-1

50

gfr

esh

imm

atu

re“b

atu

an”

fru

itL

-1ta

pw

ater

6.3

6.0

36

.24

ab6

.12

6.0

9ab

6.1

5

T3

-2

00

gfr

esh

imm

atu

re“b

atu

an”

fru

itL

-1ta

pw

ater

6.5

35

.91

5.6

6b

5.9

45

.66

ab5

.84

T4

-1

50

gfr

esh

mat

ure

“bat

uan

”fr

uit

L-1

tap

wat

er6

.19

5.9

45

.84

ab5

.74

5.7

1ab

5.8

7

T5

-2

00

gfr

esh

mat

ure

“bat

uan

”fr

uit

L-1

tap

wat

er6

.19

5.7

25

.34

b5

.44

5.4

1b

5.5

3

T6

-15

0g

dry

,po

wd

erim

mat

ure

“bat

uan

”fr

uit

L-1

tap

wat

er6

.25

5.6

75

.97

ab5

.78

5.5

6ab

5.6

2

T7

-20

0g

dry

,po

wd

erim

mat

ure

“bat

uan

”fr

uit

L-1

tap

wat

er6

.44

6.0

65

.75

ab5

.94

5.8

4ab

5.8

8

T8

-15

0g

dry

,po

wd

erm

atu

re“b

atu

an”

fru

itL

-1ta

pw

ater

5.9

15

.78

5.4

7b

5.5

65

.41

b5

.75

T9

-20

0g

dry

,po

wd

erm

atu

re“b

atu

an”

fru

itL

-1ta

pw

ater

6.4

75

.91

5.9

1ab

6.0

05

.75

ab5

.75

Ove

rall

Res

po

nse

Mea

n6

.31

5.9

35

.88

5.7

25

.77

5.1

5

Mea

ns

wit

hin

aco

lum

nfo

llo

wed

by

aco

mm

on

lett

erar

en

ot

sign

ific

antl

yd

iffe

ren

tat

5%

leve

lTu

key

HSD

.

GE

NE

RA

LA

CC

EP

TA

BIL

ITY

Sco

res

and

Des

crip

tio

n:

9=

like

extr

emel

y;8

-lik

eve

rym

uch

;7-l

ike

mo

der

atel

y;6

-lik

esl

igh

tly;

5-n

eith

erli

ken

ord

isli

ke;

4-d

isli

kesl

igh

tly;

3-d

isli

kem

od

erat

ely;

2-d

isli

keve

rym

uch

;1

-dis

like

extr

emel

y


Table 7. Sensory description of the fish stews with fresh and dry-powder immature andmature “batuan”[ (Blco.) Choisy] fruit as souring agent at 150 g and200 g concentration levels (n=48).

G. binucao

Treatment Color Mouthfeel Aroma Taste FlavorGeneral

Acceptability

T1 -no “batuan”

fruit

Pale

olive

green

Slightly

perceptible

acidity

DesirableAbsence of

sournessDesirable like slightly

T2- 150 g fresh

immature “batuan”

fruit L-1

tap water

Slightly

brown

Perceptible

acidityDesirable

Slightly

sour

Slightly

desirable

Like

moderately

T3 - 200 g fresh


fruit L-1

tap water

Creamy

white

Perceptible

acidity

Moderately

desirable

Moderately

sourDesirable Like slightly

T4 - 150 g fresh

mature “batuan” fruit

L-1

tap water

Creamy

Slightly

brown

Slightly

perceptible

acidity

Slightly

desirable

Slightly

sour

Slightly

desirableLike slightly

T5 - 200 g fresh


L-1

tap water

Creamy

white

Extremely

perceptible

acidity

Slightly

desirable

Moderately

sour

Slightly


T6-150 g dry, powder


fruit L-1

tap water

Slightly

brown

Moderately

perceptible

acidity

Slightly

desirable

Moderately

sourdesirable Like slightly



fruit L-1

tap water

Slightly

brown

Extremely

perceptible

acidity

DesirableModerately

sour

moderately




L-1

tap water

Brown

Extremely

perceptible

acidity

DesirableModerately

sour

Slightly




L-1

tap water

Brown

Extremely

perceptible

acidity

DesirableExtremely

sour

Slightly

desirable to

extremely

desirable

Like slightly

16Quevedo et al.

physicochemical properties and nutrient composition of “batuan” fruitsmay differ according to fruit parts and maturity. Nevertheless, valuesobtained are comparable and even better than some conventional fruitsused as souring agent reported in literatures. Thus, “batuan” fruits couldbe an inexpensive source of essential nutrients, vitamins and minerals thatare abundant in the peel, seeds, immature, mature and the ripe fruits. Theseeds which contain high crude fat (54.72 0.34% dry weight) are potentialsources of oil for food and industrial applications. Due to their high crudefiber and low total soluble solids, total sugar and carbohydrates contents,“batuan” fruits can be a potential raw material for the development of

+

various low carbohydrate food products. Because of their comparableacceptability, the dried, powdered immature and mature “batuan” fruitsmay be used as a souring agent for domestic consumption, food industryand other applications. However, further studies must be done on “batuan”fruit samples from other geographic locations in order to confirm thecurrent findings. Future studies on the identification of othernutraceutical compounds in “batuan” fruits, and as well asassessments on the efficacy of the “batuan” fruits in the prevention ofseveral body disorders and diseases are to be investigated. Other value-added products using “batuan” fruits together with safety assessments areto be pursued.

ADEKUNLE, A.I. and J.O. ADENIKE. 2012. Comparative analysis ofproximate, minerals and functional properties ofpulp and fruit and seed.

:21-25.

ADEOLA, A.A., OLUNLADE, B.A., OFOLABI, M.O., ADEOLA, O.O. and OW.IBITOYE. 2012. A comparative evaluation of the physical and chemicalproperties of Tamarind ( L.) seeds in Nigeria.

:151-158.

2006. Batuan Puree. In: Wyatt's Kitchen. Accessed on July27, 2013 from: www.wayttskitchen.com/2006/12/7/batuan-puree/

[AOAC] 1980..

13 Ed. W. Horwitz (ed) Washington DC, USA. Pergamon Press.

in vitro in vivo

Tamarindus indica

Ziziphusspina Christi Greener Journal of

Agricultural Science

Tamarindus indicus

Journal of Agricultural Research and Development

The Official

Methods of Analysis of the Association of Official Analytical Chemists

ACKNOWLEDGEMENT

2(1)

11( 2)

ANONYMOUS.

ASSOCIATION OF ANALYTICAL CHEMISTS.

th

The authors would like to thank the DA-BIOTECH Program and theVisayas State University for funding this research, faculty/staffs of DFSTand DoPAC, and the Quevedo family for their extraordinary and generoushelp in this study.

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