BIO Web Conf.
Volume 45, 202268th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2021”
|Number of page(s)||6|
|Section||Food Science and Technology|
|Published online||04 February 2022|
Effect of maturity on the phytonutrient composition of Cape gooseberry seeds (Physalis peruviana L.)
1 Department of Tobacco, Sugar, Vegetable and Essential Oils, University of Food Technologies, Plovdiv, Bulgaria
2 Department of Chemical Technology, Plovdiv University “Paisii Hilendarski”, Plovdiv, Bulgaria
3 Department of Analytical Chemistry and Physical Chemistry, University of Food Technologies, Plovdiv, Bulgaria
4 Department of Horticulture, Agricultural University, Plovdiv, Bulgaria
* Corresponding author: email@example.com
The seeds of Cape gooseberry (Physalis peruviana L.) remain as a by-product from juice production, but they can also be a potential resource of valuable nutrients. The objective of this study was to analyze the phytonutrient composition of the seeds isolated from fruit at two maturity stages unsuitable for regular realization (unripe and under-ripe), with the aim of identifying the possibility for utilization of such non-standard or discarded agricultural production. The results showed about 3-time lower oil content in the unripe seeds than in the under-ripe seeds (6.60% vs. 21.75%), but no significant differences in the content of protein (18.44% and 17.83%) and cellulose (26.63% and 26.14%). The total tocopherol content slightly decreased with the progress of fruit maturity (from 8354 mg/kg to 7118 mg/kg). Significant changes in the amino acid composition were found only with regard to aspartic acid, glutamic acid, tyrosine and methionine. The content of macro and micro minerals was lower in the under-ripe seeds (about 1.5-2-time). The results from this baseline study suggested that the seeds from both unripe and under-ripe fruit could also be considered for nutritive purposes (animal feed, food products).
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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