Nutrient and phytochemical composition of two varieties of Monkey kola (Cola parchycarpa and Cola lepidota): An underutilised fruit

Food Chem. 2016 Feb 15:193:154-9. doi: 10.1016/j.foodchem.2014.11.045. Epub 2014 Nov 24.

Abstract

The nutrient and phytochemical composition of two varieties of Monkey kola: Cola parchycarpa and Cola lepidota were determined. The pulps were extracted, grated and dried using solar dryer. Dried pulps were milled into flour with attrition milling machine (0.5mm sieve size). The nutrient compositions were determined using standard AOAC methods. Gravimetric and spectrophotometric methods were used for phytochemical determinations. There were significant (p<0.05) differences in the proximate and some mineral and vitamin composition of the two varieties. Most abundant minerals were calcium (195-199mg for C. parchycarpa), potassium (204-209mg/100g for C. lepidota) and β-carotene (2755-5028μg/100g for C. parchycarpa). Calcium:phosphorus and sodium:potassium ratios were adequate (>1.0 and ⩽0.06, respectively). Monkey kola had substantial amounts of iron, zinc, and copper; the B-vitamins and vitamin C. The phytochemical contents were quiet high, the most abundant being flavonoids (415-494mg/100g). Monkey kola is a fruit that should be fully exploited for its potential health benefits.

Keywords: Cola lepidota; Cola parchycarpa; Monkey kola; Nutrients; Phytochemicals; Underutilized fruit.

MeSH terms

  • Animals
  • Calcium / analysis
  • Cola / chemistry*
  • Flavonoids
  • Food Handling / methods
  • Fruit / chemistry*
  • Humans
  • Minerals / analysis
  • Nutritive Value*
  • Phytochemicals / analysis*
  • Vitamins / analysis
  • beta Carotene / analysis

Substances

  • Flavonoids
  • Minerals
  • Phytochemicals
  • Vitamins
  • beta Carotene
  • Calcium