| In recently years a lot of researches have been undertaken to find new sources of antioxidants, nutrients, vitamins and other uses, especially cheap, plentiful sources renewable. Guddaim fruits are a rich by nutrient values, healthy natural antioxidant and having various uses in food to improve the human health body, that it can be used as complementary food.Grewia tenax(Forssk) Fiori fruits are used traditionally in Sudan for the treatment and prevention of iron deficiency, feed to lactating mother to improve their health and lactating abilities. This research was performed to investigate the physicochemical characteristics, evaluate the nutritional properties, assess the functional properties, and study the antioxidant activity to give clear information about this fruits.The chemical analysis and nutritional properties of Guddaim Grewia tenax(Forssk) fruits were investigated at first. Proximate compositions, total energy, minerals, vitamins, sugar profile, amino acids and volatile compounds were determined. The Content of carbohydrate was 66.59%, while moisture, crude fiber, ash, crude protein and crude fat were 11.72%, 9.41%, 4.12%, 7.68% and 0.48%, respectively. The calorific values of fat, protein and carbohydrates were 0.043, 0.307, and 2.663 kcal/g; respectively. The content of potassium was the highest minerals(856.25 mg/100 g), while chromium was the lowest(0.063 mg/100 g). The main amino acids were threonine, valine, phenylalanine and leucine 1.99, 2.91, 2.77, 3.62 g/100 g, respectively, which were found to be higher than the level of Daily Recommended Allowance(DRA) of essential amino acids required for child and adult human suggested by FAO/WHO/UNU pattern. Thiamine, riboflavin, pyridoxine, ascorbic acid and folic acid were, 0.185, 0.205, 3.15, 0.415 and 0.765 mg/100 g, respectively. The highest content of sugar was glucose 115.734 mg/g. Volatile compounds were identified to be relatively smaller, that is; acetic acid 61.04%; hydrazine –methyl 4.78%; 2,3-butanediol 4.06% and hexanoic acid 3.48%. The results following this study showed this fruits contained a lot of important nutrients and nutritional values beneficial to human health.Secondly analyzed and compared the contents of whole fruits of Grewia tenax(Forssk) antioxidants activity and phenolic composition when extracted with methanol, ethanol, and water. Methanol extracts contained higher levels of total phenolic compounds than the other extracts. Methanol and ethanol extracts contained 6 phenolic acids, while the water extract had two. Methanol, ethanol and water extracts contained 917.5, 136.5 and 188.2 μg/g of the dominant Gallic acid, respectively. Antioxidant potentials were assessed by different in vitro assays. The investigated DPPHs were compared with standard antioxidant(L. ascorbic acid) and followed the order: L. ascorbic acid(89.01), methanol(59.11), ethanol(55.07) and water(52.14). The reducing power of the methanol, ethanol and water extracts was 2.79, 2.11 and 1.77, respectively. Theβ-carotene assay was positive for all the extracts, but the samples had lower antioxidant activities than TBHQ. The results indicated that antioxidant activities of the three extracts were in the order: methanol > ethanol > water.Free amino acids, vitamins and sugar contents of Guddaim fruits(seeds peels and pulps) were studied. Pulps exhibited lower values in carbohydrate contents than peels and seeds, fat and protein contents were high in the seeds more than peels and pulps. The total energy values of seeds, peels and pulps were 303.4, 306.7 and 364.5 Kcal/100 g, respectively. Vitamin C was highest in the pulps(2.4 mg/g) than seed and peels(0.007 and 0.002 mg/g) respectively. The total sugar content of peels(69.6 mg/g) were more than the pulps and seeds(27.9 and 15.3 mg/g) respectively, sucrose was detected in seeds sample whilst not detected in peels and pulps. Total essential free amino acid(EFAA) concentrations of three samples were 36.5 g/100 g for peels, 33.7 g/100 g for pulps and 25.2 g/100 g for seeds sample. The total nonessential free amino acids in peels(31.6 g/100g) was higher than pulps and seeds(27.4 and 25.2 g/100 g) respectively.The next phase, determine the physicochemical, nutritional, and functional characteristics of the seeds, peel, and pulp of Grewia tenax(Forssk) Fiori fruits. Protein, fat, and ash contents were higher in the seeds than in the peel and pulp. The peel, seeds, and pulp had Na concentration of 19.3, 5.8 and 11.5 mg/100 g, respectively; and for potassium(K), 502.5, 400 and 300 mg/100 g, respectively. The pulp contained the following essential amino acids: histidine, thereonine, valine, isoleucine and lysine at levels of 4.3, 6.4, 9.7, 9.5, and 6.4 g/100 g, respectively. The pulp had the highest water absorption capacity(WAC, 3.3 ml/g), whereas oil absorption capacity was 3.6 ml/g in the peel. Foaming capacity(FC) was 8.6 % in the seed. The bulk density(BD) of seeds, peel, and pulp were 0.5, 0.6, and 0.9 g/m L, respectively. The concentration of the volatile components of seeds, peel, and pulp of the fruits was 42.1, 97.9, and 71.4 %, respectively. Grewia tenax fruits are a good source of nutritional components and essential nutrients, including minerals and amino acids, and have functional properties, which, if properly utilized, can improve human nutrition and health.Effect of ultrasound treatment on Guddaim juice was investigated by measuring color, p H, total soluble solids(T.SS), viscosity, minerals, amino acid, vitamins, sugars and volatile compounds. A significant effect(p<0.05) of ultrasound treatment on p H of Guddaim juice was observed. Viscosity, T.SS, and color values gradually improved when we used low power and increase treatment time. Sugars, minerals, and vitamins were gradually decreased due to ultrasound treatment power and time increase. Volatile components of sonicated Guddaim juice was improved especially high power treatment 1200 W, 20 k Hz, with increasing time. Results from present study suggested that ultrasound treatment could improve quality and safety of Guddaim juice using low power 300 W, 20 k Hz.This study takes a look at the effect of ultrasound as preservation technology of Guddaim juice and their nutritional values, using high and low power treatment with different time.The Guddaim fruits was investigated and evaluate the Physicochemical, Nutritional, and Functional Characteristics in general, it’s including a new source of nutrients values especially amino acids and volatile compounds, antioxidant contents, assess and study the potential macro and micro-nutrients and of Guddaim fruits, and its contents of vitamins, which can be considered an important for human health. |
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