Chemical Composition of Serendipity Berry (Dioscoreophyllum cumminsii) and Miracle Fruit (Thaumatococcus daniellii)

Main Article Content

A. Ojo
V. N. Enujiugha
H. N. Ayo- Omogie
O. A. Abiodun

Abstract

Aims: To determine the chemical composition of serendipity berry (Dioscoreophyllum cumminsii) and miracle fruit (Thaumatococcus daniellii).

Study Design: The mean and standard deviation of the data obtained were  analyzed.

Place and Duration of Study: Samples were prepared in Department of Food Science and Technology, Osun State Polytechnic, between November 2018 and December 2019.

Methodology: Chemical properties of two natural sweeteners namely the miracle fruit (Thaumatococcus danielli) and serendipity berry (Dioscoreophyllum cumminsii) were studied in this work. The fresh fruits were obtained from a farm, sorted, washed and the tissues were scraped, dried in the oven at 45°C for 12 hrs, milled and packed in airtight plastic containers. Proximate, vitamins and amino acid contents of the sweeteners were determined.

Results: The results revealed that the protein contents of miracle fruit and serendipity berry were 75.57% and 62.54% respectively. Moisture contents of the sweeteners ranged from 56.95-58.33% while ash contents ranged from 19.33-22.90%. The sweeteners had low carbohydrate and lipid contents. Crude fiber was not detected in miracle fruit but serendipity berry had crude fibre of 5.38%. The fruits had β-carotene contents ranging from 8.44 mg/100 g and 23.00 mg/100 g, vitamin C (20.40 mg/100 g and 22.01 mg/100 g) and vitamin D (17.02 mg/100 g and 19.02 mg/100 g) in miracle fruit and serendipity berry respectively. However, low values were recorded for vitamin E 0.55 mg/100 g and 0.89 mg/100 g in miracle fruit and serendipity berry respectively. The fruits had appreciable amount of essential amino acid which was above 50% of the total amino acid content. Miracle fruit had 51.96% and serendipity berry had 58.07% of the essential amino acid. Aromatic essential amino were 10.78 and 12.79% in miracle fruits and serendipity respectively.

Conclusion: This study showed that the two natural sweeteners are good source of essential nutrients and could be used as food supplements in our diet.

Keywords:
Sweetener, miracle fruit, serendipity berry, amino acid, proximate composition.

Article Details

How to Cite
Ojo, A., Enujiugha, V. N., Omogie, H. N. A.-, & Abiodun, O. A. (2020). Chemical Composition of Serendipity Berry (Dioscoreophyllum cumminsii) and Miracle Fruit (Thaumatococcus daniellii). Asian Food Science Journal, 19(4), 10-15. https://doi.org/10.9734/afsj/2020/v19i430244
Section
Original Research Article

References

Reddy CS, Vijayalakshmi, M, Kaul T, Islam T and Reddy MK. Quality of tomatoes by expression of synthetic gene encoding sweet protein monellin. Molecular Biotechnology Research Gate; 2015. DOI: 10.1007Is 12033-015-9838-5

Ravi K. Sweet protein –potential replacement for artificial low calories sweeteners. Nutr. 2005;J4(5):1-2.

Charon C, Gioge R, Lorber B. Struture of thaumatin in a hexagonal space group: Comparison of packing contacts in four crystal lattices. Acta Crystallogr. 2004; 60(pt1):8 3-5.

McPerson A, Meickmann J. X-ray analysis of new crystal forms of the sweet protein thaumatin. J. Biomol. Struct. Dyn. 1990; 7(5): 1053-55.

Kaneko R, Kitabatake N. Heat t-induced formation of internolecular disulfide linkages between thaumatin molecules that do not cysteine resdues. J. Agric. Food Chem. 1990;49(12):4950-3.

Ogta C, Hatada M, Tomlinson G, Shin WC, Kim H. Crystal structure of the intensely sweet protein monellin. Nature. 1987; 328(6132):739-40.

Menco BP, Hellekant G. Ultrastructural evidence for a binding substance to the sweet –tasting protein thaumatin inside taste bud of rhesus monkey foliate papillae. Micsc. Res Tech. 1993;26(2):133-39.

Farbman AL, Ogden-Ogie CK, Hellekant G, Simmons SR, Albrecht RM, Van Der Wel H. Labeling of sweet taste binding sites using a colloidal gold- label sweet protein, thaumatin, Scanning Micrsc. 1987; 1(1):351-6

Zemanek C, Wasserman BP. Issues and advances in the use of transgenic organisms for the production thaumatin, the intensely sweet protein from Thaumatococcus danielli. Crit Rev Food SciNutr. 1995;35(5):455-60

Ota M, Sawa A, Nio N, Ariyoshi Y. Enzymatic ligation for synthesis of single-chain analogue of monellin by transglutaminase. Biopolymers. 1990; 50(2):193-6.

AOAC (2010) Official Methods of Analysis. 16TH Edition, Association of Official Analytical Chemist. Washington. D.C.

Batool F, Sabir SM, Rocha J, Shah AH, Saify ZS, Ahmed SD. Evaluation of antioxidant and free radical scavenging activities of fruit extract from Zanthoxylum alatum: A commonly used spice from Pakistan. Pakistan Journal of Botany. 2010;42:4299-4311.

Umar KJ, Hassan LG, Ado Y. Mineral composition of detarium microcarpum grown in kwatar kwashi, Zamfara State. Nigerian Int. J. of Pure Appl. Sci. 2007; 9120-42.

Ayoade GW, Amoo IA, Jabar JM, Ojo AM, Maduewuchi CO. Proximate, minerals and amino profile of (Canarium schweinfuerthii) seed pulp. Int, J. Sci. Tech. 2017;6:(1)658- 660.

Mahammed, MU, Kamba AS, Abubakar L, Bagna EA. Nutritional composition of pear fruits (Pyrus communis). Afr. J. Fd. Sci. Tech. 2010;1(3):78-80.

Ogoloma UJ, Nkpan KW, Akaninwor JO, Uwakwe, AA. Proximate, phytochemical and minerals elements composition of some edible fruits grown in oil producing state, Nigeria. J. Envir. Sci. Tech. Fd. Tech. 2013; 5(2):40-43.

Uba A, Abdullahi MI, Yusuf AJ, Ibrahim ZYY, Lawal M, Nasir I, Abudullahi FT. Mineral profile, proximate and amino acid composition of three dates varieties (Phoenix dactylifera. L.) Scholars Research Library. Der Pharma Chem. 2015;7(5) 51-52.

Omowunmi SA, Ayoade LA. Nutritional composition of the fruit of the Nigerian wild date palm, Phoenix dactylifera. World J. Dairy Fd. Sci. 2013;8(2):197-198.

Pugatenthi M, Vadivel VA, Gurumoortyi P. Comparative nutritional evaluation of little known legumes, Tamarindus Indica, Erythima and Sesbania. Tropical Subtropical Agro Ecosyst. 2004;4:120-2.

Johnson JI, Lennox JA, Ujong UP, Odey MO, Fila WO, Edem PN, Dasofunjo K. Comparative vitamins content of pulp, seed and rind of fresh and dried watermelon (Citrullus lanatus). Int. J Sci Tech. 2013;2 (1):101.

Sultana P, Dilruba E, Afzal S, Mrityunjoy B, Subed C, Sharma, Golam SJ, Amirul I, Narayan R, Mohammad SS. Nutritional analysis of date fruits (Phoenix dactylifera L.) in perspective of Bangladesh. American J. Life Sci. 2015;3(4):274-7.

Kumar D, Paul and Ranajit, Shama K. Nutrients, Vitamins and mineral content in common citrus fruits in the Northern Region of Bangladesh. Pakistan J. Biol. Sci. 2004;7(2):240-1.

Ashakumar A, Parida K, Jaykumar R, Ashok P. Antioxidant activities, metabolic profiling, proximate analysis, mineral nutrient composition of Salvadorapersica fruit unravel a potential functional food and a natural source of pharmacuticals. Frontiers in Pharmacology Ethnopharmacology. 2017;19-20.

FOA, WHO, UNU. Protein quality evaluation. Food and Agricultural Organisation of the United Nation Rome, Italy; 1991.